Onion Pakora Recipe | Onion Fritters Recipe | Kanda Bhajji Recipe

Hot and crispy Onion Bhajji - one of the Iftar essentials at my place..

Hot, crispy and melt in mouth pakoras with chutney along with a cup of adrak wali chai and a good book (get your favourite books here http://www.amazon.in/Kindle-eBooks/b?ie=UTF8&node=1634753031) is what all I want on a rainy afternoon. I didn't know how to make perfect crispy bhajjiya until I went to stay at a hostel for a few days during Ramadan and I felt the need to learn some basic recipes for Iftar (breaking the fast after sunset). My mom explained the recipe on phone and I tried making the fritters for the first time but they turned a little soggy! :( but I didn't give up after that and kept trying till I learned the the art of making perfect Bhajji! :D and here is my recipe for Pyaz ki Bhajji -

How to make Onion Pakora:

Ingredients:

2 Large Onions
2 Green Chilies
2 Tbsp Chopped Coriander Leaves
1/2 Tsp Cumin Seeds
1/8th Tsp Turmeric Powder
1/2 Tsp Red Chili Powder (optional)
3 Tbsp Gram Flour (Besan)
1 Tbsp Water
Salt as per taste
Oil for deep frying

Method:

1. Peel, wash and finely slice the onions and take in a mixing bowl.
2. Add chopped green chilies, chopped coriander, cumin seeds, turmeric powder, red chili powder and mix gently.
3. Add gram flour and salt and mix well so that all things get well incorporated buy keep your hand light to avoid getting a water mixture. Adding a tablespoon of water makes your pakoras light and fluffy but you can avoid that if you want really very crispy bhajji.
4. Heat oil in a deep frying pan. Check if the oil is at right temperature for frying the pakoras by dropping a pinch of mixture if it comes to surface immediately then your oil is ready to fry the pakoras.
5. Drop the batter with the help of a spoon making tiny bhajjis. Fry till golden and enjoy the mouth watering kanda bhajji.

Note: Some recipe call for baking soda as an essential ingredient for pakoras but I literally HATE that thing! As the baking soda makes your pakoras really ideally crispy only till they're hot. Once they cooled down a bit you get a soggy mess that's good enough to through away in kitchen bin. So just AVOID baking soda.