Kanda Bhajiya

Slice the onions thinly and place in a mixing bowl or vessel.

Add 1/2 cup of besan (gram flour) to the sliced onions.

Sprinkle 1 teaspoon of salt or as required.

Add 1 teaspoon of oil to this mixture. You can even add less salt, but these pakoras taste better when they are a bit salty.

With your finger tips mix the besan, salt and oil, red chilli powder and ajwain very well with the onions well.

Allow the mixture to rest for 5 to 6 mins, as the onions would leave moisture. If the mixture looks too moist then add 1 to 2 teaspoons more of the gram flour.

Heat oil for deep frying in a deep pan/vessel or kadai.

For crispy bhajis ensure the oil is hot. You could do a small test by adding a pinch of batter to the oil if it rises smoothly and gradually, then add spoonfuls of the batter to the hot oil. Fry the kanda bhajis on a medium flame, else they won’t fry evenly.

Fry them till they turn crisp and golden brown.

Remove the onion bhaji with a slotted spoon and place on absorbent kitchen napkins or kitchen paper towels.

In the same way fry the rest of onion bhaji.

Serve hot with fried green chilies, spicy green chutney or tomato ketchup