Kanda Bhaji
Crispy, golden onion fritters made with chickpea flour and spices. This popular Maharashtrian street food is the perfect crunchy snack to enjoy with a cup of chai, especially on a rainy day.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Onions
- b.Place the thinly sliced onions in a large mixing bowl.
- c.Add the salt, mix well with your hands, and set aside for 10-15 minutes. This process, called maceration, draws out moisture from the onions, which is key for a crispy bhaji.
- 2
Step 2
- a.Create the Bhaji Mixture
- b.After 15 minutes, you will see water released from the onions. Do not drain this water.
- c.To the onions, add the besan, rice flour, chopped green chilies, coriander leaves, crushed ajwain, red chili powder, turmeric powder, and hing.
- d.Using your hands, mix everything together thoroughly. The moisture from the onions should be enough to form a thick, coarse, and sticky batter that coats the onion strands. Avoid overmixing or kneading.
- e.If the mixture feels excessively dry, add water 1 tablespoon at a time until it just comes together. The goal is a thick batter, not a runny one.
- 3
Step 3
- a.Heat the Oil
- b.Pour the vegetable oil into a kadai or a deep, heavy-bottomed pan. Heat over medium-high flame.
- c.To test if the oil is ready (around 175°C or 350°F), drop a small piece of the batter into it. If it sizzles and rises to the surface immediately without browning too fast, the oil is at the perfect temperature.
- 4
Step 4
- a.Fry the Bhajis
- b.Carefully take small, irregular portions of the onion mixture and drop them into the hot oil. Do not shape them into perfect balls; the irregular shape helps them get crispier.
- c.Fry in batches of 5-6 at a time to avoid overcrowding the pan, which can lower the oil temperature.
- d.Fry for about 3-4 minutes, turning them occasionally, until they are a deep golden brown and uniformly crispy.
- e.Maintain a consistent medium heat throughout the frying process.
- 5
Step 5
- a.Drain and Serve
- b.Using a slotted spoon, remove the fried bhajis from the oil.
- c.Place them on a wire rack or a plate lined with paper towels to drain any excess oil.
- d.Serve immediately while hot and crispy with green chutney, tomato ketchup, or alongside a cup of hot masala chai.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the crispiest bhajis, slice your onions as thinly and evenly as possible.
- 2The secret to crispy Kanda Bhaji is using minimal water. Rely on the moisture released by the salted onions.
- 3Do not let the batter sit for too long after mixing, as the onions will continue to release water and make the batter runny.
- 4Fry on a consistent medium heat. Oil that is too hot will burn the outside while the inside remains uncooked. Oil that isn't hot enough will result in greasy bhajis.
- 5Slightly crushing the ajwain (carom seeds) between your palms before adding them to the batter enhances their flavor and digestive properties.
Adapt it for your goals.
Add Greens
Mix in a handful of chopped spinach (palak) or fenugreek leaves (methi) with the onions for a different flavor profile.
Spice it UpSpice it Up
Add 1/2 teaspoon of crushed coriander seeds and 1/2 teaspoon of fennel seeds to the batter for a more complex aroma and taste.
Air Fryer VersionAir Fryer Version
For a lower-oil version, preheat your air fryer to 190°C (375°F). Arrange the bhajis in a single layer, spray with oil, and air fry for 12-15 minutes, flipping halfway, until golden and crisp.
Why this is on our healthy list.
Good Source of Plant-Based Protein
The primary ingredient, besan (chickpea flour), is a great source of plant-based protein, which is essential for muscle repair and overall body function.
Rich in Dietary Fiber
Onions and besan are both high in dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Aids Digestion
The inclusion of spices like ajwain (carom seeds) and hing (asafoetida) is not just for flavor; they are traditionally known to aid digestion and prevent bloating.
Frequently asked questions
The key to extra crispy bhajis lies in three things: slicing onions very thinly, adding rice flour to the besan, and using very little water. Also, ensure your oil is at the correct medium-hot temperature before frying.