Kanda Bhaji, also known as Onion Pakoda, is a delicious dish that you will never want to missเฅค Everyone in India, especially during the monsoon season, loves these crispy fritters made from thinly sliced onions that are covered with spiced gram flour batterเฅค
Onion Pakodas are the ideal combination of taste and easeเฅค When thinly sliced onions are mixed with gram flour, or besan, they are seasoned with a mix of spices like cumin seeds, chili powder, and turmeric. Then they are deep-fried until they are crispy and golden brownเฅค
While the pakodas fry, the onions caramelize and become incredibly tender, while the gram flour batter crisps up to perfection, creating a delightful contrast of textures with every biteเฅค
Onion Pakodas are sure to satisfy your cravings for crispy, flavorful, and utterly delicious food, whether you eat them on their own or drink them with a piping hot cup of teaเฅค Get ready to enjoy the irresistible charm of Onion Pakoda and treat yourself to a culinary delight that is perfect for any occasionเฅค
Onion Pakoda Recipe
Ingredients
For Onion Pakoda:
- 2 large Onions thinly sliced
- 1 cup Gram flour besan
- 2 tablespoons Rice flour optional, for extra crispiness
- 1 teaspoon Cumin seeds
- 1/2 teaspoon Carom seeds ajwain
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Red chili powder adjust to taste
- 1/2 teaspoon Garam masala
- Salt to taste
- 2-3 tablespoons Fresh coriander leaves chopped
- Oil for deep frying
Instructions
Step 1: Prepare the Batter
- In a large mixing bowl, combine gram flour, rice flour (if using), cumin seeds, carom seeds, turmeric powder, red chili powder, garam masala, and salt.
- Add a little water at a time and mix to form a thick batter with a smooth consistency. The batter should coat the back of a spoon without dripping too much.
Step 2: Slice the Onions
- Peel the onions and slice them thinly. Separate the onion slices into individual rings and set aside.
Step 3: Coat the Onions
- Heat oil for deep frying in a kadai or deep frying pan over medium heat.
- Dip each onion ring into the prepared batter, ensuring it is well coated on all sides.
- Shake off any excess batter and carefully drop the coated onion rings into the hot oil.
Step 4: Fry the Pakodas
- Fry the onion pakodas in batches, making sure not to overcrowd the pan.
- Fry until they turn golden brown and crispy, stirring occasionally for even cooking.
- Once golden brown and crispy, remove the pakodas from the oil using a slotted spoon and drain them on paper towels to remove excess oil.
Step 5: Serve Hot
- Repeat the process with the remaining onion rings and batter until all the pakodas are fried.
- Serve the hot and crispy Onion Pakodas immediately with your favorite chutney, sauce, or a hot cup of tea.
Tips and Information
Tips and Information
- Variations: You can customize Onion Pakodas by adding finely chopped green chilies, curry leaves, or grated ginger to the batter for added flavor and spice.
- Crispiness Tip: Adding rice flour to the batter helps achieve extra crispiness in the pakodas.
- Make-Ahead Option: While Onion Pakodas are best enjoyed fresh and hot, you can prepare the batter and slice the onions in advance and fry them just before serving to maintain their crispiness.
- Serving Suggestions: Enjoy Onion Pakodas as a snack or appetizer with mint chutney, tamarind chutney, or tomato ketchup. They also pair well with a hot cup of masala chai.

Finally, Onion Pakoda, also known as Kanda Bhaji, is a classic Indian snack that is loved for its crispy texture and savory tasteเฅค These golden-brown fritters will always please your taste buds, whether you eat them on a rainy day or as a teatime treatเฅค Onion Pakodas are a great way to add some crunch to your day because of their simple ingredients and quick preparationเฅค