Onion Bhaji | Kanda Bhaji | Pyaaz ke Pakode

Ingredients:

2 small cooking onions, thinly sliced (can use red onions too, I prefer the taste of yellow cooking onions)

1 tsp Kashmiri red chili powder

1/4 tsp Turmeric powder

1/2 tsp Cumin powder

1/2 tsp Coriander powder

1/4 tsp Garam masala

1/2 tbsp Coriander seeds, toasted and roughly crushed

1 tbsp Cilantro leaves, chopped

1/2 cup chickpea flour (may need 2 more tbsp)

Salt

Oil for frying

Method:

1. In a bowl, mix thinly sliced onions, salt, and all the above spices. Cover with saran wrap and set aside for minimum 30 minutes. The salt will make onions sweat- give out moisture.

2. Heat oil at 375 degF. Very important to have oil at a proper temperature. This will prevent the bhajis from 'soaking' in unnecessary oil making them greasy.

3. After 30 min, add cilantro and 1/4 cup chickpea flour, mix well. Check the consistency of the mix. We are looking for a stiff 'dough' that binds all the onions and spices together. When you tilt the bowl, the 'dough' should not move an inch. Very stiff yet moist consistency is what we want for crunchy bhajis.

4. Last but not the least, release lime sized bhajis in hot oil. Use a soup spoon to portion individial bhajis. I like their abstract shape and therefore never want to ball them up into perfect little round bhajis. Traditionally, they are wonky. The irregular shape gives them a beautiful crispy texture. Any bigger than lime sized portions will make the inside unevenly cooked, sometimes doughy.

5. Serve with a spicy dipping sauce like cilantro mint chutney or a sweet tangy tamarind chutney.

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