Kanda Bhaji

Slice the onions thinly and add salt. Mix well and keep aside for 5–10 minutes. Add green chilli, ginger, turmeric, red chilli powder, ajwain, cumin and coriander.

Add besan and mix well. Sprinkle very little water only if required. The mixture should be thick. Heat oil on medium flame.

Take small portions of the mixture and drop them into the hot oil. Fry until the bhajis become crispy and golden brown. Remove on a tissue paper