Kanda Bhaji | Pyaz Ke Pakode | Onion Fritters (Vegan)
Kanda bhaji also known as pyaz ke pakode & onion fritters is a fried crispy and spicy Indian snack. This is an easy-to-make beginner-friendly vegan recipe best accompanied by hot ginger tea (adkar chai).
Ingredients
- 2 Cups Thinly Sliced Onions
- 1 Cup Besan (Gram Flour)
- 1 tbsp Chawal Ka Atta (Rice Flour)
- 2 tsp Whole Coriander Seeds OR Coriander Poweder
- 1 tsp Ajwain (Carrom Seeds)
- 1/2 tsp Turmeric Powder
- 1-2 tsp Red Chilly Powder
- 1/4th Cup Coriander Leaves
- 1/2 tsp Sugar
- Salt to taste
- Oil to fry
Instructions
Deep Fry Method
- In a bowl, take the thinly sliced onion and add 1/2 (half) teaspoon salt. Mix salt well with onions and while doing so lightly crush the onions by hands or by a spoon.
- Keep this mixture aside for about 15 minutes. Adding salt to onions makes the onions release their water which we will use to make the batter. We will not add any excess water for making the dough.
- Add turmeric powder, coriander powder, carrom seeds, finely chopped cilantro (coriander leaves), a teaspoon of sugar and red chilli powder.
- Add gram flour (besan) and 2 teaspoon rice flour.Mix well.
- Heat Oil, drop small portions of the onion batter into the hot oil and deep fry till golden brown on medium flame.
- Onion Fritters / Kurkurit Kanda Bhaji / Onion Pakoda is ready.
- Serve with coriander mint chutney or ketchup along with a cup of tea or coffee.
Air Fryer Method
- Pre-heat air fryer for 10 minutes to 400°F. Spray the air-fryer with little oil.
- Take a dollop of the onion pakoda batter and place it in the air fryer basket. Do not overcrowd. Apply or spray some oil on top of the pakodas too.
- Air fry at 350°F for 14-15 minutes. Flip them in between.
- Once cooked and golden brown, take out on a plate.
- Air fryer onion pakoda are ready. Serve them hot.
- You may serve this as it is with coriander or tamarin chutney or you may sprinkle some chaat masala or raw mango powder for extra zing.
- You can reheat the leftover pakodas in air fryer for about 5 mintues. Just brush them ligthly with oil while reheatting.
Notes
Many times, instead of adding coriander powder I add whole coriander seeds to the batter. This gives a nice flavour and texture to this kanda bhaji.
I have specified the measurement of gram flour (besan) here, but as I said, you will need to eyeball the quantity as per the water released by onions.
Important Tip:
To make sure if the oil is hot enough for frying, drop a small onion batter in the oil, if it starts to sizzle immediately without burning the edges then you have the right temperature to fry the pakoda. If the pakoda doesn’t sizzle then the oil is too cold and if the pakoda burns immediately then the oil is way too hot.
