Kanda Bhaji Pav
Crispy onion fritters tucked into soft pav with fried green chilies and a little dry chutney make this beloved Maharashtra street snack hard to resist. It is crunchy, spicy, and perfect with hot tea on a rainy day.
For 4 servings
- prep · ~7 min
Slice the onions and prepare the chilies.
1.Slice the onions thinly and separate the layers with your fingers.2.Finely chop 2 green chilies for the bhaji batter.3.Slit the remaining 4 green chilies lengthwise for frying and serving. - mix · ~8 min
Make the kanda bhaji mixture.
1.Place the sliced onions in a wide bowl and add salt. Toss well and rest 5 minutes so the onions soften slightly.2.Add chickpea flour, rice flour, chopped green chilies, coriander leaves, carom seeds, turmeric powder, and red chili powder.3.Mix with your hands, squeezing the onions lightly so they release moisture.4.Add water 1 tbsp at a time only if needed, and make a loose, clumpy mixture rather than a smooth batter.TIPKeep the mixture rough and onion-heavy. Too much water gives flat, dense bhajis instead of lacy crispy ones. - fry · ~15 min
Fry the bhajis until crisp.
1.Heat oil for frying in a kadai over medium heat.2.Drop small handfuls of the onion mixture into the hot oil without pressing them tight.3.Fry in batches, turning as needed, until deep golden and crisp, about 4 to 5 minutes per batch.4.Lift out and let the bhajis drain briefly before the next batch.TIPFry on medium heat so the onions cook through and the flour turns crisp without burning. - fry · ~1 min
Fry the slit green chilies.
Carefully slide the slit green chilies into the hot oil and fry for 20 to 30 seconds until blistered. Remove and keep aside for serving.
- assemble · ~3 min
Fill the pav with bhaji and chutney.
1.Open each pav without separating it fully.2.Spread 1 tbsp dry garlic chutney inside each pav.3.Place a generous portion of hot kanda bhaji inside and press lightly.4.Tuck in a fried green chili or serve it alongside. - serve
Serve the kanda bhaji pav hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1After salting, squeeze the onions lightly so their own moisture helps bind the besan before you add extra water.
- 2Keep the mixture shaggy and onion-heavy; compact handfuls steam inside and lose the classic lacy crisp edges.
- 3If the bhajis darken too fast, lower the heat slightly; the onions should turn sweet and cooked, not raw in the center.
- 4Fry the slit green chilies only briefly until blistered, or they can turn bitter and collapse.
- 5Assemble the pav just before serving so the dry garlic chutney stays punchy and the bhaji stays crisp.
- 6For a short make-ahead, slice onions and mix dry ingredients separately; combine only right before frying to avoid a watery batter.
- 7Leftover bhajis re-crisp best in a hot oven or air fryer, not the microwave.
Adapt it for your goals.
Low-oil
Shallow-fry smaller bhajis or air-fry lightly oiled clusters for a lighter snack with less oil absorption.
extra spicyExtra-spicy
Add more chopped green chili and a pinch more red chili powder, and tuck two fried chilies into each pav for true tapri-style heat.
no garlicNo-garlic
Swap the dry garlic chutney for dry coconut-peanut chutney if you want a milder, garlic-free filling.
gluten freeGluten-free
Use gluten-free pav or serve the kanda bhaji with fried chilies and chutney on the side for the same flavors without wheat bread.
Why this is on our healthy list.
Plant Protein from Besan
Chickpea flour adds plant-based protein and makes the fritters more satisfying than a batter made only with refined flour.
Onion-Rich Filling
This snack uses plenty of onions, which bring natural sweetness, fiber, and savory depth to the bhaji.
Digestive Spice Support
Carom seeds are traditionally used in fritters for their warm, digestive flavor and to balance rich fried foods.
Frequently asked questions
The mixture likely had too much water or was packed too tightly. Keep it loose and clumpy, and fry at medium heat until deep golden.
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