Kandhabhaji, onion pakoda, onion fritters, hattikaye, anything you call it, it makes a delicious snack with a cup of hot tea. It is addictive and loved mostly by many.
It is one of the evergreen dishes that has been loved by generations. One can munch it as a snack or as an accompaniment with lunch or dinner. Anytime is right for it!
Lets get to the recipe of kandhabhaji. This is a Hindi term, where kandha means onion and bhaji means fritters.
1 cup gram flour (1cup =150 ml)
1/2 teaspoon carom seeds
1 teaspoon chilli powder
1/4 teaspoon turmeric powder
a pinch of asafoetida
1 tablespoon chopped coriander
salt to taste
oil for frying
Cut the onions into thin strips.
Put salt and keep it aside for fifteen to twenty minutes.
Now, add all the spice powders to it. Mix it.
Then add gram flour and chopped coriander. Mix it. Add only as much it holds.
Batter is ready.
Heat oil in a frying pan. Take some batter between fingers and put it in the oil. Deep fry.
Tasty kandhabhaji is ready to serve.
Kandhabhaji or onion pakoda is a tasty snack to binge or as an accompaniment with lunch. A classic dish which has stood the test of time.
- 4 large onions
- 1 cup gram flour
- 1/2 tsp carom seeds
- 1/4 tsp turmeric powder
- 1 tsp chilli powder
- 1 tbsp coriander finely cut
- oil for frying
- salt to taste
Cut the onions into thin long strips.
Put salt to it and keep aside for fifteen to twenty minutes.
Now, add the spice powders and mix it.
Add gram flour and coriander leaves to it as much it can hold.
Heat oil in a deep pan. Take the batter between fingers and slowly put it as small pakodas.
Deep fry on both the sides.
Remove on an absorbent paper. Serve hot with tea.
- Putting salt and keeping it aside is an important step.
- Water is not needed for mixing. you can mix with the juice of onions.
- Use chilli powder as per your taste.
- Heat oil for three minutes. It should neither be too hot or cold. If it is not heated properly, the pakodas will turn soggy and will not be cooked well. If it is very hot, the pakodas will turn brown.
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