Maharashtrian Egg Kanda Bhaji
IndianIndian RecipesDesi eggsEasy
Maharashtrian kanda bhaji with egg — crisp onion fritters with a soft egg centre, the monsoon snack from Maharashtra.
Prep time15 min
Cook time15 min
Total time30 min
Servings4
Ingredients
- 4 boiled eggs, halved
- 2 onions, thinly sliced
- 1 cup besan (gram flour)
- 2 green chillies, chopped
- 1 tsp ajwain (carom seeds)
- 1 tsp red chilli powder
- 1 tsp turmeric
- 1 tsp salt
- 1 tbsp rice flour
- Water as needed
- Oil for deep frying
- Fresh coriander, chopped
Method
- Mix the sliced onions with salt and rest for 10 minutes so they release water.
- Add besan, rice flour, green chillies, ajwain, chilli powder and turmeric; mix into a thick batter using the onion water, adding a little water if needed.
- Heat oil for deep frying over medium heat.
- Take a spoonful of batter, press a halved egg into it and coat well.
- Slide gently into the hot oil and fry for 3 to 4 minutes until crisp and golden.
- Drain on paper towel.
- Sprinkle a little chaat masala if you like.
- Serve hot with green chutney and tea.
Nutrition — estimated per serving
Calories (estimate)240 kcal
Protein (estimate)10 g
Fat (estimate)13 g
Carbs (estimate)20 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: fry until crisp and golden and serve immediately. Allergen: egg. The batter should be thick — too much water makes oily bhajis. Use medium heat so the fritters cook through without burning. Nutrition values are estimates.