Bond over Bhajiyas this Eid.

It’s time for Onion Bhajia – recipe

Who hasn’t enjoyed piping hot kanda bhaji(onion pakoras) with steaming hot chai in the pouring rain or when the temperatures dip during a winter spell? Some call them bhajia or bhujia or bhaji. There’s something about these hot, crunchy snacks that cannot be replaced by any other crispy foods.

Ingredients (serves 6 people)

  • Choose any veggie you like - onion, potato, capsicum etc.
  • Bengal gram flour - 1 cup
  • Water for the batter
  • Turmeric - 1/2 tsp
  • Thyme seeds - 1 tsp
  • Red chilli powder - 1/2 tsp
  • Asafoetida – a pinch
  • Cooking oil
  • Salt

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  1. It all starts with a thick batter. For this, you have to mix the gram flour and all the spices gradually pouring a little water at a time.

  2. Add a pinch of salt.

  3. Now for the veggies. While onions and potatoes should be sliced thin, capsicum can be chopped into larger pieces.

  4. It’s time to pre-heat the cooking oil. Remember to use a medium flame so that the bhajiyas cook well, both on the outside and inside.

  5. Now comes the messy yet fun part. You have to coat the vegetables completely with batter and then deep fry till golden.

  6. Once the bhajiyas have turned a beautiful golden colour, drain them on paper towels and serve with a tangy tamarind chutney or sweet tomato ketchup.
    Bet you won’t be able to stop at one!
    Enjoy piping hot bhajiyas this monsoon & celebrate Ramzan 2017 with your family and friends.

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I love onion bhaji and usually make at home

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I like this snack including my whole family - 4 generations. Thanks for the recipe

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awesome that's yummy

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