Kandhabhaji, onion pakoda, onion fritters, hattikaye, anything you call it, makes a delicious snack with a cup of hot tea. It is addictive and loved mostly by many.

It is one of the evergreen dishes that has been loved by generations. One can munch it as a snack or as an accompaniment with lunch or dinner. Anytime is right for it! It is a popular onion fritter which has gained immense popularity in most parts of the country. Kandhabhaji  is a Hindi term, where kandha means onion and bhaji means fritters. It translates as onion pakodas or onion fritters. With the onset of monsoon, it makes a good snack with a cup of masala tea.

platter of kandhabhaji

Why is kandhabhaji so popular ?

• It makes a tasty accompaniment. It is ideal as a tea time snack.
• Crispy and tasty, they are addictive.
• It is ideal to serve with meals too.
• It is one of the snacks which has been on the menu since generations. It is evergreen.

Is it difficult to make kandhabhaji ?

I would say that making onion fritters is not an easy task. It needs a little bit of practice but once you know the knack of making it , it is a breeze. The level of difficulty is medium.

What are the few pointers to be borne in mind while making kandhabhaji?

Firstly, the way you cut the onions is important. Cut them into thin long strips.  Adding salt to it  and keeping it aside is a crucial step. Do not add water to it.

Cut the onions into thin strips.

onion with salt

Put salt and keep it aside for fifteen to twenty minutes.

and all the spices

Now, add all the spice powders to it. Mix it.

finally the essence of it

Then add gram flour and chopped coriander. Mix it. Add only as much it holds.

batter is ready

Batter is ready.

bhaji in oil

Heat oil in a frying pan. Take some batter between fingers and put it in the oil. Deep fry.

kandhabhaji ready to serve

Tasty kandhabhaji is ready to serve.

Evergreendishesdev

Kandhabhaji

5 from 2 votes

Kandhabhaji or onion pakoda is a tasty snack to binge or as an accompaniment with lunch. A classic dish which has stood the test of time.

Print Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4 people

Course: appetisers, evening snacks

Cuisine: Indian

Ingredients Equipment Method Notes

Ingredients

  

• 4 large onions
• 1 cup gram flour
• 1/2 tsp carom seeds rub the carom seeds and put
• 1/2 tsp cumin
• 1/4 tsp turmeric powder
• 1 tsp chilli powder
• asafoetida
• 1 tbsp coriander finely cut
• oil for frying
• salt to taste
• 1 tsp rice flour
• 1 tsp hot oil put it in the batter

Equipment

• 1 big bowl for mixing
• 1 kadai for frying
• 1 slotted ladle for deep frying
• 1 wide plate to remove after frying
• 1 chopping board
• 1 knife

Method

 

1. Cut the onions into thin long strips.
2. Put salt to it and keep it aside for fifteen to twenty minutes. Do not skip this step.
3. Now, add the spice powders and mix it.
4. Add gram flour, rice flour and coriander leaves to it as much it can hold.
5. Heat oil in a deep pan. Put a teaspoon of hot oil in the batter and mix.
6. Take some batter and put it slowly in the frying pan. Repeat for a couple more.
7. Deep fry on both the sides.
8. Remove on an absorbent paper. Serve hot.

Notes

• Putting salt and keeping it aside is an important step. 
• Water is not needed for mixing. you can mix with the juice of onions.
• Use chilli powder as per your taste.
• Heat oil  for three minutes. It should neither be too hot or cold. If it is not heated properly, the pakodas will turn soggy and will not be cooked well. If it is very hot, the pakodas will turn brown.

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