Mumbai style kanda bhajji pav recipe with step by step pictures. Kanda bhajji pav is a crispy, tasty and popular Mumbai street food snack where onion fritters (onion pakoda, vengaya bajji) are stuffed between pav (bread rolls) and topped with spicy and sweet chutneys. Basically these are like onion fritter slider with a tangy, spicy and sweet taste.
Kanda bhaji pav and Batata bhaji pav is a Popular Mumbai street food snack and one which I would have often in my office days. Mumbai street food is a comfort food for me, so I do make many of the Mumbai street food snacks once a while.
This is an easy to make snack and does not take much time if you have the chutneys ready. At my mom’s place usually when we make pakoda or bhajji we have it with pav or bread.
At my in law’s place pakodas are served with phulkas. Its not necessary that you have to serve them with a bread or phulka. You can even have them directly with a chutney or sauce.
Ingredients To make Mumbai style kanda bhajji pav
- Green chutney. For this you can use mint coriander chutney or Coriander chutney or Green chutney or sandwich chutney
- Sweet chutney or saunth chutney
- Dry garlic red chili chutney
- A few fried green chilies which have been salted
In this recipe post, I have shared the recipe of kanda bhaji aka onion pakoda. You can make the green chutney and sweet tamarind chutney a day before and refrigerate. You can also use store brought sweet tamarind chutney.
Some more similar recipes already posted on blog are:
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Kanda Bhajji Pav
By Dassana Amit
Ingredients
for kanda bhajji batter
- 2 medium onions - thinly sliced or 1 cup thinly sliced onions
- ¼ teaspoon carom seeds (ajwain)
- 1 green chilli - chopped
- 1 teaspoon coriander seeds - crushed slightly in mortar pestle
- ½ cup besan (gram flour)
- ¼ teaspoon turmeric powder (haldi)
- 3 to 4 tablespoons water or add as required
- salt as required
other ingredients for kanda bhajji pav
- oil for deep frying
- 4 to 5 pav
- 1 small bowl green chutney
- 1 small bowl tamarind dates chutney
- 3 to 4 green chilies - fried
- 2 tablespoons garlic red chilli chutney
Instructions
making kanda bhajji batter
- Peel and rinse 2 medium sized onions. Then slice them thinly. Take the sliced onions in a mixing bowl.
- Add ¼ teaspoon carom seeds (ajwain), 1 green chilli (chopped) and 1 teaspoon coriander seeds (crushed slightly in mortar pestle).
- Add ½ cup besan (gram flour), ¼ teaspoon turmeric powder and salt as required.
- Then add 3 to 4 tablespoons water in parts and mix well.
frying kanda bhajji
- Heat oil for deep frying in a kadai or pan.
- Drop spoonfuls of batter in the hot oil. Deep fry on medium flame and do not over crowd the pan or kadai.
- When one side is light golden, then gently turn over the onion pakoda and continue to fry.
- Turn over a couple of times and fry till the kanda bhajis are golden and crisp.
- Remove the crisp and golden fried kanda bhajji with a slotted spoon.
- Place onion pakoda on kitchen paper towels to remove extra oil. Fry the remaining onion pakoda in a similar manner.
making mumbai style kanda bhaji pav
- Keep all ingredients ready before you start assembling. When the onion pakoras are still hot or warm, slice each pav in two parts.
- Spread some green chutney on the pav. You can add less or more chutneys as per your choice.
- Next spread some tamarind dates chutney on the pav.
- Sprinkle dry garlic red chili chutney or dry peanut chutney. You can even use Peanut thecha.
- Place about 3 to 4 onion pakoras.
- Then close the pav and serve straight away. Assemble the remaining onion pakoda pav in the same way.
- Serve kanda bhajji pav with some fried salted green chilies, green chutney and sweet tamarind chutney.
Notes
Nutrition Info Approximate values
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How to make Mumbai style kanda bhajji pav recipe
A) making batter for kanda bhajji
1. Peel and rinse 2 medium sized onions. Then slice them thinly. Take the sliced onions in a mixing bowl.
2. Add ¼ teaspoon carom seeds (ajwain), 1 green chilli (chopped) and 1 teaspoon coriander seeds (crushed slightly in mortar pestle).
3. Add ½ cup besan. Also add ¼ teaspoon turmeric powder and salt as required.
4. Add 3 to 4 tablespoons water in parts. Do add water as required.
5. Mix very well.
B) frying kanda bhajji
6. Heat oil for deep frying in a kadai or pan. Test a small portion of the batter in the oil. It should come up steadily and gradually. If it stays at the bottom, then the oil is not hot enough. If it comes up too quickly, then the oil has become very hot.
7. Drop spoonfuls of batter in the hot oil. Deep fry on medium flame and do not over crowd the pan or kadai.
8. When one side is light golden, then gently turn over the onion pakoda and continue to fry.
9. Turn over a couple of times and fry till the kanda bhajjis are golden and crisp.
10. Remove the crisp and golden fried kanda bhajji with a slotted spoon.
11. Place onion pakoda on kitchen paper towels to remove extra oil. Fry the remaining onion pakoda in a similar manner.
Assembling kanda bhajji pav
12. Keep all ingredients ready before you start assembling. When the onion pakoras are still hot or warm, slice each pav in two parts. You can use pav made from maida (all purpose flour) or whole wheat flour. Even burger buns which are not sweet can be used.
13. Spread some green chutney on the pav. You can add less or more chutneys as per your choice.
14. Next spread some tamarind dates chutney on the pav.
15. Sprinkle dry garlic red chili chutney or dry peanut chutney. You can even use peanut thecha.
16. Place about 3 to 4 onion pakoras.
17. Then close the pav and serve straightaway. Assemble the remaining onion pakoda pav in the same way.
18. Serve Mumbai kanda bhaji pav with some fried salted green chilies, green chutney and sweet tamarind chutney.
