Indulge in the irresistible charm of crispy, golden-fried goodness with our Kanda Bhaji recipe. Kanda Bhaji, also known as Onion Pakoda or Onion Fritters, is a beloved snack that hails from the heart of Indian street food culture. With its simple yet delightful blend of sliced onions, aromatic spices, and chickpea flour, this dish offers a symphony of flavors and textures that's hard to resist.

Ingredients For Kanda Bhaji

1. Big onions - Cut straight into thin slices.
2. Ajwain / caraway seeds - 1 TSP
3. Asafetida - 1/4 Tsp
4. Turmeric powder - 1 TSP
5. red chilli powder - 1 Tsp
6. corriander-cumin powder - 1 Tbsp
7. Besan/ chickpea flour - 1/2 cup.
8. salt to taste
9. water to adjust consistency.
10. Oil for deep frying.

How To Make Kanda Bhaji Step By Step Instruction

1. In a bowl add onions , turmeric powder , red chili powder , coriander cumin powder , salt , asafoetida. Mix well and let it rest for 15 minutes. Onions will release water.
2. Add besan to make it into a medium thick batter. If you feel the batter is thick add water to adjust consistency.
3. Heat oil in pan for deep frying. Make sure oil is not too hot or cold.
4. Add spoonful of batter to oil to make pakoras.
5. Deep fry from both sides this they are crisp golden brown in color.
6. Serve hot with mint chutney or tamarind chutney with Hot ginger tea.