Onion Pakodas (Kanda Bhajji)

Whenever it rains, I crave for hot and crispy kanda bhajji or onion pakodas. Last week it rained in Bangalore. I always thank the rain God whenever it rains. First is because it brings respite from the heat and secondly because it lifts the water level and fills the bore wells and dams.

Onion Pakoda

Since the car tyre was flat in the morning, we decided to travel to office by bike. But, unexpectedly it rained in the evening while we were travelling home and we had to take shelter in a shop to avoid getting drenched. My hubby said that it’s very lovely season and that he felt like eating hot onion pakodas.

I too liked the idea and prayed to Rain God to somehow reduce or stop the rains till we reach home. Very soon my prayers were heard and I came home with full enthusiasm to prepare what my hubby loves the most – kanda bhajji. I also prepare potato pakodas or cauliflower pakodas. But today I prepared these crispy onion pakodas and served them with pudina chutney. Read below to find out the recipe of kanda bhajji or onion pakodas.

Kanda Bhajji


100 grams gram flour
2 small onions cut straight
1 tablespoon chopped coriander leaves
1 tablespoon ajwain (carom seeds)
1/2 teaspoon turmeric powder
1/2 teaspoon salt
1/4 teaspoon Eno fruit salt
2 cups cooking oil

Mix the gram flour with 1 cup water to make a thick batter. Ensure that there are no lumps.
Mix into this all the ingredients (except oil) listed above.
Heat oil in a kadai and wait for it to reach the right temperature. You can check this by leaving a pinch batter in the oil. It will get fried if the oil is set to the right temperature, else it will stick to the bottom of the kadai.
Using a spoon leave a tablespoon of batter in the oil. At a time 3 or 4 such tablespoons of batter can be dropped into the oil so as to fry more pakodas.
Health conscious people can spread them onto a tissue paper. Tissue paper will absorb the extra oil.
Serve hot with chutney of your choice or tomato sauce or have them plain.

Note: This post was published on 25-Feb-2011. Today I am re-posting it with new and updated images.


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