Kaddu bhaji — crispy pumpkin wafers — is festive-season snacking made easy: thin slices of pumpkin dusted in rice or chickpea flour and fried to a crackle.
There’s a special kind of magic in turning a humble vegetable into a snack so crispy and addictive you can’t stop at one. If you think pumpkin is just for lattes and pies, let me introduce you to your new fall obsession: Kaddu Bhaji! These are not your average fritters. We’re talking thin, delicate pumpkin wafers, marinated in warming spices like turmeric and cayenne, then fried to a perfect golden crunch. The outside is shatteringly crisp, giving way to a tender, sweet pumpkin interior. They are the ultimate savory treat to enjoy with a hot cup of chai or to serve as a show-stopping side dish that will have everyone asking for the recipe.
Ingredients
• 16 oz / 455g peeled, seeded pumpkin or squash, cut into wafers 0.25 inch / 6 mm thick
• 1 tsp (5 ml) salt
• 1 tsp (5 ml) turmeric powder
• 0.25 tsp cayenne pepper
• 3 tbsp / 22g ground rice flour or chickpea flour
• Ghee or vegetable oil, for deep-frying
Instructions
1. Arrange the pumpkin wafers in a single layer on a large tray. Sprinkle evenly with salt, turmeric, and cayenne pepper. Set aside to marinate for 30 minutes.
2. Using paper towels, thoroughly pat the pumpkin slices completely dry. This step is crucial for crispiness.
3. Place the dry, spiced pumpkin slices in a bag with the rice or chickpea flour. Shake vigorously until every piece is evenly and lightly coated.
4. Remove the slices from the bag, tapping each one gently to shake off any excess flour. Divide the coated wafers into three small batches.
5. Pour ghee or oil to a depth of 2 inches / 5 cm in a deep pan and heat to 360°F / 180°C over medium-high heat.
6. Carefully fry one batch at a time for 4-5 minutes, or until deep golden brown and crisp. Do not overcrowd the pan.
7. Use a slotted spoon to transfer the fried bhaji to a paper towel-lined plate to drain. Sprinkle with a little extra salt while hot, if desired. Serve immediately for the best texture.
Nutritional Information
• Calories: 165 kcal
• Total Fat: 14g
• Total Carbohydrates: 9g (0.32 oz)
• Protein: 1g
Pro Tips
• Pat the pumpkin slices completely dry after salting. Moisture is the enemy of a crispy coating, and this step ensures the flour adheres properly.
• Maintain the oil temperature at a steady 360°F / 180°C. If the oil is too cool, the bhaji will absorb it and become greasy; too hot, and the coating will burn before the pumpkin is tender.
• For the absolute crispiest texture that stays crunchy longer, opt for coarse ground rice flour over chickpea flour.
• Fry in small batches. Adding too many cold pumpkin slices at once will drop the oil temperature, resulting in soggy, oily wafers instead of light, crispy ones.
FAQ
Q: Can I make these pumpkin bhaji vegan
A: Absolutely! To make this recipe fully vegan, simply use a high-smoke-point vegetable oil like canola, sunflower, or peanut oil for frying instead of ghee. All other ingredients in the recipe are naturally plant-based.
Q: Are these pumpkin fritters gluten-free
A: Yes, this recipe is naturally gluten-free because it uses either ground rice flour or chickpea flour (besan) for the coating, neither of which contains gluten. Always check your flour packaging for a certified gluten-free label if you have a severe allergy or celiac disease.
Q: How do I store and reheat leftover Kaddu Bhaji
A: For best results, store leftovers in an airtight container in the refrigerator for up to 2 days. To restore their crispiness, reheat them in an air fryer or a preheated oven at 375°F / 190°C for 5-7 minutes. We recommend avoiding the microwave as it will make them soft and soggy.
Q: What other vegetables can I use for this recipe
A: This spiced flour-dredging and frying method works wonderfully with other vegetables. Try using thinly sliced sweet potato, zucchini, eggplant, or potato for a delicious variation. Adjust frying times as needed depending on the vegetable’s water content and thickness.
Pro Tips
- Peel and seed the pumpkin thoroughly, then slice evenly — ragged edges burn while thick centers stay soft.
- A light dusting of rice flour or chickpea flour, as listed, gives the slices a crisp armor; shake off the excess before frying.
- Hold the oil steady at temperature, as the recipe notes — pumpkin's moisture will pull the temperature down the moment the slices go in.
- Salt and cayenne go on the instant they leave the oil, while the surface is still porous enough to grab it.
Frequently Asked Questions
Which squash works best?
Firm pumpkin or a dense winter squash, as the recipe allows — anything stringy or watery will not fry crisp.
Rice flour or chickpea flour?
Both are listed. Rice flour fries lighter and lacier; chickpea flour gives a heartier, nuttier crust.
Why are my wafers limp?
Slices too thick, flour coat too heavy, or oil too cool — usually one of those three.
Can I make them ahead?
Fry close to serving; if you must, cool them fully and re-crisp briefly in a low oven before guests arrive.
Recipe card below.
More Recipes You’ll Love
- The Coziest Baked Apple Recipe with Pecan Currant Streusel
- Garlic Ginger Eggplant and Green Bean Stir-Fry
- The Best Scrambled Eggs You’ve Never Had (Akoori)
Kaddu Bhaji (Crispy Pumpkin Wafers)
Ingredients
Method
- Arrange the pumpkin wafers in a single layer on a large tray.
- Sprinkle evenly with salt, turmeric, and cayenne pepper.
- Set aside to marinate for 30 minutes.
- Using paper towels, thoroughly pat the pumpkin slices completely dry. This step is crucial for crispiness.
- Place the dry, spiced pumpkin slices in a bag with the rice or chickpea flour. Shake vigorously until every piece is evenly and lightly coated.
- Remove the slices from the bag, tapping each one gently to shake off any excess flour.
- Divide the coated wafers into three small batches.
- Pour ghee or oil to a depth of 2 inches / 5 cm in a deep pan and heat to 360°F / 180°C over medium-high heat.
- Carefully fry one batch at a time for 4-5 minutes, or until deep golden brown and crisp.
- Do not overcrowd the pan.
- Use a slotted spoon to transfer the fried bhaji to a paper towel-lined plate to drain.
- Sprinkle with a little extra salt while hot, if desired.
- Serve immediately for the best texture.
- Pat the pumpkin slices completely dry after salting. Moisture is the enemy of a crispy coating, and this step ensures the flour adheres properly.
- Fry in small batches.
- Adding too many cold pumpkin slices at once will drop the oil temperature, resulting in soggy, oily wafers instead of light, crispy ones.
