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 | Onion , thinly sliced |
|
1 cup | Gram Flour |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Carom Seed |
|
1 teaspoon | Salt |
|
1 pinch | Asafoetida |
|
1 tablespoon | Rice flour |
|
1 cup | Water |
|
— | Oil , for deep frying |
|
2 tablespoons | Cilantro , chopped |
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.