Kanda Bhaji Maharashtrian Style Recipe : Kanda Bhaji Ingredients

Some say Payaju, some say Payaji, and some say Kanda Bhaji. The same thing, but the names vary from region to region. However, one of the most famous items of Iftar is the Kanda Bhaji. People of different areas prepare piyaju in different ways, but today I will share with you the recipe that is made in our house. hope I hope you will like the recipe. And these onions are very tender and delicious to eat. And the size is very small so it is good to eat…..

Kanda Bhaji Recipe In English

 Kanda Bhaji  a popular Indian snack:

Ingredients:

2 large onions, thinly sliced

1 cup gram flour (besan)

2 tablespoons rice flour

1 teaspoon red chili powder

1/2 teaspoon turmeric powder

1 teaspoon coriander powder

1 teaspoon cumin seeds

A pinch of asafoetida (hing)

Salt to taste

Water, as needed

Oil for deep frying

Goan Kanda Bhaji Recipe

Instructions:

In a large bowl, combine the sliced onions, gram flour, rice flour, red chili powder, turmeric powder, coriander powder, cumin seeds, asafoetida, and salt. Mix well so that all the onions are coated with the dry ingredients.

Gradually add water to the mixture while stirring continuously. The consistency of the batter should be thick enough to coat the onions but not too runny.

How do you keep onion bhajis crispy

Heat oil in a deep frying pan or kadai on medium heat.

Once the oil is hot, take small portions of the onion batter and drop them into the oil. You can use a spoon or your hands to do this. Make sure to spread them evenly to avoid clumping.

Fry the onion pakoras until they turn golden brown and crispy. Flip them occasionally for even cooking.

Using a slotted spoon, remove the fried pakoras from the oil and place them on a plate lined with kitchen paper towels to drain excess oil. Repeat the process with the remaining onion batter, frying them in batches.

Serve the Kanda Bhajis hot with mint chutney, tamarind chutney, or ketchup.

Enjoy your crispy and delicious Kanda Bhajis!

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Tags – Recipe, Food