Onion Bhajis (Kanda Bhaji Recipe) (2024)

FAQs

What is Kanda bhaji made of? ›

Kanda Bhaji are fried onion fritters. These crisp fritters are prepared mainly with onion and gram flour (besan). They make for a good tea time snack served with a side of green chutney or tomato ketchup. Onion bhaji is a popular street food snack in Maharashtra.

It can mean different things dependent on whether you are in North or South India. Pakora is a Punjabi word, and refers to vegetables, meat or fish deep fried in a spicy batter. Bhajis can refer to deep fried vegetables as well as other vegetarian dishes.

Finely sliced onion smothered in a simple, fragrantly spiced batter and fried to crispy perfection. This recipe uses gram flour – which is a flour made from chickpeas. This means they're also naturally gluten free!

The best fix is to make sure your onion is as finely sliced as possible – the finer the mixture, the better it will bind. If your bhajis are still falling apart in the oven, we'd recommend trying a muffin tray lined with low calorie cooking spray to separate the mixture into 12 individual moulds.

Kanda is an amazing source of good carbs, protein, dietary fibre, Vitamin A, Vitamin C for maintaining healthy heart, lower the levels of bad cholesterol, improve digestion, prevent sudden spikes in blood sugar levels and even maintain hormonal balance.

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.

A bhaji is a type of fritter originating from the Indian subcontinent. It is made from spicy hot vegetables, commonly onion, and has several variants. It is a popular snack food in India and is also very popular in Pakistan.

borrowed from Hindi, Marathi or Gujarati bhājī "fried greens, greens, vegetables," going back to Middle Indo-Aryan (Prakrit) bhajjiā- "fried vegetables," derivative of bhajjia- "fried," going back to Sanskrit bharjita-, verbal adjective from the root of bhṛjjati "(he/she) roasts"

Spicy Onion Bhaji

This is a real healthy snack, and if like me, you are trying to lose a bit of weight – these are really good. Slice thinly the onions and put to the side.

You can eat it cold or reheat in the oven. To this day all the pies are still handmade on the original premises in Shelf, Halifax, West Yorkshire and use the finest ingredients. See Our Story | The Crusty Pie Company for more information about our small, family business.

Do onion bhajis contain flour? ›

Soak the onion in cold water while you make the base mix. Sift the flour and baking powder into a bowl, then add the chilli powder, turmeric, chopped chilli and a good sprinkling of salt. Mix in about 100ml of cold water to make a thick batter – add a splash more if it feels too stiff.

Onion Bhaji/Pakora

This recipe produces about 9 Bhajis which is the perfect quantity to serve 4 people as a starter or accompaniment whilst leaving a vital extra portion for.. well.. you know... quality control. Cook Time 10 minutes. Total Time 20 minutes.

Yes you can! This recipe can be frozen, but please remember to do the following; Freeze it as soon as it is cold enough. Use a container or bag that is suitable for freezing.

If it is soft or mushy, the onion will likely contain some internal rot. Employ the sniff test: An onion that is decomposing may smell like rotting food. Avoid onions that have specks of what may look like black dirt on the skin.

Onion bhaji originated in the South Indian state of Karnataka and is a teatime favourite for the locals that quickly became the go-to snack when you welcome guests to your home.

I think you are referring to the vegetable Kanda(pronounced as kandha in telugu) which means yam in English.(for example kandha bachali Kura which is a delicacy in godavari region of andhrapradesh)

borrowed from Hindi, Marathi or Gujarati bhājī "fried greens, greens, vegetables," going back to Middle Indo-Aryan (Prakrit) bhajjiā- "fried vegetables," derivative of bhajjia- "fried," going back to Sanskrit bharjita-, verbal adjective from the root of bhṛjjati "(he/she) roasts"

Its variations include the chili bajji, potato bajji, onion bajji, plantain bajji and the bread bajji (or bread pakora). Another version is called bonda (in south India), vada (in Maharashtra) and Gota (in Gujarat).

Vegetable bhajis are a variation on the more familiar onion bhajis. Onion bhajis are commonly served in British Indian restaurants, but you can now find them on the shelves in the supermarket too, although homemade are always much nicer.