Kanda bhaji, onion pakoras or onion fritters as these are called, are the quintessential rainy day snack. It is also a very popular Indian street food, best enjoyed with a hot cup of Masala Chai or Tea. In India the onset of monsoon or the first drops of rains invariably makes everyone dream of eating these bhajis.
Author: Sonal Solanki | Eat More Art
1Onion, largevertically sliced
3/4-1cupBesan (gram flour)
1/2tablespoonSooji (semolina)skip this for gluten free version
Vertically slice onions, put it in a bowl, top it with gram flour, rice flour, semolina (skip this for gluten-free version). Add turmeric powder, red chili powder, coriander powder, salt, black salt, chopped coriander, chopped green chillies. Mix it. Add soda (eno), lemon juice. Mix again.
Add water by tablespoon, only as much necessary as to mix everything together and have the onions coat with the flour.
Heat oil for frying. Add 2 teaspoons of hot oil to the above mixture, mix well.
When the oil is hot enough (on medium flame), add the kanda bhaji by hand or using a tablespoon, in hot oil. I prefer adding this by hand. Let it deep fry on one side until golden brown, then turn on the other side and let it again cook until crisp, golden brown.
Remove from oil and place it on a plate lined with absorbent paper. Sprinkle chaat masala on it. This step is a must :)
Kanda Bhaji | Onion Pakora | Onion Fritters https://eatmoreart.org/kanda-bhaji-hot-masala-chai-bay-area/