Introduction:
Kanda Bhaji, also known as Onion Pakora or Onion Bhaji,
is a popular Indian snack loved by people of all ages. This delectable dish
features thinly sliced onions coated in a spiced chickpea flour batter and
deep-fried to golden perfection. Kanda Bhaji is not just a savory treat but
also a comforting companion during rainy evenings or chilly winters. In this
blog post, we will take you on a culinary journey to explore the world of Kanda
Bhaji, learn its authentic recipe, and address some frequently asked questions
to help you recreate this lip-smacking snack in your kitchen.
Kanda Bhaji: The Crunchy Onion Fritters
1.
Kanda Bhaji
- An All-Time Favorite: Kanda Bhaji is a beloved street food in India, famous
for its crispy texture and burst of flavors. Whether it's a festive occasion or
a casual get-together, these onion fritters never fail to tantalize the taste
buds.
2.
Versatile
Snack: Kanda Bhaji is a versatile snack that pairs well with a variety of
condiments such as green chutney, tamarind chutney, or tomato ketchup. It's an
ideal choice for evening tea-time or as a delightful appetizer for any meal.
Kanda Bhaji Recipe:
Ingredients:
- 2 large onions, thinly sliced
- 1 cup chickpea flour (besan)
- 2 tablespoons rice flour (optional, for extra
crispiness)
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- A handful of fresh coriander leaves, chopped
- Salt to taste
- Water, as needed, to make the batter
- Oil for deep-frying
Instructions:
1.
Preparing
the Batter:
·
In a mixing
bowl, combine chickpea flour, rice flour (if using), turmeric powder, red chili
powder, cumin seeds, asafoetida, chopped coriander leaves, and salt.
·
Gradually
add water to the dry ingredients and mix well to form a smooth and thick
batter. The consistency should be such that it coats the back of a spoon.
2.
Slicing the
Onions:
·
Thinly
slice the onions and separate the rings.
3.
Coating the
Onions:
·
Add the
sliced onions to the prepared batter and mix until each onion ring is well
coated with the spiced mixture.
4.
Frying the
Kanda Bhaji:
·
Heat oil in
a deep frying pan or kadhai over medium heat.
·
Carefully
drop spoonfuls of the coated onion rings into the hot oil and fry them until
they turn golden brown and crispy.
·
Once fried,
remove the Kanda Bhaji using a slotted spoon and place them on a paper towel to
absorb excess oil.
5.
Serving:
·
Serve the
hot and crispy Kanda Bhaji with your favorite chutney or sauce.
Kanda Bhaji FAQ's:
Q: Can I add other vegetables to the batter?
A: Yes, you
can add thinly sliced potatoes, spinach leaves, or chili peppers to the batter
for variations in texture and flavor.
Q: Can I make the batter in advance?
A: It is best to
make the batter just before frying to maintain the crispiness of the Kanda
Bhaji.
Q: Can I use other flours instead of chickpea flour?
A:
Chickpea flour is traditionally used to make Kanda Bhaji, but you can
experiment with other flours like rice flour or cornflour for different
textures.
Conclusion:
Kanda Bhaji is an irresistible Indian snack that offers a delightful combination of flavors and textures. With its simple recipe and easily available ingredients, you can now recreate the magic of this beloved street food in the comfort of your home. Whether you're hosting a gathering or craving a savory treat, Kanda Bhaji is sure to satisfy your taste buds with its crispy goodness. So, why wait? Gather the ingredients and indulge in the goodness of Kanda Bhaji for a delicious and memorable snacking experience!