Kanda bhajiya / pakoda (Mumbai style Kanda bhajiya)

Name: Kanda bhajiya / pakoda (Mumbai style Kanda bhajiya)
Total time: 900 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 4-5 medium onions (kanda), sliced; 3/4 cup gram flour; as per taste Salt; as required Oil for deep-frying; 1 1/2 teaspoons red chilli powder; 1/4 teaspoon turmeric powder; 1 teaspoon coriander powder; 1/2 teaspoon cumin powder; 1/2 teaspoon carom seeds; 2 tablespoons fresh coriander; 3 tablespoons rice flour; 2-3 green chillies; 1 teaspoon chaat masala

Jyoti Prakash Assudani @cook_24726422

#MSR
#monsoonspecialrecipe
#pakoda 😋
Easy and quick yummy recipe.. Mumbai style Kanda bhajiya.........
evening snacks tea time

Jyoti Prakash Assudani @cook_24726422

#MSR
#monsoonspecialrecipe
#pakoda 😋
Easy and quick yummy recipe.. Mumbai style Kanda bhajiya.........
evening snacks tea time

Saved

Ingredients

10-15 minutes

2-3 servings

4-5medium onions (kanda), sliced
3/4 cupgram flour
as per tasteSalt
as requiredOil for deep-frying
1 1/2 teaspoonsred chilli powder
1/4 teaspoonturmeric powder
1 teaspooncoriander powder
1/2 teaspooncumin powder
1/2 teaspooncarom seeds
2 tablespoonsfresh coriander
3 tablespoonsrice flour
2-3green chillies
1 teaspoonchaat masala

Saved

Steps

10-15 minutes

1

Take onions in a bowl. Add salt, mix well and set aside for 10-15 minutes.
2

Heat sufficient oil in a kadai.
3

Add chilli powder, turmeric powder, coriander powder, cumin powder, carom seeds and chopped coriander and mix well.Add gram flour and rice flour, mix well.
4

Drop small portions of the onion mixture in the hot oil and deep-fry till golden and crisp. Drain on absorbent paper.
5

Slit green chillies and deep-fry in the same oil. Drain on absorbent paper.
6

Sprinkle chaat masalaon
bhajiyas and mix well.
7

Sprinkle salt on fried chillies.
8

Serve hot bhajiya with fried chillies.