Kanda Bhaji Perfect Indian Recipe

Kanda Bhaji, also known as Onion Pakora or Onion Bhaji, is a popular Indian snack that’s perfect for a rainy day or as a tea-time treat. Here’s a simple recipe to make delicious Kanda Bhaji:

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Ingredients:

For the Bhaji:

• 2 large onions, thinly sliced
• 1 cup gram flour (besan)
• 2–3 green chilies, finely chopped (adjust to your spice preference)
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin seeds
• A pinch of baking soda (optional, but it makes the bhaji lighter)
• Salt to taste
• Oil for deep frying

For garnish:

• Fresh coriander leaves, chopped
• Chaat masala (optional)
• Lemon wedges

Instructions:

1. Prepare the Onions: Slice the onions thinly and separate the rings. Place them in a mixing bowl.
2. Make the Batter: In a separate bowl, combine the gram flour, green chilies, red chili powder, turmeric powder, cumin seeds, baking soda (if using), and salt. Add a little water at a time and mix to form a thick batter. The batter should coat the back of a spoon.
3. Mix the Onions: Add the sliced onions to the batter. Mix well to coat all the onion slices evenly with the batter. Ensure that the onions are well coated but not too soggy. If the batter seems too thick, you can add a tablespoon of water at a time to get the right consistency.
4. Heat the Oil: Heat oil in a deep frying pan or kadai on medium-high heat. To check if the oil is hot enough, drop a small amount of batter into the oil; if it sizzles and rises to the top, the oil is ready.
5. Fry the Bhaji: Carefully drop spoonfuls of the onion and batter mixture into the hot oil. Don’t overcrowd the pan; fry in batches if necessary. Fry until the bhaji turns golden brown and crisp, turning them occasionally for even cooking. This should take about 3–4 minutes per batch.
6. Drain and Serve: Use a slotted spoon to remove the fried bhaji from the oil. Place them on a plate lined with paper towels to remove excess oil.
7. Garnish and Serve: Serve the hot Kanda Bhaji immediately, garnished with chopped coriander leaves. You can also sprinkle some chaat masala for extra flavor and serve with lemon wedges.

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