Kanda bhaji sliders

Name: Kanda bhaji sliders
Total time: 2700 s
Yield: makes 10 servin
Cuisine: Indian
Ingredients: 10 Mini buns; 2 tbsp butter; 2 medium onions sliced; 1 cup besan/ gram flour; 1/2 TSP salt; 1 TSP dhaniya/coriander powder; 1/2 TSP red chilli powder; 1/4 TSP haldi/Turmeric powder; 1/4 TSP garam masala; 2 tbsp chopped green coriander; 1 tbsp chopped green chillies (optional); 1 tbsp Dahi/ curd; 1 TSP chaat masala; As needed Oil to deep fry; 4-5 tbsp Hari (Coriander mint)chutney; 4-5 tbsp tomato ketchup

Swati @swati_17

Chandigarh/ Gurgaon, India

#zing
Kanda bhaji or pyaz ke pakode are an all time favourite and chatakedaar monsoon snack. I just took it a step further by sandwiching it between butter roasted mini buns with some spicy Hari chutney and tangy ketchup.

Swati @swati_17

Chandigarh/ Gurgaon, India

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Ingredients

45 minutes

makes 10 servin

10Mini buns
2 tbspbutter
2medium onions sliced
1 cupbesan/ gram flour
1/2 TSPsalt
1 TSPdhaniya/coriander powder
1/2 TSPred chilli powder
1/4 TSPhaldi/Turmeric powder
1/4 TSPgaram masala
2 tbspchopped green coriander
1 tbspchopped green chillies (optional)
1 tbspDahi/ curd
1 TSPchaat masala
As neededOil to deep fry
4-5 tbspHari (Coriander mint)chutney
4-5 tbsptomato ketchup

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Steps

45 minutes

1

In a big bowl mix together besan, salt, Dhaniya powder, red chili powder, haldi and garam masala powder.
2

Add the sliced onions, dahi, green coriander and green chillies. Using some chilled water mix everything together. The batter should be thick and not flowing.
3

Heat oil in a kadai. Once the oil is hot drop spoon fulls of batter into the oil and deep fry till golden brown and crisp. You can make 5-6 pakode at a time depending on the size of your kadai.
4

Remove on a kitchen tissue. Sprinkle chaat masala.
5

Cut the mini buns in half horizontally. Heat the butter on a tawa. Place the buns on the tawa with cut side down. Roast till golden brown.
6

Spread some green chutney on the cut side of the bottom portion of the bun. Place a pyaz Ka pakora. Pour some tomato ketchup on the pakora. Cover with the top part. Secure with a toothpick and serve immediately. enjoy.

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Swati @swati_17

on July 24, 2020 06:47

Chandigarh/ Gurgaon, India

Hi, I am Swati.Food has always been my eternal love.I had always been a foodie. So much so that one of my aunts used to say it’s a pleasure to serve you. I also started cooking at a very young age in my mother’s kitchen.As I grew, my love for food grew with me. However, I did not even realize when this passion of mine became comfortable in some corner of my heart and the race towards economic and social goals took over my entire time.I am a Human Resource executive in the Education Industry by profession.Now, after years of juggling between my work and my passion, I finally decided to take my passion to another level.Here will share with you my recipes some tradition and some noval.My blog/website: ediblelovebyswati.comInstagram: ediblelovebyswatiFacebook: ediblelovebyswati