Hi guys, Welcome to the Advanced Video Search Engine, and you are watching Kanda Bhajji Recipe | Super Crispy Tips | कुरकुरा कांदा भज्जी बनाने का तरीक़ा | Chef Sanjyot Keer. That video is uploaded by Your Food Lab at 2022-07-11T06:00:15-07:00. We are promoting this video only for entertainment and educational purpose only. So, I hope you like & enjoy it. [7B5KEtf37ec]
| Name | Kanda Bhajji Recipe | Super Crispy Tips | कुरकुरा कांदा भज्जी बनाने का तरीक़ा | Chef Sanjyot Keer |
| Video Uploader | Video From Your Food Lab |
| Upload Date | This Video Uploaded At 11-07-2022 13:00:15 |
| Video Discription | Full written recipe for Kanda Bhajiya Prep time: 10-15 minutes Cooking time: 10-15 minutes Serves: 3-4 people Ingredients: ONION | प्याज़ 3-4 MEDIUM SIZED SALT | नमक TO TASTE KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP GRAM FLOUR | बेसन 1 CUP WATER | पानी AS REQUIRED Method: To make the perfect kaanda bhajiyas, its very important to cut the onions in a certain way. Cut the top & bottom of the onions & divide it into two equal halves by keeping the cut side down. Further peel the onions & cut them length wise in thin slices, the slices should neither be too thin nor too thick. After cutting the slices, separate the layers of onions using your hands, similarly cut & separate the layers of all onions & transfer them into a bowl. Further add salt to taste & kashmiri red chilli powder, mix well & coat the onions with chilli powder & salt. Then add the gram flour in small batches & mix well, then add a splash of water & gently knead the onions with the gram flour until everything comes together, your mixture for kaanda bhajiya is ready. Heat oil until it gets moderately hot or 170 C, the oil should not be extremely hot or else the bhajiyas will fry from outside & remain raw in the middle. To fry bhajiyas dip your hand in cold water & scoop out a small portion of the mixture & drop it into the hot oil without shaping it, drop all the bhajiyas in hot oil similarly, make sure that you don’t form the bhajiya into a roundel otherwise you won’t achieve the perfect texture. Fry them over high flame without stirring them for the first 30 seconds the fry them over medium – low flame while stirring at regular intervals until they turn golden brown & crisp. Once they turn golden brown, fry them over high flame for 30 seconds, doing this will prevent the bhajiyas from soaking the oil. Once fried, transfer them into a sieve so that all the excess oil drips off. Your perfectly fried crisp kaanda bhajiyas are ready. Kaande ki chutney Ingredients: ONION | प्याज़ 1 LARGE SIZED (CHOPPED) KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च 3 TBSP SALT | नमक 1/2 TSP HOT OIL | गरम तेल 5-6 TBSP Method: Add the chopped onion into a bowl along with kashmiri red chilli powder & salt, then pour hot oil over it & mix it well. Your kaande ki chutney is ready. #YFL #SanjyotKeer #kandabhajji The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN 7B5KEtf37ec |
| Category | People & Blogs |
| Tags | Recipes | Comfort food | Street food | Indiancuisine |
