Cheesy Onion Fritters | Stuffed Kanda Bhajji

Onion fritters are crispy appetizers, and these stuffed cheesy onion fritters are a perfect variation of them. These cheesy, gooey onion fritters are so good and yummy. Their crispy outside and soft, cheesy interior differentiate them from classic onion fritters.

Cheesy Onion Fritters | Stuffed Kanda Bhajji | Pyaz Pakoda

Kanda Bhajji is a Marathi term for onion fritters. Kanda means onion. Bhajji, or bajjia, is a fritter. So, these are crispy onion fritters.

There are different ways to make onion fritters. Here, I have made them in two ways: one with cheese Stuffing and the second without the cheese. Check out the plain, crispy onion fritters here. Both are delicious in a different way. The ingredients and batter are the same for both fritters. Try my air fryer onion fritters if you want to make a healthier version.

Fritters or pakoras are generally made with gram flour or besan. I always add some rice flour to my fritter batter to make it crispy. Rice flour makes the fritters crispy and, hence, tastier.

You can also make cakes with a mixture of refined flour and cornflour. Read my recipe for Chinese pakoda, one of the blog's most trending posts.

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You can read about other appetizers on the blog, such as cheesy potato bites, paneer corn seekh kabab, veg seekh kabab, potato lollipop, and lauki aloo bhujia.

These fritters make awesome snacks for rainy day tea time or any evening snack option. They are also a quick party appetizer for your house parties or get-togethers.

This is not a healthy food option for every day, but occasionally, we can make this bhaji or pakode. Kids also love this.

Recipe card for cheesy onion fritters

How to make stuffed onion fritters?

Slice the onions and add them to a mixing bowl. Add salt and mix well. Let it rest for 10 - 15 minutes. Then, the onions will start releasing water.

Squeeze out water from the onion slice. Now add gram flour, rice flour, and spices. Mix well without adding water first.

If you feel it's too dry, add a little water at a time to make a thicker batter. Beat with a spoon or wired whisk, or best with fingers.

Take out a little portion and keep one piece of cheese cube. Cover it with some more onion mixture.

Heat oil in a pan for deep frying. Put stuffed batter in hot oil.

Repeat for all fritters and drop them in medium-hot oil. Now fry the fritters until golden and crisp.

Kanda Bhajjia in two ways

The second batch of Kanda bhajia I have made are normal ones without cheese stuffing. Some are available as street food. Adding salt releases water, which makes the bhajia crispy while frying. Rice flour also makes it even more crispy. Check out my street-style Kanda bhajia recipe.

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