Kanda Bhaji

Onion Pakodas are one of the many famous street foods of Mumbai. Simple to make, delicious to taste, this makes for an ideal snack with a cup of tea, especially in rainy/ winter season.  Here’s the recipe for crispy onion pakodas.


3 large sized onions, thinly sliced (pyaaz)
½ cup gram flour (besan)
1 tbsp rice flour (chawal ka atta)
1 tsp red chilly powder (laal mirch)
½ tsp turmeric powder (haldi)
1 tsp chaat masala
1 tsp carom seeds (ajwain)
1 tbsp coriander leaves (hara dhaniya)
Salt as per taste (namak)
Oil for frying pakodas/ bhajiyas (tel)

Kanda Bhajiya

Method :

  • In a mixing bowl, add thinly sliced onions.
  • Add salt, turmeric powder, red chilly powder, chaat masala and mix well.
  • Cover and keep it aside for 20 to 30 minutes.
  • After 30 minutes, you will observe that the onions have released water and the mixture has become moist.
  • To this mixture, add besan, rice flour, carom seeds, coriander leaves and mix well.
  • Do not add water.
  • The moisture released by the onions is enough to bind the onions with the flour.
  • Heat sufficient oil in a pan.
  • Now, take a small portion of the onion besan mixture and drop into hot oil, one after the other.
  • Drop 4 to 5 fritters into the oil and deep fry till they turn golden brown in colour.
  • Do not add too many, at a time .
  • Keep turning the pakodas in oil and allow the pakodas to fry evenly from all sides.
  • Once they are fried, take out the pakodas using a slotted spoon, and drain excess oil.
  • Likewise, make pakodas with the remaining mixture.
  • Serve hot with tomato ketchup or green chutney.


  • Adding of chaat masala is optional. 
  • You can even add chopped green chillies to the batter, though I have not added green chillies.
  • Rice flour helps to make the pakodas crispy.