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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.