Saturday, 7 January 2017

onion pakoda recipe - kanda bhaji recipe - south indian onion pakoda recipe

South indian onion pakoda recipe or Kanda Bhaji Recipe is one of the most quick and easiest tea time snack. This "crispy onion pakoda" is also known as Ullipaya Pakodi in Telugu, Kanda Bhaji in Marathi, Neerulli Baje in Kannada. Thin sliced onions are dusted with besan flour, other ingredients, spices, little water, mixed together and deep fried in hot oil. 

onion pakoda recipe - Kanda Bhaji Recipe

Onion Pakodas or Pakoras are usually served with fried and salted green chillies and a spicy green chutney and a sweet chutney. Tomato Ketchup also suits better. Crispy Onion Pakoda recipe and Tea is a nice combination, a perfect evening snack recipe. 

There are many varieties of pakodas like Palak Pakoda,

Methi Pakoda (Which is popular by the name "Methi Na Gota" in Maharashtra), Mixed Vegetable pakoda, peanut pakoda, semiya pakoda, cashew pakoda, Chicken Pakoda, Fish Pakoda etc are the other variations.

Some people often get confused with pakoda and bajji. The ingredients and cooking procedure is almost same for both. But there is a slight difference between them. In Bajji recipe the batter will be runny, main ingredient will be dipped in batter so that it gets coated well with batter and then it is deep fried. Whereas in pakoda recipe, the flour is just dusted on main ingredient along with other ingredients, spices and water will be just sprinkled so that to lightly bind with the main ingredient and a stiff dough is formed. In short, for bajjis a runny batter is prepared and the main ingredient is just dipped in batter. For pakodas a firm dough is prepared where the main ingredient is mixed into the dough.

Also Baking Soda will be added in bajjis so that they can puff up, whereas baking soda is not added in pakodas. In Bajjis the main ingredient is dipped in batter so batter needs to puff up after frying, otherwise bajjis will be hard to eat. Whereas in pakodas, flour is just dusted and hence it doesn't need to puff up.

Ingredients for south indian onion pakoda recipe - kanda bhaji recipe

1. Onions - 3 big onions
2. Besan(Chick Pea) Flour - 1 n 1/2 cup
3. Rice Flour - 1/4 cup
4. Curry Leaves - 2 sprigs
5. Mint Leaves - 2 sprigs (Optional)
6. Ginger Garlic Paste - 1 tsp (Optional)
7. Cumin Seeds - 1 tsp
8. Carom Seeds - 1/2 tsp
9. Asafoetida(Hing) - A Pinch
10. Salt - To Taste
11. Red Chilli Powder - 1 n 1/2 tsp
12. Water - As Needed (Preferably 1/4 cup)
13. Oil - For Deep Frying

Do checkout my other tea time snack recipes,

Egg frankie and Veg frankie

- Sweet Corn Vada

- Stuffed Mirchi Bajji


How to make kanda bhaji - south indian onion pakoda crispy

1. Slice the onions length wise to thin long strips. Add salt mix nicely and rest it for 5 minutes. Because of the salt, onions loose water from them.

2. Now to the onions add besan flour, rice flour, red chilli powder, chopped mint leaves(if using), chopped curry leaves, carom seeds, cumin seeds, ginger garlic paste and asafoetida and mix well. Do not add any water

3. Take oil in a frying pan and heat it. When the oil is hot take a fistful of dough and drop it in to the hot oil in small amounts. If you feel the dough is too dry, then sprinkle very little water, mix well and then drop it in to the oil

4. Fry nicely and drain them on a tissue paper. Hot crispy south indian onion pakoda recipe or kanda bhajis are ready to eat.

South Indian Onion Pakoda Recipe