Kanda Patal Bhaji Recipe: 7 Simple Steps to Perfect Crispy Pakoras
Table of Contents
- Introduction
- Ingredients for Kanda Patal Bhaji
- Step-by-Step Recipe
- Serving Suggestions
- Tips for Perfect Bhaji
- Frequently Asked Questions
- Conclusion
Introduction
Looking for a delectable snack that's crispy, savory, and packed with flavor? Look no further than the Kanda Patal Bhaji recipe. This traditional Indian dish, also known as onion bhaji, is a crowd-pleaser, perfect for tea time or as a party appetizer. With just a few simple ingredients and our step-by-step guide, you'll master this bhaji recipe in no time!
Ingredients for Kanda Patal Bhaji
To prepare this flavorful kanda bhaji, you'll need the following ingredients:
- 2 large onions, finely sliced
- 1 cup gram flour (besan)
- 2 tablespoons rice flour (for extra crispiness)
- 1 teaspoon cumin seeds
- 1 teaspoon ajwain (carom seeds)
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 2-3 green chilies, finely chopped
- Fresh coriander leaves, chopped
- Salt to taste
- Water (as needed)
- Oil for deep frying
Step-by-Step Recipe
Step 1: Prepare the Onions
In a large mixing bowl, add the finely sliced onions. Sprinkle with a bit of salt and let them rest for about 10 minutes. This helps the onions release some moisture, making the bhaji crispier.
Step 2: Mix the Spices
In a separate bowl, combine gram flour, rice flour, cumin seeds, ajwain, turmeric powder, red chili powder, garam masala, and a pinch of salt. Mix it properly to ensure all the spices are evenly distributed.
Step 3: Combine Ingredients
Add the spice mixture to the onions and toss to coat evenly. Add the chopped green chilies and coriander leaves for taste. Gradually add water, a little at a time, until you achieve a thick batter that coats the onions.
Step 4: Heat the Oil
In a deep frying pan or wok, heat enough oil for deep frying over medium heat. To test if the oil is hot enough, drop a small piece of batter into the pan. If it sizzles and rises to the surface, the oil is ready to fry.
Step 5: Fry the Bhajis
Carefully drop spoonfuls of the batter into the hot oil, make sure it not to overcrowd the pan. Fry in batches, turning occasionally, until the bhajis are golden brown and crispy. Use a slotted spoon to remove them and drain excess oil on a white plate lined with paper towels.
Step 6: Serve Hot
Serve your kanda bhaji hot with green chutney and chutney tomato ketchup. These accompaniments perfectly complement the crispy bhaji.
Step 7: Enjoy!
Enjoy your homemade kanda patal bhaji with friends and family. They are sure to be a hit!
Serving Suggestions
For an added touch of flavor, try serving your kanda bhaji with a side of green chutney or chutney tomato. You can also pair it with a cup of masala chai for a delightful snack experience.
Tips for Perfect Bhaji
- Consistency Matters: Ensure the batter is thick enough to coat the onions but not too runny.
- Hot Oil: Maintain the right oil temperature to achieve a crispy texture without overcooking.
- Batch Frying: Avoid overcrowding the pan to ensure each bhaji cooks evenly.
Frequently Asked Questions
Q1: Can I use other vegetables for this recipe?
A1: Yes, you can substitute onions with vegetables like potatoes or spinach. Adjust the spices, according to taste.
Q2: How can I make the bhaji less oily?
A2: Ensure the oil is hot enough before frying and drain the bhajis on a paper towel to remove excess oil.
Q3: Can I prepare the batter in advance?
A3: It’s best to prepare the batter just before frying to keep the bhajis crispy.
Conclusion
The Kanda Patal Bhaji recipe is a simple yet flavorful dish that can easily become a favorite in your snack repertoire. With our easy-to-follow steps, you'll create delicious kanda bhaji that is crispy on the outside and tender on the inside. For more delightful recipes and food inspiration, Click Here.
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