Kanda Bhaji Pav Video by Tarla Dalal

Kanda Bhaji Pav Video by Tarla Dalal

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Kanda Bhaji Pav Video. Kaanda bhajji 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 bhajjis per plate, either as is, or sandwiched between a sliced pav! must be had piping hot!




Recipe Description for Kanda Bhaji Pav ( Mumbai Roadside Kanda Bhaji )

Preparation Time: 
Cooking Time: 
Makes 12 bhaji pavs
Show me for bhaji pavs


Ingredients


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

  1. Combine all the ingredients in a bowl and mix well.
  2. Add approx. 2 tbsp water gradually till the besan coats the onions well.
  3. 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.
  4. Repeat with the remaining batter to make more bhajis. Drain on absorbent paper and keep aside.
  5. 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.
  6. Repeat with the remaining ingredients to make 11 more kanda bhaji pav.
  7. Serve the kanda bhaji pav immediately.
RECIPE SOURCE : Mumbai's Roadside SnacksBuy this cookbook

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