Step-by-step recipe for Crispy Onion Bhaji, Indian Kanda Bhaji Recipe. Onion Bhaji is fried onion fritters. These crispy fritters are made mainly from onion and gram flour (besan).

This street food is very popular in Maharashtra. There are many ways to prepare them. Here is my mom’s recipe, which she has been making for many decades.

Kanda Bhaji is quick and easy to prepare. It takes less than 30 minutes. Bhaji is also known for making pakoras in North India and bajji (South India).

Indians love pakoras so we see many varieties of Pakoda. This recipe only uses two ingredients to make the batter. However, you can make onion fritters from different parts of India using a variety of recipes.

Some variations of Onion Bhaji

• North Indian Style: Classic Onion Pakoda
• Vengaya Bajji (South Indian style)
• Ulli Vada – Kerala style
• South Indian Crispy Onion Bhaji Fritters 

Rice flour, curry leaves and other ingredients are added to South Indian-style onion fritters. Some places in Mumbai offer green chillies, coriander leaves, or crushed coriander seed additions to their fritters.

Kanda Bhaji usually has a crisper texture than other types of onion pakoda. This is because the ratio of gram flour and onions is lower. Kanda Bhaji also goes by the name Khekda Bhaji due to its similarity to crabs.

Kanda Bhaji is crispy, but you will still get a soft, sweet taste from the onions. These fritters taste great even though they don’t have any spices. Sometimes, simple recipes bring out the best flavor.

Kanda Bhaji can be served as a teatime snack with hot masala chai. This snack can also be made at home.

Kanda Bhaji can be served with spicy green chutney, tomato ketchup, and a few fried green chilies.

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How to make Onion Bhaji

1. Place 1 large onion in a bowl and slice it thinly. One cup should yield 1 cup of thinly-sliced onions.
2. To the sliced onions, add 1/2 cup of gram flour (besan).
3. You can add 1 teaspoon salt, or as much as you like. Although you can add less salt to these pakoras, they taste best when they are slightly salty. You can also add 2 teaspoons of coarsely ground coriander seeds to make a Mumbai-style version. In a mortar-pestle, crush the coriander seeds.
4. This mixture can be made with 1 teaspoon oil. This oil helps make these pakoras crispy and reduces oil absorption while you fry the bhajis.
5. Mix everything well with your hands. Allow the mixture to sit for at least 5-6 minutes to let the onion moisture evaporate. The mixture should not be too dry or moist. If the mixture appears too dry, add 1 to 2 teaspoons of flour/besan. Allow to cool for at least a few minutes.

Frying

6. For deep-frying, heat oil in a kadai (or a deep skillet).
7. Crispy bhaji is best fried in hot oil. A small test could be done by adding a little batter to the oil. Add a few spoonfuls of batter to the hot oil and see if it rises steadily. The bhajis should be fried on medium heat to ensure even frying.
8. Flip the bhajis once one side has been cooked to a light golden color. Fry a few kanda-bhajis at once.
9. Turn them a few more times and fry until they are crisp and golden.
10. Place the kanda-bhajis on a plate and remove with a spoon. In the same manner, fry the remaining onion bhajis.
11. Kanda Bhaji can be served hot with mint chutney, mint coriander or tomato ketchup. To fry the green chilies, cut them in half. To make sure they turn a golden brown, fry them in the same oil until they are cooked. Place them on absorbent napkins. Mix well with a pinch of salt.

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Maharashtrian Kanda Bhaji | Onion Bhaji

Kanda Bhaji is a crisp, crunchy fritter made with onions and gram flour. Popular street food from Maharashtra.

