Kanda Bhaji, Pyaz Ke Pakode, Kanda Bhajiya
by Tarla Dalal
Added to 291 cookbooks
This recipe has been viewed 148457 times
Pyaz ke Pakode made with onions which are mixed with a spicy onion batter and then deep fried. Kanda Bhaji is a deep fried Indian street food and at times sold with it stuffed inside ladi pav.
If you want to know the meaning of super-crisp, try these yummy Kanda Bhaji, which are both flavourful and crunchy.
Hot and fresh Pyaz ke Pakode is a ideal evening tea snack. I love having Kanda Bhaji as an evening monsoon snack and remember having it on a rainy cold day while trekking to Singhad Mountains located off Pune.
Nothing beats loads of Kanda Bhajia with hot Masala Chai on a cold day.
Have Pyaz ke Pakode with green chutney or meetha chutney.
Aside from Pyaz ke Pakode, try our delicious collection of pakora recipes, they are just irresistible.
Enjoy how to make Kanda Bhaji recipe with detailed step by step photos below.
- To make kanda bhaji, combine all the ingredients along with 2 tbsp of water in a deep bowl and mix well using your hands.
- Heat the oil in a deep non-stick kadhai and drop spoonfuls of the onion mixture using your fingers, few at a time and deep-fry till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside.
- Serve kanda bhaji immediately.
Kanda Bhaji, Pyaz Ke Pakode, Kanda Bhajiya recipe with step by step photos
Like Kanda Bhaji (Onion Pakoda), then check our Maharashtrian breakfast recipes. Kanda Bhaji can also be had as a evening snack with tea or the Mahrashtrian's have it also for lunch or dinner.
To make Kanda Bhaji (Pyaz ke Pakode), firstly in a mortar put coriander seeds.
With the help of a pestle, coarsely ground the dhania seeds. Keep aside.
This is how it looks after coarsely crushing them.
Peel and rinse 5 medium sized onions. Slice them thinly with the help of a sharp knife.
Transfer the thinly sliced onions to a deep bowl.
Slightly separate them using your hands.
To this add besan. It helps in binding together all the ingredients.
Now add the coarsely crushed coriander seeds. You can even add ajwain to elevate the taste of kanda pakora.
Also, add turmeric powder and chilli powder.
Add green chillies for spiciness, you can add more if you like your Kanda Bhaji spicy.
Add coriander. Skip the coriander if you dislike or it is unavailable. Corainder would give a luscious taste to the Kanda Bhaji.
Add salt to taste.
Combine all the ingredients and mix well with your fingertips.
Add the water gradually till the besan coats the onions well. We have used approx. 2 tbsp. of water. If the mixture looks watery later after 2-3 batches then additionally add 1 to 2 tbsp of besan and mix very well.
Heat the oil in a kadhai. Check whether oil is sufficiently hot or not by dropping a pinch of Kanda Bhaji mixture in hot oil – if it comes upward immediately, then oil is sufficiently hot for deep frying all the Kanda Bhaji.
Drop spoonfuls of the onion mixture using your fingers. Do not fry them over low flame, the onion pakoda will absorb too much oil and turn soggy. Also, do not over crowd the pan with Kanda bhaji (Kanda Pakoras), or else they might not cook evenly.
When the Kanda Bhaji (Pyaz ke Pakode) have turned light brown in color from one side, gently flip them. Deep-fry the onion bhaji till they turn golden brown in colour from all the sides.
Drain the Kanda bhaji (Onion Bhaji) on an absorbent paper.
Serve the Kanda Bhaji (Pyaz ke Pakode) immediately with a cup of chai.
Nutrient values per serving
|Vitamin A||282.4 mcg|
|Vitamin B1||0.3 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.4 mg|
|Vitamin C||5.8 mg|
|Folic Acid||77.4 mcg|
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