KANDA BHAJJI / ONION FRITTERS

Onion Pakoda or kanda bhajji made with gram flour / besan and some spices. These are crispy onion fritters which I am going to share today. To make it crispy, make sure that you are not adding any extra water. Onion releases its own water while resting time. That water will just moisten the ingredients. But as I want the crispy and fluppy pakodas I used a little water in my batter. No need to make a thick batter, in short less water means crispy pakodas. Fluppy or crispy, both versions tastes good, it’s all about the prferences.

INGREDIENTS:

1 Cup Besan Flour / Gram flour

1 Medium Onion

4-5 Green Chillies

Coriander

½ teaspoon Turmeric Powder

Salt as per taste

¼ teaspoon Carom seeds [Ajwain]

½ teaspoon Sesame Seeds [Til]

1 tablespoon Rice Flour [Optional]

Oil for frying

METHOD:

STEP 1 – Take a bowl, add besan flour, finely sliced onion, chopped green chillies and other ingredients in it and mix well.

STEP 2 – Now add a little water to it and make a batter. Keep aside for 10 minutes.

          STEP 3 – Heat oil in a kadhai on medium flame for deep frying.

STEP 4 – Once oil is hot, add spoonful hot oil in the pakoda mixture and mix well.

STEP 5 – Make sure that oil is hot enough. Drop small pakodas in oil and deep fry them from both the sides till golden brown.Turn them around while frying for even cooking.

STEP 6 – Then remove from oil and put them on a paper towel to drain excess oil and serve hot.

  You can serve the kanda bhajji hot with a hot cup of tea or coffee or simply with tomato sauce..

NOTE: Onion pakodas should be served hot, as it cools, it loses its crispiness.

  Oil should not be much hot, if so then only outer part of pakodas will get burn and inside stays raw.

Make sure that oil is enough hot , otherwise pakodas will absorb too much oil.