Prep Time: 5 minutes

Cooking Time 20 minutes

Total Time: 25 minutes

Ingredients

• 1 thinly sliced onion
• ½ cup of flour (gram flour or chickpea flour)
• 1 tsp of oil for bhaji batter mix
• 1 tsp of salt
• Oil for deep-frying

Instructions

Making Onion bhaji batter

• Place the chopped onions in a bowl.
• To the sliced onions, add 1/2 cup besan (gram flour).
• Add 1 tsp of salt or as needed
• Next, add 1 tsp of oil. Although you can add less salt to these pakoras, they taste best when they are slightly salty.
• Mix the oil, besan and salt together with the onions using your fingers. Let the mixture rest for at least 5-6 minutes to let the onion moisture evaporate. You can add 1 to 2 teaspoons of flour to make the mixture more moist.

Frying Onion bhaji

• For deep frying, heat oil in a pan.
• Make sure the oil is hot for crispy bhajis.  A small test could be done by adding a little batter to the oil. If the oil rises quickly and smoothly, add a few spoonfuls of the batter. Otherwise, the kanda Bhajis won’t brown evenly.
• Flip the bhajis while they are frying. Use a slotted spoon to flip them. Fry a few bhajis at once.
• Toast them until they are golden brown and crisp.
• Place the onion bhaji on a slotted spoon.
• Continue to fry the onion bhaji in the same manner.
• Hot with spicy green chutney, fried green chilies or tomato ketchup

• On a medium flame, fry the kanda-bhajis. The bhajis can absorb too much oil and become soggy if the oil isn’t hot enough. They will brown quickly on the top if fried in hot oil, leaving the onions raw inside.
• As the onions have released their juices, there is no need for you to add water to the pakora batter.

The Blackstone Griddle T-Bone Steak is prepared on a griddle using propane. The versatile Blackstone griddle is an excellent choice for delicious meals, with an easy sear and crunchy crust.

Cooking a steak using Blackstone Griddle

Blackstone Griddle is a fantastic way to cook a steak perfectly. This grill has enough space for all sides and can maintain the temperature for perfect searing.

A Blackstone griddle is a great way to cook steaks

The flat-top grill steak recipe uses propane and flat-top grills to sear the steak perfectly. This locks in the moisture and prevents the meat from drying.

More surface area is available for cooking, so you don’t have to worry about maintaining an even temperature. The griddle’s flat top surface distributes heat evenly.

How do you grill steak on a Griddle?

Cooking a steak on a Blackstone griddle grill is easy. You can cook most steaks by heating the grill to 450-500 degrees. Once the grill is hot, place the well-seasoned steaks on the grill and allow them to sear in order to develop that nice crust. 

As with all meats, steak should not be cooked according to the timer. Cook your meat according to its internal temperature.

Let your steaks rest for 5 minutes after removing them from the grill to allow the moisture to redistribute. This will allow the meat to continue cooking, so be aware of cooking times.

How to tell if a T-bone steak has been cooked

A meat thermometer can be used to help you know when your steak is cooked. You can feel its cooking temperature by pressing down on a steak measuring about 3/4 inches thick. It will cook faster if it is firmer, and less moisture is released when you press.

You will soon be able to use your tongs to check the doneness of the meat with a little practice. Don’t flip steaks with a fork. Stabbing the meat with tongs can cause all the internal moisture and flavorful juices of the meat to evaporate.

Which cuts of steak are the best for grilling?

Although this recipe is for T-bone steak, you can use it with other steak cuts. Blackstone griddle steaks can be made from any cut, but I prefer certain cuts. For a few reasons, I prefer thicker cuts.

The thicker cuts of steak, such as Cowboy Ribeyes, are 1-2 inches thick and contain a lot more margarined fat. Blackstone griddles are great for evenly cooking the steak and melting the fat into the cut of meat. The temperature can also be easily controlled so that it doesn’t cook too long.

A cut such as a T-bone steak, New York Strip, or Grilled Flaming Steak, although it’s typically thinner, has excellent marbling. These cuts will cook quicker but will still be more controlled over the temperature.

Chateaubriand, Filet Mignon, or Chateaubriand can still be cooked on a flat top griddle, but these steaks will benefit from a lower cooking temp. This allows you to enclose the surface more easily.

What steak cuts would you not cook on a grill?

