Kandhabhaji, onion pakoda, onion fritters, hattikaye, anything you call it, it makes a delicious snack with a cup of hot tea. It is addictive and loved mostly by many. 

It is one of the evergreen dishes that has been loved by generations. One can munch it as a snack or as an accompaniment with lunch or dinner. Anytime is right for it!

Lets get to the recipe of kandhabhaji. This is a Hindi term, where kandha means onion and bhaji means fritters.



  • 4 onions

  • 1 cup gram flour  (1cup =150 ml)

  • 1/2 teaspoon carom seeds

  • 1 teaspoon chilli powder

  • 1/4 teaspoon turmeric powder

  • a pinch of asafoetida

  • 1 tablespoon chopped coriander

  • salt to taste

  • oil for frying


Cut the onions into thin strips.

onion with salt
onion with salt

Put salt and keep it aside for fifteen to twenty minutes.

and all the spices
and all the spices

Now, add all the spice powders to it. Mix it.

finally the essence of it
finally the essence of it

Then add gram flour and chopped coriander. Mix it. Add only as much it holds.

batter is ready
batter is ready

Batter is ready.

bhaji in oil
bhaji in oil

Heat oil in a frying pan. Take some batter between fingers and put it in the oil. Deep fry.

kandhabhaji ready to serve
kandhabhaji ready to serve

Tasty kandhabhaji is ready to serve.


Kandhabhaji or onion pakoda is a tasty snack to binge or as an accompaniment with lunch. A classic dish which has stood the test of time.

Cuisine Indian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Author jayashree


  • 4 large onions
  • 1 cup gram flour
  • 1/2 tsp carom seeds
  • 1/4 tsp turmeric powder
  • 1 tsp chilli powder
  • asafoetida
  • 1 tbsp coriander finely cut
  • oil for frying
  • salt to taste


  1. Cut the onions into thin long strips.

  2. Put salt to it and keep aside for fifteen to twenty minutes.

  3. Now, add the spice powders and mix it.

  4. Add gram flour and coriander leaves to it as much it can hold.

  5. Heat oil in a deep pan. Take the batter between fingers and slowly put it as small pakodas.

  6. Deep fry on both the sides.

  7. Remove on an absorbent paper. Serve hot with tea.

Recipe Notes

  • Putting salt and keeping it aside is an important step. 
  • Water is not needed for mixing. you can mix with the juice of onions.
  • Use chilli powder as per your taste.
  • Heat oil  for three minutes. It should neither be too hot or cold. If it is not heated properly, the pakodas will turn soggy and will not be cooked well. If it is very hot, the pakodas will turn brown.

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Wonderful collection of spices here!

Kandhabhaji/ onion pakoda in steps

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  1. Onion pakoda is very popular in bengal… a very common item of every non-veg household, specially during rainy days Onion pakoda with puffed rice and a cup of tea is the favorite combination of all bengalis.

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