Meena's Taste Mantra

Kanda Bajji | Kanda Pakoda | Onion Fritters

Sudden guests at home...jhatpat snack item...hmmm....how about Kanda Bajji?? Maybe this will be a dejavu moment for some of you...right? Nothing like a quick to make, crispy, spicy, Onion fritters! Known as Kanda Bajji | Kanda Pakoda | Onion Fritters...whatever be the name...its fame is all across the globe!

INGREDIENTS

1 cup Besan | Chickpea Flour
1 tblsp Rice Flour

4 Onions, finely sliced
1 tsp Saunf | Fennel Powder
1 tsp Dhania | Coriander Seeds, roughly crushed

1/2 tsp Red Chilli Powder

A Pinch Hing | Asafoetida Powder
Oil for frying
To taste Salt

METHOD

In a mixing bowl place the sliced onions. Add a pinch of salt and gently mix. Keep aside for 10 minutes.
After 10 minutes, add besan, rice flour, red chilli powder, salt , saunf, dhania and hing to the sliced onions. The water from the onions would be enough to make a nice coating of all th ingredients on the slices of onions. In case you find the batter to be a bit dry, sprinkle very little water, sufficinet to just thickly coat the ingredients on the onions!
In a deep kadhai, keep the oil for deep frying. Check if the oil is hot for frying the pakodas, by adding a drop of the pakoda batter. If it rises up immediately then the oil is ready for making bajjis. Reduce the flame a bit.
With the help of a spoon, take a bit of the pakoda batter and with another spoon gently slide it into the kadhai. Take care while placing the pakodas into the oil. You can put upto 4 to 5 pakodas at one go.
Slowly flip the pakodas to the other side and fry till they become golden brown.
Transfer onto a tissue paper.
Serve hot with Tomato Ketchup | Coriander Mint Chutney and garma garam Adrak wali chai!

Do try these and let us know!

We have used:

1. Madam Rice Flour

2. LG Hing Powder

3. Sundrop Heart Oil

4. Tata Salt Lite

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.