Onion Bhaji (Kanda Bhaji)

  Aug 30, 2020 |   Aarti Gupta |
  • 3 serves
  • 00h:15m prep
  • 00h:15m cook

Crunchy and mouth-watering bhajias (fritters) made with Kanda (onions) mixed with besan and spices to give a spicy taste prepared in Maharashtrian style.

  • Onions (thinly sliced) - 4
  • Green Chili - 2 chopped finely
  • Ginger Paste -  ½ teaspoon or freshly grated or crushed
  • Cilantro or coriander leaves -1 tablespoon (chopped finely)
  • Turmeric powder - ¼ teaspoon 
  • Red chili powder - 1 teaspoon
  • Rice flour - 2 tablespoons
  • Besan (chickpea flour, Gram flour ) - ⅓ to ½ cup
  • Cumin seeds - ½ teaspoon
  • Asafoetida - one pinch
  • Cooking soda - one pinch
  • Carom seeds (ajwain) - ½ teaspoon
  • Salt to taste
  • Oil for deep frying
Cooking Instructions
  1. Finely chop onions and put them in a bowl.
  2. Add a little salt and mix the onions well so that it becomes soft.
  3. In the same bowl, add crushed Green chilies, Cumin seeds, and Ginger paste.
  4. Asafoetida, Turmeric and Red chili powder and a Cilantro, Carom seeds, cooking soda and mix it well. In this add Rice flour enough besan (chickpea flour) and mix well to make a soft dough.
  5. Heat oil in a Kadai or pan and when the oil is hot, drop the onion bhajias in batches and deep fry on medium flame until they are crisp and turn golden in colour.
  6. Drain the oil and serve hot as starters or snacks.
  7. Serve Onion Bhaji hot with fried salted green chilies, mint chutney or mint coriander chutney or tomato ketchup. 


Fry the onion bhajis on a medium flame. If the oil is not hot enough, the bhajis will absorb too much of oil and become soggy. If fried in very hot oil, then they will get browned quickly from the top leaving the onions uncooked from inside.

There is no need to add water in the Onion bhajis batter as the onions leave their juices.


Leave a comment

Please select rating :)
Please write something :)
Please ensure that you are human.