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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
Form the Batter
Coat the Eggs and Heat Oil
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!
This maharashtrian recipe takes 30 minutes to prepare and yields 4 servings. At 322.86 calories per serving with 12.7g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
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Deep Fry to Perfection
Serve Immediately
Replace rice flour with an equal amount of fine semolina (rava) for a different kind of crispiness.
Add 1/2 teaspoon of chaat masala or amchur (dry mango powder) to the batter for a tangy flavor.
Skip the eggs and make classic Kanda Bhaji by dropping spoonfuls of the onion batter directly into the oil.
Add 1 tablespoon of finely chopped mint leaves or curry leaves to the batter for extra aroma.
Both eggs and besan (chickpea flour) are rich in high-quality protein, which is essential for muscle repair, growth, and overall body function.
Besan is a good source of dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
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.
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.
While it contains protein from eggs and besan, Egg Kanda Bhaji is a deep-fried snack and is high in fat and calories. It is best enjoyed in moderation as an occasional treat.
Yes, for a lower-fat alternative. Preheat your air fryer to 190°C (375°F). Arrange the coated eggs in a single layer, spray them lightly with oil, and air fry for 12-15 minutes, flipping them halfway through, until golden and crisp. The texture will be slightly different from the deep-fried version but still delicious.
This is usually caused by two things: the oil temperature was too low, or the batter was too thin. Ensure your oil is hot enough before frying and that your batter is very thick and clings firmly to the egg.
It is not recommended. The salted onions will continue to release water over time, which will make the batter runny and result in less crispy bhajis. For the best texture, mix the batter just before you are ready to fry.
They are traditionally served with a side of green mint-coriander chutney, sweet tamarind chutney, or simple tomato ketchup. A cup of hot masala chai complements this snack perfectly.
This recipe goes great with these complete meals
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