There’s something so comforting about transforming a simple vegetable into a crispy, golden snack. If you’re looking for a unique way to enjoy pumpkin this season, you are going to fall in love with this Kaddu Bhaji recipe. These spiced pumpkin wafers are incredibly addictive—crunchy on the outside, tender on the inside, and packed with warm flavors like turmeric and cayenne. It’s the perfect savory treat to pair with your evening tea or to serve as a surprising side dish!
Preparation Time: 30 minutes Cooking Time: 20 minutes Servings: 4 to 6
Ingredients:
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16 oz (455g) peeled, seeded pumpkin or squash, cut into wafers 0.25 inch (6 mm) thick and 1.5 inches (4 cm) across
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1 tsp salt
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1 tsp turmeric powder
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0.25 tsp cayenne pepper
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3 tbsp (0.8 oz / 22g) ground rice (coarse flour) or sifted chickpea flour
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Ghee or vegetable oil (sufficient quantity for deep-frying)
Directions:
- Place the 16 oz (455g) of pumpkin wafers in a single, slightly overlapping layer on a large tray, sprinkle evenly with the 1 tsp salt, 1 tsp turmeric, and 0.25 tsp cayenne pepper, then set aside for 30 minutes to marinate.
- Pat the pumpkin slices dry thoroughly with paper towels, then place them in a paper or plastic bag containing the 3 tbsp (0.8 oz / 22g) of flour and shake the bag vigorously to dredge the slices completely.
- Remove the slices from the bag, shaking off the excess flour by slapping each piece sharply, and divide the wafers into three equal batches.
- Pour enough ghee or vegetable oil into a deep frying pan to reach a depth of 2 inches (5 cm) and heat over moderately high heat until the temperature reaches 360°F (180°C) on a deep-frying thermometer.
- Fry one batch for 4 to 5 minutes until the slices turn a rich golden brown, transfer with a slotted spoon to paper towels to drain, and repeat with the remaining two batches; sprinkle with additional salt immediately if desired.
Nutritional Information
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Calories: 165 kcal
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Total Fat: 14g
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Total Carbohydrates: 9g
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Protein: 1g
Pro Tips
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Dryness is Key: The most critical step in this recipe is patting the pumpkin slices dry after salting. The salt draws out moisture, which prevents the flour from sticking properly. If the pumpkin is too wet, the coating will become soggy rather than crispy.
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Monitor Oil Temperature: Maintain your oil temperature at exactly 360°F (180°C). If the oil drops below this temperature, the pumpkin will absorb too much grease and become heavy. If it’s too hot, the coating will burn before the pumpkin is tender inside.
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Don’t Overcrowd the Pan: Fry in small batches as directed. Adding too many cold pumpkin slices at once will drastically lower the oil temperature, leading to oily, limp wafers instead of crispy ones.
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Rice Flour for Extra Crunch: While chickpea flour adds a lovely nutty flavor, using coarse ground rice flour guarantees a significantly crispier texture that holds up better after frying.
Frequently Asked Questions (FAQ)
What type of pumpkin is best for Kaddu Bhaji? For the best results, use a pumpkin or squash with firm flesh and low water content, such as Butternut squash or Kabocha (Japanese pumpkin). These varieties hold their shape well during deep-frying and don’t turn into mush.
Can I make these pumpkin wafers in an air fryer? Yes, you can make a lighter version in the air fryer. Preheat your air fryer to 390°F (200°C). Spray the coated wafers generously with oil and cook for 10–12 minutes, flipping halfway through, until they are golden and crispy.
Is this Kaddu Bhaji recipe gluten-free? Yes, this recipe is naturally gluten-free if you use chickpea flour (besan) or ground rice flour. However, always double-check the packaging of your flour and spices to ensure they were processed in a gluten-free facility.
How do I store leftover pumpkin wafers? These wafers are best enjoyed fresh and hot. If you have leftovers, they will lose their crispiness. You can try to reheat them in an oven or air fryer at 350°F (175°C) for a few minutes to restore some crunch, but microwaving is not recommended as they will become soft.
Ready to transform humble pumpkin into a spectacular snack? This Kaddu Bhaji recipe brings the perfect blend of spice and crunch to your kitchen, proving that pumpkin isn’t just for pies. It’s quick enough for a weekday treat yet impressive enough to serve as a unique appetizer for guests. Give it a try this week—I guarantee you won’t look at pumpkin the same way again. Don’t forget to rate the recipe and leave a comment below to let me know how yours turned out!
