Kanda Bhaji (Onion Pakoda)
Kanda Bhaji is the Maharashtrian onion pakoda that belongs to a rainy afternoon — thinly sliced onions mixed with besan, rice flour, green chilli, and ajwain, dropped by hand into hot oil and fried until lacy, crisp, and deep golden at the edges. The centre stays just tender, the edges crunch, and a glass of hot cutting chai on the side completes it. The practical secret is to add almost no water: salt the onions first and let them rest for 10 minutes, and their own moisture is usually enough to bind the batter. A watery batter makes bhaji that soak up oil and go soft within minutes.
Ingredients
11 itemsStep-by-Step Instructions
8 steps-
1
Step 1
Place the thinly sliced onions in a large bowl, add the salt, and mix well with your hands, separating the slices. Rest for 10 minutes so the onions release their moisture.
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2
Step 2
Add the besan, rice flour, chopped green chillies, chopped coriander leaves, crushed ajwain, turmeric powder, and red chilli powder to the onions.
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3
Step 3
Mix everything together, squeezing gently, until the flours coat the onions evenly and the mixture holds together when pressed. Add the water only if the mixture feels too dry, 1 tbsp at a time — you may not need all of it.
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4
Step 4
Heat the oil in a kadhai on medium-high heat, to about 175°C. A small pinch of the mixture dropped in should sizzle and rise to the surface steadily.
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5
Step 5
With wet fingers or a spoon, drop small, rough portions of the onion mixture into the hot oil without pressing them into neat balls — loose, uneven shapes fry crisper. Do not overcrowd the kadhai.
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6
Step 6
Fry for 3 to 4 minutes, turning once or twice, until the bhaji are deep golden and crisp all over.
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7
Step 7
Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining mixture, letting the oil return to temperature between batches.
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8
Step 8
Serve hot, straight away, with green chutney or ketchup and hot tea.
Chef's Pro Tip
For optimal flavor, ensure all fresh spices are freshly roasted or ground before adding. Adjust seasoning gradually according to taste and let the dish rest for 3–5 minutes before serving.
