By Suprita Mitter
June 24, 2024
Onion Pakora or Kanda Bhaji are perfect for monsoon evenings with a hot cup of tea. Especially in the rains, Kanda Bhajis evoke a sense of comfort and nostalgia. Try this easy recipe and enjoy the delicious snack at home.
2 large onions 1 cup besan (gram flour) 2 green chilies 1 tsp carom seeds (ajwain) 1 tsp cumin seeds 1/2 tsp turmeric powder 1 tsp red chilli powder Coriander leaves Oil
Thinly slice the onions and place them in a large bowl. Add a pinch of salt to the onions and let it sit for about 5-10 minutes.
Add the besan to the onions. Add green chilies, carom seeds, cumin seeds, turmeric powder, red chilli powder, and chopped coriander leaves.
Heat oil in a kadhai. To check if the oil is hot enough, drop a small bit of batter into the oil. If it rises to the surface quickly, the oil is ready for frying.
Take small portions of the onion batter and drop them into the hot oil. Fry the bhajis in batches, turning them occasionally, until they are golden brown and crispy.
Use a slotted spoon to remove the fried bhajis and drain them on paper towels.
Serve the hot kanda bhajis with mint chutney, tamarind chutney, or ketchup.