Crispy kanda bhaji also known as khekda bhaji.

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  • 4 Servings
  • 10m Prep Time
  • 15m Cook Time
  • 25m Ready In


  • 4-5 onion
  • 1 teaspoon Red chilly powder
  • 1 teaspoon Carom seeds(owa/ ajwain)
  • 1/2 Salt (as per taste)
  • 1/2 cup Besan(gram flour)
  • 1/4 cup coriander leaves
  • 2 tablespoons Rice flour


  • Cut the onions in thin slices and place them into the mixing bowl
  • Cut the coriander leaves and add them into the mixing bowl
  • Add ajwain/owa into the mixing bowl
  • Add red chilly powder
  • Add salt as per the taste
  • Add besan
  • Add rice flour( for making crispy bhaji)
  • Mix all the ingradiants and add some water to make a thick mixture. Add less water as onions would leave moisture
  • Heat oil for deep frying in deep pan/ kadhai
  • When the oil is hot, add the batter into the pan
  • Add small small pieces with the help of a spoon and fry them on a medium flame.
  • Fry till they become crispy and golden brown in colour
  • Remove the bhajis with the slotted spoon.
  • Bhajis are ready to be served. Can be served with tomato kethup or green chatni

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Neha Jamdade