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Yields3 Servings
Prep Time10 minsCook Time18 minsTotal Time28 mins

These crispy Onion Pakora/ Kanda Bhaji can be served as a tea-time snack with Chai. Even for guests, you can also make this easy onion pakoras and serve them. This recipe is prepared like a popular street food snack in Maharashtra. It is also known as Kekda Bhaji, as its shape resembles crab. There are many variations of this Onion fritters recipe in different regions of India. As in North India, this onion pakoda is used in the gram flour curry known as Kadhi Pakora, and prepared with dense coating and less crispy. Even in South India this pakora recipe has different variations and names.

With this Onion Pakoda Recipe, you can also checkout my Snacks Recipes Collection, which includes recipes like Palak Pakora Recipe, Mix Veg Pakora Recipe, Onion Kachori Recipe, Aloo Samosa Recipe, Veg Cutlet Recipe, Vada Pav Recipe, Ram Ladoo Recipe and more.

Onion Pakora_Final

Instructions for how to make Kanda Bhaji:

  1. Firstly, take 2-3 thinly sliced onions in a bowl.
  2. Then add salt to taste, 1/4 tsp turmeric powder, 1/2 tsp red chili powder and 1/2 tsp carom seeds/ ajwain to it.
  3. Next, add 1 tsp ginger paste, 1 finely chopped green chili and 2 tbsp finely chopped fresh green coriander to it.
  4. Add 1 tbsp rice flour and 1/2 cup gram flour/ besan to it.
  5. With your hands mix everything very well. Without adding any water squeeze out the onions till the moisture is released.
  6. Allow the mixture to rest for 5 to 6 mins as the onions would leave moisture. The mixture shouldn’t be too dry nor moist.
  7. For crispy bhaji ensure the oil is hot when you start frying. Take a ball sized pakoda dough and drop in hot oil.
  8. When one side is partly cooked and light golden, then flip the bhajis with a slotted spoon.
  9. Fry on medium flame till the pakoda turns crispy and golden brown. Drain them once they have fried and stopped the ladle on the corner of the wok so that extra oil moves back in it. Fry all the Kanda Bhaji likewise.
  10. Crispy Onion Pakora/ Kanda Bhaji is ready to serve. Enjoy these yummy, crunchy and crispy onion fritters with tomato ketchup or khatti Meethi tamarind chutney.
Ingredients for Onion Pakoda:
Directions for preparing Crispy Onion Pakoda with step by step Photos:
1

1. Firstly, take 2-3 thinly sliced onions in a bowl.

2
Onion Pakora_Step2

2. Then add salt to taste, 1/4 tsp turmeric powder, 1/2 tsp red chili powder and 1/2 tsp carom seeds/ ajwain to it.

3
Onion Pakora_Step3

3. Next, add 1 tsp ginger paste, 1 finely chopped green chili and 2 tbsp finely chopped fresh green coriander to it.

4
Onion Pakora_Step4

4. Add 1 tbsp rice flour and 1/2 cup gram flour/ besan to it. Adding Rice flour is optional.

5
Onion Pakora_Step5

5. With your hands mix everything very well. Without adding any water squeeze out the onions till the moisture is released.

6
Onion Pakora_Step6

6. Allow the mixture to rest for 5 to 6 mins as the onions would leave moisture. The mixture shouldn’t be too dry nor moist. if the mixture looks too moist then add 1 to 2 teaspoons of gram flour/besan. If dry, then allow to rest for a couple of more minutes or sprinkles few drops of water.

7
Onion Pakora_Step7

7. For crispy bhaji ensure the oil is hot when you start frying. You could do a small test by adding a pinch of batter to the oil. If it rises smoothly and steadily, then take a ball sized pakoda dough and drop in hot oil. Do not over crowd the oil as it wont get crispy.

8
Onion Pakora_Step8

8. When one side is partly cooked and light golden, then flip the bhajis with a slotted spoon.

9
Onion Pakora_Step9

9. Fry on medium flame till the pakoda turns crispy and golden brown. Drain them once they have fried and stopped the ladle on the corner of the wok so that extra oil moves back in it. Fry all the Kanda Bhaji likewise.

10
Onion Pakora_Step10

10. Crispy Onion Pakora/ Kanda Bhaji is ready to serve. Enjoy these yummy, crunchy and crispy onion fritters with tomato ketchup, khatti Meethi tamarind chutney or green chutney.

Tips:

  • Make sure to have uniform onion slices, as it gets fried at the same time.
  • There is no need to add water in the pakora batter as the onions leave their juices.
  • In place of rice flour, corn flour can also be added. Even you can skip if you want, but it makes pakoras more crispy.
  • Deep fry the onions on medium flame so that the heat reaches evenly.
  • Onion Pakoda/ Kanda Bhaji tastes great when served hot and crispy.
CategoryCuisine, Diet, , Tags, ,
AuthorNidhi kakkar
Rating

Ingredients

Ingredients for Onion Pakoda:

Directions

Directions for preparing Crispy Onion Pakoda with step by step Photos:
1

1. Firstly, take 2-3 thinly sliced onions in a bowl.

2
Onion Pakora_Step2

2. Then add salt to taste, 1/4 tsp turmeric powder, 1/2 tsp red chili powder and 1/2 tsp carom seeds/ ajwain to it.

3
Onion Pakora_Step3

3. Next, add 1 tsp ginger paste, 1 finely chopped green chili and 2 tbsp finely chopped fresh green coriander to it.

4
Onion Pakora_Step4

4. Add 1 tbsp rice flour and 1/2 cup gram flour/ besan to it. Adding Rice flour is optional.

5
Onion Pakora_Step5

5. With your hands mix everything very well. Without adding any water squeeze out the onions till the moisture is released.

6
Onion Pakora_Step6

6. Allow the mixture to rest for 5 to 6 mins as the onions would leave moisture. The mixture shouldn’t be too dry nor moist. if the mixture looks too moist then add 1 to 2 teaspoons of gram flour/besan. If dry, then allow to rest for a couple of more minutes or sprinkles few drops of water.

7
Onion Pakora_Step7

7. For crispy bhaji ensure the oil is hot when you start frying. You could do a small test by adding a pinch of batter to the oil. If it rises smoothly and steadily, then take a ball sized pakoda dough and drop in hot oil. Do not over crowd the oil as it wont get crispy.

8
Onion Pakora_Step8

8. When one side is partly cooked and light golden, then flip the bhajis with a slotted spoon.

9
Onion Pakora_Step9

9. Fry on medium flame till the pakoda turns crispy and golden brown. Drain them once they have fried and stopped the ladle on the corner of the wok so that extra oil moves back in it. Fry all the Kanda Bhaji likewise.

10
Onion Pakora_Step10

10. Crispy Onion Pakora/ Kanda Bhaji is ready to serve. Enjoy these yummy, crunchy and crispy onion fritters with tomato ketchup, khatti Meethi tamarind chutney or green chutney.

Onion Pakora Recipe| Kanda Bhaji| Crispy Onion Fritters
IngredientsDirections