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A woman smiling and holding a bowl of crispy Kaddu Bhaji (pumpkin wafers) garnished with cilantro and red chili powder in a kitchen.
Stav Kogan

Kaddu Bhaji (Crispy Pumpkin Wafers)

Discover Kaddu Bhaji, your new fall obsession. These are not average fritters, but thin, delicate pumpkin wafers marinated in warming spices and fried to a perfect golden, shatteringly crisp crunch.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 serving
Calories: 165
Ingredients Method Nutrition

Ingredients
  

  • 16 oz (455 g) 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 (1.3 ml) cayenne pepper
  • 3 tbsp (22 g) ground rice flour or chickpea flour
  • Ghee or vegetable oil, for deep-frying
  • 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.

Method
 

  1. Arrange the pumpkin wafers in a single layer on a large tray.
  2. Sprinkle evenly with salt, turmeric, and cayenne pepper.
  3. Set aside to marinate for 30 minutes.
  4. Using paper towels, thoroughly pat the pumpkin slices completely dry. This step is crucial for crispiness.
  5. 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.
  6. Remove the slices from the bag, tapping each one gently to shake off any excess flour.
  7. Divide the coated wafers into three small batches.
  8. 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.
  9. Carefully fry one batch at a time for 4-5 minutes, or until deep golden brown and crisp.
  10. Do not overcrowd the pan.
  11. Use a slotted spoon to transfer the fried bhaji to a paper towel-lined plate to drain.
  12. Sprinkle with a little extra salt while hot, if desired.
  13. Serve immediately for the best texture.
  14. Pat the pumpkin slices completely dry after salting. Moisture is the enemy of a crispy coating, and this step ensures the flour adheres properly.
  15. Fry in small batches.
  16. Adding too many cold pumpkin slices at once will drop the oil temperature, resulting in soggy, oily wafers instead of light, crispy ones.

Nutrition

Calories: 165kcalCarbohydrates: 9gProtein: 1gFat: 14g

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