Maharashtra style Batata and Kanda bhaji recipe.
The Kanda bhaji(onion bhaji) and Batata bhaji(potato bhaji) are very popular snack food/tea time snacks of Maharashtra, especially in Mumbai. These are also called bhajiyas or pakoras. In Mumbai, you will see the vendors/shops selling bhajiyas along with vada pav.
Many of us will be thinking that why our ancestors had made pakoda which is deep-fried as well as not healthy. Actually, pakoda meaning is a fixed kitchen food and a fixed kitchen means when the food is fried the illness in it dies because the temperature rises a lot compared to steaming or boiling so this is normally eaten during the monsoon because in the rain the chances of infection increase so from 'pakvata' we get 'pakoda' and till today's date in pakodas the gram flour that is put and fried is so that you don't fall sick and the most important thing in pakoda are spices which are medicines that through the pakodas are reaching your stomach. That means the pakodas are healthy!
So let's start making our bhajiyas without wasting any more time!
1.Batata bhaji
- In a mixing bowl, take 1 cup of besan, 2 tablespoons of rice flour, 1 teaspoon of carom seeds, 1/4 teaspoon of red chili powder, 1/4 teaspoon of garam masala, a pinch of asafoetida, and baking soda+salt as per taste.
- Add 1/2 cup of water and make a batter of medium consistency. The batter should be in flowy consistency.
- Take a potato and peel it. Cut the slices out of it. Don't use any machine to cut the slices of the potato because if the machine would slice the potatoes too thin then the batata bhaji would not become soft when fried.
- Take a kadhai and add oil. Let the oil get heated.
- Then one by one dip the slices of potato in the batter and release them into the kadhai for frying. Fry the pakoras on medium-low flame.
- Remove the bhaji from Kadai and keep it on tissue paper so the extra oil will get removed.
2.Kanda Bhaji
- Take 1 large size onion and slice it fine. Add 1/cup of besan into sliced onions and salt as per taste. Add 2 tablespoons of crushed coriander(optional) + 1 tablespoon of oil.
- Now mix everything with your hands and keep the mixture to rest for 5-6 minutes.
- Heat oil in a kadhai to deep shallow fry the Kanda bhaji.
- Now, fry the Kanda bhaji on low to medium flame. Fry until both the sides of bhaji become golden-brown. Then remove and keep it on tissue paper so the extra oil get's absorbed.
You can serve both the bhajiyas hot with red garlic chutney with tea and fried salted green chilies.
Chutney recipe as an add on with bhajiyas:
- In a small bowl, take 2 cups of tender coriander and mint stems with leaves(chopped).
- Add 2 green chilies and 1 inch of ginger+fine chopped onion and salt as per taste.
- Then put everything into the grinder and make a smooth paste of it.
Notes:
- Don't add any water to the batter of Kanda bhaji else the Kanda bhaji will become soggy.
- Here some variations can also be done like put sliced onions in the batter only, then take cheese cubes and coat it with batter and fry. Your onions cheese bhajiya will be ready!
- You can also add finely chopped spinach to the batter of Kanda bhaji and fry the same as you do. Cheers, your spinach onion bhajiya will be ready!
- You can also make the bhajiya of raw mango+onion and corn+potato+pineapple.
- The bhajiyas with tea tastes amazing in the rainy season.
- Adding baking soda in the batter gives some extra fluffiness to the bhajiya.
- You can also add crushed fennel seeds and crushed carom seeds to the batter of Kanda bhaji. These will balance your digestive system(central system).
Nutrition Facts
Batata and Kanda Bhaji
Amount Per Serving
Calories 185Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 853mg37%
Potassium 552mg16%
Carbohydrates 31g10%
Fiber 5g21%
Sugar 3g3%
Protein 9g18%
Vitamin A 65IU1%
Vitamin C 8.1mg10%
Calcium 35mg4%
Iron 3.8mg21%
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Read other recipes: Mumbai Style Pav Bhaji
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