1cupthinly sliced onionsor 1 large onion, sliced thinly (kanda)
½cupbesan(gram flour or chickpea flour)
1teaspoonoilto mix in the bhaji batter
1teaspoonsaltor add as per taste
oil for deep frying
making kanda bhaji batter
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 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.
frying kanda bhaji
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.
While frying, flip the bhajis with a slotted spoon. Fry few bhajis at a time.
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.
Fry the kanda bhajis on a medium flame. If the oil is not hot enough, the bhajis will absorb too much of oil and become soggy. If fried in very hot oil, then they will get browned quickly from the top leaving the onions uncooked from inside.
There is no need to add water in the pakora batter as the onions leave their juices.