Egg Kanda Bhaji
A delicious twist on the classic Maharashtrian Kanda Bhaji. Hard-boiled eggs are coated in a spiced onion and chickpea flour batter, then deep-fried until golden and crispy. A perfect tea-time snack!
For 4 servings
Prepare Onions and Eggs
- Cut the peeled, hard-boiled eggs in half lengthwise and set aside.
- In a large mixing bowl, combine the thinly sliced onions, salt, ginger-garlic paste, chopped green chilies, red chili powder, turmeric powder, ajwain, and hing.
- Using your hands, mix and press the onions firmly for about a minute to help release their natural moisture. Let this mixture rest for 10-15 minutes.
Form the Batter
- After resting, you will notice moisture at the bottom of the bowl. Add the besan, rice flour, and chopped coriander leaves to the onion mixture.
- Mix everything thoroughly without adding any water first. The moisture from the onions should be sufficient to create a thick, sticky, and coarse batter.
- If the batter feels too dry, add water 1 teaspoon at a time until it just comes together. The batter must be very thick to coat the eggs properly.
Coat the Eggs and Heat Oil
- Heat the oil in a kadai or deep pan over medium-high heat. The ideal temperature is around 175°C (350°F). To test, drop a tiny bit of batter into the oil; it should sizzle and rise to the surface immediately.
- Take one egg half and generously coat it all over with a thick layer of the onion batter, pressing it gently to adhere.
Deep Fry to Perfection
- Carefully slide the batter-coated egg into the hot oil. Fry in small batches of 3-4 to avoid overcrowding the pan and lowering the oil temperature.
- Fry for 4-5 minutes, turning occasionally, until the bhajis are a deep golden brown and uniformly crispy.
- Using a slotted spoon, remove the bhajis from the oil and place them on a wire rack to drain excess oil. This keeps them crispy.
Serve Immediately
- Serve the Egg Kanda Bhaji hot with mint-coriander chutney, tamarind chutney, or tomato ketchup for the best taste and texture.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the crispiest bhajis, slice the onions as thinly as you possibly can.
- 2Do not skip the step of resting the onion and salt mixture. It's crucial for drawing out moisture and creating a flavorful batter without adding excess water.
- 3The batter's consistency is key. It should be very thick and sticky, not runny like a typical pakora batter.
- 4Maintain a consistent medium-high heat. Oil that is too hot will burn the outside before the inside is cooked, and oil that isn't hot enough will result in greasy bhajis.
- 5Slightly crush the ajwain (carom seeds) between your palms before adding them to the batter to release their maximum flavor and aroma.
- 6For best results, drain the fried bhajis on a wire rack instead of paper towels. This allows air to circulate and prevents the bottom from becoming soggy.
Adapt it for your goals.
Ingredient Swap
Replace rice flour with an equal amount of fine semolina (rava) for a different kind of crispiness.
Spice AdjustmentSpice Adjustment
Add 1/2 teaspoon of chaat masala or amchur (dry mango powder) to the batter for a tangy flavor.
Vegetarian VersionVegetarian Version
Skip the eggs and make classic Kanda Bhaji by dropping spoonfuls of the onion batter directly into the oil.
Herb AdditionHerb Addition
Add 1 tablespoon of finely chopped mint leaves or curry leaves to the batter for extra aroma.
Why this is on our healthy list.
Excellent Source of Protein
Both eggs and besan (chickpea flour) are rich in high-quality protein, which is essential for muscle repair, growth, and overall body function.
Provides Dietary Fiber
Besan is a good source of dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Contains Digestive Spices
The inclusion of ajwain (carom seeds) and hing (asafoetida) is a traditional practice in fried foods as they are known to aid digestion and help prevent bloating and indigestion.
Frequently asked questions
One serving, which consists of two pieces, contains approximately 280-320 calories. The majority of the calories come from the deep-frying oil and the besan batter.