Name: Crispy Onion Bhaji (Pakoras)
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Ingredients: 2 large Onions (thinly sliced); 1 cup Chickpea Flour (Besan); 2 tbsp Rice Flour; 1 piece Green Chilies (chopped); 0.5 tsp Ginger (grated); 2 tbsp Coriander Leaves (chopped); 0.5 tsp Cumin Seeds; 0.25 tsp Carom Seeds (Ajwain); 0.25 tsp Turmeric Powder; 0.5 tsp Red Chili Powder; 0.5 cup Water; 3 cups Cooking Oil (for deep frying); 1 tsp Salt

SnackVegetarianQuick & Easy

Ingredients (13)

Ingredient	Qty	Cal	P	C	F
Onions (thinly sliced)	2 large	30	1g	7g	0g
Chickpea Flour (Besan)	1 cup	116	7g	17g	2g
Rice Flour	2 tbsp	14	0g	3g	0g
Green Chilies (chopped)	1 piece	3	0g	1g	0g
Ginger (grated)	0.5 tsp	0	0g	0g	0g
Coriander Leaves (chopped)	2 tbsp	3	0g	0g	0g
Cumin Seeds	0.5 tsp	1	0g	0g	0g
Carom Seeds (Ajwain)	0.25 tsp	2	0g	0g	0g
Turmeric Powder	0.25 tsp	1	0g	0g	0g
Red Chili Powder	0.5 tsp	1	0g	0g	0g
Water	0.5 cup	0	0g	0g	0g
Cooking Oil (for deep frying)est. 10% oil absorption	3 cups	1485	0g	0g	168g
Salt	1 tsp	0	0g	0g	0g

Ingredients (13)

Ingredient	Qty	Cal	P	C	F
Onions (thinly sliced)	2 large	30	1g	7g	0g
Chickpea Flour (Besan)	1 cup	116	7g	17g	2g
Rice Flour	2 tbsp	14	0g	3g	0g
Green Chilies (chopped)	1 piece	3	0g	1g	0g
Ginger (grated)	0.5 tsp	0	0g	0g	0g
Coriander Leaves (chopped)	2 tbsp	3	0g	0g	0g
Cumin Seeds	0.5 tsp	1	0g	0g	0g
Carom Seeds (Ajwain)	0.25 tsp	2	0g	0g	0g
Turmeric Powder	0.25 tsp	1	0g	0g	0g
Red Chili Powder	0.5 tsp	1	0g	0g	0g
Water	0.5 cup	0	0g	0g	0g
Cooking Oil (for deep frying)est. 10% oil absorption	3 cups	1485	0g	0g	168g
Salt	1 tsp	0	0g	0g	0g

Directions

Step 1
In a large bowl, combine sliced onions, green chilies, grated ginger, and chopped coriander leaves. Add salt and mix well, letting it sit for 10 minutes to draw out moisture from the onions.
Step 2
Add chickpea flour, rice flour, cumin seeds, ajwain, turmeric powder, and red chili powder to the onion mixture. Mix thoroughly.
Step 3
Gradually add small amounts of water, just enough to form a thick, clumpy batter that coats the onions. Avoid making it too watery.
Step 4
Heat cooking oil in a deep kadai or pan over medium-high heat. To test, drop a small piece of batter; it should sizzle and rise.
Step 5
Drop spoonfuls of the onion mixture into the hot oil. Fry in batches, turning occasionally, until golden brown and crispy on all sides.
Step 6
Remove bhaji with a slotted spoon and drain excess oil on paper towels. Serve hot with chutney or ketchup.