Onion Pakoda/Kanda Bhaji/Onion Fritters
Onion Pakoda (Kanda Bhaji) is one of the very famous Mumbai street food. Onion Pakoda is also called Kanda Bhaji in Mumbai. It is very crispy and delicious Snack, perfect for breakfast or snack during winter or rainy season.
This crispy street food is one of my favorite Mumbai snack, I miss this here in the USA so much, so I made yesterday evening for our tea time snack, me and my family enjoyed a lot. It can be made in less than 30 minutes. It’s perfect for children when they are hungry and want some crunchy meal. It made with sliced onion, besan, spices and proper water consistency is a key of perfect crispy onion fritter. Many people add soda in Onion Bhaji batter, it makes Pakodas soft and fluffy. but if you add too much soda it soaks lots of oil.
Ingredients:
• 2 cup Thinly Sliced Onion
• 1 ½ cup Besan/Chickpeas Flour
• ¼ cup Suji/Semolina
• 2 Green Chili Finely Chopped
• ½ tsp Red Chili Powder
• 1 tsp Turmeric Powder
• Salt
• 1 tsp Sugar
• Oil for Deep Frying
Method:
1. Take a large bowl, add thinly sliced onion, chopped Green chili, besan, and suji.
2. Add Red Chili powder, turmeric powder, salt, sugar, water as required and mix well, make a thick batter, keep aside.
3. Now heat the oil in deep pan on medium to high flame. Drop spoonful of the onion mixture using your fingers and then deep-fry till they turn into golden brown in color from all the sides.
4. Repeat with the remaining batter to make more Pakodas. Drain on absorbent paper and keep aside.
5. Serve Onion Pakoda with fried green chili and dry garlic chutney.
- 2 cup Thinly Sliced Onion
- 1 ½ cup Besan/Chickpeas Flour
- ¼ cup Suji/Semolina
- 2 Green Chili Finely Chopped
- ½ tsp Red Chili Powder
- 1 tsp Turmeric Powder
- Salt
- 1 tsp Sugar
- Oil for Deep Frying
- Take a large bowl, add thinly sliced onion, chopped Green chili, besan, and suji.
- Add Red Chili powder, turmeric powder, salt, sugar, water as required and mix well, make a thick batter, keep aside.
- Now heat the oil in deep pan on medium to high flame. Drop spoonful of the onion mixture using your fingers and then deep-fry till they turn into golden brown in color from all the sides.
- Repeat with the remaining batter to make more Pakodas. Drain on absorbent paper and keep aside.
- Serve Onion Pakoda with fried green chili and dry garlic chutney.
