Easiest Way to Winter at dinner Crispy onion pakoda / kurkuri kanda bhajji

Easiest Way to Winter at dinner Crispy onion pakoda / kurkuri kanda bhajji Delicious, fresh and tasty.

Crispy onion pakoda / kurkuri kanda bhajji. Rice flour or Semolina or Cornflour is used to make the pakoda more crispy. In India, this snack item is the most preferred dish during the monsoon season. Masala tea along with onion pakoda (also called Kanda Bhajji) on a rainy day, makes a mouth-watering combination. onion pakoda recipe

To make it crispy, make sure that you are not adding any extra water. onion releases its own water while resting time.

Kanda bhaji recipe, onion pakora recipe with detailed photos and video recipe : - Kanda bhajiya is widely famous as "Kanda Bhajji OR Kanda pakora" in most of the places in india.

Onion pakoda recipe or kanda bhaji is a deep fried onion fritters made with gram flour and spices.

You can cook Crispy onion pakoda / kurkuri kanda bhajji using 8 ingredients and 6 steps. Here is how you cook it.

Ingredients of Crispy onion pakoda / kurkuri kanda bhajji

1. It’s 4 of medium onions sliced thinly.

2. You need 1/2 cup of gramflour.

3. You need 1 tsp of red chilli powder.

4. It’s 1/2 tsp of turmeric.

5. You need 1/4 tsp of ajwain.

6. Prepare to taste of Salt.

7. It’s 4-5 of green chillies chopped.

8. Prepare Handful of coriander leaves chopped.

Garam Garam Onion Pakora is an all-time favorite starter snack in most Indian party menu.

It is also known as "Kanda Bhajia" in North India.

This can be prepared in very less time & makes a mouthwatering combo with hot coffee.

Also , it makes an excellent pair up with rice varieties like The trick to making crisp onion pakora is to refrain from adding any water, while preparing the mixture.

Crispy onion pakoda / kurkuri kanda bhajji instructions

1. Slice onions thinly add red chilli salt turmeric ajwain and squeeze it well salt will make onions release water and onion slices will separate put too..

2. Then add green chilli and coriander leaves mix well add gram flour and mix everything nicely..

3. If the batter is runny u can add little gram flour and if too dry u can sprinkle a tsp water and mix again adding too much water will make the bhajia soggy and not crisp..

4. Heat oil nicely add small portions do not scoop out big balls lile we do for pakoda as we making kurkuri kanda bhajji or kekada bhajji..

5. Once golden flip them over keep flame medium-high keep mixing them once they brown remove them out on absorbent paper serve with fried chillies..

6. Slit the chillies add a pinch of salt and cumin powder inside the slits fry until they change little colour they are ready.

One of the favorite snack of every Indian Child - Kanda Bhajiya!

Yes, today I am here with the recipe of the evergreen Onion Pakoda which is known as Khekada Bhaji in Marathi.

Chai's best companion, Kanda Bhajiya is an all time favorite when its pouring outside.

Equally tasty during the sunnier days too, this onion bhaji is a simple and quick recipe that even beginners can try their hands on.

Serve Kanda Bhaji hot with fried salted green chilies, mint chutney or mint coriander chutney or tomato ketchup.