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Kanda Bhajji Pav
Kanda bhajji pav is a Mumbai street food where onion fritters (onion pakoda, vengaya bajji) are stuffed between bread rolls aka pav and topped with spicy and sweet chutneys.
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course:
Snacks, Starters
Cuisine:
Indian Street Food, Mumbai Street Food
Servings:
4
Calories:
218
kcal
Author:
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
Approximate nutrition info is for 1 kanda bhajji pav.
Nutrition
Calories:
218
kcal
|
Carbohydrates:
29
g
|
Protein:
4
g
|
Fat:
10
g
|
Saturated Fat:
1
g
|
Sodium:
673
mg
|
Potassium:
130
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin B1 (Thiamine):
1
mg
|
Vitamin B2 (Riboflavin):
1
mg
|
Vitamin B3 (Niacin):
2
mg
|
Vitamin B6:
1
mg
|
Vitamin C:
9
mg
|
Vitamin E:
3
mg
|
Vitamin K:
2
µg
|
Calcium:
92
mg
|
Vitamin B9 (Folate):
36
µg
|
Iron:
2
mg
|
Magnesium:
23
mg
|
Phosphorus:
61
mg
|
Zinc:
1
mg