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kanda bhaji
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5 from 1 vote

kanda bhaji, pyaj ke pakode or kanda bajji

A simple deep fried snack using shredded onions and besan batter mixed together.
Prep Time25 mins
Cook Time20 mins
Course: Indian Snacks
Cuisine: Andhra/South Indian, Hyderabadi/North Indian, Indian
Servings: 3
Calories: 1321kcal
Author: yummy indian kitchen


  • 4 medium size onions, peeled and finely shredded
  • salt to taste
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp ginger garlic paste
  • 1/2 tsp cumin seeds or jeera
  • 1 tbsp finely chopped curry leaves
  • 1 tbsp finely chopped coriander leaves
  • a pinch of baking soda
  • 10 tbsp besan/chick pea flour (or approx... 2 small size cups)
  • 3 cups oil for deep frying


  • Firstly, take onions, peel then and slice them vertically to get long shredded onions or use a tool to shred the onions.
  • Take a mixing bowl, add the shredded onions, press them well as the onions separate well and release water too.
  • Add salt, red chilli powder, turmeric powder, ginger garlic paste, cumin seeds, curry leaves, coriander leaves, baking soda.
  • Mix them well.
  • Add the besan or the chick pea flour little by little and mix them well without adding water.
  • The onion releases water which is sufficient enough to make the batter.
  • The besan should not be added more and just added enough to give a thick consistency to the batter.
  • If the batter is too dry to mix, just sprinkle few water drops and not more to mix the batter.
  • Heat oil for deep frying.
  • Take small portions of the mixed batter in fingers and drop them in oil.
  • Deep fry them on low to medium flame.
  • Fry them on all sides until all sides are fried well by flipping them on either sides.
  • Take them out and place them on a tissue paper to remove the excess oil from the bhajiyas.
  • Fry them in batches if the batter is more.
  • Serve hot with tea.
  • Check out the recipe video procedure too.


  • Since these are onion bhajiya, this batter need not require lots of besan to mix and is just required enough to bind the batter or the onions well with the besan.
  • Do not deep fry on high flame as the pakodas turn black from outside and do not fry well from inside.


Calories: 1321kcal | Carbohydrates: 1g | Protein: 1g | Fat: 149g | Saturated Fat: 11g | Sodium: 1mg | Sugar: 1g | Iron: 1mg
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