Bhaji Gya bhaji.... 
Garam garam Kanda bhaji!!
These words echo all around the streets of Maharashtra during the soul soothing monsoon. Well folks! There, the first raindrop colors the soil, and here we came up with the taste of monsoon - Kandi Bhaji!

महाराष्ट्र ची "कान्दा भजी" केहलों, या केहलों प्याज पकोडा, 
हरी चटनी, का जायका  इसकी स्वाद का राज...

 तीखी मिर्च का झटका लगे तो, 
मिट्ठी चाय की घूंट लें  लो...

बरसात का है दोस्त, हम मुसाफिर तन्हा,
 इसकी लज्जीज मेहक से है हर रास्ता रंगा...! 

नरम गरम तल तलै या कुरकुर से ये ?
अनोखे किस्से, अनोखी जुबानी में सुनें,

उल्ली वडे केरल में, वेंगया भजी आन्द्रा,
पकोडे कहो पंजाब में, और फ्रिटर्स बान्द्रा... 

छत्री ले चलो उस गली, दोस्तो के साथ पकोडे खाने,
हसों हसाओं मोज मनाओं, कान्दा भजी तलो इसी बहाने...!!

Kanda bhaji is known with various names all around the globe. Onion fries, Pyaz ke Pakode, Onion Pakoda, Onion Fried Fritters, Vengaya Bhaji in south and Ulli vada in kerela... 

Kanda bhajis are often eaten as a starter in Anglo-Indian restaurants before the main course, along side Pappads and other Indian snacks. They may be served with a side of salad and slice of lemon, or with mango chutney, and are traditionally made to a mild taste. How do we not want to sit alongside the window pane, aimlessly gazing at the rain, sipping the quiet Adrak chai, and crunching over the delicious Kanda Bhajiya ! This is heaven on earth!

That earth brown color, crunchy soft texture, one wholesome bite, the crisp on the outside and mushy on the inside, the subdue taste and those watery eyes on sudden hit of green chilly is the wonderful memory we all have with Kanda Bhajiya.

Let us refresh our memory-lanes, and go cook this comfort food for our loved ones! 


• 2 cup Finely Sliced Onion
• 1 ½ cup Besan/Chickpeas Flour
• ¼ cup Suji/Semolina
• 2 Green Chillies Finely Chopped
• ¼ tsp Carom Seeds/Ajwain
• 1 tsp Coriander Seeds
• ½ tsp Red Chili Powder
• 1 tsp Turmeric Powder
• ¼ tsp Baking Soda
• 1 tsp Oil
• 1 tsp Sugar
• Oil for Deep Frying
• Salt

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