Onion Pakoda | Kanda Bhaji

Onion pakoda or kanda bhaji are crispy onion fritters which are coated in spiced chickpea flour or gram flour batter and deep fried. This is a popular Indian street food and a teatime snack. Hot onion pakoras are also served as vegetarian appetizers with lunch or dinner.

Whenever it rains, I crave for hot and crispy kanda bhaji along with a hot cup of tea. These delicious onion pakoras do not need a special occasion. They can be easily made with basic ingredients which are available in any Indian pantry or Indian grocery store.

Onion pakoda ingredients or kanda bhaji ingredients:

• Flour: Gram flour or chickpea flour  is used in this crispy pakoda recipe. Gram flour or besan is rich in protein and is nutritious. But since the kanda bhaji are deep fried, they are considered junk food. So better to have them occasionally.
• Onion: Red onion is use din this recipe. If red onion is not available, you can use any other onion. But always use fresh onion.
• Spices: Spices like carom seeds (ajwain) and turmeric powder are used in this recipe. Some people also add cumin seeds (jeera) and little bit of red chili powder or paprika.
• Cooking soda: cooking soda or baking powder is used in this recipe. Addition of soda makes the gram flour batter airy and makes the pakoras delicious. I have used Eno fruit salt instead of cooking soda or baking powder.
• Coriander leaves: Coriander leaves or cilantro leaves are also added in the pakoda batter.
• Oil: Cooking oil like sunflower oil, safflower oil, groundnut oil or canola oil can be used for deep frying these onion fritters in gram flour.

Read this >>>  crispy potato pakoda and cauliflower pakoda.

Steps to make crispy kanda bhaji:

• In a mixing bowl, add 1 cup water and gram flour to make a thick batter. Ensure that there are no lumps.
• Mix all the ingredients namely onion juliennes, chopped coriander leaves, carrom seeds, turmeric powder, and salt into the mixing bowl with gram flour batter.
• Heat oil in a kadai or skillet and wait for it to reach the right temperature. You can check if the temperature is perfect for deep frying 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 skillet or kadai.
• Using a spoon drop a tablespoon of prepared onion gram flour batter in the oil. At a time 3 or 4 such tablespoons of batter can be dropped into the oil to fry more pakoras.
• Health-conscious people can spread them onto a kitchen paper. Kitchen paper will absorb the extra oil but still it does not serve the purpose to make healthy pakoras ????.
• Serve hot with chutney of your choice or tomato sauce or have them plain. I love to have them plain.

You might also like other vegetarian starter recipes like:

• Paneer manchurian
• Mushroom 65
• Honey chili potatoes
• Rava fried mushroom
• Air fryer potato wedges

What is the difference between pakora and samosa?

Samosa is a crispy pastry filled with cooked vegetables like potatoes or cabbage. Pakora is a vegetable fritter in which the vegetable gets cooked on deep frying.

How can I make my pakoras crispy for a long time?

To make pakoras crispy for long time, just double fry them. First fry them totally and remove them in a plate. Again, heat the oil and fry them quickly on high flame till they turn crispy.

Why are my pakoras soggy?

The pakoras turn soggy if too much water is added to the dough. Due to this more oil gets absorbed by the pakoras.

Can you reheat a pakora?

Yes, you can easily reheat pakoras in an oven or microwave till they are warm. They may not turn as crispy as before. But still, you will be able to eat hot, semi crispy onion pakoras.

I also prepare potato pakoras or cauliflower pakoras. But today I prepared these crispy onion pakoras and served them with pudina chutney. Read below to find out the recipe of kanda bhaji or onion pakoras.

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