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Khekada Bhaji (Onion Pakoda)

 Published 2021-Aug-09   Updated 2021-Aug-09

- Submitted by Trupti

(Onion Bhaji, Onion Pakoda)

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Khekada bhaji means bhaji made with kanda or onion. It’s called khekada (crab) because of its shape. This is made during rainy season.  This crispy snack goes perfect with adrak wali chai (ginger tea).

Recipe For Khekada Bhaji

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 4-6


  • Onions – 4-5 large (sliced lengthwise)
  • Green Chilies – 2-3
  • Coriander Leaves – handful (chopped)
  • Red Chili Powder – 1 tsp
  • Salt – to taste
  • Ajwain (Carom Seeds) – 1/8 tsp (crushed)
  • Cumin Seeds – 1/8 tsp
  • Turmeric Powder – ½ tsp
  • Asafoetida (Hing) – 2-3 pinches
  • Lemon – 1 small
  • Besan (Gram Flour) – as needed


  1. Slice 4-5 large onions length wise.
  2. Add chopped fresh coriander leaves,  2-3 sliced green chilies, red chilli powder, salt to taste, crumbled ajwain, cumin seeds (jeera), asafoetida (hing) and turmeric powder.
  3. Squeeze 1 small size lemon and mix together. Keep aside for 15-20 minutes.
  4. Onion becomes mushy and starts giving out water. Now add besan and keep mixing. It won’t be a free flow batter but a crumbled one.
  5. In a kadai, heat oil for frying. 
  6. Put the crumbled mixture in batches and fry on medium high heat. Fry from both sides. 
  7. Crispy bhaji is ready. Fry green chilies and sprinkle salt and serve with garam garam bhaji. Enjoy on any cold winter or rainy day.

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 Published by on and last updated on 2021-08-09.