Onion Pakoda (Kanda Bhajji)

Onion bhajjis are a treat to eat on a rainy day!


Onions medium sized 3, Besan flour 200 grams, Rice flour 150 grams, Red Chilli powder to taste, salt to taste, vinegar two teaspoon full, baking soda one teaspoon and half teaspoon asafoetida (hing). Canola oil for frying.

  • Cut onion into long pieces. In order to do that, remove the first one or two layers of onion. Cut them in to two halves lengthwise. Each half is further cut in to fine slices lengthwise. Repeat the same for all the onions.
  • Marinate these cut onion slices in about two table spoon full of vinegar in a bowl for about ten to fifteen minutes.
  • Add the mixture of besan and rice flour to the bowl containing marinated onion. To this add chili powder, salt to taste, asafoetida and baking powder.
  • Mix these ingredients thoroughly. As far as possible avoid using water to make the above mix. Just add a little water only as necessary so all the ingredients form a thick paste.
  • Meanwhile heat required amount  (100 to 150 ml ) of oil on the stove.
  • When the oil is hot, deep fry the small lumps of the above mixture to golden brown. 

Tips and Tricks:

  • The lesser water you put, the more crisp the bhajjis!

Typically Served With:

 The onion pakoda thus prepared can be served with murmura, or can be eaten with tomato ketchup/sauce. It can also be used as an appetizer for festival or 3-5 course meals 🙂

One Response

  1. Kanda or any type of Bhajias like capsicum, cauliflower, cabbage etc;etc, or any combos R an all time favourite throughout the year & not only during the rains. But watch out don’t go overboard they R very oily & not good for the heart.

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