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Kanda Bhaji Pav recipe | Mumbai Roadside Kanda Bhaji | Onion Fritter Sandwich |
Tarla Dalal
18 June, 2019
Table of Content
Kanda Bhaji Pav recipe | Mumbai Roadside Kanda Bhaji | Onion Fritter Sandwich |
The Kanda Bhaji Pav, widely celebrated as Mumbai Roadside Kanda Bhaji or an Onion Fritter Sandwich, is an iconic and beloved street food from the bustling lanes of Mumbai, India. This quintessential snack embodies the vibrant flavors and textures that define Indian street cuisine. It’s a simple yet incredibly satisfying combination of crispy, spiced onion fritters (kanda bhaji) nestled within soft, fluffy bread rolls (pav), generously slathered with zesty chutneys. For any Mumbaikar, the mention of kanda bhaji pav evokes a sense of comfort and nostalgia, especially during the monsoon season.
The Heart of the Dish: Kanda Bhaji
The star of this Onion Fritter Sandwich is undoubtedly the kanda bhaji itself. To prepare these flavorful fritters, thinly sliced onions are combined with besan (Bengal gram flour), which acts as the binding agent. The mixture is then seasoned with a vibrant array of spices, including crushed coriander (dhania) seeds, finely chopped green chillies for a kick, turmeric powder (haldi) for color and warmth, and chilli powder for an extra layer of heat. Salt to taste and finely chopped coriander (dhania) leaves complete the aromatic blend, ensuring each fritter is packed with robust Indian flavors.
Crafting the Crispy Fritters
The process of making the kanda bhaji is straightforward but requires a keen eye for texture. All the bhaji ingredients are combined in a bowl. Crucially, only about 2 tablespoons of water are added gradually, just enough for the besan to coat the onions well. The natural moisture from the onions is often sufficient to bind the mixture, ensuring the bhajis remain crisp. Oil for deep-frying is heated in a kadhai (deep pan). Spoonfuls of the onion mixture are then carefully dropped into the hot oil using fingers and deep-fried until they turn a beautiful golden brown and are perfectly crispy on all sides. These are then drained on absorbent paper and kept aside, ready for assembly.
The Essential Accompaniments: Pav and Chutneys
No Kanda Bhaji Pav is complete without its perfect partners: the soft ladi pav and the indispensable chutneys. The ladi pav are light, fluffy Indian bread rolls, ideal for soaking up flavors. The accompanying chutneys are key to the sandwich's signature taste. A vibrant green chutney (often made with coriander, mint, and green chillies) provides a fresh, spicy kick, while a pungent dry garlic chutney (made from roasted garlic, coconut, and red chilies) adds a unique, fiery depth. These chutneys are spread generously, creating a moist and flavorful bed for the crispy bhajis.
Assembling the Iconic Street Food
Just before serving, the kanda bhaji pav is assembled with a few quick motions. Each ladi pav is horizontally slit, creating a pocket. A small amount of both green chutney and dry garlic chutney is applied to the inner lower side of the pav, ensuring a burst of flavor with every bite. Approximately 3 kanda bhajis are then generously stuffed into the pav. To finish, an extra sprinkle of dry garlic chutney is added on top of the bhajis, intensifying the aroma and flavor. This quick assembly ensures the bhajis remain hot and crispy when served.
The Ultimate Mumbai Experience
This Mumbai Roadside Kanda Bhaji is more than just a snack; it's an experience. It's meant to be savored piping hot, ideally right after being fried. The contrast between the soft pav, the crunchy, spiced onion fritters, and the zesty chutneys creates a symphony of textures and flavors that is truly addictive. Whether you choose to serve six to eight bhajis on a plate by themselves or sandwich them within the sliced pav, this Onion Fritter Sandwich promises a delightful journey into the heart of Indian street food, a must-try for anyone seeking authentic and comforting flavors
Enjoy how to make Kanda Bhaji Pav recipe with detailed step by step photos and video below.
