Loading...
Crispy, deep-fried onion fritters made with a spiced chickpea flour batter. This classic Indian snack, known as Kanda Bhaji in Maharashtra, is the perfect companion to a hot cup of tea, especially on a rainy day.
Prepare the Onions
Create the Bhaji Batter
Heat the Oil
A quintessential Maharashtrian breakfast, this dish combines fluffy flattened rice with soft potatoes, sweet onions, and crunchy peanuts. It's a quick, wholesome, and savory meal, perfect for starting your day.
A tangy and refreshing Maharashtrian soup made from dried kokum fruit. This light digestif, with a perfect balance of sweet, sour, and spice, is often served with steamed rice or simply sipped on its own.
A classic Maharashtrian fish curry featuring tender pomfret in a tangy, spicy coconut gravy. The sourness from kokum perfectly balances the rich coconut and spices, making it a coastal delight.
A classic Mumbai street food! A fluffy, spicy omelette packed with onions, tomatoes, and chilies, tucked inside a soft, butter-toasted pav. The perfect quick breakfast or satisfying snack.
Crispy, deep-fried onion fritters made with a spiced chickpea flour batter. This classic Indian snack, known as Kanda Bhaji in Maharashtra, is the perfect companion to a hot cup of tea, especially on a rainy day.
This maharashtrian recipe takes 35 minutes to prepare and yields 4 servings. At 335.19 calories per serving with 9.97g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
Fry the Bhajis
Drain and Serve
Mix in a handful of chopped spinach (palak) or fenugreek leaves (methi) with the onions for added flavor and nutrition.
For extra flavor, add 1/2 teaspoon of crushed coriander seeds and a pinch of asafoetida (hing) to the batter.
For a healthier alternative, shape the mixture into small patties, spray with oil, and bake at 200°C (400°F) for 15-20 minutes or air fry for 10-12 minutes, flipping halfway through.
The base of the batter is Besan (chickpea flour), which is a great source of plant-based protein and fiber, helping to keep you full and aiding in muscle maintenance.
Onions are packed with antioxidants, particularly quercetin, which helps combat inflammation and may protect against chronic diseases.
The inclusion of Ajwain (carom seeds) is not just for flavor; it is well-known in traditional medicine for its digestive properties, helping to relieve indigestion and gas.
Soggy bhajis are usually caused by three things: too much water in the batter, oil that is not hot enough, or overcrowding the pan, which lowers the oil temperature. Ensure your batter is thick and the oil is at a consistent medium-high heat.
As a deep-fried snack, Onion Bhaji is high in calories and fat and should be enjoyed in moderation. The main ingredients like onions and chickpea flour offer health benefits, but the deep-frying process adds significant fat. For a healthier option, try baking or air-frying them.
A typical serving of 4-5 onion bhajis contains approximately 350-420 calories, primarily from the chickpea flour and the oil absorbed during frying. The exact number can vary based on the size of the bhajis and the amount of oil absorbed.
It is not recommended to make the batter in advance. As the salted onion mixture sits, it will continue to release water, making the batter progressively thinner and resulting in soggy bhajis. It's best to mix the batter just before you are ready to fry.
Store leftover bhajis in an airtight container in the refrigerator for up to 2 days. To regain their crispiness, reheat them in an oven or an air fryer at 180°C (350°F) for 5-7 minutes. Avoid reheating in a microwave, as it will make them soft.
Onion Bhajis are traditionally served with mint-coriander chutney (green chutney), sweet tamarind chutney, or simple tomato ketchup. They are a classic pairing with a hot cup of Indian masala chai.