Kanda Bhaji | Onion Bhaji
User Reviews
5
Kanda Bhaji | Onion Bhaji
Description
Kanda Bhaji | Onion Bhaji centers on thinly sliced onions mixed with gram flour (besan), salt, and oil to form a batter. The onions release moisture that binds the mixture without needing extra water. This batter is allowed to rest briefly so the onions soften and integrate with the flour. The fritters are then deep-fried in hot oil until evenly golden and crisp, turning them carefully during cooking to ensure even doneness.
The resulting bhajis have a crunchy texture on the outside, with sweet and savory cooked onions inside. The salt seasoning heightens the flavor, balanced by the natural sweetness of the onions. Frying at medium heat avoids overly greasy or undercooked fritters, important to maintain crispness and texture.
Kanda Bhajis make excellent snacks or appetizers and can be served with chutney or tea. They are best eaten fresh to enjoy crispness and avoid sogginess.
For best results, fry bhajis at medium heat so they cook through without absorbing excess oil. Do not add water to the batter as the onions provide enough moisture. Adjust gram flour amount if the mixture seems too wet before frying.
Ingredients
- 1 cup onion or 1 large onion, sliced thinly (kanda, thinly sliced
- ½ cup besan (gram flour or chickpea flour)
- 1 teaspoon neutral cooking oil to mix in the bhaji batter, generic cooking oil
- 1 teaspoon salt or add as per taste
- cooking oil for deep frying
Instructions
making kanda bhaji batter
- Slice the onions thinly and place in a mixing bowl or vessel.
- Add 1/2 cup of besan (gram flour) to the sliced onions.
- Sprinkle 1 teaspoon of salt or as required.
- Add 1 teaspoon of oil to this mixture. You can even add less salt, but these pakoras taste better when they are a bit salty.
- With your finger tips mix the besan, salt and oil very well with the onions well. Allow the mixture to rest for 5 to 6 mins, as the onions would leave moisture. If the mixture looks too moist then add 1 to 2 teaspoons more of the gram flour.
frying kanda bhaji
- Heat oil for deep frying in a deep pan/vessel or kadai.
- For crispy bhajis ensure the oil is hot. You could do a small test by adding a pinch of batter to the oil if it rises smoothly and gradually, then add spoonfuls of the batter to the hot oil. Fry the kanda bhajis on a medium flame, else they won't fry evenly.
- While frying, flip the bhajis with a slotted spoon. Fry few bhajis at a time.
- Fry them till they turn crisp and golden brown.
- Remove the onion bhaji with a slotted spoon and place on absorbent kitchen napkins or kitchen paper towels.
- In the same way fry the rest of onion bhaji.
- Serve hot with fried green chilies, spicy green chutney or tomato ketchup.
Notes
- Maintain medium oil temperature to avoid greasy or undercooked bhajis.
- Do not add water; onions provide sufficient moisture for the batter.
- Rest the batter for 5-6 minutes to allow onions to release moisture and bind with besan.
- Flip bhajis during frying for even golden color and crisp texture.
User Reviews
Overall Rating
5
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