Kanda Bhaji Pav ( Mumbai Roadside Kanda Bhaji )
by Tarla Dalal

Kanda bhaji pav, the Mumbaiite is no stranger to 'kanda bhajia'. You must try it too! thinly-sliced onions are flavoured with spices and deep-fried in hot oil.

You can serve six to eight bhajis per plate, either as is, or sandwiched between a sliced pav! Must be had piping hot!

You can also make this popular Mumbai Ladi Pav at home and cook up a variety of recipes using ladi pav like Ladi Pav Bhaji Toasts , Vada Pav , Chat- Pata Pav , Dabeli with Homemade Dabeli Masala and many more.

Enjoy how to make Kanda Bhaji Pav recipe with detailed step by step photos and video below.

Kanda Bhaji Pav ( Mumbai Roadside Kanda Bhaji )

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Kanda Bhaji Pav ( Mumbai Roadside Kanda Bhaji ) recipe - How to make Kanda Bhaji Pav ( Mumbai Roadside Kanda Bhaji )

For Kanda Bhaji Pav
2 cups thinly sliced onions
1 1/4 cups besan (bengal gram flour)
1 1/2 tbsp whole coriander (dhania) seeds , coarsely ground
2 tsp finely chopped green chillies
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
salt to taste
1/4 cup finely chopped coriander (dhania)
oil for deep-frying

For Serving
12 ladi pavs
green chutney
dry garlic chutney

Method
For kanda bhaji pav

Combine all the ingredients in a bowl and mix well.
Add approx. 2 tbsp water gradually till the besan coats the onions well.
Heat the oil in a kadhai and drop spoonfuls of the onion mixture using your fingers and deep-fry till they turn golden brown in colour from all the sides.
Repeat with the remaining batter to make more bhajis. Drain on absorbent paper and keep aside.
Just before serving, slit a pav horizontally, apply a little green chutney and a little dry garlic chutney on the both the lower side of the pav, stuff with approx. 3 kanda bhajis and sprinkle a little dry garlic chutney on it.
Repeat with the remaining ingredients to make 11 more kanda bhaji pav.
Serve the kanda bhaji pav immediately.

Kanda Bhaji Pav Video by Tarla Dalal

Kanda Bhaji Pav ( Mumbai Roadside Kanda Bhaji ) recipe with step by step photos

Kanda bhajji pav is a popular street food

Kanda bhaji pav is a popular street food of Mumbai. Along with kanda bhaji pav, you will see street-side vendors selling other deep-fried snacks like:

Recipe notes for Kanda bhaji pav

You can make the dry garlic chutney well in advance using our dry garlic chutney recipe with detailed step by step photos. Add more or less chili powder depending on how spicy you want your chutney to be.
Learn how to make the green chutney. It stays fresh for many days when stored in the freezer.
Our website also has a recipe for eggless homemade laddi pav. Learn how to make laadi pav buns

For making the kanda bhaji

To make Kanda bhaji pav, firstly in a mortar put coriander seeds.

With the help of a pestle, coarsely ground the dhania seeds. Keep aside. This is how it looks after coarsely crushing them.
Peel and rinse 5 medium sized onions. Slice them thinly with the help of a sharp knife.
Transfer the thinly sliced onions to a deep bowl.
Slightly separate them using your hands.
To this add besan. It helps in binding together all the ingredients.

Now add the coarsely crushed coriander seeds. You can even add ajwain to elevate the taste of kanda pakora.
Also, add turmeric powder and chilli powder.
Add green chillies for spiciness, you can add more if you like your Kanda Bhaji spicy.
Add coriander. Skip the coriander if you dislike or it is unavailable. Corainder would give a luscious taste to the Kanda Bhaji.
Add salt to taste.

Combine all the ingredients and mix well with your fingertips.
Add the water gradually till the besan coats the onions well. We have used approx. 2 tbsp. of water. If the mixture looks watery later after 2-3 batches then additionally add 1 to 2 tbsp of besan and mix very well.
Heat the oil in a kadhai. Check whether oil is sufficiently hot or not by dropping a pinch of Kanda Bhaji mixture in hot oil – if it comes upward immediately, then oil is sufficiently hot for deep frying all the Kanda Bhaji.
Drop spoonfuls of the onion mixture using your fingers. Do not fry them over low flame, the onion pakoda will absorb too much oil and turn soggy. Also, do not over crowd the pan with kanda pakoras, or else they might not cook evenly. When the Kanda Bhaji have turned light brown in color from one side, gently flip them. Deep-fry the onion bhaji till they turn golden brown in colour from all the sides.
Drain the onion bhajji on an absorbent paper.

Repeat with the remaining batter to make more Kanda Bhajis and keep aside.
Serve the Kanda bhaji immediately with a cup of cutting chai

How to make kanda bhajji pav

For assembling the Mumbai roadside kanda bhaji pav, just before serving, slit a pav horizontally.
Apply 1/2 tsp green chutney on each side.
Apply 1/2 tsp dry garlic chutney on each side.

Stuff 3 kanda bhaji on lower half of the pav.
Sprinkle 1/4 tsp dry garlic on the kanda bhaji pav
Close the Kanda bhaji pav.
Repeat with the remaining ingredients to make 11 more kaanda bhajji pavs.
Serve the Kanda bhaji pav immediately with a cup of cutting chai and few fried green chillies.