Although potatoes, cauliflower, eggplant, and paneer also make delicious pakoras, onion pakoras are a popular variety and are truly enjoyed by everyone. When you think about making pakoras, they are the first ones that come to mind. They are also my favorite, as they are the crunchiest pakoras! On a rainy monsoon day, these are the perfect snack to make with masala chai! You can also make these in the air fryer. Check out my air fryer onion pakora recipe.
Watch How to Make Onion Bhaji
What Is Onion Bhaji?
Deep-fried, crunchy onion fritters are known as onion bhajis or Kanda bhajis, where ‘kanda’ means onion and ‘bhaji’ is fritters. It combines thinly sliced onions with a flavorful spicy batter made of gram flour, chili, and cilantro. The batter is then deep-fried until crisp and golden. They are iconic street food in India, frequently associated with evening snacks and tea. In the Western part of the country, onion bhaji is a typical starter that signals the beginning of a delicious meal. I prefer to serve my onion bhaji as a side dish or an appetizer.
Onion Bhaji vs Pakora?
They are technically the same. It could be a bhaji, bhajji, or pakora, depending on the region where it is made. In the west, it is known as bhaji; in the south, it is called pakodi; and in north India, it is known as pakoras. And just like any other recipes, these differ widely. Both bhajis and pakoras are onion fritters and identical in terms of they are made with onions and a batter of gram flour. The difference lies in the spices and herbs used in the batter, which can vary by region. For example, Onion Bhaji batter in southern India can contain garlic and curry leaves, whereas pakoras in north India typically have carom seeds (ajwain). So try the different variations and pick your favorite spices to add!
Ingredients
You need a few basic pantry ingredients to make this irresistible recipe!
Onions – Red onion is preferred for this recipe as they taste sweet, but you can use any onion available. You can also mix yellow and red onion if you prefer. Green Chilli – Use green chili for the extra kick. Skip it if you can’t tolerate heat. Ginger – Use freshly grated ginger or store-bought ginger paste Cilantro – Freshly chopped cilantro adds a fantastic aroma and flavor Gram Flour (Besan) – Besan is flour made from chana dal, black chickpea, or Kala chana. You can find this easily at the Indian grocery store. It is gluten-free flour. Rice Flour – 2 tablespoons rice flour, when added to the bhaji mix, gives the crunchiest fritters. Spices – No Indian dish is complete without spices. The only spices needed are Kashmiri red chili powder, turmeric powder, carom seeds (ajwain), salt, and asafoetida (hing). Oil – You can use any vegetable oil with a high smoking point for frying these fritters. Chaat Masala – Sprinkling just a little on the bhajis will give it an appealing taste.
How To Make Onion Bhaji
Make the best Kanda bhaji using this simple recipe-
Add all the batter ingredients to a large bowl, and mix with your hand. Massage the onions with your fingers while mixing so they release their moisture. You can leave the mixture for 5-10 minutes, giving the onions more time to release moisture. If needed, add 1-2 tablespoons of water. You want a clumpy mixture to form (not a runny mixture). The key to making excellent onion bhaji is thinly slicing the onion so it has time to cook within the batter while frying.
Heat vegetable oil in a large frying pan (kadhai) over medium to high heat until it reaches 300°F. Once the oil is hot, lower the heat to medium. Use a small scoop (or your fingers if comfortable) and drop the pakoras in the oil. Fry in batches to not overcrowd the pan. Cook several minutes per side until the pakora is golden brown. Turn the pakoras to make sure they cook evenly on the other side.
Transfer the pakoras to a paper towel-lined plate or bowl. Sprinkle some chaat masala. Serve hot and with chutney or ketchup.
Top Tips For Making Onion Bhajis
Always use fresh gram flour/ chickpea flour of high quality. Before making the pakoras, taste the flour because it can become bitter if sitting for too long. Cut the onions into thin, even slices. The onion bhaji will absorb more oil if thick, producing oily pakoras. Rice flour, semolina (sooji), or corn flour is added to make crisp restaurant-style bhaji. Low heat shouldn’t be used to fry onion pakoda. They will become greasy as a result of increased oil absorption. Also, avoid frying on very high heat. They will brown on the outside but remain uncooked on the inside.
Variations and Substitutions
Air fryer: You must preheat your air fryer for 10 minutes to 350°F. Air fry the bhajis till crisp. At the halfway mark, shake the air fryer basket and flip the bhajis. Oven: On a baking sheet lined with parchment paper, place spoonfuls of the bhaji batter. Make small to medium-sized pakoras rather than large ones. Then bake for 20 to 25 minutes at 400°F. Keep an eye on them and check them after about 15-18 minutes to ensure they’re properly baking and not burning. Continue to bake after moving the baking sheet around to check it. If desired, brush the pakoras with oil after 18 minutes.
How To Serve
You do not need a reason or occasion to eat this onion bhajiya! Serve these piping hot delicious onion pakora with dipping sauce or chutney. We like mint cilantro chutney and tamarind date chutney. I always have these handy in my fridge. If you do not have any chutney, simply eat them with tomato ketchup; trust me, they taste so good… These taste great with yogurt/raita dip or a sweet chili sauce. You can eat these with pav. Kanda Bhajiya-pav with garlic chutney is a popular street snack in Maharashtra. In the southern Indian states, these are eaten with coconut chutney or tomato chutney. You can have it as a side dish with homemade Indian curry and rice. If you have no other accompaniments or condiments, you can’t go wrong with a hot cup of masala chai, especially on a rainy day! Hope you enjoy this delicious Onion Bhaji. Don’t forget to share how they turn out!
