Kanda Bhaji

Onion fritters — thinly sliced onion rings separated and mixed with chickpea flour, rice flour, red chilli powder, turmeric, cumin seeds, ajwain (carom seeds), finely chopped green chilli, coriander, salt, and just enough water to coat the onion without forming a thick batter; the thin coating means the onion is the dominant presence rather than the batter. Deep-fried in oil in small batches until golden, crispy, and slightly caramelised where the batter crisps around the onion edges. The Maharashtra kanda (onion) bhaji uses rice flour alongside besan for crispness; pure besan bhajis stay crispy for only minutes, while the rice flour addition keeps them crunchy longer. The quintessential Maharashtra monsoon snack: eaten with chai during heavy rain, with green chutney and thecha on the side. Present at every festival stall and dhaba across Vidarbha.