Most Indians including me are fond of Kanda Bajji. It's a very simple recipe...sometimes simple recipes bring out the best flavours. Onion Pakora & Cauliflower fry was my mother-in-laws favourite. These fritters have no much spices added, yet they are full of flavour. Once in a while it's okay to have these bajji's on a rainy or winter evening with a hot cup of tea or coffee.
In Mumbai you find these fritter stalls everywhere ... served with Pav, dry garlic-groundnut chutney & some fried green chillies. Kanda bajji is also known as khekda bajji..due to its resemblance to crab.
Ingredients :
2 cups Onion thinly sliced (approx 4-5 medium onions)
1 cup gram flour/ besan
2 tblsp rice flour / cornflour
4-5 green chillies chopped fine
handful of coriander leaves
1/2 tsp carom seeds
1/2 tsp cumin seeds
1/2 tsp whole coriander seeds
salt to taste
oil for deep frying
Method :
1. Take onions in a bowl. Add salt & Mix well. Set aside for 10-15 minutes...so that the onions release their moisture.
2. Add the spices, herbs and flour to the onions and mix well.
3. Heat oil in a kadai. Carefully spread the pakora with your fingers and deep fry the bajjis on medium flame.
4. Fry till they turn crispy & light brown in colour.
Ingredients :
2 cups Onion thinly sliced (approx 4-5 medium onions)
1 cup gram flour/ besan
2 tblsp rice flour / cornflour
4-5 green chillies chopped fine
handful of coriander leaves
1/2 tsp carom seeds
1/2 tsp cumin seeds
1/2 tsp whole coriander seeds
salt to taste
oil for deep frying
Method :
1. Take onions in a bowl. Add salt & Mix well. Set aside for 10-15 minutes...so that the onions release their moisture.
2. Add the spices, herbs and flour to the onions and mix well.
3. Heat oil in a kadai. Carefully spread the pakora with your fingers and deep fry the bajjis on medium flame.
4. Fry till they turn crispy & light brown in colour.
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