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Onion Bhajis (Kanda Bhaji Recipe) Recipe

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★★★★★

4.5 from 71 reviews

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.

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

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