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Craving something crispy, spicy, and comforting? This Kanda Bhaji with Special Chatni is the ultimate Indian street-style snack you need in your life! Also known as Onion Pakora, these deep-fried fritters are a popular Indian monsoon recipe, best enjoyed hot with a cup of chai. But what truly takes this snack to the next level is the flavor-packed special chutney that adds a delicious punch to every bite.
Made with thinly sliced onions, gram flour (besan), and aromatic spices, these crispy onion fritters are quick and easy to make at home. Whether you’re looking for an evening snack recipe, planning a tea-time treat, or hosting a rainy day get-together, this recipe is a sure crowd-pleaser.
Pair it with our spicy red chutney for bhaji or a tangy green coriander chutney—either way, it’s a flavor bomb!
About Kanda Bhaji With Special Chatni
If you’ve ever enjoyed a plate of piping hot Kanda Bhaji on a rainy day, you know it’s more than just food—it’s pure comfort in every crunchy bite! Kanda Bhaji, also known as Onion Pakora or Pyaz Bhajiya, is a beloved Indian street food that traces its roots back to Maharashtra, where it’s a staple during monsoon season. Traditionally served with a hot cup of chai, this crispy snack is made with thinly sliced onions, gram flour (besan), and a mix of bold Indian spices.
But what makes this dish truly unforgettable is the Special Chatni—a flavorful chutney that adds a spicy, tangy kick, elevating the bhaji to another level. Whether it’s a spicy red garlic chutney, tamarind chutney, or a zesty coriander-mint chutney, the right dip can transform your simple Kanda Bhaji into a complete taste experience.
Over the years, this humble Indian tea-time snack has become a go-to choice for evening snacks, monsoon recipes, and even party appetizers. It’s quick to prepare, budget-friendly, and always a hit with both kids and adults.
Whether you’re searching for how to make Kanda Bhaji at home, looking for the best chutney for pakoras, or simply want a comforting Indian snack recipe, you’re in the right place. This post brings you a tried-and-tested Kanda Bhaji recipe with special chutney that’s crispy, flavorful, and perfect for sharing with your loved ones.
Ingredients – Kanda Bhaji With Special Chatni
Medium onions – 5-6
Red chili powder – 2tsp
Coriander powder (dhania) – 1tsp
salt – 1½ tsp
Dried mango powder (amchur) -½ tsp
Turmeric powder – ¼ tsp
Green chilies, sliced – 4–5
Lemon juice – 1 tsp
A handful of fresh coriander leaves, chopped
Chickpea flour (besan) – ¾ cup
Rice flour – ¼ cup
Oil for frying
Coconut-Chili Chutney
Ingredients:
Coconut (use fresh or dried, as per your preference) – ½ cup
Small onion – 1
Green chilies – 2-3
Dried red chillies – 2-3
Tamarind paste – ½ tsp
Garlic cloves – 7-8
Salt – 1 tsp
Cumin powder (jeera) – ½ tsp
Black salt – ¼ tsp
A pinch of black pepper
A splash of water, as needed
How to Make Kanda Bhaji With Special Chatni
1. Start by peeling and slicing the onions lengthwise into thin strips.
2. Place the chopped onions in a large mixing bowl.
3. Add 2 teaspoons of red chilli powder for that fiery kick.
4. Sprinkle 1 teaspoon of coriander powder for a warm, earthy flavor.
5. Add 1½ teaspoons of salt, adjusting it to your taste later if needed.
6. Mix in ½ teaspoon of amchur powder to add a nice tang.
7. Add ¼ teaspoon turmeric powder for color and subtle aroma.
8. Chop and add 4–5 green chillies depending on your spice tolerance.
9. Squeeze in 1 teaspoon of fresh lemon juice.
10. Add a generous handful of chopped coriander leaves for freshness.
11. Now, mix everything well using your hands so the onions release moisture.
12. Let this onion mixture rest for about 5 minutes. This helps bring out more flavor and moisture, which is essential for binding.
13. After 5 minutes, add ¾ cup besan (gram flour).
14. Add ¼ cup rice flour. The rice flour adds crispiness to the pakoras.
15. Mix everything again until well coated. Don’t add water—the moisture from onions is enough.
16. Heat oil in a deep frying pan on medium flame.
17. Once hot, drop spoonfuls of the mixture into the oil, keeping enough space between each.
18. Fry the bhajis until golden brown and crispy. Make sure to flip them occasionally for even cooking.
Special Chatni for Kanda Bhaji
19. In a blender, add ½ cup coconut (you can use fresh or dry).
20. Add 1 small onion, roughly chopped.
21. Add 2–3 green chillies.
22. Add 2–3 dry red chillies.
23. Add ½ tsp tamarind.
24. Add 7–8 garlic cloves.
25. Season with 1 tsp salt.
26. ½ tsp jeera powder.
