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Crispy, golden onion fritters made with chickpea flour and spices. This popular Maharashtrian street food is the perfect crunchy snack to enjoy with a cup of chai, especially on a rainy day.
Prepare the Onions
Create the Bhaji Mixture
Heat the Oil
Crispy, golden onion fritters made with chickpea flour and spices. This popular Maharashtrian street food is the perfect crunchy snack to enjoy with a cup of chai, especially on a rainy day.
This maharashtrian recipe takes 30 minutes to prepare and yields 4 servings. At 326.96 calories per serving with 9.79g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
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Fry the Bhajis
Drain and Serve
Mix in a handful of chopped spinach (palak) or fenugreek leaves (methi) with the onions for a different flavor profile.
Add 1/2 teaspoon of crushed coriander seeds and 1/2 teaspoon of fennel seeds to the batter for a more complex aroma and taste.
For a lower-oil version, preheat your air fryer to 190°C (375°F). Arrange the bhajis in a single layer, spray with oil, and air fry for 12-15 minutes, flipping halfway, until golden and crisp.
The primary ingredient, besan (chickpea flour), is a great source of plant-based protein, which is essential for muscle repair and overall body function.
Onions and besan are both high in dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
The inclusion of spices like ajwain (carom seeds) and hing (asafoetida) is not just for flavor; they are traditionally known to aid digestion and prevent bloating.
The key to extra crispy bhajis lies in three things: slicing onions very thinly, adding rice flour to the besan, and using very little water. Also, ensure your oil is at the correct medium-hot temperature before frying.
Soggy bhajis are usually a result of two things: the oil temperature was too low, causing them to absorb oil instead of frying quickly, or the pan was overcrowded, which drastically drops the oil temperature. A batter that is too thin or runny can also lead to soggy results.
It is not recommended. Once you mix the batter, the onions will continue to release water, making the batter progressively runnier. This will result in less crispy bhajis. It's best to mix the batter just before you are ready to fry.
Kanda Bhaji is a deep-fried snack, which makes it high in calories and fat. While the base ingredients like onions and besan (chickpea flour) offer fiber and protein, it should be considered an indulgent treat to be enjoyed in moderation.
A typical serving of Kanda Bhaji (about 5 pieces or 210g) contains approximately 350-400 calories, primarily from the chickpea flour and the oil absorbed during deep-frying.
Kanda Bhaji is best served piping hot, straight from the fryer. It is traditionally paired with a spicy green chutney, sweet tamarind chutney, or simple tomato ketchup. In Maharashtra, it's often served with fried green chilies and a cup of hot masala chai.
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