Kanda Bhaji

Kanda bhaji

Servings

4 people

Prep time

15 Minutes

Cooking time

20 Minutes

Cuisine

Maharashtrian

Introduction: Kanda Bhaji Recipe- A Tasteful Maharashtrian Delight

Maharashtrian Kanda Bhaji (Kanda means onion in Marathi) is a lip-smacking savory from Maharashtra. In other words, this popular street food is Onion Fritters. With the onset of monsoons, the craving for such crispy savory rises amongst the Indians.  It is more so popular as the Maharashtrian city of Nashik is amongst the largest producer of onions in Maharashtra and India.

Most Indians are fond of Crispy Kanda Bhaji. It is also popular in different parts of India, known by different names; Onion / Vengaya Bajji in Southern India, Peyaji in the eastern state of West Bengal, Pyaz ke pakode/ pakora in northern India. 

Kanda Bhaji is served and consumed as a tea-time snack; some even choose to have it during lunch. It is easy to prepare and cook snacks.  It is a must-try recipe for everyone. This flavorful Kanda Bhaji recipe is easy to prepare and is primarily made with onions and gram flour. For sure, these fritters are to tantalise anyone’s tastebuds. You are up for an explosion of flavours in your mouth with this mouthwatering snack.

Ingredients

  • Onion (Kanda) – 3 Medium

  • Bengal Gram/Chickpea Flour (Besan) – 1 cup

  • Rice Flour – 2 tablespoons

  • Carom Seeds (Ajwain) – ¼ quarter teaspoon

  • Coriander Seeds (Dhania) – ½ half tablespoon

  • Green Chilies – 2

  • Turmeric Powder (Haldi) – ¼ quarter teaspoon

  • Red Chilly Powder (Lal Mirch) – ½ half teaspoon

  • Baking Soda – a pinch

  • Cilantro Leaves (Dhania) – 2 tablespoons

  • Salt to taste

  • Refined Oil for frying

  • Water for making the batter

method

  • How to prepare kanda bhaji
  • On a chopping board, slice the onions not very thin neither too thick and keep them aside.
  • Finely chop the green chillies
  • Finely chop the coriander leaves
  • Coarsely grind the coriander seeds, preferably in a mortar and pestle.
  • In a big bowl, first put in the gram flour (Besan), add all the dry ingredients:  rice flour, turmeric powder, chilly red powder, coriander seeds, carom seeds, baking soda. Mix all these ingredients evenly together with the help of a spatula
  • The next step is to add water, slowly little by little and keep mixing to make a moderately thick batter. Be careful not to put excess water to prevent the batter from becoming too watery; simultaneously, not too little to make the batter very thick.
  • Now whisk the batter consistently for five minutes until it becomes smooth, leaving no lump of the gram flour. Do add 1 tablespoon of oil to the batter. The oil helps to make the Kanda Bhaji more crispy.
  • Finally, add the onion slices, finely chopped green chillies, finely chopped coriander leaves. Now mix all of it and set it aside for 15 to 20 mins by covering the bowl with a plate.
  • After 20 minutes, add salt and mix it again.
  • The Cooking Method for Kanda Bhaji recipe:
  • Take a Wok (kadhai), put it on the gas stove 
  • Pour sufficient oil in the wok for deep frying and let the oil heat on high flame until it reaches the smoking point.
  • Now lower the heat to medium flame and add five to six spoonsful batter in the wok separately to make the Kanda Bhaji. Cook it for three to four minutes until one side of the bhaji turns golden brown.
  • Then flip it over to the other side for the bhaji to cook until it turns golden brown. 
  • Once the bhajis are cooked, using a strainer, take them out of the wok
  • Repeat steps 12 and 13 until the batter is over or as per the quantity required
  • Don’t forget to turn off the gas stove
  • Serve the Kanda Bhaji:
  • Serve the hot Kanda Bhaji hot on a plate. 
  • Optionally, you can sprinkle some chaat masala powder or black salt
  • Ensure to serve these hot bhajis with a dip of your choice. Various dips can be tried: coriander chutney, mint chutney, tomato sauce, tamarind sauce. In southern India, these are served with coconut chutney or even with garlic chutney.

Nutritional Facts of Kanda Bhaji (The information below is as per portion):

  • 100 grams of Kanda Bhaji has about 270 calories
  • Proteins- 4.4g, Carbs- 18.4g, Fats- 19.8g, Fiber- 2.9g
  • Kanda bhajis are gluten free

TinyTips & Choices for Kanda bhaji recipe:

  • To enhance some more nutrition, you can add chopped spinach, spring onions, mint leaves, dill leaves, or any other green leafy vegetables and innovate the traditionally made bhaji. You can add nuts like cashews or sesame seeds.
  • While this is deep-fried food, as an alternative, the baked version of Kanda Bhaji can also be made. Instead of frying them in oil, preheat the microwave oven, grease the baking tray, put portions of the batter on the baking tray, and bake it in the hot microwave oven for about fifteen to twenty minutes. 
  • Do flip the portions as you would do while frying. Let them turn golden and crispy. They are ready to serve and eat. It tastes equally yummy! You can also do use this recipe to make aloo Kanda bhaji. 
  • For people who are calorie conscious, you could use an air fryer to make the Kanda Bhajis and savour them. This crispy Kanda bhaji recipe makes a great choice to be included in a vegetarian platter when you have guests at home and need choices of vegetarian starters to be served in a buffet.

Conclusion:

You can now prepare this Mumbai Street food Kanda Bhaji in your kitchen and relish it with a cup of hot tea or coffee. Generally, red onions are used to prepare these bhajis; you could also use white, green onions or scallions for different flavours. Try the Kanda Bhaji snack today, and it is going to become your favourite snack any day and not just on a rainy day!