How to make Kanda Bhajiya - SK Khazana -
Who doesn’t enjoy crisp kanda bhajiya – serve your loved ones with cups of hot tea and see the delight on their faces
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Onions (प्याज़ ), Oil for deep frying
Cuisine : Maharashtrian
Course : Snacks and Starters
For more recipes related to Kanda Bhajiya - SK Khazana checkout Kanda Poha, Kande Pohe, Crispy Onion Rings, Pyaaz Ki Kachori . You can also find more Snacks and Starters recipes like Whole Wheat Fresh Spring Roll Wrappers Honey Sesame Chicken Easy Pan Pizza Chicken Crumble
Kanda Bhajiya - SK Khazana Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Kanda Bhajiya - SK Khazana Recipe
Onions sliced 3
Oil for deep frying
Salt to taste
Gram flour 1/2 cup
Rice flour 1/2 cup
Turmeric powder 1/4 teaspoon
Red chilli powder 1/2 teaspoon
Corinader powder 3/4 teaspoon
Cumin powder 1/2 teaspoon
Green chilli chopped 1
Fresh coriander leaves chopped 2 teaspoons
Tomato ketchup to serve
Green chutney to serve
Method
Step 1
Take onions in a large bowl, sprinkle salt and mix well. Set aside for 10-15 minutes.
Step 2
Heat sufficient oil in a kadai.
Step 3
Add gram flour, rice flour, turmeric powder, red chilli powder, coriander powder,cumin powder, green chilli and coriander leaves and mix well.
Step 4
Drop in small portions of the mixture with your fingers into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
Step 5
Transfer onto a serving plate and serve hot with tomato ketchup and green chutney.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