Tags
Preparation Time
15 Mins
Cooking Time
25 Mins
Total Time
40 Mins
Makes
12 bhaji pavs
Ingredients
For Kanda Bhaji Pav
2 cups thinly sliced onions
1 1/4 cups besan (Bengal gram flour)
1 1/2 tbsp crushed coriander (dhania) seeds
2 tsp finely chopped green chillies
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
salt to taste
1/4 cup finely chopped coriander (dhania)
oil for deep-frying
For Serving
Method
For kanda bhaji pav
- Combine all the ingredients in a bowl and mix well.
- Add approx. 2 tbsp water gradually till the besan coats the onions well.
- Heat the oil in a kadhai and drop spoonfuls of the onion mixture using your fingers and deep-fry till they turn golden brown in colour from all the sides.
- Repeat with the remaining batter to make more bhajis. Drain on absorbent paper and keep aside.
- Just before serving, slit a pav horizontally, apply a little green chutney and a little dry garlic chutney on the both the lower side of the pav, stuff with approx. 3 kanda bhajis and sprinkle a little dry garlic chutney on it.
- Repeat with the remaining ingredients to make 11 more kanda bhaji pav.
- Serve the kanda bhaji pav immediately.
Kanda Bhaji Pav recipe | Mumbai Roadside Kanda Bhaji | Onion Fritter Sandwich | Video by Tarla Dalal
Kanda Bhaji Pav ( Mumbai Roadside Kanda Bhaji ) recipe with step by step photos
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- Kanda bhaji pav is a popular street food of Mumbai. Along with kanda bhaji pav, you will see street-side vendors selling other deep-fried snacks like:
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- You can make the dry garlic chutney well in advance using our dry garlic chutney recipe with detailed step by step photos. Add more or less chili powder depending on how spicy you want your chutney to be.
- Learn how to make the green chutney. It stays fresh for many days when stored in the freezer.
- Our website also has a recipe for eggless homemade laddi pav. Learn how to make laadi pav buns
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To make Kanda bhaji pav, firstly in a mortar put coriander seeds.
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With the help of a pestle, coarsely ground the dhania seeds. Keep aside. This is how it looks after coarsely crushing them.
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Peel and rinse 5 medium sized onions. Slice them thinly with the help of a sharp knife.
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Transfer the thinly sliced onions to a deep bowl.
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Slightly separate them using your hands.
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To this add besan. It helps in binding together all the ingredients.
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Now add the coarsely crushed coriander seeds. You can even add ajwain to elevate the taste of kanda pakora.
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Also, add turmeric powder and chilli powder.
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Add green chillies for spiciness, you can add more if you like your Kanda Bhaji spicy.
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Add coriander. Skip the coriander if you dislike or it is unavailable. Corainder would give a luscious taste to the Kanda Bhaji.
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Add salt to taste.
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Combine all the ingredients and mix well with your fingertips.
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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.
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- 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.
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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 pakoras, or else they might not cook evenly. When the Kanda Bhaji 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.
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Drain the onion bhajji on an absorbent paper.
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- Repeat with the remaining batter to make more Kanda Bhajis and keep aside.
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Serve the Kanda bhaji immediately with a cup of cutting chai
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To make Kanda bhaji pav, firstly in a mortar put coriander seeds.
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For assembling the Mumbai roadside kanda bhaji pav, just before serving, slit a pav horizontally.
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Apply 1/2 tsp green chutney on each side.
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Apply 1/2 tsp dry garlic chutney on each side.
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Stuff 3 kanda bhaji on lower half of the pav.
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Sprinkle 1/4 tsp dry garlic on the kanda bhaji pav
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Close the Kanda bhaji pav.
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- Repeat with the remaining ingredients to make 11 more kaanda bhajji pavs.
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Serve the Kanda bhaji pav immediately with a cup of cutting chai and few fried green chillies.
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For assembling the Mumbai roadside kanda bhaji pav, just before serving, slit a pav horizontally.
Asmita
Nov. 30, 2016, 12:06 p.m.
Mouthwatering.. so tasty.. thankyou !!
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