How to make Kanda Bhajiya -

Come monsoon and these onion bhajiyas are much in demand.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Onions (प्याज़ ), Gram flour (besan) (बेसन)

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Kanda Bhajiya checkout Kanda Poha, Kande Pohe, Crispy Onion Rings, Pyaaz Ki Kachori . You can also find more Snacks and Starters recipes like Chicken And Pepper Wraps, Paneer ki Kachori, Monterey Jack Cheese And Red Grape Bruschetta, Easter Cupcakes.

Kanda Bhajiya

Kanda Bhajiya Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Kanda Bhajiya Recipe

  • Onions sliced 4-5 medium

  • Gram flour (besan) 3/4 cup

  • Salt to taste

  • Oil for deep-frying

  • Red chilli powder 1 1/2 teaspoons

  • Turmeric powder 1/4 teaspoon

  • Coriander powder 1 teaspoon

  • Cumin powder 1/2 teaspoon

  • Carom seeds (ajwain) 1/2 teaspoon

  • Fresh coriander leaves 2 tablespoons

  • Rice flour 3 tablespoons

  • Green chillies 2-3

  • Chaat masala 1 teaspoon

Method

Step 1

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

Step 2

Heat sufficient oil in a kadai.

Step 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.

Step 4

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

Step 5

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

Step 6

Sprinkle chaat masalaon bhajiyas and mix well.

Step 7

Sprinkle salt on fried chillies.

Step 8

Serve hotbhajiyas with fried chillies.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.