Albasa | प्याज़ 3-4 matsakaiciyar girma
• Gishiri | नमक a dandana
• Kashmiri ja chilli foda | कश्मीरी लाल मिर्च पाउडर 1 tsp
• Gram na gari | बेसन 1 kofin
• Ruwa | पानी kamar yadda ake bukata

Don yin kanda bhajiyas cikakke, yana da mahimmanci a yanke albasa ta wata hanya. Yanke saman & kasa na albasar kuma a raba shi gida biyu daidai gwargwado ta ajiye gefen yankan ƙasa. Ci gaba da kwasfa albasa a yanka tsawonsu cikin hikima cikin yayyanka sirara, yankan kada ya zama sirara ko kauri sosai. Bayan an yanke yankan, sai a raba sassan albasar ta amfani da hannayenku, haka nan kuma a yanka & raba sassan dukkan albasar kuma a canza su cikin kwano. Sannan a kara gishiri don dandana & kashmiri red chilli foda a hade sosai sannan a kwaba albasa da garin chilli da gishiri. Sai azuba garin gram din a kanana a hade sosai sai azuba ruwa kadan sai azuba albasa da garin gram har sai komai ya hade, hadin kanda bhajiya ta shirya. Zafafa man har sai ya yi zafi kadan ko 170 C, kada man ya yi zafi sosai idan ba haka ba bhajiya za su soya daga waje su kasance danye a tsakiya. Don soyawa bhajiya sai ki tsoma hannunki cikin ruwan sanyi sannan ki debo kadan daga cikin hadin ki zuba a cikin mai mai zafi ba tare da an tsara shi ba, sai ki sauke dukkan bhajiya a cikin mai mai zafi haka nan, ki tabbata ba ki yi bhajiya ba. roundel in ba haka ba ba za ku iya cimma cikakkiyar rubutu ba. A soya su a kan wuta mai zafi ba tare da motsa su na tsawon daƙiƙa 30 na farko ba, a soya su a kan matsakaici - ƙananan wuta yayin da suke motsawa akai-akai har sai sun zama launin ruwan zinari & kintsattse. Da zarar sun zama ruwan zinari sai a soya su a wuta mai zafi na tsawon dakika 30, yin hakan zai hana bhajiya jika mai. Da zarar an soya su, sai a juye su a cikin sieve domin duk abin da ya wuce kima ya diga. Your perfectly soyayyen crisp kanda bhajiyas are ready. < p > Albasa | प्याज़ 1 babban sized (yankakken)

Azuba yankakken albasa a cikin kwano tare da kashmiri red chilli powder da gishiri sai azuba mai mai zafi a hade sosai. Kande ki chutney ya shirya.