kanda bhaji recipe - crisp and crunchy fried fritters

made mainly with onions and gram flour. a popular

street food snack from maharashtra.
course: side
cuisine: maharashtrian cuisine
servings: 2 to 3
author: dassana

ingredients - measuring cup used, 1 cup

= 250 ml

1 cup thinly sliced onions or 1 large onion, sliced

thinly (pyaaz or kanda)
cup besan (gram flour)
1 teaspoon oil to mix in the bhaji batter
1 teaspoon salt or add as per taste
oil for deep frying

how to prepare recipe

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slice the onions thinly and place in a mixing

bowl/vessel.
add 1/2 cup of gram flour/besan to the sliced onions.
sprinkle 1 teaspoon of salt or as required.
add 1 teaspoon of oil to this mixture. you can even
add less salt, but these pakoras taste better when
they are a bit salty.
with your finger tips mix the besan, salt and oil very
well with the onions well. allow the mixture to rest for
5 to 6 mins, as the onions would leave moisture. if the
mixture looks too moist then add 1 to 2 teaspoons
more of the gram flour.
heat oil for deep frying in a deep pan/vessel or kadai.
for crispy bhajis ensure the oil is hot. you could do a
small test by adding a pinch of batter to the oil if it
rises smoothly and gradually, then add spoonfuls of

the batter to the hot oil. fry the kanda bhajis on a

medium flame, else they won't fry evenly.
8 while frying, flip the bhajis with a slotted spoon. fry
few bhajis at a time.
9 fry the kanda bhajis till they turn crisp and golden
brown.
10 remove the bhajis with a slotted spoon and place on
absorbent kitchen napkins or kitchen paper towels.
11 in the same way fry the rest of pakoras or bhajis.
12 serve kanda bhaji hot with fried green chilies, spicy
green chutney or tomato ketchup.