Crispy Kanda Bhaji (Onion Pakora) Recipe

Kanda bhaji

Ingredients:
• 2 large onions (thinly sliced)
• 1 cup besan (gram flour)
• 2 tbsp rice flour (for extra crispiness)
• 2-3 green chilies (finely chopped)
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1/2 tsp ajwain (carom seeds) or cumin seeds
• Salt to taste
• A pinch of hing (asafoetida)
• Oil for deep frying

Instructions:
1. Prep the onions:
Thinly slice the onions and sprinkle salt over them. Let them sit for 10-15 minutes to release moisture.
2. Add spices & flour:
Add green chilies, coriander, red chili powder, turmeric, ajwain/cumin, and hing. Mix well.
3. Mix the batter:
Add besan and rice flour gradually. Do not add water. Use the onion’s moisture to bind the mixture. Add a few drops of water only if needed.
4. Heat oil:
Heat oil in a deep pan. To test if the oil is ready, drop a tiny bit of the mixture into it—if it sizzles and floats up, you’re good to go.
5. Fry bhajis:
Take small portions and drop them into the hot oil. Don’t overcrowd the pan. Fry on medium-high heat till golden and crispy.
6. Drain & serve:
Remove onto tissue paper to drain excess oil. Serve hot with green chutney or ketchup, and a hot cup of chai.

Видео Crispy Kanda Bhaji (Onion Pakora) Recipe канала Sakshi ghute