Onion Bhajis (Kanda Bhaji Recipe)
Onion Bhajis, also known as Kanda Bhaji, are one of the most popular snacks in Indian cuisine. With their crispy texture on the outside and tender, spiced onions on the inside, these fritters make for an irresistible treat. Whether served as an appetizer, snack, or side dish, they bring out a burst of flavor in every bite. The best part? Onion Bhajis are easy to prepare, and with just a few ingredients, you can make a snack that’s both satisfying and delicious.
In this recipe, I will walk you through the steps of creating this iconic dish from scratch, providing tips and variations along the way to help you perfect your Onion Bhajis.
Introduction to Onion Bhajis
Onion Bhajis, often referred to as Kanda Bhaji in Maharashtra, are savory fritters made with thinly sliced onions, spices, and chickpea flour (besan). These crispy delights are typically deep-fried until golden and served with a tangy chutney or dipping sauce. The crispy exterior and the soft, flavorful inside make them an addictive snack, especially when paired with a hot cup of chai.
While these bhajis are an everyday snack in India, they have gained popularity worldwide, making an appearance at various restaurants and homes. The combination of onions and spices creates a perfect balance of sweet, savory, and spicy, making it a favorite for all ages.
Key Terms to Understand
- Kanda Bhaji: The Marathi term for Onion Bhajis, commonly used in the western parts of India.
- Chickpea Flour (Besan): A vital ingredient in this recipe, chickpea flour gives the bhajis their crispiness and rich flavor.
- Spices: The flavor of Onion Bhajis heavily depends on the spices used, including cumin, turmeric, coriander, and garam masala.
- Deep Frying: A cooking technique used here to get the perfect crispy texture.
Ingredients
To make Onion Bhajis, you will need the following ingredients:
- 2 medium onions (thinly sliced)
- 1 cup chickpea flour (besan)
- 1/2 cup rice flour (optional for extra crispiness)
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/4 tsp red chili powder (optional for extra heat)
- Salt to taste
- 2 tbsp chopped cilantro (fresh coriander leaves)
- 2 finely chopped green chilies
- Water (as required to bind the mixture)
- Oil for deep frying
Step-by-Step Instructions
- Prepare the Onions
Begin by slicing the onions thinly. Place the sliced onions in a large mixing bowl and sprinkle some salt over them. Gently toss the onions and leave them aside for 5-10 minutes. This allows the salt to draw out excess moisture, making the bhajis crispier once fried.
- Mix the Dry Ingredients
In the bowl, combine chickpea flour, rice flour (optional), cumin seeds, turmeric powder, coriander powder, garam masala, and red chili powder. Stir well to evenly distribute the spices.
- Combine the Onions and Spices
Add the chopped green chilies and cilantro to the onions. Gradually sprinkle the dry flour mixture over the onions. Toss the mixture gently, ensuring that the onions are evenly coated with the flour and spices.
- Form the Batter
Slowly add water, a little at a time, and mix until you achieve a thick batter. The batter should bind the onions together but not be too runny. It should hold its shape when dropped into the oil.
- Fry the Bhajis
Heat oil in a deep frying pan over medium heat. Test the oil by dropping a small amount of the batter into it. If it sizzles and rises to the surface, the oil is ready for frying. Using your hands or a spoon, drop spoonfuls of the batter into the hot oil. Do not overcrowd the pan, as this will lower the oil temperature and affect the crispiness.
- Turn and Fry
Fry the bhajis for 3-4 minutes, turning them occasionally to ensure even browning. Once they are golden and crispy on all sides, remove them from the oil and drain on a paper towel.
- Serve Hot
Serve the Onion Bhajis immediately with your favorite chutney or dipping sauce. These bhajis are best enjoyed hot and crispy, straight out of the fryer.
Tips for Perfect Onion Bhajis
- Water for Binding: Be careful when adding water. You want enough to make the batter stick to the onions, but not so much that the batter becomes too runny. The mixture should be thick enough to hold its shape.
- Spices and Heat: If you prefer a spicier version, increase the amount of green chilies or add some chili powder. On the other hand, for a milder version, simply reduce the chilies or omit them.
- Frying Temperature: Maintain the oil temperature around medium-high heat. If the oil is too hot, the bhajis will burn on the outside and remain uncooked on the inside. If it’s too cool, they will absorb more oil and become greasy.
- Rice Flour for Extra Crispiness: Adding rice flour gives an extra crispy texture to the bhajis. However, it’s optional and can be left out if you prefer.
- Chilled Mixture: If you have time, allow the batter to rest for about 30 minutes in the fridge. This can enhance the texture of the bhajis.
Nutritional Information (Approximate per serving)
| Nutrient | Value per serving |
|---|---|
| Calories | 150 |
| Carbohydrates | 18g |
| Protein | 4g |
| Fat | 8g |
| Fiber | 2g |
| Sodium | 200mg |
Q&A Section
Q: Can I prepare Onion Bhajis in advance?
A: While Onion Bhajis are best served fresh and hot, you can prepare the batter in advance and refrigerate it for up to 24 hours. However, once fried, they are best eaten immediately for maximum crunch.
Q: Can I bake the bhajis instead of frying them?
A: Yes, you can bake Onion Bhajis as a healthier alternative. Preheat your oven to 400°F (200°C), place the bhajis on a baking sheet lined with parchment paper, and bake for 15-20 minutes, turning them halfway through.
Q: What other vegetables can I add to Onion Bhajis?
A: You can add grated carrots, peas, or chopped spinach to the batter for added texture and flavor. Just ensure the vegetables are finely chopped so that they mix well with the onions and batter.
Q: Can I make Onion Bhajis gluten-free?
A: Yes, you can make them gluten-free by substituting the chickpea flour with a gluten-free flour blend. Ensure all other ingredients are also gluten-free.
Q: How do I store leftover Onion Bhajis?
A: To store leftover Onion Bhajis, allow them to cool completely, then place them in an airtight container. They will last for up to 2 days in the fridge. To reheat, bake them in the oven at 350°F (175°C) for about 10 minutes or until heated through.
Conclusion
Onion Bhajis, or Kanda Bhaji, are a delicious and versatile snack that can be enjoyed by anyone. Whether you’re making them for a special occasion or just as a quick treat, they are sure to delight your taste buds with their crispy exterior and flavorful, spiced interior. With the right spices and frying technique, you can master this simple recipe and make the perfect Onion Bhajis every time.