Kanda Bhaji/Khekda Bhaji Recipe

About Kanda Bhaji/Khekda Bhaji Recipe
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Kanda bhaji also known as Khekda bhaji is a type of fritter made from sliced onions seasoned with spices, besan flour and deep fried in oil. It is extremely tasty, crispy and crunchy! It is a popular appetizer all over India. Every mumbaite is familiar to this favorite roadside snack.
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Kanda bhaji needs no occasion.. Lunch, midday snacks, dinner, weddings, or rainy days. Nothing beats kanda bhaji with hot tea. It is fondly called as Khekda bhaji because it forms the shape of Khekda (crab) and is as crunchy as fried crabs when deep fried in oil. Kanda Bhaji is also eaten as a side dish with Sheera. Sweet sheera and spicy khekda bhaji compliments each other well.
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There’s a historic fort in Maharashtra, Pune City called Sinhagad fort. It is a major tourist attraction and is famous mostly for the Khekda bhaji served there.
Kanda Bhaji/Khekda Bhaji Recipe

IngredientsIMG 1317 440x660 Kanda Bhaji/Khekda Bhaji Recipe

2 big onions, thinly sliced

1 cup besan

½ cup rice flour

4-5 green chillies chopped

½ cup coriander leaves chopped

1 tsp carom seeds

1 tsp coriander powder

1 tsp turmeric

1 tsp red chilli powder

a pinch of eating soda

salt as per taste

Oil to fry

Method
Mix all ingredients in a bowl except oil.
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Add little water and merge everything with hands. You can add a tsp of hot oil in the batter to make it more crunchy.
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Heat oil in pan.
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Take a spoonful of kanda bhaji batter and pour it in medium hot oil. Don’t over heat the oil as it can burn the bhaji and keep it uncooked.
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Let it fry for 2 minutes. Don’t stir frequently.
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Turn to other side.
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Remove it once it is golden brown in colour.
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Serve it hot with chutneyof your choice.
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  1. one of my favorite pakoras. yours is looking like the ones they serve in the snack or mithai shops in mumbai. the recipe is exactly the way i make, except for adding rice flour and coriander leaves.

  2. Hi Anita, thanks a ton for stopping by and for the lovely thought….I love to munch on onion pakodas or ulli vada as it known in Kerala…though while making these I do not add coriander leaves and add curry leaves instead…will try making them with coriander leaves next time. I had a wonderful time on your space….great photography…..keep visiting.

    • Hi Nisa,

      I am Maharashtrian but a big fan of South Indian Food and Non Veg. I just loved your recipes. I am going to be your regular visitor..Keep Posting:)

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