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Crispy, crunchy peanut fritters coated in a spicy chickpea flour batter. This classic South Karnataka tea-time snack is addictive and incredibly easy to make at home, perfect for a rainy day.
Prepare the Batter
Coat the Peanuts
Heat the Oil
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Crispy, crunchy peanut fritters coated in a spicy chickpea flour batter. This classic South Karnataka tea-time snack is addictive and incredibly easy to make at home, perfect for a rainy day.
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 531.36 calories per serving with 19.39g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
Fry the Baje
Drain and Serve
Add one thinly sliced onion to the batter along with the peanuts for an extra layer of flavor and texture, similar to an onion pakoda.
Incorporate 1 teaspoon of crushed coriander seeds and 1/2 teaspoon of ajwain (carom seeds) into the dry flour mix for a more aromatic and digestive-friendly snack.
Mix in a handful of finely chopped spinach (palak) or fenugreek leaves (methi) into the batter for added nutrition and a different flavor profile.
Both peanuts and besan (chickpea flour) are excellent sources of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Peanuts are packed with monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help in managing cholesterol levels when consumed as part of a balanced diet.
Besan is a good source of dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Sogginess is usually caused by two things: the oil temperature being too low, which makes the baje absorb excess oil, or a batter that is too thin. Ensure your oil is properly heated (medium-high) and your batter is a very thick paste.
While traditional Kadale Baje is deep-fried for its signature texture, you can make a healthier version in an air fryer. Spray the coated peanut clusters with oil and air fry at 180°C (360°F) for 12-15 minutes, shaking the basket halfway through, until golden and crisp. The texture will be slightly different but still delicious.
Let the baje cool completely to room temperature. Store them in an airtight container for up to 2 days. To regain some crispiness, you can briefly reheat them in a hot oven or an air fryer for a few minutes.
Kadale Baje is a deep-fried snack, so it should be enjoyed in moderation. However, it contains protein and healthy fats from peanuts and fiber from the besan. Making it at home allows you to control the quality of oil used.
One serving of Kadale Baje (approximately 1 cup or 115g) contains around 350-400 calories, primarily from the peanuts and the oil absorbed during frying.
It is highly recommended to use raw peanuts. Roasted peanuts are already cooked and can become very hard or even burn during the deep-frying process, resulting in an unpleasant texture.