Wednesday, March 3, 2010
Kanda Bhaji or Onion Pakora
Usually in Bombay you will find "Chai wala" (Tea Stalls) selling these pakoras along with hot chai. The key to making this pakora is adding very little water to the batter to make them crunchy.
Here is the recipe for making Kanda Bhaji
1 Medium Red Onion, Thinly Sliced
4 Tablespoon Gram Flour (Besan)
Salt to taste
1/4 Teaspoon Caraway Seeds (optional)
1/2 Teaspoon Chili Powder
Oil for Deep Frying
Water, as need
Chaat Masala (Optional)
Comine the onion, gram flour, salt, chili powder, and caraway seeds together. Start with 2 tablespoon water, mix well, then add more water if needed. The gram flour should start sticking to the onion now. The batter should not be liquidy at all. Infact, stop adding water as soon as the gram flour coats the onions well. The batter should be a little sticky.
Heat oil in a deep frying pan. Once the oil is hot, add one teaspoon of the oil to the onion-gram flour batter. Mix well. Test the oil by dropping a small portion of the batter in it. If the batter comes up and floats right away, the oil is ready. Drop several small portions of the batter in the oil. Fry on both sides until golden brown. Remove the bhajis(pakoras) from the oil, and place on an absorbant paper.
Sprinkle with chaat masala (optional) and serve hot with hot chai, or with your choice of chutney.
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