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 appetizers or with tea for a comforting bite.

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 gram flour, baking powder, salt, ground cumin, and turmeric until well combined.
2. Step 2: Add the finely 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 bowl and mix thoroughly, ensuring all the onions are evenly coated with the batter. Using your hands can help with thorough mixing.
4. Step 4: Heat a large skillet or wok over medium heat and add enough oil to cover the bottom by about an inch. Heat the oil until hot but not smoking.
5. Step 5: Carefully drop spoonfuls of the onion batter into the hot oil, frying 3-4 bhajis at a time to avoid overcrowding.
6. Step 6: Fry each bhaji for about 1 minute on each side, turning until both sides are golden and crisp.
7. Step 7: Remove the bhajis with a slotted spoon and place them on a wire rack to drain excess oil. Repeat with the remaining batter.
8. Step 8: Serve the bhajis hot, either on their own or accompanied by cucumber mint raita for a refreshing contrast.

Tips & Variations

• For extra crispiness, you can soak the sliced onions in cold water for 10 minutes before mixing with the batter; drain well.
• Adjust the number of green chillies to control the spiciness according to your taste.
• Serve with chutneys such as tamarind or coriander for added flavor.
• If you prefer a gluten-free option, ensure the baking powder you use is gluten-free.

Storage

Store leftover bhajis in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven at 180°C (350°F) for 5-7 minutes to restore their crispiness. Avoid microwaving, as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake onion bhajis instead of frying?

Yes, you can bake onion bhajis for a healthier alternative. Place spoonfuls of the batter on a baking sheet and bake at 200°C (400°F) for about 20 minutes, turning halfway through to ensure even crisping.

What chutneys go well with onion bhajis?

Onion bhajis pair well with a variety of chutneys, such as tamarind chutney, mint-cilantro chutney, or a cooling cucumber raita. These add complementary flavors and balance the spiciness.

Onion Bhajis (Kanda Bhaji Recipe) Recipe

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Onion Bhajis, also known as Kanda Bhaji, are crispy and flavorful Indian snacks made by coating thinly sliced onions in a spiced gram flour batter and deep frying until golden and crunchy. Perfect as a savory appetizer or snack, these bhajis bring the authentic taste of Indian street food to your kitchen with simple ingredients and straightforward frying technique.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Serves 4 as a snack 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

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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 cover about 1 inch of the pan bottom)

Instructions

1. Prepare the Batter: In a large mixing bowl, whisk together gram flour, baking powder, salt, ground cumin, and ground turmeric until fully combined to form the base of the batter.
2. Add Flavorings and Water: Stir in the finely chopped green chillies, freshly chopped cilantro, lemon juice, and 5-6 tablespoons of water into the flour mixture. Mix until you get a thick batter that holds together.
3. Combine Onions with Batter: Add the thinly sliced onions to the batter bowl. Using your hands or a spoon, mix thoroughly so each onion slice is well coated with the thick batter, ensuring even seasoning and binding.
4. Heat Oil for Frying: Place a large skillet or wok over medium heat and add enough oil to cover about an inch of the bottom. Heat the oil until it is hot but not smoking. Test by dropping a small amount of batter; it should sizzle immediately.
5. Fry the Bhajis: Carefully drop spoonfuls of the onion batter into the hot oil, frying 3-4 bhajis at a time to avoid crowding. Fry each side for about 1 minute or until golden brown and crisp, then flip to cook the other side evenly.
6. Drain Excess Oil: Using a slotted spoon, remove the cooked bhajis from the oil and place on a wire rack to drain off excess oil and keep them crisp.
7. Serve Hot: Continue frying the remaining batter in batches. Serve the onion bhajis hot, either on their own or accompanied by cucumber mint raita for a refreshing contrast.

Notes

• Ensure the oil is hot enough before frying to prevent the bhajis from soaking up excess oil and becoming greasy.
• You can adjust the number of green chillies based on your desired spice level.
• Gram flour can be found in Indian or international grocery stores; it’s essential for the authentic texture and flavor.
• Using a wire rack after frying helps keep the bhajis crispy rather than soggy.
• Leftover bhajis can be reheated in a hot oven or air fryer to restore crispness.

Keywords: Onion Bhaji, Kanda Bhaji, Indian snack, Indian appetizer, fried onion fritters, gram flour bhaji, vegetarian Indian recipe