ONION FRITTERS / KANDA BHAJI

Kanda bhaji are onion fritters or onion pakoras. You can serve this bahji sandwiched in the pav / Indian bread. Further it’s mixed with dry garlic chutney, sometimes also green chutney and served with fried green chillies. A perfect recipe for the monsoon season, a plate of hot kanda bhaji with a hot cup of masala chai / coffee. It’s magical moment to eat these during monsoon, friends around you.  You may also have some  other recipes to enjoy your monsoon pals like moong dal pakodas, potato bhaji, chana dal, etc. Generally, onion bhaji are served only with green chutney and garlic chutney. But it’s totally depends upon you how you would like to eat them. You must try this recipe once during rainy season.

I used to make two different versions of kanda bhaji, of which I had shared the other version before in my blog.  To make this crispy, make sure that you are not adding any extra water. Onion releases its own water while resting time. That water moisten flour which is enough water because we just want to moisten the ingredients. No need to make thick batter like other pakoda recipe. In short, less water means crispy pakodas. So next time on a rainy day just give a try to this crispy onion pakodas with a cup of adrakwali masala chai and don’t forget to share your experience.

INGREDIENTS:

2 Large Onions, Thinly Sliced

2-3 Green Chillies, Finely Chopped

1 teaspoon Ginger Paste or Freshly Grated Ginger

4-5 Curry Leaves, Chopped

1 tablespoon Coriander Chopped

Salt to taste

¼ teaspoon Turmeric Powder

1 teaspoon Red Chilli Powder

 ½ teaspoon Coriander Powder

¼ teaspoon Carom Seeds

½ teaspoon Cumin Seeds

1 teaspoon Sesame Seeds

1 Cup Besan / Gram Flour

2 tablespoon Rice Flour

METHOD:

STEP 1 – Take slice onions in a bowl  and add ginger paste to it.

STEP 2 – Add chopped green chillies, chopped coriander, chopped curry leaves. Mix well.

STEP 3 – Add salt, turmeric powder, red chilli powder ,coriander powder , carom seeds, cumin seeds and salt .

STEP 4 – Then add rice flour and besan.

STEP 5 – Mix it well. So all the flour and masala coat the sliced onions.

Adjust the besan flour quantity to coat the onions. Make sure all the sliced onions should be coated with flour.

STEP 6 – Leave this mixture for about 15-20 minutes. By this time onion start to leave its water. Flour mixture will get well. No need to add extra water, water from onion is enough.

STEP 7 – Heat the oil in a wide pan on medium heat for deep frying the pakodas. Once oil is hot, add spoonful of pakoda mixture. Make sure that oil is hot enough. If not hot then it will absorb too much oil.

STEP 8 – Fry the pakodas till golden brown in both the sides. Turn them around while frying for even cooking. 

 Add few pakodas at one time, do not over crowd them.

STEP 9 – Remove them on a tissue paper to drain excess oil and serve hot with green chutney or tomato sauce.

Serve hot , crispy onion pakodas with green chutney as well as tomato sauce or your liking dip with a hot cup of adrakwali chai.

A perfect recipe for rainy season.

NOTE: *Onion pakodas should be served hot, as they cools, they loses their crispiness.

            *Oil should not be hot enough. If so hot then pakodas will get burn outside and inside stays raw. If it is not hot enough then it will absorb too much oil.