Hot and fresh onion pakoras or Kanda Bhajiya is a great option to eat with evening tea. I especially enjoy eating Kanda Bhaji as an evening snack during the rainy season. I remember my childhood when it used to rain lightly in the evening, or the weather was hot or my mother used to make hot potato or onion bhajiya with it. Eating Kanda Bhaji with Garam Masala tea during winter days is a different pleasure. Eat onion pakoras with green chutney or sweet chutney. If you want, you can eat it with tomato ketchup or street style fried green chilies. Be it onion pakoras or potato pakoras, it is a different pleasure to eat them with Garam Masala tea during monsoon or winter season. So let's know about its recipe and the ingredients used in it.
Ingredients:
Onions - 5
Salt - 1 tsp
Kashmiri red chili powder - 1 tsp
Chopped green chilies - 2 to 3
Asafoetida - 2 pinches
Ajwain - 1/2 tsp
Gram flour - 3/4 cup
Chopped coriander
Oil
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| Monsoon Special Kanda Bhajiya/Pyaz ke Pakode |
Instructions:
- To make the best Kanda Bhaji, take five medium-sized onions, cut both ends and peel them.
- Chop all the onions into medium-thin slices. You can also chop it into pieces or balls according to your taste. Next, take out the onions in a bowl.
- Add 1 tsp salt, 1 tsp Kashmiri red chili powder, and mix well.
- Add 2-3 chopped green chilies, two pinches of asafoetida, 1/2 tsp ajwain or 3/4 cup gram flour (in batches) and mix well.
- Add coriander and mix well.
- Place a pan on the flame, add oil for frying, and heat it well.
- Add 1 tbsp hot oil to the bhaji mixture and mix well.
- One by one, take small portions of the bhaji mixture, add them to medium-hot oil, and fry well.
- After a few seconds, increase the flame and fry them well till they turn golden and crispy.
- When the kanda bhaji turns golden and crispy, remove the bhaji to a plate and fry the next batch.
- Now your perfect kanda bhaji is completely ready, and you can enjoy them.
You can also have it with tamarind chutney or mint chutney. Then enjoy your delicious monsoon special Kanda bhaji!
Also Read: How to Make Maharashtrian Puran Poli Recipe in English
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