Kekda Kanda Bhaji
Crispy, jagged onion fritters served at Mumbai railway stations.
About this dish
Often called 'Kekda' (Crab) Bhaji due to their spindly, leg-like appearance, these are the gold standard of Mumbai street snacks. Unlike standard onion pakoras which are doughy, these use minimal gram flour and no water, relying on the moisture of the onions to create a jagged, ultra-crispy texture. They are the quintessential companion to a rainy day and a cup of cutting chai at any railway station platform.
Ingredients
The Base
- 3 large Red onions, very thinly sliced lengthwise
- 1 tsp Salt
- 2-3 Green chilies, finely chopped
- 1/2 cup Fresh coriander, chopped
- 1/2 tsp Turmeric powder
- 1 tsp Ajwain (Carom seeds), rubbed between palms
The Binding
- 1 cup Besan (Gram flour), sifted
- 2 tbsp Rice flour (for extra crunch)
- 1 tbsp Hot oil (to be added to the batter)
For Frying
- 500ml Neutral oil (Peanut or Sunflower) for deep frying
Method
- 1
Macerating the Onions
Place the thinly sliced onions in a large bowl and sprinkle with salt. Using your hand, massage the salt into the onions vigorously for 2-3 minutes. This breaks the onion structure and releases their natural juices, which will provide the only liquid for the batter.
- 2
Infusing Aromatics
Add the green chilies, coriander, turmeric, and ajwain to the softened onions. The ajwain is crucial here—it aids digestion and provides the characteristic 'bhatty' (snack stall) aroma.
- 3
Adding the Flour
Sprinkle the rice flour and half of the besan over the onions. Toss lightly with your fingers. Gradually add the rest of the besan, mixing until each onion slice is thinly coated in a sticky, shaggy paste. The mixture should look like there isn't enough flour—this is correct.
- 4
The Secret Crunch Tip
Just before frying, take 1 tablespoon of the oil you are heating for deep frying and drizzle it into the onion mixture. Mix it in quickly; this 'mohan' (hot oil) ensures the bhaji are crisp and don't absorb too much frying oil.
- 5
Heating the Oil
Heat oil in a kadai (wok) to medium-high. To test, drop a small piece of onion in; it should rise to the surface immediately with a steady sizzle. If it sinks, the oil is too cold; if it browns instantly, it's too hot.
- 6
Dropping the Bhaji
Do not form balls or round shapes. Pick up a small, loose clump of the onion mixture and drop it into the oil in a flat, spread-out manner. This creates the 'legs' that become crispy. Fry in small batches to maintain oil temperature.
- 7
Double Fry (Optional)
Fry until they are light golden, then remove. For ultimate crunch, increase the heat and flash-fry them a second time for 30 seconds until they turn a deep amber brown. Drain on a wire mesh strainer to allow air circulation.
Notes & variations
- Never add water to the batter; if it's too dry, let the salted onions sit for 5 more minutes.
- Red onions are preferred over white or yellow for their higher moisture and sweetness.
- Slice the onions as thinly and evenly as possible to ensure they cook at the same rate.
- Store in an airtight container only after they have completely cooled, otherwise they will turn soft.
Serve with
Serve piping hot with fried salted green chilies and a spicy garlic-coconut dry chutney.
Cook's note
The 'Kekda' shape is achieved by drizzling the batter into the oil, not squeezing it.