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Kandhabhaji

5 from 2 votes
Kandhabhaji or onion pakoda is a tasty snack to binge or as an accompaniment with lunch. A classic dish which has stood the test of time.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 people
Course: appetisers, evening snacks
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large onions
  • 1 cup gram flour
  • 1/2 tsp carom seeds rub the carom seeds and put
  • 1/2 tsp cumin
  • 1/4 tsp turmeric powder
  • 1 tsp chilli powder
  • asafoetida
  • 1 tbsp coriander finely cut
  • oil for frying
  • salt to taste
  • 1 tsp rice flour
  • 1 tsp hot oil put it in the batter

Equipment

  • 1 big bowl for mixing
  • 1 kadai for frying
  • 1 slotted ladle for deep frying
  • 1 wide plate to remove after frying
  • 1 chopping board
  • 1 knife

Method
 

  1. Cut the onions into thin long strips.
  2. Put salt to it and keep it aside for fifteen to twenty minutes. Do not skip this step.
  3. Now, add the spice powders and mix it.
  4. Add gram flour, rice flour and coriander leaves to it as much it can hold.
  5. Heat oil in a deep pan. Put a teaspoon of hot oil in the batter and mix.
  6. Take some batter and put it slowly in the frying pan. Repeat for a couple more.
  7. Deep fry on both the sides.
  8. Remove on an absorbent paper. Serve hot.

Notes

  • Putting salt and keeping it aside is an important step. 
  • Water is not needed for mixing. you can mix with the juice of onions.
  • Use chilli powder as per your taste.
  • Heat oil  for three minutes. It should neither be too hot or cold. If it is not heated properly, the pakodas will turn soggy and will not be cooked well. If it is very hot, the pakodas will turn brown.