Are you craving the perfect tea-time snack? Look no further than this Crispy Kanda Bhaji recipe (also known as Khekda Bhaji or Onion Pakoda). Unlike regular soft fritters, this authentic Maharashtrian-style bhaji is famous for its distinct, crunchy texture that stays crisp for a long time.
Many home cooks struggle with soggy pakodas, but this recipe solves that problem with a simple “secret” ingredient—rice flour! Whether it’s a rainy day or just a regular evening, these golden-brown onion fritters are the ultimate comfort food. Follow this easy Kanda Bhaji recipe to make street-style fritters right in your kitchen.
Also Read – Maharashtrian Pithle Recipe: Spicy Methi Matar Besan Curry
Ingredients List:
- Onions: 6 medium-sized (sliced vertically and very thin).
- Salt: To taste (essential for releasing moisture from onions).
- Carom Seeds (Ova/Ajwain): ½ tsp (rubbed between palms).
- Red Chilli Powder: ½ tsp (adjust for spice level).
- Turmeric Powder: ½ tsp.
- Coriander Seeds: 1 tsp (crushed coarsely, not fine powder).
- Gram Flour (Besan): ½ cup (or small bowl).
- Rice Flour: 1.5 tbsp (The Secret Ingredient for crunch!).
- Fresh Coriander: A handful, finely chopped.
- Oil: For deep frying.
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Step-by-Step Instructions:
- Prep the Onions: Peel and slice the onions vertically. Make sure the slices are as thin as possible to ensure the Kanda Bhaji turns out crispy.
- Release Moisture: Add salt to the sliced onions and mix thoroughly by hand. Rub and squeeze the onions well so they release their natural water. This step is crucial because we will not add any extra water to the batter.
- Add Spices: Add the carom seeds (Ova), red chilli powder, turmeric powder, and coarsely crushed coriander seeds to the onion mixture. Mix well to coat the onions.
- Add Flours: Add the Gram Flour (Besan) and the secret ingredient—Rice Flour.
- Mix the Batter: Mix everything together by hand. Do not add water. The moisture released by the onions is enough to bind the flour.
- Final Touch: Add the chopped fresh coriander and give it a final mix. The batter should be thick and tight, not runny.
- Heat Oil: Heat oil in a pan on medium flame. The oil needs to be hot for the fritters to absorb less oil and crisp up quickly.
- Fry the Bhaji: Once the oil is hot, drop small portions of the batter into the oil. Do not shape them into round balls; drop them loosely (random shapes) to get that classic “crab-like” (Khekda) texture.
- Cook to Perfection: Fry on medium heat until they turn a deep golden brown. Stir occasionally for even cooking.
- Serve: Remove from oil and serve hot.
Also Read – Authentic Kolambi Rassa Recipe | Maharashtrian Spicy Prawn Curry
Cooking Tips for Better Results:
- Thin Slices: The thinner you slice the onions, the crispier your Kanda Bhaji will be.
- No Water: Strictly avoid adding water. If the batter feels too dry, let the salted onions sit for a few more minutes to release more moisture.
- Oil Temperature: Ensure the oil is hot before dropping the batter. If the oil is cold, the bhaji will soak up too much oil and become soggy.
- Don’t Overcrowd: Fry in batches so the temperature of the oil doesn’t drop significantly.
Variations:
- Spicy Version: Add finely chopped green chillies along with the red chilli powder for an extra kick.
- Garlic Flavour: You can add crushed garlic or ginger-garlic paste if you prefer a strong, savoury flavour.
- Kids-Friendly: Skip the green chillies and reduce the red chilli powder. You can also add a pinch of sugar to balance the taste.
Serving Suggestions:
- Classic Combo: Serve hot with a cup of Masala Chai (Tea).
- Dips: Pair with green mint chutney, tamarind chutney, or simple tomato ketchup.
- Street Style: Serve with fried salted green chillies and dry garlic chutney inside a Pav (bread bun) to make “Bhaji Pav.”
Also Read – Chatpatit Bhendi Recipe: Spicy & Easy Okra Fry in 10 Mins
FAQs:
Q1: Why is my Kanda Bhaji soggy and not crispy?
Ans: This usually happens if you add extra water to the batter or if the onion slices are too thick. Follow this Crispy Kanda Bhaji recipe and use only the natural onion water for binding.
Q2: What is the secret ingredient for crispy pakodas?
Ans: The secret is adding a small amount of Rice Flour along with the gram flour. It adds a rigid structure and extra crunch to the fritters.
Q3: Can I make this Kanda Bhaji recipe ahead of time?
Ans: It is best to fry them fresh. However, you can slice the onions ahead of time, but add the salt and flour only when you are ready to fry to prevent the mixture from becoming too watery.
Q4: Is baking soda required for this recipe?
Ans: No, this traditional recipe relies on the hot oil and proper consistency for crispiness. Baking soda can sometimes make the bhaji absorb more oil.
Best Crispy Kanda Bhaji Recipe: Secret Ingredient
Ingredients
- Onions: 6 medium-sized sliced vertically and very thin.
- Salt: To taste essential for releasing moisture from onions.
- Carom Seeds Ova/Ajwain: ½ tsp (rubbed between palms).
- Red Chilli Powder: ½ tsp adjust for spice level.
- Turmeric Powder: ½ tsp.
- Coriander Seeds: 1 tsp crushed coarsely, not fine powder.
- Gram Flour Besan: ½ cup (or small bowl).
- Rice Flour: 1.5 tbsp The Secret Ingredient for crunch!.
- Fresh Coriander: A handful finely chopped.
- Oil: For deep frying.
Instructions
- Prep the Onions: Peel and slice the onions vertically. Make sure the slices are as thin as possible to ensure the Kanda Bhaji turns out crispy.
- Release Moisture: Add salt to the sliced onions and mix thoroughly by hand. Rub and squeeze the onions well so they release their natural water. This step is crucial because we will not add any extra water to the batter.
- Add Spices: Add the carom seeds (Ova), red chilli powder, turmeric powder, and coarsely crushed coriander seeds to the onion mixture. Mix well to coat the onions.
- Add Flours: Add the Gram Flour (Besan) and the secret ingredient—Rice Flour.
- Mix the Batter: Mix everything together by hand. Do not add water. The moisture released by the onions is enough to bind the flour.
- Final Touch: Add the chopped fresh coriander and give it a final mix. The batter should be thick and tight, not runny.
- Heat Oil: Heat oil in a pan on medium flame. The oil needs to be hot for the fritters to absorb less oil and crisp up quickly.
- Fry the Bhaji: Once the oil is hot, drop small portions of the batter into the oil. Do not shape them into round balls; drop them loosely (random shapes) to get that classic "crab-like" (Khekda) texture.
- Cook to Perfection: Fry on medium heat until they turn a deep golden brown. Stir occasionally for even cooking.
- Serve: Remove from oil and serve hot.
