Kanda Bhaji
Veg
Vegan
Crispy, tangle-fried onion fritters — thinly sliced onions coated in a besan batter seasoned with green chillies, ajwain, and coriander, then deep-fried to a golden, lacy crisp. The monsoon snack of Maharashtra: eaten hot with green chutney and tea the moment the rain begins.
Cuisines
Malvani
Vidarbha
Saraswat
Kolhapuri
Goan
North Karnataka
Maharashtrian
Best for
Snacks
Breakfast
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
| 2 large | onions |
| 1 cup | gram flour (besan) |
| 1 teaspoon | red chili powder |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | carom seeds (ajwain) |
| 1 teaspoon | salt |
| 1 pinch | asafoetida (hing) |
| 1 tablespoon | rice flour |
| 1 cup | water |
| — | oil for deep frying |
| 2 tablespoons | chopped coriander leaves |
Instructions
- 1 Peel and thinly slice the onions.
- 2 In a mixing bowl, combine the sliced onions, gram flour, red chili powder, turmeric powder, cumin seeds, carom seeds, salt, asafoetida, rice flour, and chopped coriander leaves.
- 3 Gradually add water to the mixture, mixing well to form a thick batter that coats the onions.
- 4 Heat oil in a deep pan over medium heat.
- 5 Once the oil is hot, drop spoonfuls of the onion batter into the oil.
- 6 Fry the bhaji in batches, turning occasionally, until they are golden brown and crispy.
- 7 Remove the bhaji from the oil and drain on paper towels to remove excess oil.
- 8 Serve hot with chutney or ketchup.
Tips
For extra crispiness, ensure the oil is hot before frying and do not overcrowd the pan.