Onion Bhajis (Kanda Bhaji Recipe) Recipe

Introduction

Onion Bhajis, also known as Kanda Bhaji, are crispy, flavorful Indian snacks made from thinly sliced onions coated in a spiced chickpea flour batter and deep-fried to golden perfection. They are perfect for serving as an appetizer or a tasty snack with chutney or raita.

Ingredients

• 2 large onions, thinly sliced
• 1 cup (100 g) gram flour/chickpea flour
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1-2 green chillies, finely chopped
• 2 tablespoons freshly chopped cilantro
• 1 teaspoon lemon juice
• 5-6 tablespoons (75-90 ml) water
• Oil for frying

Instructions

1. Step 1: In a large mixing bowl, whisk together the chickpea flour, baking powder, salt, cumin, and turmeric until well combined.
2. Step 2: Add the chopped green chillies, cilantro, lemon juice, and water to the dry ingredients. Mix to form a thick batter.
3. Step 3: Add the thinly sliced onions to the batter. Mix thoroughly until all the onions are fully coated. Using your hands makes this step easier and ensures even coating.
4. Step 4: Heat a large skillet or wok over medium heat and pour in enough oil to cover the bottom about one inch deep.
5. Step 5: When the oil is hot (around 350°F-365°F or 177°-185°C), carefully drop spoonfuls of the onion batter into the oil. Fry 3-4 bhajis at a time to avoid overcrowding.
6. Step 6: Fry the bhajis for about 1 minute on each side, or until golden and crisp. Flip them carefully to cook evenly on both sides.
7. Step 7: Remove the cooked bhajis with a slotted spoon and drain on a wire rack to remove excess oil. Repeat until all the batter is used.
8. Step 8: Serve hot, ideally with cucumber mint raita or your favorite chutney, and enjoy!

Tips & Variations

• Use red, white, yellow, or brown onions – all work well and give slightly different flavors.
• For even slicing, consider using a spiralizer or a mandolin slicer to speed up prep time.
• Maintain the oil temperature between 350°F-365°F for perfectly crisp bhajis that aren’t greasy.
• Add a pinch of chili powder or garam masala to the batter for a spicier twist.

Storage

Store leftover bhajis in an airtight container in the refrigerator for up to 2 days. To reheat, bake in a preheated oven at 350°F (175°C) for 5-7 minutes to restore crispiness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make onion bhajis without deep frying?

You can bake the bhajis in the oven at 375°F (190°C) for about 20 minutes, turning halfway through, but they won’t be as crispy as the traditional fried version.

What can I serve with onion bhajis?

Onion bhajis pair wonderfully with cooling sides like cucumber mint raita, tamarind chutney, or fresh yogurt to balance their spiced flavor.

Onion Bhajis (Kanda Bhaji Recipe) Recipe

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Onion Bhajis, also known as Kanda Bhaji, are crispy, golden fried onion fritters made with thinly sliced onions coated in a spiced chickpea flour batter. This popular Indian snack is perfect served hot with a cool cucumber mint raita or your favorite chutney. The combination of cumin, turmeric, and fresh green chili adds a flavorful kick, while the gram flour ensures a light, crunchy texture.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: Makes approximately 12–15 bhajis 1x
• Category: Snack
• Method: Frying
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Bhaji Batter

• 2 large onions, thinly sliced
• 1 cup (100 g) gram flour/chickpea flour
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1–2 green chillies, finely chopped
• 2 tablespoons freshly chopped cilantro
• 1 teaspoon lemon juice
• 5–6 tablespoons (75–90 ml) water

For Frying

• Oil for frying (enough to fill about 1 inch deep in skillet or wok)

Instructions

1. Prepare the batter: In a large mixing bowl, whisk together the gram flour, baking powder, salt, ground cumin, and ground turmeric until thoroughly combined.
2. Add flavorings and water: Stir in the finely chopped green chillies, chopped cilantro, lemon juice, and 5 to 6 tablespoons of water. Mix until you achieve a thick, cohesive batter.
3. Coat the onions: Add the thinly sliced onions to the batter bowl. Using your hands, gently but thoroughly mix until all the onion slices are evenly coated with the spiced batter. This ensures every bite is flavorful and crispy.
4. Heat the oil: Place a large skillet or wok over medium heat. Pour in enough oil to fill about an inch of the pan’s bottom. Heat until the oil reaches approximately 350°F to 365°F (177°C to 185°C), suitable for frying.
5. Fry the bhajis: Carefully drop spoonfuls of the onion batter into the hot oil, cooking 3 to 4 bhajis at a time to avoid overcrowding. Fry each bhaji for about 3 to 4 minutes total, flipping after about 1 to 2 minutes to ensure both sides become golden and crispy.
6. Drain excess oil: Remove each cooked bhaji using a slotted spoon and place them on a wire rack or paper towels to drain any excess oil.
7. Serve hot: Continue frying batches until all batter is used. Serve the onion bhajis hot, either on their own or accompanied by a refreshing cucumber mint raita or chutney.

Notes

• You can use red, white, yellow, or brown onions – all varieties work beautifully.
• Maintain the oil temperature between 350°F and 365°F (177°C and 185°C) for perfectly fried bhajis.
• For quicker slicing, a spiralizer or mandolin slicer can be used to thinly slice the onions uniformly.
• Do not overcrowd the pan while frying to ensure the bhajis get crispy, not soggy.

Keywords: Onion Bhaji, Kanda Bhaji, Indian Snack, Fried Fritters, Chickpea Flour, Spiced Onion Fritters