Kanda Bhajji / Onion Pakora / Pyaaz Pakode

Onion Pakora
Weather is so gloomy around here. All you feel like is to have a cup of hot tea.  What goes better than crunchy fried goodness? Some Aloo Pakoras, some crunchy Pyaaz ke Pakode with spicy and sweet chutneys, for a nice evening tea time snack.

Onion/Kanda/Pyaaz - 1 big
Spring/Green Onions - 6 (optional)
Green Chilies - 4
Coriander/Cilantro Leaves - few sprigs
Chickpea Flour/Gram Flour/Besan - about 1/2 cup
Rice Flour - 1/4 cup
Coriander/Dhania Powder - 1 tsp
Turmeric/Haldi - 1/4 tsp
Oil for frying
Red White Vidalia Onions

How to make Kande Bhajji:
  • Julienne slice the onion. Any kind is fine - Red or Purple onion, Yellow Vidalia onion or White onion. Finely chop green onions, green chilies and cilantro.
  • In a mixing bowl, add onions, green onions, chilies, cilantro, coriander powder, turmeric and salt. Mix and set it aside for 20 minutes, so that the onions turn watery.
  • When onions turn slightly soft and watery, add rice flour. Now add chickpea flour, little at a time, to absorb the water and bind all the ingredients well.
  • Heat oil for deep frying. Make round balls of the onion batter. Deep fry them in batches in medium hot oil, until nice golden brown and crunchy. Remove the pakoras from oil, when the frying sound and the bubbling of oil stops. Place them on paper towels to get rid of excess oil
Serve Onion Pakoras with Coriander Mint Chutney and Dates Tamarind Chutney. Good old Tomato ketchup is fine too.


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