Kanda Bhaji (Maharashtrian Onion Pakora)
Featuring: Besan, Chili, Rice flour, Chili powder, Cilantro, Dhana Jeeru, and Turmeric
On a rainy day, there’s almost nothing more satisfying than a plate of freshly fried bhajis. This version, Kanda Bhaji, is a Maharashtrian classic. Compared to other onion fritters (bhajiya or pakora), they are extra crispy, slightly spicier, and made without adding any water at all. The liquid that binds the besan to the onions comes entirely from the onions, making it extra flavorful.
These pakoras were a staple of my childhood in India. I remember road trips across Maharashtra where we’d stop at little roadside stalls to grab kanda bhaji wrapped in newspaper, paired with a cup of hot chai or a bottle of Thums Up.
What Makes Maharashtrian Kanda Bhaji Different?
Unlike the softer, doughier onion bhajiyas you might be used to, Maharashtrian kanda bhaji is spicier and crispier. The use of rice flour alongside besan (gram flour) gives it an irresistible crunch. We don’t add any extra water, just salt the onions. That will make them sweat enough liquid to form a batter with the besan. This results in extra crispiness and flavor.
Ingredients
- Onions: Sliced pole to pole for texture and crispiness
- Besan (gram flour): The binding base of many Indian fried foods, it is made from chickpeas and has a nutty flavor
- Rice flour: Adds extra crunch
- Green chili: Optional, but traditional and adds punch. I often use a serrano green chili to bring extra heat, and just a bit of chili powder since the fresh chili already delivers plenty of spice.
- Cilantro: Common in Maharashtrian cooking, adds brightness
- Spices: Dhana jeeru (a cumin-coriander blend), turmeric, red chili powder, and salt
- Oil: for deep frying. Use a neutral oil with a high smoke point, like avocado, peanut or vegetable oil.
Equipment
A deep frying pan or wok works best. I like to use a jharo (spider skimmer) to retrieve the bhajis. A cooling rack helps keep them crispy after frying, but paper towels or paper bags work well too.
Recipe
Maharashtrian Kanda Bhaji
Extra crispy, spicy onion pakoras made Maharashtrian-style with no added water, perfect with chai on a rainy day.
Ingredients
- 2 medium onions (about 380g, sliced pole to pole)
- 1 tsp salt (or to taste)
- 1 green chili (finely chopped (optional))
- 1/4 cup cilantro (finely chopped)
- 1/4 cup rice flour
- 1/4 tsp red chili powder
- 1/4 tsp turmeric powder
- 1/2 tsp dhana jeeru (ground cumin-coriander blend)
- 1/2 cup + 2 Tbsp besan (gram flour, or as needed)
- 3 cups Oil for frying
Instructions
- Slice and salt the onions: Slice onions thinly pole to pole. Add salt and massage it in well. Let sit for 10–15 minutes. This draws out moisture to help form the batter.
- Add herbs and spices: Mix in the cilantro, green chili, turmeric, red chili powder, and dhana jeeru. Combine well using hands to ensure even coating.
- Add the flours: Add rice flour and mix. Gradually add besan until the onions are just coated and hold together when pinched. Avoid making a wet batter.
- Rest and adjust: Let the mixture rest 10 minutes. If too wet, add more besan. It should be slightly dry but cohesive.
- Fry: Heat oil in a pan over medium-high heat. Test by dropping a small bit — it should sizzle and float immediately. Drop small clusters into hot oil. Don’t overcrowd. Move the clusters around in the hot oil with the spider so they cook evenly.
- Cook until golden and crisp: Fry 4–6 minutes per batch, until deep golden. Drain on a rack or paper towels.
Notes:
Serve hot: Best served immediately with dry garlic chutney, green chutney, or just a cup of chai.
Video
Common Mistakes & Tips
- Too wet? Add besan a little at a time and let it sit 5 minutes before adding more.
- Too dry? Wait longer after salting the onions before mixing.
- Take care not to overcrowd the oil when deep frying. It drops the temperature and leads to soggy bhajis.
What to Eat With Kanda Bhaji
These are usually eaten on their own as a snack, but they go beautifully with:
- Green chutney
- Dry garlic chutney (with garlic powder, chili powder, peanut powder, and cumin)
- Chai (ideal pairing)
