Kanda Bhaji | Snacks Recipe | Healthy Recipe | Maharastrian Food


Crispy Kanda Bhajis makes a perfect meal starter or snacks for Indian cuisine. You can serve Kanda Bhaji with hot tea leftovers. And you can easily make this dish while you have guests at home. Preparing Kanda Bhaji, it does not take much time and is done in less than 30 minutes.


  • 3 to 4 medium size onion
  • 1 cup gram flour 
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • salt to taste
  • oil 
  • coriander seeds 

  • Chop the onion into small pieces and place in a mixing bowl. You should be able to get 1 cup of chopped onion.
  • Add a cup of ½ gram flour (besan) chopped onion.
  • Add one teaspoon of salt or as you like and chili powder and turmeric powder. You can also add a little salt, but these pakora taste better when they have a little salt. With the Mumbai style version, you can add 2 teaspoons of crushed coriander seeds to this step. Crush coriander seeds coarsely in a cement-pestle.
  • Add one teaspoon of oil to the mixture. The addition of oil makes these pakoras brighter and helps to slightly reduce the oil while frying the bajis.
  • With your hands mix everything very well. allow the mixture to rest for 5 to 6 minutes as the onions will leave to evaporate. The mixture should not be too dry or too wet. if the mixture looks too wet add 1 to 2 teaspoons of gram / besan flour. When dry, then allow to rest for a few minutes.
  • Heat deep frying oil in a cardboard or deep pan.
  • With a crispy badge make sure the oil is hot when you start frying. You can do a little experiment by adding a bit of batter to the oil. When it rises smoothly and evenly, add a tablespoon of batter to the hot oil. Fry the bajis over medium heat or they will not turn out evenly.
  • If one side is partially cooked and lightly golden, then roll the bhajis with a slotted spoon. Fry a few bhajis at a time.
  • Flip a few times and fry until tender and golden.
  • U can serve these kanda bhajis with green chatany or tomato ketchup.

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