Kanda bhaji, onion pakoras or onion fritters as these are called, are the quintessential rainy day snack. It is also a very popular Indian street food, best enjoyed with a hot cup of Masala Chai or Tea. In India the onset of monsoon or the first drops of rains invariably makes everyone dream of eating these bhajis.
You cannot not have Kanda bhajis on this beautiful Bay Area rainy evening!! Work out some extra tomorrow, if you have to! Here is a simple 15 minute recipe to enjoy the blissful rains. Savor it with Masala Chai and your evening is made!
This is a very quick and versatile recipe. This recipe is Vegetarian and Vegan. Skip the semolina and it will be Gluten-free. In this recipe, I have also mentioned some awesome tips, tricks, and ingredients to make these bhajis crispy.
Kanda Bhaji | Onion Pakora | Onion Fritters
Kanda bhaji, onion pakoras or onion fritters as these are called, are the quintessential rainy day snack. It is also a very popular Indian street food, best enjoyed with a hot cup of Masala Chai or Tea. In India the onset of monsoon or the first drops of rains invariably makes everyone dream of eating these bhajis.
Print Pin RecipeServings (slide to adjust): 4 people
Ingredients
- 1 Onion, large vertically sliced
- ¾-1 cup Besan (gram flour)
- 1 tablespoon Rice flour
- ½ tablespoon Sooji (semolina) skip this for gluten free version
- ¼ teaspoon Cooking soda (or Eno)
- 1 teaspoon Chaat masala or to taste
- ½ teaspoon Black salt (sanchar) (limit regular salt based on how much you add this as otherwise it becomes salty)
- Salt to taste
- ¾ teaspoon Turmeric powder
- ½ teaspoon Red chili powder
- ¾ teaspon Coriander powder or Coriander-cumin powder
- ½ quantity Green chili, medium sized sliced in small roundels
- 10-15 sprigs Fresh coriander chopped
- ½ cup Water or as necessary
- 1 - 1 ½ cups Oil for deep frying or as required
- 1 teaspoon Lemon juice
Instructions
- Vertically slice onions, put it in a bowl, top it with gram flour, rice flour, semolina (skip this for gluten-free version). Add turmeric powder, red chili powder, coriander powder, salt, black salt, chopped coriander, chopped green chillies. Mix it. Add soda (eno), lemon juice. Mix again.
- Add water by tablespoon, only as much necessary as to mix everything together and have the onions coat with the flour.
- Heat oil for frying. Add 2 teaspoons of hot oil to the above mixture, mix well.
- When the oil is hot enough (on medium flame), add the kanda bhaji by hand or using a tablespoon, in hot oil. I prefer adding this by hand. Let it deep fry on one side until golden brown, then turn on the other side and let it again cook until crisp, golden brown.
- Remove from oil and place it on a plate lined with absorbent paper. Sprinkle chaat masala on it. This step is a must 🙂
Tried this Recipe? Tag me Today!Follow me on Instagram @eatmoreart
Enjoy the beautiful rains and crispy Kanda bhajjis, with hot masala chai! Pure Bliss!!!
Question: How to make the Kanda bhaji or Onion fritters crispy?
Answer: Few things in this recipe helps it make very crispy – lemon juice, rice and or semolina flour, 2 teaspoons of hot oil in the batter.
Question: Can this recipe be made with other ingredients?
Answer: The onion can easily be replaced with potato coins, aubergines, spinach, sweet potato, green chilies or other veggies.
ps: For Masala Chai you can try this recipe, sans Peppermint if you want.
pps: I am an advocate for healthy food, but somethings are best eaten fried..just sayin’, in case you were thinking of making it differently 😉
[…] in India, or even for Indians living outside India ? Here is my post depicting experience of Kanda bhaji and hot masala chai in Bay Area […]