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Kanda batata bhajiya recipe | how to make potato onion pakoda | alu pyaz pakoda

kanda batata bhajiya is a deep-fried fritter prepared mainly with stuffed spicy green chutney. These are later dipped in spiced besan batter followed by deep frying till crisp. I personally liked its spicy taste and enjoyed it as an evening snack with a cup of tea.

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Recipe Video

Kanda batata bhajiya recipe | how to make potato onion pakoda | alu pyaz pakoda

Nehas Cook Book
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Snack
Cuisine Indian
Servings 13 bhajiya

Ingredients
  

For green chutney

  • 2 cup coriander leaves
  • 2 green chilli
  • 1 inch ginger
  • 3 garlic cloves
  • ½ tsp black salt
  • ½ tsp chaat masala
  • ½ tsp cumin powder
  • ¼ cup sev

For bhajiya

  • 3 medium size potatoes
  • 4 medium size onion
  • 1 cup gram flour besan
  • 2 tbsp rice flour
  • Salt to taste
  • Pinch of hing
  • ½ tsp carom seeds
  • 1 tsp chilli flakes
  • ¾ cup water
  • 1/8 tsp baking soda
  • 2 drops of lemon
  • Oil for frying

Instructions
 

  • Cut potatoes and onion into medium-thick slices.
  • Now in a grinding jar, add coriander leaves, green chilli, ginger, garlic, black salt, chaat masala, cumin powder and sev. Grind into a smooth paste. Chutney is ready.
  • Take one slice of potatoes and then make a thick layer of chutney which is topped with an onion slice. Ready all bhajiya in the same way.
  • Then in a mixing bowl, add besan, rice flour, salt, hing carom seeds, and red chilli flakes. Add water and make a thick batter. Then add baking soda and lemon juice. Mix well.
  • Add chutney stuffed bhajiya in a batter and coat it properly.
  • Heat oil in a pan, add bhajiya and fry on medium heat till it becomes crispy from both sides.
  • Serve hot bhajiya with tomato sauce.

Notes

  • cut potatoes and onion into medium-thick slices.
  • do not add water while grinding the chutney.
  • The consistency of the chutney must be thick.
  • The potato slice should place side in bhajiya.
  • Rice flour gives crispiness to bhajiya.
  • make a slightly thick batter of bhajiya, so it evenly coats potato-onion slices.
  • fry bhajiya on medium flame so it is properly cooked from the inside.

 

 

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