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–+ servings

Kanda tikdi bhajiya | crispy onion pakoda | how to make onion pakora

Author Nehas Cook Book
4 from 1 vote
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Snack
Cuisine Indian
Servings 4 servings

Ingredients
 

  • 6-7 medium size onion
  • 1 tbsp ginger-garlic paste
  • 3-4 chopped green chilli
  • ¼ cup chopped coriander leaves
  • 1 tsp cumin seeds
  • 1 tsp ajwain
  • Pinch of hing
  • 1 tbsp coriander seeds
  • 1 tbsp red chilli powder
  • 1 tsp coriander powder
  • ¼ tsp garam masala
  • Salt to taste
  • 2 cup besan - gram flour
  • ½ cup water or as required
  • ¼ tsp baking soda
  • 1 tsp lemon juice
  • Oil for deep frying

Instructions

  • Cut onion into small pieces.
  • Add it into a mixing bowl, also add ginger-garlic paste, chopped green chilli, chopped green chilli, cumin seeds, ajwain, hing, coriander seeds, red chilli powder, coriander powder, garam masala and salt to taste. Mix well.
  • Add besan and mix well with onion and masala.
  • Add water gradually and make a thick batter.
  • Then add baking soda and lemon juice. Mix well into the batter.
  • Heat oil in a pan greases hands with water, pinch balls sized hand and make a round shape.
  • Deep fry in hot oil keeping the flame on medium.
  • Stir occasionally, and fry on medium flame until the pakoda turns slightly golden brown in color.
  • Drain off bhajiya from hot oil.
  • When bhajiya is hot, press slightly and add hot oil to fry it again.
  • Fry onion tikdi on medium flame till it becomes crispy and golden brown from the outside.
  • Serve crispy onion tikdi with tomato ketchup or chutney.

Notes

  • mix masala properly into onion pieces.
  • add water gradually and make thick bhajiya batter.
  • when bhajiya is hot, press immediately to make tikdi.
  • Onion tikdi tastes great when it is crispy, so serve immediately.