kanda bhaji or kanda bajji or kandyachi bhaji, a snack item made using besan and onions/kanda, deep fried to be served with tea.
There are many more indian snacks items on the blog which are perfect to be made as evening snacks and served hot such as shankarpali, mysore bonda, masala vada, pav bhaji recipe etc..
What is this recipe about?
It is a deep fried snack recipe made using besan or chick pea flour but using more of shredded onions and making an onion besan batter using besan and spices.
The batter is divided into small portions and dropped into oil and fried to get crispy golden pakoras.
It is a very popular snack item during the monsoon season and during winters and it is loved by each and every Indian who loves snacks.
It is not only a popular snack item in Maharashta but is quite popular all across India with different names.
Pakoras are usually termed as bajji, bhajiya or pakoda and in English language they are termed with name 'Fritters'.
It is completely a vegetarian recipe and one needs just few ingredients to make it and can be be made in very little time without struggling hard to have all the ingredients.
The main ingredients however are the pyaz as they are usually called for onions in Hindi language and it is a must try snack recipe during the rains.
What are the ingredients to make the kanda bajji?
To make this recipe, we need the below ingredients:
Onions: In order to make the batter for kanda bhaji, we require good amount of onions that are shredded finely. The pakoda recipe is mainly made by using more onions and less of besan/ chickpea flour and another popular breakfast snack made using onions is kanda poha which is a must try Maharashtrian dish....
Besan/ chickepea flour: The onions cannot be fried without binding them well. In order to have a good binding we need to mix the onions along with besan. This not only binds well but gives good texture, taste and aroma.
Other ingredients: To make it more flavorful basic spices such as salt, red chilli powder, curry leavas, coriander leaves or hara dhaniya is added to lift up the flavors of the pakoda.
This kanda bhaji while mixing should not use any water.
Tips for making the perfect kanda bhajiya:
- Firstly, press the onions well before adding water as doing so releases water and this water helps in mixing the batter.
- Secondly before adding besan add all the spices and herbs and mix well.
- It is only at the end, add the required amount of besan and mix the batter.
- The besan should be added little by little and mixed well to form a thick consistency batter which is good enough to hold in hands and dropped in oil.
- Do not add to much of besan to make the batter as they make the fritters hard.
- Adding of a pinch of baking soda gives a slight smooth and soft texture to the fritters or the bhajiya.
- If adding besan and mixing makes your batter dry then just sprinkle few drops of water and mix and not more.
- Following these tips gives crispy tasty deep fried kanda bhaji which taste better than the street food style pakoras.
Options for healthy way of making the pakoda:
Here, I have used vegetable oil for frying but to make it a bit more healthy one can opt for olive oil or other types of oil such as canola to deep fry them.
What to serve the recipe with:
The recipe is a simple deep fried fritter and best as a snack item during the evenings or as a light snack for the kids, young and adults who look forward to have something light and hot during the evenings and during the cold weather.
It can be served with tea or a best idea when guests arrive or during gatherings for simple snacks.
It tastes best if served hot and do not require any other dip or chutney to have them and can be eaten plain.
This is a very simple and easy snacks and below are the step by step details and procedure to make it along with a video procedure to help my viewers understand in a better way.
Video procedure for kanda bhajiya:
How to make kanda bhaji or pyaj ke pakode:
kanda bhaji, pyaj ke pakode or kanda bajji
- 4 medium size onions, peeled and finely shredded
- salt to taste
- ½ tsp red chilli powder
- ¼ tsp turmeric powder
- ½ tsp ginger garlic paste
- ½ tsp cumin seeds or jeera
- 1 tbsp finely chopped curry leaves
- 1 tbsp finely chopped coriander leaves
- a pinch of baking soda
- 10 tbsp besan/chick pea flour (or approx... 2 small size cups)
- 3 cups oil for deep frying
- Firstly, take onions, peel then and slice them vertically to get long shredded onions or use a tool to shred the onions.
- Take a mixing bowl, add the shredded onions, press them well as the onions separate well and release water too.
- Add salt, red chilli powder, turmeric powder, ginger garlic paste, cumin seeds, curry leaves, coriander leaves, baking soda.
- Mix them well.
- Add the besan or the chick pea flour little by little and mix them well without adding water.
- The onion releases water which is sufficient enough to make the batter.
- The besan should not be added more and just added enough to give a thick consistency to the batter.
- If the batter is too dry to mix, just sprinkle few water drops and not more to mix the batter.
- Heat oil for deep frying.
- Take small portions of the mixed batter in fingers and drop them in oil.
- Deep fry them on low to medium flame.
- Fry them on all sides until all sides are fried well by flipping them on either sides.
- Take them out and place them on a tissue paper to remove the excess oil from the bhajiyas.
- Fry them in batches if the batter is more.
- Serve hot with tea.
- Check out the recipe video procedure too.
- Since these are onion bhajiya, this batter need not require lots of besan to mix and is just required enough to bind the batter or the onions well with the besan.
- Do not deep fry on high flame as the pakodas turn black from outside and do not fry well from inside.