Kenka Bhajjia


I heard this name for the 1st time in Pune…It is nothing but Pyaz ke pakode where the quantity of onion put is comparatively more.

Ingredients :
4-5 big onions cut into long julians
3-4 green chilli slit
1 tspn coriander chopped
1 tspn ajwain
Salt to taste
5-6 tbspn besan


Method to cook :
Mix together everything very well. Adding salt to onion generally leaves little water . Once onion leaves all water, add water accordingly so that the batter is of a very thick consistency.
Heat oil in a kadai . Add small lumps of thick battered to the oil. Deep Fry for 4-5 minutes.
Turn upside down and again fry for 2 3 minutes.
Take it out on tissue paper.4-5 big onions cut into long julians
3-4 green chilli slit
1 tspn coriander chopped
1 tspn ajwain
Salt to taste
5-6 tbspn besan
Method to cook :
Mix together everything very well. Adding salt to onion generally leaves little water . Once onion leaves all water, add water accordingly so that the batter is of a very thick consistency.
Heat oil in a kadai . Add small lumps of thick battered to the oil. Deep Fry for 4-5 minutes.
Turn upside down and again fry for 2 3 minutes.
Take it out on tissue paper or newspaper.

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