Kanda Bhajiya, also known as Pyaaj ke Pakode, is a beloved snack in India. Crispy on the outside and soft on the inside, these onion fritters are a perfect accompaniment to a hot cup of tea, especially during the monsoon season. In this comprehensive guide, we’ll walk you through the ingredients and step-by-step instructions to make this mouthwatering delicacy.
Essential Ingredients for Kanda Bhajiya
Before diving into the cooking process, gather all the necessary ingredients. Here’s what you’ll need:
Onions: 6 medium-sized onions
Potato: 1 medium-sized potato
Gram Flour (Besan): 1 bowl (adjust as needed)
Turmeric (Haldi): 1/2 teaspoon
Salt: To taste
Red Chili Powder: 1/4 teaspoon
Cooking Oil: For deep frying
Step-by-Step Recipe for Kanda Bhajiya
1. Prepare the Vegetables
Start by peeling the onions and the potato. Rinse them thoroughly under running water to remove any dirt.
Pro Tip: Use fresh and firm onions for the best texture and flavor.
2. Slice the Vegetables
Cut the potato into small, bite-sized pieces. Slice each onion in half and then into thin slices. The thinner the slices, the crispier your bhajiyas will be.
3. Season the Vegetables
In a large mixing bowl, add the sliced onions and potato pieces. Sprinkle salt, turmeric, and red chili powder over the vegetables. Mix everything well and let it sit for 2-5 minutes. This allows the vegetables to release some moisture, which helps in binding the gram flour later.
4. Mix in the Gram Flour
Gradually add gram flour to the seasoned vegetables. Mix thoroughly to ensure an even coating. The mixture should be slightly thick but not too dry. Adjust the amount of gram flour as needed to achieve the right consistency.
Pro Tip: If the mixture feels too dry, add a few drops of water. If it’s too wet, add more gram flour.
5. Heat the Oil
Place a deep pan or kadhai on the stove and pour in the cooking oil. Heat the oil on medium flame until it’s hot enough for frying. To test the temperature, drop a small piece of the mixture into the oil. If it sizzles and rises to the surface, the oil is ready.
6. Fry the Bhajiyas
Using your hands or a spoon, drop small portions of the onion mixture into the hot oil. Fry the bhajiyas in batches, ensuring not to overcrowd the pan. Fry them on medium flame until they turn light brown and crispy.
7. Drain the Excess Oil
Once the bhajiyas are golden brown, use a slotted spoon to remove them from the oil. Place them on a paper towel-lined plate to drain any excess oil.
8. Serve Hot
Serve the hot Kanda Bhajiyas with tomato sauce, green chutney, or any dip of your choice. They pair exceptionally well with a cup of masala chai.
Pro Tip: For an extra kick, sprinkle some chaat masala over the bhajiyas before serving.
Tips for Perfect Kanda Bhajiya
Choose the Right Onions
Using the right type of onions can make a significant difference. Red onions are ideal for this recipe due to their slightly sweet flavor and crisp texture when fried.
Maintain Oil Temperature
Maintaining the correct oil temperature is crucial. If the oil is too hot, the bhajiyas will brown too quickly and remain raw inside. If the oil is not hot enough, they will absorb more oil and become greasy.
Experiment with Spices
Feel free to experiment with additional spices like ajwain (carom seeds), cumin seeds, or even a pinch of garam masala for a unique flavor twist.
Add Herbs
Fresh herbs like coriander or mint can be chopped and added to the mixture for an extra burst of freshness.
Make It Gluten-Free
If you are looking for a gluten-free option, ensure that the gram flour is certified gluten-free and avoid cross-contamination with gluten-containing products.
Conclusion
Making Kanda Bhajiya at home is not only easy but also a delightful experience. This traditional Indian snack is perfect for any occasion, whether it’s a rainy day, a family gathering, or just a casual evening snack. By following these steps and tips, you can ensure your bhajiyas are crispy, flavorful, and absolutely delicious.
Enjoy this delectable treat and share it with friends and family. Happy cooking!