Crispy Onion Bhaji / Pakoda

Ingredients

• 3 large Onions
• 1 cup Besan / Gram Flour ((about 150 grams))
• 1/4 cup rice flour ((50 grams) )
• 6-7 garlic pods
• 10-12 curry eaves
• 1 teaspoon chilli powder
• 1/4 teaspoon turmeric powder
• pinch of baking/cooking soda
• 1/4 teaspoon hing ((asafoetida))
• 1.5 teaspoon salt ((or adjust as taste) )
• 2 tablespoon hot oil
• Oil for frying

Instructions

1. 1

   --- Heat the oil ---

2. 2

   Heat Oil: In a large pan or kadhai heat enough oil for frying.

3. 3

   Add enough oil so that the bhajis will not touch the bottom of the pan while being fried.

4. 4

   --- Prepare Batter ---

5. 5

   Chop and prepare batter: Peel and thinly slice the onions. Make sure they are all sliced evenly.

6. 6

   With the back of the knife crush garlic and roughly chop it.

7. 7

   Roughly chop the curry leaves.

8. 8

   In a big bowl add sliced onion, garlic, curry leaves, besan, rice flour, red chilli powder, turmeric powder, salt, hing, baking soda, and salt.

9. 9

   Mix well and let it rest for 10 mins. Mix it again. The mixture will be moist and would start coming together.

10. 10

    Add a teaspoon of water at a time and mix well until the batter is not too dry. You should be able to hold a spoonful of it and it should hold a loose shape.

11. 11

    Take a couple of teaspoons of hot oil and mix it with the batter well using a spoon.

12. 12

    --- Frying the Bhajis ---

13. 13

    Frying the Bhajis: To make sure that the oil is hot enough for frying, drop small amount of batter in the oil. The drops should have bubbles and rise up. This shows the oil is hot enough to fry.

14. 14

    Using a spoon or with your hand take about a tablespoon of batter, form a loose shape and carefully drop it into the oil.

15. 15

    Avoid overcrowding the pan with too many slices put together. Cooking a few at a time ensures even cooking of the onions.

16. 16

    Flip the pakodas halfway through and allow to brown it evenly on both the sides.

17. 17

    When the batter turns brown, take them out using a slotted spoon and put them on some tissues to soak the excess oil.

18. 18

    Serve with sauce, chutney or raita