Onion pakoda/ Kanda bhaji
Ingredients
•1 cup thinly sliced onions or 1 large onion, sliced thinly (kanda)
•½ cup besan (gram flour or chickpea flour)
•1 teaspoon oil to mix in the bhaji batter
•1 teaspoon salt or add as per taste
•1 tsp red chilli powder
•1 tsp coriander powder
•oil for deep frying
Instructions
Making Kanda Bhaji Batter
1 Slice the onions thinly and place in a mixing bowl or vessel.
2 Add 1/2 cup of besan (gram flour) to the sliced onions.
3 Add 1 tsp red chilli powder and coriander powder
4 Sprinkle 1 teaspoon of salt or as required.
5Add 1 teaspoon of oil to this mixture. You can even add less salt, but these pakoras taste better when they are a bit salty.
6 With your finger tips mix the besan, salt , red chilli powder coriander pordwer and oil , very well with the onions well. Allow the mixture to rest for 5 to 6 mins, as the onions would leave moisture. If the mixture looks too moist then add 1 to 2 teaspoons more of the gram flour.
Frying Kanda Bhaji
1 Heat oil for deep frying in a deep pan/vessel or kadai.
For crispy bhajis ensure the oil is hot. You could do a small test by adding a pinch of batter to the oil if it rises smoothly and gradually, then add spoonfuls of the batter to the hot oil. Fry the kanda bhajis on a medium flame, else they won’t fry evenly.
2 While frying, flip the bhajis with a slotted spoon. Fry few bhajis at a time.
3 Fry them till they turn crisp and golden brown.
4 In the same way fry the rest of onion bhaji.
Serve hot with fried green chilies, and green chutney……..
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