There aren’t many cuts that I wouldn’t cook on a flat-top grill. However, I prefer to use the reverse sear method to cook thicker cuts on my pellet grill. This allows me to take advantage of the lower temperature and lid to let the thickest cuts reach the desired internal temp without drying them out.

Reverse searing can be done with a Blackstone griddle

Blackstone Griddles can be used to reverse-seared steaks. This method can be used to cook steaks in many different ways.

What toppings are possible for a steak?

You can top the steak with many toppings, including crab meat, peppercorn sauce, steak sauce, and grilled onions.

If you are looking for some ideas on how to top your flat-top grill steaks, I have a few suggestions.

Do I cook steaks well?

If you prefer a well-done steak, I’m not going to tell ya that it is impossible to cook it properly. Most steaks that are well-done end up being tough and leathery after they’re cooked too long.

Many chefs and cooks, both professionals and amateurs, will tell you not to cook steaks at that temperature. It’s just too easy to ruin a perfectly cooked steak.

If the steak has enough margarine fat to preserve some of its juiciness, it can be cooked and eaten. Look out for cuts with a lot of fat, such as ribeyes.

Make sure to get the ketchup ready for your well-done steak.

What side dishes can I serve with my steak?

You can add whatever you like, but my option is a steak sauce, caramelized onions, mushrooms, and more.

Prep Time5 minutes

Cook Time
10 minutes

Total Time
15 minutes

Pin the image below if you like this Blackstone Griddle Steak Recipe!

Ingredients:

• T-Bone Steak (or another steak of your choice)
• Salt and pepper

Instructions

Direct Sear Method

• Preheat your Blackstone to medium heat. Season the steak with salt and pepper on both sides and rub it nicely.
• Place the T-bone (or another steak) on the grill.
• It will form a crust if you don’t touch it for a few minutes.
• Turn the steak once and cook on the other side until there is a crust and the steak reaches the desired temperature.
• You will need to sear the sides if your steak is very thick. To ensure even cooking, you will need to lower the heat to medium-low and cover the steak with a lid or dome if it is particularly thick.

Reverse Sear Method

• Season the meat and place it on a smoker at 180-200F. The steak should sear for 1 hour, approximately, or until it reaches 120F.
• Place the meat on a Blackstone griddle preheated at medium-high heat. Let the meat rest for 2 to 3 minutes to form a crust.

Simple and easy classical salt and pepper chicken- Chinese Takeaway recipe! A flavorful popular dish packed with lots of spices and fresh vegetables. With this recipe, you can cook at home better than your local Chinese takeaway.

The central aspect of this recipe is the spices, which work well with the fresh, tangy vegetables. This Chinese cuisine uses the harmonized flavors of the ingredients to pack a lot to your palate, from mixed chilies to spring onions to peppers; everything compliments each other.

Fried chicken is not only tasty but also high in proteins and vitamins, both of which are beneficial to your health.

Here I’ve presented this recipe with all successful tips and tricks so that you can enjoy restaurant-style homemade Chinese Salt and pepper chicken at home.

Tips & Tricks for Perfect Salt and Pepper Chicken

• Our goal is to make salt and pepper chicken that is juicy on the inside while crispy on the outside. I’ve used thighs to make this recipe. The thigh cut is super-soft and moist. It gets fried in just 2 to 3 minutes. If you fry for longer, you will end up with a dry texture.
• Fry the marinated chicken in well-heated oil on medium flame. If you add the chicken to cool oil, the coating will fall apart, hence losing its crispiness.
• You can also carry out the frying process in one round. I recommend you fry the chicken twice to enjoy some extra crunch in your mouth.
• Fry the chicken in small batches instead of getting it all done in one round. It will result in perfect crispy salt and pepper chicken better than any local Chinese takeaway.
• Once you dished out the chicken with veggies, you can sprinkle some salt and pepper over the top and toss the chicken well. This step is completely optional and depends on your personal preferences.
• Don’t forget to use fresh vegetables in this recipe, as the real beauty of your plate lies in the texture and flavor your veggies will add to the crispy chicken.

