Kanda Bhaji Pav
Crispy onion fritters seasoned with aromatic spices, stuffed into a soft pav with tangy green chutney and a fiery dry garlic chutney. This is Mumbai's favorite street food, ready to be enjoyed at home!
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Onion Base
- b.In a large mixing bowl, combine the thinly sliced onions and 1.5 tsp of salt.
- c.Using your hands, rub the salt into the onions and press them firmly for about 2-3 minutes. This helps release their natural moisture.
- d.Set the bowl aside for 10-15 minutes. The onions will become limp and release a significant amount of water.
- 2
Step 2
- a.Create the Bhaji Batter
- b.To the salted onions, add the besan, rice flour, red chili powder, turmeric powder, ajwain (crushed between your palms), and hing.
- c.Add the finely chopped green chilies and coriander leaves.
- d.Mix everything thoroughly with your hands. Do not add any water initially. The moisture from the onions should be sufficient to form a thick, coarse batter that just coats the onion slices.
- e.If the mixture feels excessively dry, add water 1 tablespoon at a time until it just comes together. The batter should be thick, not runny.
- 3
Step 3
- a.Deep Fry the Kanda Bhaji
- b.Heat the vegetable oil in a kadai or deep pan over medium-high heat, aiming for a temperature of 175-180°C (350°F).
- c.To test if the oil is ready, drop a tiny bit of batter into it. If it sizzles and rises to the surface immediately, the oil is at the right temperature.
- d.Carefully drop small, rustic portions of the batter into the hot oil using your fingers or a spoon. Do not overcrowd the pan; fry in batches.
- e.Fry for 4-5 minutes, turning them occasionally, until they are a deep golden brown and uniformly crispy.
- f.Using a slotted spoon, remove the bhajis from the oil and let them drain on a wire rack or paper towels to remove excess oil.
- 4
Step 4
- a.Assemble the Kanda Bhaji Pav
- b.Take a pav and slice it horizontally through the middle, but not all the way through, leaving one side connected like a hinge.
- c.Generously spread the dry garlic chutney on the inner top half of the pav.
- d.Spread the green chutney on the inner bottom half.
- e.Place 2-3 hot, crispy kanda bhajis inside the pav.
- f.Gently press the pav together and serve immediately with a fried green chili on the side, if desired.
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 and evenly as possible.
- 2The key to a perfect bhaji is not adding extra water. Rely on the moisture released by the salted onions.
- 3Adding a tablespoon of hot oil from the frying pan into the batter just before frying can make the bhajis even crispier.
- 4Maintain a consistent medium-high heat while frying. Too low, and they'll be oily; too high, and they'll burn before cooking through.
- 5Serve immediately. The bhajis will lose their crispness and make the pav soggy if left to sit for too long.
- 6For an authentic touch, lightly toast the pav with a little butter before assembling.
Adapt it for your goals.
Healthier Version
Try making the kanda bhajis in an air fryer. Spray them with a little oil and air fry at 180°C (360°F) for 12-15 minutes, flipping halfway, until golden and crisp.
Add GreensAdd Greens
Mix in a handful of chopped spinach (palak) or fenugreek leaves (methi) with the onions for added flavor and nutrition.
Cheesy DelightCheesy Delight
Place a slice of cheese (like Amul cheese) inside the pav along with the hot bhajis for a gooey, melted cheese version.
Different FloursDifferent Flours
For a different texture, you can substitute a small portion of the besan with jowar (sorghum) or bajra (pearl millet) flour.
Why this is on our healthy list.
Plant-Based Protein
Besan (gram flour) is a good source of plant-based protein and fiber, which are essential for muscle repair and digestive health.
Digestive Aid
Ajwain (carom seeds) and Hing (asafoetida) are traditionally used in Indian cooking to aid digestion and prevent bloating and gas, which can be helpful when consuming fried foods.
Rich in Antioxidants
Onions are rich in quercetin, a powerful antioxidant with anti-inflammatory properties. Spices like turmeric also contribute to the antioxidant content of the dish.
Frequently asked questions
One serving of Kanda Bhaji Pav contains approximately 550-600 calories, primarily from the deep-fried bhajis, pav, and oil. The exact count can vary based on the size of the pav and the amount of oil absorbed.