Kanda Bhaji Pav, How to make Kanda Bhaji Recipe, Streetfood
Recipe type: Side, Snack
RecipeCuisine: Indian
Serves: 4
 
Kanda Bhaji or Kanda Bhajji are famous Mumbai Street Food. Kanda Bhaji are onion fritters or onion pakoras sandwiched in the Indian bread (pav).
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
For the spicy green (teekha) chutney:
  • 2 tbsp water
  • 2 cup of mint leaves (pudina)
  • 1 cup of coriander leaves (dhaniya)
  • 3-4 green chilies or as required (hari mirch)
  • 1 small onion chopped
  • 1 tbsp lemon juice
  • 2-3 garlic cloves (optional)
  • 1 t/s sugar
  • 1 t/s roasted cumin powder
  • black salt as required
For the sweet (meetha) or saunth chutney:
  • 1 cup pitted dates (khajoor)
  • 2 tbsp tamarind pulp (imli)
  • ½ t/s kashmiri chili powder
  • ½ cup jaggery powder (i used organic)
  • ½ t/s fennel powder (saunf)
  • 1 t/s roasted cumin powder (jeera)
  • ¼ th t/s garam masala powder
  • ¼ th t/s black salt (kala namak)
  • 2 cups water
  • salt as required
For the red dry garlic chutney:
  • 1 cup garlic cloves chopped coarsely
  • ¼th cup desiccated coconut
  • ¼th cup roasted groundnut
  • 1 tbsp coriander seed
  • 2 tbsp kashmiri red chili powder
  • 2 tbsp oil
  • salt as per taste
For Kanda Bhaji :
  • oil as required
  • 1 cup gram flour (besan)
  • 1 big sized onion sliced thinly
  • 1 t/s red chili powder
  • 1 t/s coriander seed powder (dhaniya)
  • ¾ th t/s carom seed (ajwain)
  • ½ t/s turmeric powder
  • ½ t/s dry powder (amchur)
  • a pinch of asafoetida (hing)
  • 1 t/s baking soda (optional)
  • salt as required
  • water as consistency required
Other Ingredients:
  • 4-5 green chilies fried in oil
  • some chopped onion (optional)
How to make the recipe?
Preparing Green Chutney:
  1. Grind everything in a blender with water until a smooth paste is formed. Place it aside.
Preparing Sweet Red Chutney:
  1. Boil tamarind or dates in water for 3-4 mins. Allow to cool and remove if any seed.
  2. Grind them with a cup of water until smooth.
  3. Take a pan and add the puree.
  4. Add ½ cup water and mix nicely.
  5. Also, add jaggery powder, spice powder and salt.
  6. Mix and simmer for 4-5 mins, allow to thicken.
  7. Switch off the gas and allow to cool.
Preparing Spicy Red dry chutney:
  1. Take little oil in a pan. Fry the garlic for 2 mins on low heat.
  2. Also, add the desiccated coconut, roasted groundnut and coriander seed.
  3. Saute for 2 mins and add salt.
  4. Now pestle it with a mortar until a coarse mixture is formed.
  5. Place it aside.
Preparing Onion Bhaji:
  1. Peel the onion and slice them as thin as you can.
  2. Sift the gram flour, water and mix all the spice powder and salt. Give a nice whisk and make a smooth, thick batter.
  3. Add the sliced onion if the batter is too thin then add some gram flour. If too thick batter then add some water.
  4. Place oil in a kadhai or a deep vessel. Once the oil is hot take a spoonful of the mixture and drop into the hot oil, leaving some space from each other.
  5. Don't cluster too many, fry few at a time.
  6. Once they are golden brown from both sides. Remove them with slotted spoon and place on absorbent napkins.
  7. Repeat the same with the rest of batter.
  8. Slice the pav, apply green chutney, sweet chutney, put 2-3 bhajis / pakoras sandwiched in the pav. Top with some red garlic chutney.
  9. Serve the onion bhaji pav hot with fried green chilies.
Notes
1. The batter for bhajis needs to be thick and not thin.
2. Add chili powder as per spice required.
3. You could add baking soda if you wish to. However, I haven't added.
4. The onion needs to be sliced thinly else it would take a longer time to cook.
Recipe by Flavors of Mumbai at http://www.flavorsofmumbai.com/kanda-bhaji-pav-recipe/