વરસાદમાં બનાવો ક્રિસ્પી ડુંગળીના ટીકડી ભજીયા, તેલ નહિ પીવે | kanda tikdi bhajiya | dungdi na bhajiya

ક્રિસ્પી ડુંગળી ના ટીકડી ભજીયા | kanda tikdi bhajiya | dungdi na bhajiya | Pyaz ke pakode | Kathiyawadi Swad 🧅 Crispy Onion Tikdi Bhajiya - Kathiyawadi Style Monsoon Special Hello friends, welcome back to Kathiyawadi Swad! I am Bhavanaben Rathod 🙏 Today's recipe is everyone's favorite in my house during monsoon season - Crispy Onion Tikdi Bhajiya! Crispy from outside, soft from inside, with zero oil soaked inside, thanks to a special secret ingredient and perfect measurements. Once you try this Kathiyawadi style, you'll forget the market bhajiyas forever! 😋 📋 Ingredients (Serves 4-5) For the Batter Onion (Dungli) - 2 large, finely chopped Green Chilies - 3 pieces, chopped Coriander leaves - 1/2 cup, chopped Peanuts - a handful, coarsely ground in mortar & pestle Garlic paste - 2 tsp Lemon juice - 4 tsp Salt - to taste Red chili powder - 1/2 tsp Turmeric powder - 1/2 tsp Coriander seeds - 1 tsp Fennel seeds (Saunf) - 1 tsp White sesame seeds - 2 tsp Water - 2-3 tsp (only while grinding masala) Gram flour (Besan) - 1 cup (adjust as needed) Cooking soda - 1/4 tsp + 1 tsp water (to activate) Asafoetida (Hing) - 1/2 tsp Hot oil - 1 tbsp (for hing tempering) Oil - for deep frying Green chilies - 3-4 whole, for frying as side ✨ Highlights 🔥 Secret crunchy ingredient revealed inside the video 🚫 No water needed in the batter - onion releases its own moisture 🥜 The mortar-ground peanut trick that makes it extra crunchy 🍋 Double fry technique for the perfect crispy tikdi shape 🌶️ Bonus fried green chilies served on the side ❓ FAQs Q1. Why does this bhajiya not soak oil inside? Because the batter is made with exact measurements and no extra water, and the bhajiyas are double-fried in a controlled process. Q2. Can I use a mixer instead of mortar and pestle for peanuts? A mixer will make fine powder, but for that crunchy bite, coarsely grinding in a mortar and pestle is recommended. Q3. Why is cooking soda added in small quantity? Too much soda can make the bhajiya taste bitter and affect texture, so only 1/4 tsp is used along with lemon juice already in the batter. Q4. Can I make the batter ahead of time? No, this batter should be made fresh right before frying. Resting it 15-20 minutes releases more water from the onion. Q5. What can I serve this bhajiya with? It tastes great with green chutney, tomato ketchup, or simply on its own with fried green chilies. ⏱️ Timestamps 00:00 Introduction & preview 00:38 Welcome to Kathiyawadi Swad 00:48 Prepping the onions 01:15 Adding green chili & coriander 01:36 Secret crunchy ingredient - peanuts 01:52 Garlic paste & lemon juice 01:59 Adding basic spices 02:14 Hand-mixing masala (no water trick) 02:37 Adding gram flour (besan) 03:16 Adding cooking soda 04:01 Hing tempering with hot oil 04:20 Important tip for fresh batter 04:41 Shaping the bhajiya 04:56 First fry (50%) 05:15 Making the tikdi shape 05:50 Second fry - golden & crispy 06:27 Final look & serving 06:52 Outro 🔔 Don't Forget If you enjoyed this recipe, please like this video, subscribe to Kathiyawadi Swad, and hit the bell icon so you never miss a new recipe! #TikdiBhajiya #DungliNaBhajiya #KathiyawadiSwad #GujaratiRecipe #MonsoonSnacks #OnionBhajiya #BhavanabenRathod #GujaratiFood #CrispyBhajiya #IndianStreetFood __________________________________ Join this channel to get access to perks:    / @kathiyawadiswad   For any business enquiries you may email us at : [email protected] Please do like share and subscribe to our channel for more videos. You can also follow us on ❤️❤️instagram ❤️❤️ :   / kathiyawadiswad   ❤️❤️ facebook ❤️❤️ :   / kathiyawadiswaad   Our all social medial platform links are available at : https://linktr.ee/kathiyawadiSwad #Kathiyawadiswad #bhavanbenrathod #vanagikhajana