Discover The Secret To Make Perfect Kanda Bhaji In 5 Easy Steps

Kanda Bhaji is a crispy Maharashtrian onion fritter, deep-fried to golden perfection. Made with gram flour, spices, and ajwain, it has a crunchy texture and bold flavors. Enjoy it hot with green chutney and chai, especially on rainy days.

Make Delicious Maharashtrian Kanda Bhaji At Home In Just 5 Steps

Kanda Bhaji is a crispy, deep-fried onion fritter from Maharashtra, made with gram flour, spices, and thinly sliced onions. The onions are coated in a spiced batter and fried until golden brown, giving them a crunchy texture. A touch of ajwain and green chilies enhances the flavor, making it irresistibly delicious. These hot, crunchy bhajis are a favorite during rainy days or chilly evenings. Paired with spicy green chutney or ketchup, they make for a comforting snack. Served best with a cup of hot masala chai, Kanda Bhaji is a true indulgence.

Prepare the Onion Mixture

Prepare the Onion Mixture: In a bowl, add thinly sliced onions, green chilies, coriander, salt, ajwain, and cumin seeds. Mix well and let it sit for 5-10 minutes so onions release moisture.

Add the Flours & Spices

Add the Flours & Spices: Add gram flour, rice flour, turmeric, and red chili powder to the onions. Mix everything without adding water (only use a few drops if needed).

Heat the Oil

Heat the Oil: Heat oil in a deep pan or kadhai on medium-high flame for frying. Test by dropping a small batter piece it should rise immediately but not burn.

Fry the Bhajis

Fry the Bhajis: Take small portions of the batter and drop them into the hot oil. Fry in batches, stirring occasionally, until golden brown and crispy.

Drain & Serve Hot

Drain & Serve Hot: Remove the bhajis and place them on a paper towel to absorb excess oil. Serve hot with green chutney, ketchup, or masala chai