Updated: Apr 28
Yes! It’s finally on the blog!
Pyaz ke pakode
Kekda bhajji (thanks to their crabby shape)
Spicy, crispy, mildly sweet, savoury… or let’s just say delectable!
India’s gift to the world! Besides brain drain, curry, artifacts and jewels of course. Which, by the way, also happens to be India’s favourite and best-selling street food! Yes, Kanda Bhajjiya it is.
No, Kanda Bhajjiya or Pyaz ke Pakode aren’t supposed to look like golf balls or hold any shape really. They’re meant to be just strands to onions clumped together without any shape or form. Onion Bhajjiyas are supposed to be oddly shaped and have straying strands floating around in the oil (the yummiest bits), adding to their crispness and flavour!
Here's my way of making kanda bhajjiya. Made right, these crisp delicate pyaz ke pakode are gone within seconds of frying - no time for pretty photos here!
Serve onion bhajjiyas with this spicy tangy fresh minty Raw Mango and Mint Chutney (which by the way, also makes delicious sandwiches!)
Love Indian street-food? Here are a few more make-at-home recipes from WhiskMixStir!
Bread Pakoda (or besan ka toast)
Pani Puri Water (or golgappa water)
Connect with me on social media for (errrmmmm) not-so-regular updates! Yes, I’m not going to be on your screen all day every day!
This recipe of Onion Bhajjiyas is naturally gluten free, vegan and vegetarian.
Time taken: 15-20 minutes
Ingredients to make delicious Onion Bhajjiyas
2 red onions, medium sized
2 green chillies
A couple of stalks of fresh coriander
½ tsp carom seeds / ajwain
A pinch of turmeric powder / haldi
A pinch of asafoetida / hing
½ tsp red chilli powder
Salt to taste
3-5 tbsp gramflour / besan
1 tbsp rice flour (optional)
Method of making delicious Onion Bhajjiyas
Let’s start with the whys?
Why red onions? Because they’re sweeter and yet sharper than white or yellow onions. Perfect for this recipe of pyaz ke pakode.
Why 3-5 tablespoons of gramflour? Because you may need less or more depending on how much the onions sweat.
No eggs? NO!
No water? Absolutely not!
Ok, now back to the recipe of Onion Bhajjis
Slice the red onions in half-moons or lengthwise. Add salt, chilli powder, carom seeds, turmeric powder, asafoetida, finely chopped green chillies and coriander. Mix everything well and keep aside for about 10-15 minutes, to let the onions sweat and slightly soften.
Then start adding the gramflour – easily 3 tbsp. Mix well and add only enough gramflour to hold the onions together. No additional water, except that from the onions. The pakoda mix will be a little crumbly, but that's how it's supposed to be. A few onion strands will come loose and that's the yummiest part of it.
If you're adding rice flour, add it in with the gramflour. Adding rice flour to pakoda batter makes them crisper than ones made with just gramflour / besan.
Note: add a little garam masala or coriander powder when adding gramflour, if you like, and you're good to go. I don’t, but that’s just me.
Heat oil in a frying pan. Then while the oil is on medium heat, pick out a bunch of onion strands together and gently drop it in hot oil. Do not try to clump the onion strands together or form any shape with these. Fry the test onion bhajji and taste. Adjust flavours to your liking. Salt, chillies for heat, spices, flour…
Less salt? add more! More salt? Add a few more slices of onions and a little more besan!
Less spicy or hot? add more fresh green chillies or red chilli powder! More spice or heat? Add a few more slices of onions and a little more besan! The solutions are pretty much the same.
Fry another test bhajjiya for taste testing. Once the flavours are on point, fry away!
Enjoy hot, crisp Onion Bhajjiyas or pyaz ke pakode served with mint chutney or raw mango and mint chutney and some fried green chillies on the side! Always accompanied with a nice cup of steaming hot masala chai.
Or serve these onion bhajjis as small plates / appetisers at your next Indian dinner party!
Feel free to share WhiskMixStir recipe links / Indian food recipe blog with your family & friends! Remember to give credit where it’s due :) Pls do not publish my content, recipes and / or photos as your own.
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