How to make Kanda Wadi - SK Khazana -

The very delicious snack Kothimbir vadi gets a makeover with onions giving additional flavor

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Onions (प्याज़ ), Gram flour (besan) (बेसन)

Cuisine : Maharashtrian

Course : Snacks and Starters

For more recipes related to Kanda Wadi - SK Khazana checkout Kanda Poha, Kande Pohe, Crispy Onion Rings, Pyaaz Ki Kachori . You can also find more Snacks and Starters recipes like Chicken Stuffed Arancini Pizza Popcorn Jain Samosa Pepperoni and Asparagus Canapes

Kanda Wadi - SK Khazana

Kanda Wadi - SK Khazana Recipe Card


The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 21-25 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Kanda Wadi - SK Khazana Recipe

  • Onions finely chopped 3 large

  • Gram flour (besan) 3/4 cup

  • Rice flour 2 tablespoons

  • Oil 1 1/2 tablespoons + for greasing + for shallow fry

  • Carom seeds (ajwain) 1/4 teaspoon

  • Green chilli chopped 2-3

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Red chilli powder 1/4 teaspoon

  • Coriander powder a pinch

  • Fresh coriander leaves finely chopped 2 tablespoons

  • Dried fenugreek leaves (kasoori methi) 2 tablespoons

  • Lasoon chutney to serve


Step 1

Heat oil in a non-stick pan, add carom seeds, green chillies and onions, mix and sauté, stirring occasionally, till onions are translucent.

Step 2

Add turmeric powder, salt, red chilli powder and coriander powder, mix and saute for 1-2 minutes.

Step 3

Add gram flour, rice flour and coriander leaves, mix well, and saute for 2-3 minutes.

Step 4

Add ½ cup water and mix well. Cook for 2-3 minutes.

Step 5

Add Kasuri Methi and mix well. Cook for 1 minute and take it off the heat.

Step 6

Grease a barfi tray with oil, transfer this mixture into it and spread it evenly. Level the top and set aside to cool completely.

Step 7

Heat sufficient oil in a non-stick shallow pan.

Step 8

Cut the gram flour mixture into square wadis and gently remove them from the barfi tray and place on a plate.

Step 9

Place these wadis in the pan and shallow-fry, turning sides, till golden and crisp on both sides. Drain on absorbent paper.

Step 10

Arrange them on a serving plate and serve hot with lasoon chutney.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.