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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!
Prepare the Onion Base
Create the Bhaji Batter
Deep Fry the Kanda Bhaji
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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!
This maharashtrian recipe takes 40 minutes to prepare and yields 4 servings. At 556.49 calories per serving with 17.16g of protein, it's a beginner-friendly recipe perfect for snack or street_food or brunch.
Assemble the Kanda Bhaji Pav
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.
Mix in a handful of chopped spinach (palak) or fenugreek leaves (methi) with the onions for added flavor and nutrition.
Place a slice of cheese (like Amul cheese) inside the pav along with the hot bhajis for a gooey, melted cheese version.
For a different texture, you can substitute a small portion of the besan with jowar (sorghum) or bajra (pearl millet) flour.
Besan (gram flour) is a good source of plant-based protein and fiber, which are essential for muscle repair and digestive health.
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.
Onions are rich in quercetin, a powerful antioxidant with anti-inflammatory properties. Spices like turmeric also contribute to the antioxidant content of the dish.
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.
Kanda Bhaji Pav is a delicious street food indulgence and is best enjoyed in moderation. It is high in carbohydrates and fats due to the deep-frying process. For a healthier alternative, you can try baking or air-frying the bhajis.
Yes, you can. Prepare the batter as directed, form small patties, spray them with oil, and air fry at 180°C (360°F) for 12-15 minutes, flipping them halfway through. They will be less crispy than the deep-fried version but much healthier.
This usually happens for two reasons: either the batter was too runny (too much water was added), or the oil temperature was too low. Ensure your batter is thick and the oil is hot enough before you start frying.
It's not recommended to prepare the batter far in advance. As the salted onions sit, they will continue to release water, making the batter progressively thinner and resulting in soggy bhajis. It's best to mix the batter just before you are ready to fry.