How to make Kanda Bhajiya - SK Khazana -
Rain or no rain, you can enjoy these delicious kanda bhajiyas anytime anywhere
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Onions (प्याज़ ), Green chillies (हरी मिर्च )
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Kanda Bhajiya - SK Khazana checkout Kanda Poha, Kande Pohe, Crispy Onion Rings, Pyaaz Ki Kachori . You can also find more Snacks and Starters recipes like Sour Wings With Garlic Buttermilk Oats Pancakes Sabudana Bakarwadi Mawa Cupcake
Kanda Bhajiya - SK Khazana Recipe Card
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 : 21-25 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Kanda Bhajiya - SK Khazana Recipe
Onions peeled 4-5
Green chillies 4-5
Salt to cook
Red chilli powder 1 teaspoon
Cumin powder 1 teaspoon
Coriander powder 2 teaspoons
Turmeric powder 1/4 teaspoon
Fresh coriander leaves chopped 2 tablespoons
Gram flour 3/4 cup
Rice flour 2 tablespoons
Oil to deep fry
Vada pav chutney to serve
Method
Step 1
Slit the green chillies.
Step 2
Thinly slice onions and transfer into a bowl. Add salt and mix well. Set aside for 10-12 minutes.
Step 3
Add red chilli powder, cumin powder, coriander powder, turmeric powder, coriander leaves and rice flour and mix well.
Step 4
Add gram flour and mix till all ingredients are well combined.
Step 5
Heat sufficient oil in a kadai
Step 6
Drop small portions of the onion mixture into hot oil and deep-fry on medium heat till golden brown and crisp. Drain on absorbent paper.
Step 7
Add the slit green chillies to the hot oil and deep-fry for 1-2 minutes. Transfer on absorbent paper and sprinkle some salt.
Step 8
Serve the bhajiyas hot with fried chillies and vada pav chutney.
Most Visited Recipes
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.
