Step-by-step
1
firstly, take sliced onion in a large bowl.
2
add ¼ tsp turmeric, ½ tsp chilli powder, ¼ tsp ajwain, 1 chilli and 2 tbsp coriander.
3
also add ½ tsp salt and mix well.
4
squeeze the onions well making sure to release moisture.
5
further add ½ cup besan and mix well.
6
add more besan as required and form a thick batter.
7
grease hand with oil and take a small portion of bhajiya mixture.
8
drop in hot oil and deep fry on medium flame.
9
deep fry until the onion pakoda turns golden brown and crisp.
10
drain off over kitchen paper to remove excess moisture.
11
take pav and slice in centre without spliting apart.
12
on one side apply green chutney and other side tamarind chutney.
13
also sprinkle generous amount of dry garlic chutney.
14
further place a kanda bhaji in centre and press slightly.
15
finally, enjoy kanda bhaji pav with hot cup of chai.
Video
Notes
- firstly, make sure not to add any water while preparing bhaji. the moisture in onion is enough.
- also, add besan in batches as it completely depends on moisture of onions.
- additionally, fry on medium hot oil to make it crispy and tasty.
- finally, kanda bhaji pav recipe tastes great when served hot and spicy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/kanda-bhaji-pav-recipe-onion-bhaji-pav/