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Kanda Bhaji garam-garam serve karein, hari chutney ya imli chutney ke saath.
Kanda Bhaji, ya pyaaz ke pakode, ek prasiddh aur swadist snack hai jo garmi ke mausam mein aur monsoon ke samay mein khaya jata hai. Iski crispy aur chatpate swad ke saath aapko ek khushi bhara anubhav deta hai.
Kanda Bhaji banane ke liye, sabse pehle hum besan aur patle tukdon mein kaat liye hue pyaaz ko ek bartan mein lete hai. Isme hari mirch, ajwain, lal mirch powder, haldi powder, jeera powder, garam masala powder aur namak daal kar acche se mix karte hai. Fir thoda-thoda karke pani daal kar goondh lete hai, taaki besan aata jaisi consistency ho jaye. Aate ko thoda rest ke liye rakhne ke baad hum kadai mein tel garam karte hai. Tel garam hone par, besan ke aate se chammach ki madad se bhajiyon ko talte hai. Jab bhajiyon ka rang halka-bhura ho jaye aur crispy ho jaye, tab hum unhe tissue paper par rakh kar extra oil absorb karne dete hai. Garam-garam Kanda Bhaji ko hari chutney ya imli chutney ke saath serve karein.
Kanda Bhaji ek bahut hi prasiddh aur manpasand street food hai. Iski khasta aur crispy texture, pyaaz ke swad ke saath mil kar ek mazedaar combination banate hai. Garmi ke dino mein aap isko tea ke saath ya monsoon ke samay mein baarish ke mazze lete hue khayein. Kanda Bhaji ki garam-garam garma-garam swad aapko khush aur santusht kar dega.
| Samagri (Kanda Bhaji recipe Ingredients) |
|---|
| 2 bade pyaaz (onions), patle tukdo mein kaat liye 1 cup besan (gram flour) 2 hari mirch (green chilies), bareek kata hua 1/2 teaspoon ajwain (carom seeds) 1/2 teaspoon lal mirch powder (red chili powder) 1/2 teaspoon haldi powder (turmeric powder) 1/2 teaspoon jeera powder (cumin powder) 1/2 teaspoon garam masala powder Namak swaad anusar Pani (water) as required Tel (oil) for frying |
| Hindi |
|---|
| Ek bade bartan mein besan, pyaaz, hari mirch, ajwain, lal mirch powder, haldi powder, jeera powder, garam masala powder, aur namak daal kar acche se mix karein. |
| Thoda-thoda karke pani daal kar achhe se mix karein, taaki ek goondhi hui aata jaisi consistency ho jaye. |
| Aate ko 15-20 minutes ke liye rakh dein, taaki besan thoda pani absorb kar sake. |
| Ek kadai mein tel garam karein. |
| Tel garam hone par, ek chammach se besan ka aata lekar tel mein talte jayein aur ise halka-bhura hone tak pakayein. |
| Halka-bhura hone par, bhajiyon ko nikal kar tissue paper par rakh dein, taaki extra oil absorb ho jaye. |
| Kanda Bhaji garam-garam serve karein, hari chutney ya imli chutney ke saath.. |
Ant mein, Kanda Bhaji ek aisa snack hai jo har kisi ke dilo-dimag ko chhu jaata hai. Iski mazedar aur chatpate swad ko khane ka anand hi kuch aur hota hai. Aap ise ghar par banakar apne parivar aur dost ke saath bhi enjoy kar sakte hai.
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