27. Add ¼ tsp black salt.
28. Add a pinch of black pepper powder.
29. Pour a little water to help with grinding.
30. Blend everything into a smooth, thick chutney. Adjust water based on the consistency you prefer.
31. Our special spicy chutney is ready.
32. Serve kanda bhaji with this chatni and enjoy your every bite.
Recipe Video on YouTube
More Recipes – You May Also Like
Recipe Card
Kanda Bhaji With Special Chatni
Course: SnacksCuisine: MaharashtrianDifficulty: Easy4
servings15
minutes10
minutes25
minutesThese crunchy onion pakoras, paired with a tangy coconut-chili chutney, make for the ultimate snack or appetizer. They boast a blend of bold spices, crisp fried goodness, and a cooling, zesty chutney that elevates every bite. Perfect for rainy evenings or anytime you crave something savory with a kick.
Ingredients
5–6 medium-sized onions
2 tsp red chilli powder
1 tsp coriander (dhaniya) powder
1½ tsp salt (adjust to taste)
½ tsp dry mango (amchur) powder
¼ tsp turmeric powder
4–5 green chillies, finely chopped
1 tsp lemon juice
Fresh coriander leaves, chopped
¾ cup gram flour (besan)
¼ cup rice flour
Oil for deep frying
Ingredients of special red chatni
½ cup fresh or desiccated coconut
1 small onion (peeled)
2–3 green chillies
2–3 dry red chillies
½ tsp tamarind paste or raw tamarind
7–8 garlic cloves
1 tsp salt
½ tsp cumin (jeera) powder
¼ tsp black salt
A pinch of black pepper powder
Water as needed for grinding
Directions
- Start by peeling and slicing the onions lengthwise into thin strips.
- Place the chopped onions in a large mixing bowl.
- Add 2 teaspoons of red chilli powder for that fiery kick.
- Sprinkle 1 teaspoon of coriander powder for a warm, earthy flavor.
- Add 1½ teaspoons of salt, adjusting it to your taste later if needed.
- Mix in ½ teaspoon of amchur powder to add a nice tang.
- Add ¼ teaspoon turmeric powder for color and subtle aroma.
- Chop and add 4–5 green chillies depending on your spice tolerance.
- Squeeze in 1 teaspoon of fresh lemon juice.
- Add a generous handful of chopped coriander leaves for freshness.
- Now, mix everything well using your hands so the onions release moisture.
- Let this onion mixture rest for about 5 minutes. This helps bring out more flavor and moisture, which is essential for binding.
- After 5 minutes, add ¾ cup besan (gram flour) and ¼ cup rice flour. The rice flour adds crispiness to the pakoras.
- Mix everything again until well coated. Don’t add water—the moisture from onions is enough.
- Heat oil in a deep frying pan on medium flame.
- Once hot, drop spoonfuls of the mixture into the oil, keeping enough space between each.
- Fry the bhajis until golden brown and crispy. Make sure to flip them occasionally for even cooking.
- Remove the fried pakoras and place them on a kitchen towel to drain excess oil.
- special red chatni recipe
- In a blender, add ½ cup coconut (you can use fresh or dry).
- Add 1 small onion, roughly chopped.
- Toss in 2–3 green chillies and 2–3 dry red chillies.
- Add ½ tsp tamarind and 7–8 garlic cloves.
- Season with 1 tsp salt, ½ tsp jeera powder, ¼ tsp black salt, and a pinch of black pepper powder.
- Pour a little water to help with grinding.
- Blend everything into a smooth, thick chutney. Adjust water based on the consistency you prefer.
- Taste and adjust seasoning if needed. Your special spicy chutney is ready!
Recipe Video
Notes
- Always slice onions thinly and uniformly for even frying.
Do not add water while mixing; onions release enough moisture.
Rice flour ensures extra crispiness—don’t skip it!
Adjust spice levels in both bhaji and chutney to suit your preference.
The chutney can be stored in the fridge for 1–2 days.
Frequently Asked Questions (FAQs)
Q1: Why are my onion bhajis soggy?
A1: If too much water is added or the oil isn’t hot enough, the bhajis turn soggy. Always rely on onion moisture and fry in medium-hot oil.
Q2: Can I make Kanda Bhaji without rice flour?
A2: Yes, but adding rice flour gives an extra crunch. If you don’t have it, just use besan.
Q3: What’s the best chutney for onion pakora?
A4: A spicy coconut-garlic chutney or green coriander chutney works best. The one in this recipe is a street-style red chutney that adds a bold flavor.
Q4: Can I make this chutney without coconut?
A4: Yes! You can skip coconut and use roasted peanuts or roasted chana dal instead for texture.
Q5: Is this recipe gluten-free?
A5: Yes! Both besan and rice flour are naturally gluten-free. Just make sure the chutney ingredients are safe too.