Kanda Bhaji |Onion bhaji | Onion Pakoda

The hallmark of a good kanda bhaji, onion bhaji, onion pakoda or khekda bhaji in Marathi, is that it should be crispy on the outside, but soft within. The trick here is to use the right amount of besan (or chickpea flour) – just enough to cover your onions but not smother them with it.

Servings

4

Prep Time

15 mins

Cooking Time

30 mins

Good For

Evening Snacks

Kanda Bhaji | Onion Pakoda | Onion Fritters Recipe

0.0 out of 5 stars (based on 0 reviews)
Kanda bhaji is a very traditional Maharashtrain style snack that is found very commonly in the streets of Mumbai & Maharashtra.

About this Recipie

The hallmark of a good kanda bhaji, onion bhaji, onion pakoda or khekda bhaji in Marathi, is that it should be crispy on the outside, but soft within. The trick here is to use the right amount of besan (or chickpea flour) – just enough to cover your onions but not smother them with it.
onion-bhaji

Ingredients

  • 2 onions, sliced
  • 3 tbsp basen (chickpea flour)
  • 3-4 chillies, chopped
  • chopped coriander & curry leaves (optional)
  • 1 tsp cumin coriander powder (dhana jeera powder)
  • 1/2 tsp turmeric powder
  • salt to taste

Don’t want to read, Watch the Video Recipe

Read my notes below or watch the video

Directions

Step 1 - mix onions & basen

  • in a large bowl add the onions
  • crush all the sliced onions using a spoon or by hand
  • add salt, mix well & let it rest for 5-10 mins
  • adding salt, will make the onions sweat & release moisture
  • after 5-10 mins, if the onions are still dry drizzle little water
  • preferabelly don’t add water if onions have become enough moist
  • add chopped coriander & chillies (optional: add curry leaves )
  • add cumin coriander & turmeric powder
  • add some basen, (chickpea flour) & mix well
  • as you mix, keep adding small quantities of basen till the time all the onions are lightly coated with it. adding basen in samll quantities will ensure that right amount of basen is only added remember, avoid adding a lot of basen or water as this will not make the bhaji/pakodas crispy
  • meanwhile you can start heating the oil to fry the pakodas
  • Step 2 - fry the bhaji/pakodas

  • the final consistency of the onions & basen should allow you to make small lumps of the mixture to fry.
  • avoid making big lump, it will ensure that they are cooked properly
  • if you do not get such a consistency, either the water content is more of there is less of basen to hold the lump of the onions together
  • in both the cases adding a small amount of basen should do the trick
  • gently slide these pokada lumps in the hot oil which is heated on a medium heat, and let them fry from one side
  • Step 3 - fry the bhaji/pakodas (cont...)

  • once they start changing colour, flip them and fry completely from other as well
  • they will take 5-7 mins to be fried from each side on a medium heat
  • once fried, drain the excess oil by holding them tilted in the spoon against the wall of the vessel
  • and take it out on a tissue layed on a plate. the tissue will again soak up the excess oil
  • fry all the pokodas and serve them hot
  • Extra tip

  • if we break the bhaji/pokodas, they should be crispy from the top and lightly moist from within
  • Commonly aksed Questions

    faq 1

    faq 2

    faq 3

    Did you tried this Recipe?

    0.0
    0.0 out of 5 stars (based on 0 reviews)
    Excellent0%
    Very good0%
    Average0%
    Poor0%
    Terrible0%

    Recent Reviews

    There are no reviews yet. Be the first one to write one.

    akshay-talpade

    Hi I am Akshay

    I am a Software Engineer by profession but a foodie at heart. I am in love with food! I enjoy the explosion of flavours on my taste buds and am always ready to try different cuisines. One of my fondest memories as a child is sitting on the kitchen counter, watching my mother cook. But as I travelled for work, I missed the tastes of home.
    And that was the birth of Simply Simple Cooking YouTube Channel & later this blog.

    Search more recipes

    Top Recipes from category