These onion bhajis are perfect as a snack or appetizer and are best when freshly prepared. Learn how to make easy and crispy onion bhajis at home with this step-by-step recipe. These flavorful kanda bhajis are perfect as a snack or appetizer. Try them now
Here is the recipe for easy Kanda Bhajis (Onion Bhaji)
Ingredients Onion Bhajis (Kanda Bhaji)
- 2 cups of gram flour (besan)
- 2 large onions, thinly sliced
- 1 teaspoon cumin seeds
- 1/2 teaspoon red chili powder (adjust to your spice preference)
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon salt (adjust to taste)
- 1/2 cup water (approximately)
- Oil for deep frying
Instructions Onion Bhajis
1/ In a large mixing bowl, combine the gram flour, cumin seeds, red chili powder, turmeric powder, garam masala, and salt.
2/ Add the sliced onions to the dry mixture and toss them to coat the onions evenly with the spices.
3/ Gradually add water to the mixture, stirring continuously, until you have a thick batter. The batter should be thick enough to coat the back of a spoon but still have a dropping consistency.
4/ Heat oil in a deep frying pan or a deep fryer over medium-high heat. To check if the oil is hot enough, drop a small amount of batter into the oil. If it sizzles and rises to the surface, the oil is ready.
5/ Using a spoon or your hands, carefully drop small portions of the onion and batter mixture into the hot oil. You can shape them into small round fritters or irregular shapes, as you prefer.
6/ Fry the onion bhajis in batches, making sure not to overcrowd the pan. Fry them until they turn golden brown and crispy, which should take about 3-4 minutes per batch.
7/ Use a slotted spoon to remove the bhajis from the oil and place them on a plate lined with paper towels to drain the excess oil.
8/ Serve the onion bhajis hot with mint chutney, tamarind chutney, or a side of yogurt. Enjoy your delicious homemade onion bhajis!
These onion bhajis are perfect as a snack or appetizer and are best when freshly prepared.
Tips and Tricks to Make The Perfect Onion Bhajis
Thinly Slice Onions: To ensure even cooking and a pleasant texture, slice the onions as thinly as possible. Thicker slices may result in undercooked or unevenly cooked bhajis.
Use Fresh Oil: Always use fresh and clean oil for frying. Make sure the oil is at the right temperature (around 350-375°F or 175-190°C).
Consistency of the Batter: The batter should have a thick consistency that coats the back of a spoon but is still pourable. Add water gradually to avoid making the batter too thin. The right consistency is crucial for crispy bhajis.
Spice Level: Adjust the spice level to your preference. If you like it hotter, you can increase the amount of red chili powder or add finely chopped green chilies to the batter.
Seasoning: The combination of spices like cumin seeds, red chili powder, turmeric, and garam masala is what gives onion bhajis their distinct flavor. Make sure to use fresh and good-quality spices for the best taste.
Don’t Overcrowd the Oil: Fry the bhajis in batches and avoid overcrowding the frying pan.
Maintain the Oil Temperature: Keep an eye on the oil temperature. If the oil is too hot, the bhajis may brown quickly on the outside while remaining undercooked inside. If it’s too cold, they may become oily and soggy.
Drain Excess Oil: After frying, place the bhajis on a paper towel-lined plate to remove excess oil. This keeps them crispy and not greasy.
Serve Fresh: Onion bhajis are at their best when served immediately. They tend to lose their crispiness as they cool, so enjoy them hot and fresh.
Dipping Sauces: Serve onion bhajis with mint chutney, tamarind chutney, or a side of yogurt to enhance the flavors.
Some Common Mistakes to Avoid
Soggy Batter: Adding too much water to the batter can result in a runny, soggy consistency. Be cautious when adding water and aim for a thick, pourable batter.
Inadequate Mixing: Thoroughly mix the spices and flour in the batter. Failing to do so can result in unevenly seasoned bhajis.
Inconsistent Slicing: Ensure that the onion slices are uniformly thin. Irregular slices may lead to uneven cooking, with some bhajis undercooked and others overcooked.
Incorrect Oil Temperature: Maintain the oil at the right temperature (around 350-375°F or 175-190°C). Too hot, and the bhajis may brown quickly but remain undercooked inside. Too cold, and they may turn greasy.
Overcrowding the Pan: Frying too many bhajis at once can lower the oil temperature and cause overcrowding, resulting in uneven cooking. Fry in batches, leaving enough space between them.
Not Draining Excess Oil: After frying, place the bhajis on a plate lined with paper towels to remove excess oil. Skipping this step can make the bhajis greasy.
Reusing Oil: Reusing oil for deep frying can negatively impact the flavor and quality of the bhajis. It’s best to use fresh oil for each batch.
Rushing the Frying Process: Don’t rush the frying process. Cook the bhajis until they are golden brown and crispy, which usually takes about 3-4 minutes per batch.
Using Damp Onions: Make sure the onion slices are dry before adding them to the batter. Damp onions can cause the batter to become too thin.
Neglecting Seasoning: Adjust the seasoning to your taste. Failing to season the batter adequately can result in bland bhajis.
Letting the Batter Sit: Try to fry the bhajis immediately after preparing the batter. Allowing the batter to sit can cause it to become too thick, affecting the texture of the bhajis.
Nutrition Facts
Here’s an approximate breakdown for a typical serving of homemade onion bhajis (about 2-3 pieces):
- Calories: 150-200 calories
- Total Fat: 10-15 grams
- Saturated Fat: 1-2 grams
- Cholesterol: 0 milligrams
- Sodium: 300-400 milligrams
- Total Carbohydrates: 15-20 grams
- Dietary Fiber: 2-3 grams
- Sugars: 2-3 grams
- Protein: 3-4 grams
To get more accurate nutrition information, you can use a nutrition calculator or consult the packaging labels of the specific products you use in your recipe.
