Skip to main content

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.

Ingredients:
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
Salt
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.
Labels:

Comments

Post a Comment

Comments, Suggestions and Feedback are welcome.
Any comment with a Link/URL or any kind of promotion will not be published.

Popular posts from this blog

Indian Dal / Lentils

Lentils, known as Dal are a staple in an Indian diet, especially vegetarian. For me, dal is comfort food. 5 different dal varieties - Toor, Moong, Chana, Masoor and Urad are commonly used in Indian sweet and savory delicacies. You can cook dal with just one kind or a mix of two or more. I generally cook dal with 1:1 Toor and Moong dals. But then, we like Panchmel or Panchratna Dal too, which is made of all five. Most dal recipes have Toor dal as the primary ingredient. It is also known as Toovar or Arhar dal or Split Pigeon Peas . Some of our family favorite dal recipes are Dalitoy (Konkani Dal)  Tadka Dal Among all lentils, moong dal and masoor dal take lesser time to cook. Moong dal is also known as Split Green Gram or Split Mung Bean . Moong dal is also used in making sweet dishes like Mung Dal Kheer  Mung Dal Puranpoli Chana dal is also known as Split Bengal Gram or Split Chickpeas . Chana Dal takes a little more time to cook as compared to toor dal....
Post a Comment
Read more

Naval Kol Bhaji / Kohlrabi Stir-fry

Green Kohlrabi called as Navalkol in Marathi and Navilkosu in Kannada, belongs to the cabbage family.  My Mom used to make this stir fry very often.  Just like cabbage, this vegetable in available in two colors - green and purple.  I was quite hesitant about the purple one, as I haven't seen that back in India.  Anyway, I picked the green bulbs and Navalkohl Bhaji with Chana Dal was part of our healthy vegetarian meal today.
14 comments
Read more

Surti Val Papdi Bhaji

My Mom used to make Val Papdi Bhaji in a simple way with few ingredients. This is the first time I gave it a try here in my US kitchen. This stir fry does require little more oil, as no water is added for cooking. Dal Rice tastes great with this sauteed Papdi.  I tried this Bhaji once with frozen Surti Papdi and I was not happy with the result. I prefer fresh Papdi for this recipe, which I can only find in the local Indian store. I am not sure if Val Papdi is called as Navy Bean or Fava Bean in English.
13 comments
Read more