Salt and Pepper Chicken Ingredients

• Boneless Chicken thigh: 1.1 pounds
• Potato starch: 1 cup
• Sweet onion: ½
• Carrot: 1
• Red/Green pepper: 1
• Green chili: 4
• Garlic cloves: 3
• Ginger slice: 3
• Spring onion: 2/3
• Oil for frying

Marinate for chicken

• Sesame oil: ½ TSP
• Salt: ½ TSP
• Black pepper: ½ TSP
• Ginger and garlic paste: 1 TSP

Spice Mix

• Salt: ½ Tsp
• Black pepper: ½ TSP
• Chinese five-spice powder: ¼ TSP
• Chicken powder: ½ TSP

Salt and Pepper Chicken Directions

• Start with marinating your boneless thigh chicken. In a well-kept bowl, add chicken. To this, add sesame oil, salt, black pepper, and ginger garlic paste. Then mix thoroughly until all the spices are well merged with the chicken.
• Set aside the marinade for 15 minutes. Keeping the marinade for an hour or two will enrich the flavor or tenderize the chicken more deeply if you are not in a hurry.
• Meanwhile, while the chicken is marinating, cut fresh vegetables—thinly slice garlic cloves, ginger, pepper, and onions.
• Next, make the spice mix. To a neat and clean bowl, add salt, black pepper, and Chinese five-spice. Mix it well. To make it taste like a perfect Chinese takeaway, you can also add chicken powder. But this step is optional.
• Now coat the chicken with potato starch. You can also use cornstarch.
• Then fry the chicken in hot oil. Once the chicken starts floating, you are done with the first fry. I’ve double-fried the chicken to make an extra crunchy salt-and-pepper chicken bite.
• Next, stir-fry the vegetable. Take a pan on the stovetop and add some oil. First, sauté thinly sliced ginger and garlic. When you can smell that characteristic ginger-garlic aroma, add in the remaining veggies. Continue frying the veggies for 2 to 3 minutes.
• Then add in fried salt and pepper chicken and mix thoroughly with the colorful vegetables.
• Last but not least step, add the spice powder and mix everything well.
• Dish out your better-than-Chinese takeaway, salt and pepper chicken, and serve it hot and lovely.

Nutrition Facts

• Calories: 250kcal per 100g
• Carbohydrates: 10g
• Protein: 20g
• Fat: 15g

FAQs

Is it necessary to deep-fry the chicken?

No, it is not necessary to deep-fry the chicken. I have deep-fried the chicken because I like this version of salt and pepper chicken. You can also air-fry or bake chicken in the oven to make it healthier according to your wish.

What if I don’t want to use thighs to make Chinese salt and pepper chicken?

If you don’t like thighs, then you can use breasts, even wings, to make this delicious cuisine. Fried breasts and wings will give you an equally amazing taste and texture you will love. Mind some rules of frying the breast and wings part of the chicken. The breast part requires 8 minutes to get fried, while the wings require 5 minutes to get it done just right. You need to marinate wings for longer to get the crispy golden brown texture with deeply penetrated rich spices flavor, as spices are the real essence of the best salt and pepper chicken recipe.

What is five-spice powder?

Five-spice powder is the essential ingredient of the Chinese salt and pepper chicken recipe. It is a combo of different spices, namely whole clove, fennel seeds, star anise, peppercorns, and cinnamon stick. The ingredients of five-spice powder may vary from one region to another, but above mentioned five ingredients are compulsory to add to make it.

Conclusion

If you want to let your loved ones enjoy restaurant-style Chinese Salt and Pepper Chicken at home, then give this recipe a try. I’m sure you would never regret trying it. It’s so easy to make and far better than any Chinese takeaway.

I’m sure you will love it. If you really admire my recipe, share it with your friends and family. If you have tried any recreation, don’t forget to update us through your valuable comments.

Thanks!