Typical Maharashtrian Kaanda Pakoda/bhajiya without which monsoon is incomplete!!
Onion Fritters - A simple recipe with a tasty crunch that is loaded with fun flavors and an amazing taste.
The flavor will remind you of onion rings but with much more flavor and taste, that makes them perfect for an appetizer dish to share with family and friends!
Be certain to savor every bite and to choose a delicious dip of your choice to help enhance the wonderful flavors as well!
This is one of the traditional and ancient pakora recipes made with sliced onion and chickpea flour. It is a popular deep-fried snack recipe across India and is prepared for various occasions which also affects the way it is prepared. Generally, the most common way to prepare this snack is to have a thin coating of spiced besan batter to form layered fritters, but it can also be prepared like a dumpling without many onion layers.
Firstly, be extra careful while adding moisture or water to the besan and onion mixture. Generally, onion slices do have moisture in them and are more than sufficient for the coating but if you feel you need water, add in batches. Secondly, as an alternative to rice flour, you can also use cornflour for the same purpose. It should also make the pakora crispy but slightly impact the taste. Therefore, if you have access to rice flour, do use it for better results. Lastly, the pakora has to be deep-fried in a low to medium flame for evenly distribution of heat and eventually to cook it evenly. Also, low flame makes it more crispy!
Ingredients for Kaanda Bhajiya
Steps for Kaanda Bhajiya
Kaanda Bhajiya
Ingredients
3 Onions
Little Salt
One and a half teaspoon Kashmiri Red Chilli Powder
1 /4th teaspoon Turmeric Powder
Half teaspoon Caraway Seeds/Ajwain
2 tablespoon Rice Flour
Half cup Gram Flour / Besan
1 teaspoon Hot Oil
Steps
Take 3 onions, thinly slice the onions make sure to slice of uniform thickness as it helps to fry easily.
Transfer the sliced onion into a large bowl and add little salt, one and a half teaspoon kashmiri red chilli powder, 1/4th teaspoon turmeric powder, half teaspoon crushed caraway seeds/ajwain, squeeze and mix well making sure all the spices are well combined and onions release moisture.
While mixing you will see that the layers of the onions will be separated so this will give you nice crispy pakodas. Keep it aside for 5 minutes.
Further add 2 tablespoon rice flour and half cup besan gradually, squeeze and mix without adding any water as the water in the onion is enough to form the dough. Add one teaspoon hot oil and mix it. Add more besan only if required.
Heat oil in a kadai to deep fry the pakodas.
Now drop the dough into hot oil forming a random shape.
Fry on medium flame stirring occasionally.
Fry until the pakoda turns golden brown and crisp.
Finally, drain off the pakoda and enjoy with chutney, ketchup or hot tea.
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Tips *If you want to store the pakodas firstly, make sure to store the pakoda in an airtight container once cooled completely else the pakoda will turn soggy. *Also, squeeze the onions well to release the juice from them do not add any extra water. *You can add hot oil to the mixture; if the moisture of the onion is not there. *Finally, the crispy onion pakoda recipe tastes great when prepared serve it immediately.
