Crispy Pyaaj Pakora in Monsoon #YoutubeShorts #Shorts #CrispyPyaajPakora | Food and Passion by Kavita Bardia

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#OnionPakora
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Onion Pakoda is a famous street food from India. These bhajiyas are crispy and crunchy onions mixed in chickpea flour and spices.

These fritters are known by many dierent names. Some call it Kekda Bhaji as it resembles a crab, some call it Kanda Bhaji which literally means onion fritters and some call it Onion Pakoda. This is one of the many famous street foods of Bombay. It’s like a quick on the-go snack for us Indians. On the way back from work, a pit stop to one of these food stalls on the street is a common thing that many of us do.

I remember, my dad would get for us freshly made kanda bhaji on most evenings and we would sit and enjoy this together. Also during the monsoon season, this is one of the most made dish in Indian homes. Rains, chai and bhaji is like the world’s best combo ever! Even today when it rains heavily here in the US, we crave for a hot plate of onion pakodas and wish someone would make and serve us!

But then reality hits and I realize that no one will come and make it, I will have to do it myself! Sigh! See the thing is, these fritters are best enjoyed when someone else makes it for you!

INGREDIENTS

3 onions
1-2 tbsp ajwain/carom seeds
1/4 cup chopped cilantro
1 cup chickpea flour/besan use as needed
Rice flour
3-4 tbsp semolina/rawa
1 tbsp chilly powder
1/2 tbsp turmeric powder
salt as required
oil for frying
INSTRUCTIONS

Slice onions and transfer them to a mixing bowl. Add ajwain seeds/carom seeds and chopped cilantro to it. Then add besan/chickpea flour, semolina, chilly powder, turmeric powder and salt.
Adding water little by little, give it all a good mix. It should not be too thin. Refer the pic to know the consistency.
Heat oil to fry. Once its hot enough, add spoonfuls of the batter and fry till they turn golden. Take them out onto a paper towel to soak off the excess oil.
These onion pakodas are best enjoyed hot! Serve them immediately with some green chutney/meetha chutney/ketchup! If you are like me, you will gobble it up as is. I heard from another friend that they use caramelized onions in the recipe to give it more flavor. I plan to try that the next time.
You can also follow the exact same steps to make cabbage bhajiyas instead of onions. Just use shredded cabbage instead of sliced onions.

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