Easy Onion Bhaji recipe (Kanda Bhaji)
Does Onion Bhaji need any introduction really? I doubt so! They are also popularly known as Kanda Bhaji, Kanda Bhajia, Pyaz ke Pakode, or Onion Pakora. These Onion Bhajis are also a popular Indian street food snack! I cannot imagine an Indian takeaway or a visit to the Indian restaurants without a serving of these popular bhajis, but they’re actually so so easy to make at home too! So delicious with Tarka Dal, homemade garlic naan, quick chana masala, mango chutney, and cucumber raita. In India, whenever we would invite friends and family over for tea, my mom would make a fried tea time snack. This tradition has travelled with me to the UK. I love to make Aloo pakora, Gobi pakoras, Vegetable Pakoras, Aloo Bonda, Samosa, or even Vada’s to serve with Indian Masala Chai. Something crispy - either fried, air fried or baked! Learn to make perfect Crispy Onion Bhaji at home with all the tips and tricks!
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Ingredients you’ll need for Onion Bhajis
Red onions - I prefer red onions in my fritters. But you can always use White onions too if that’s what you like. Gram flour - also known as Chickpea Flour or Besan flour are naturally Gluten Free. They are easily available in major supermarkets. Rice flour - is optional. Want extra crispy Bhaji’s then do add the rice flour. Coriander Leaves adds a luscious flavor to the bhajis. If you don’t like them, simply leave them out. Spice Powders - I like to use Ground Cumin, Ground Coriander, and Turmeric. Chilli powder or Green Chillies - I prefer Chili Powder in the bhajis. If you like it spicer, you also add finely sliced green chillies too. Salt - is essential and has an important role in making our crispy bhajis with onion. Water - Add only as much as needed. Optional Ingredients - You can add garlic or fresh ginger.
How to make Onion Bhajis at home step by step?
Prep the onions: Slice the Onions Thin and Uniform – either using Mandolin Slicer or using a sharp knife. Combine the ingredients: In a mixing bowl, add the sliced onions, gram flour, chopped coriander leaves, spice powders, and salt. Mix them well with clean hands. Allow the mixture to sit for at least 20 minutes (or longer up to 1 hour). This step is essential for achieving crispy bhajis. Salted sliced onions release the moisture(natural juices) and turn a bit soft. Gram Flour added to the mixture allows in binding together to make a simple fritter batter. When you are ready to make onion bhaji’s, squeeze the Onions to release the water. This liquid is usually sufficient in combining the onion fritters batter. However, if you feel the batter is too dry, add one teaspoon of water at a time and mix with hands until the batter sticks to the onions together. Fry the Bhajis: Heat oil in your pan. Check if your oil is sufficiently hot by adding a pinch of the onion bhaji batter. If it comes up immediately, you know the oil is ready for frying the remaining Onion Pakora. Using a spoon or clean hands, add small onion mixture portions into the oil and fry for 3-4 minutes. Flip the bhaji’s once they are light brown on one side and fry until they are brown all over and evenly cooked. Check if they’re cooked inside and the bhaji is not wet. Remove with a slotted spoon. Drain the fried fritter on paper towels or absorbent paper to soak up any excess oil. If you are making a large batch of these fritters, place them on a baking sheet in the oven at a low heat to keep them warm. Serve hot Onion Pakora with Green Chutney and Cucumber Raita!
Why is My Bhaji Not Crispy?
Onion Bhaji did not turn crispy because of mainly Three Factors.
Onions are SLICED TOO THICK or they are not UNIFORMLY SLICED. When you fry the bhaji in low heat, they tend to absorb a lot of oil and turn out soggy too. Remember to check if the oil is hot enough. There is more water than required to make the Onion Fritter Batter. There are more fritters in your frying pan and they are crowded!
All these factors will result in not-so-crispy onion bhaji.
How to Store and Reheat Leftover Onion Bhaji
Store the onion bhaji in an airtight container and refrigerate for up to 3 days. To reheat them, Pre-heat the oven to 180C and place the onion bhaji in the oven between 5-10 minutes or until just warm. You can also reheat the onion bhaji in the air fryer.
Can I Bake The Onion Bhajis?
You can bake Onion Bhaji at 180C for 30-40 minutes. To bake the Bhaji, Preheat the oven to 180 C and line the parchment paper on the baking sheet. Place an equal proportion of onion bhaji on the paper, brush it with a little oil. Bake for 30 -40 minutes or until crisp and cooked.
What is the difference between Onion Bhaji and Mushroom Bhaji?
Onion Bhaji is an appetizer whereas Mushroom Bhaji is a tasty side dish served with rice or flatbread. Both the dishes are Vegan and are usually available from your local Indian takeaway!
YOU MAY LOVE THESE POPULAR INDIAN CURRIES TO SERVE WITH THE BHAJI
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EASY INDIAN ONION BHAJIS RECIPE BELOW
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