Kanda Bhaji pav or Kanda Bhajji are famous Mumbai Street Food. Kanda Bhaji are onion fritters or onion pakoras sandwiched in the Indian bread (pav). Further, it’s mixed with, dry garlic chutney, sometimes also green chutney and served with fried green chilies. My mouth is watering just writing about the recipe, kanda bhaji tastes best during monsoon with your best pals around.
During colleges, offices I always have munched upon kanda bhaji on the Mumbai streets or roadside food. It’s a magical moment to eat these during monsoon, friends around with a hot cup of tea or cutting chai 🙂
Just like kanda bhaji many other pakoras are made from potatoes, moong dal, chana dal etc. I love my pakoras stuffed with little green chutney, sweet chutney and also some garlic chutney. Generally, onion bhajis are served only with green chutney and garlic chutney. It’s up to you how you would like to eat them.
To make kanda bhaji is quite easy at home. Pav (bread) could me made a home or bought from the store. I have bought pav from the store. The main ingredient for the bhajis are onion, gram flour, some spices and carom seeds.
You could prepare the chutney in advance and keep them in the fridge. Then assemble them and eat it’s easy to prepare. We love kanda bhaji and usually make them quite often. In fact, we had some down pours few days back had made this then. I love monsoon and pakoras both together is a bliss for me.
Mainly 3 types of chutney goes in the pav (bread). First is green spicy chutney, the second is sweet chutney and the third is dry garlic chutney which is also spicy. The next part is to fry the bhajis and then assembling which is quite easy.
If you are looking for more street food recipes then do check pav bhaji, cheese pav bhaji, pani puri, sev puri and vada pav.
How to make Kanda Bhaji Pav Recipe :
- 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
- 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
- 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
- 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
- 4-5 green chilies fried in oil
- some chopped onion (optional)
- Grind everything in a blender with water until a smooth paste is formed. Place it aside.
- Boil tamarind or dates in water for 3-4 mins. Allow to cool and remove if any seed.
- Grind them with a cup of water until smooth.
- Take a pan and add the puree.
- Add ½ cup water and mix nicely.
- Also, add jaggery powder, spice powder and salt.
- Mix and simmer for 4-5 mins, allow to thicken.
- Switch off the gas and allow to cool.
- Take little oil in a pan. Fry the garlic for 2 mins on low heat.
- Also, add the desiccated coconut, roasted groundnut and coriander seed.
- Saute for 2 mins and add salt.
- Now pestle it with a mortar until a coarse mixture is formed.
- Place it aside.
- Peel the onion and slice them as thin as you can.
- Sift the gram flour, water and mix all the spice powder and salt. Give a nice whisk and make a smooth, thick batter.
- Add the sliced onion if the batter is too thin then add some gram flour. If too thick batter then add some water.
- 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.
- Don't cluster too many, fry few at a time.
- Once they are golden brown from both sides. Remove them with slotted spoon and place on absorbent napkins.
- Repeat the same with the rest of batter.
- Slice the pav, apply green chutney, sweet chutney, put 2-3 bhajis / pakoras sandwiched in the pav. Top with some red garlic chutney.
- Serve the onion bhaji pav hot with fried green chilies.
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.
Smita TIjo says
hey plz post recipe of all franki egg chicken mutton
Sure Smita I would post the recipes but give me some time 🙂