You can watch the video recipe here

First time I tasted Onion Bhaji in Sinhagad Port,Pune.The bhaji is just perfect combo for that cooling weather…get loved with the bhaji.In Maharashtra it is also known as kanda bhajiya…Kanda means onion and bhajiya means bhaji or pakoda.Here I show you whats the secret to make it so crispy…so lets get started…

Preparation Time 10 min
Frying Time 4 to6 min per batch
Serving Persons 4 to 6

Ingredients Required

4 medium onion sliced
1 cup besan
2 tbsp rice flour
1 tsp ginger-garlic paste
3 green chili chopped
2 tbsp chopped coriander leaves
1/4 tsp turmeric powder
½ tsp red chili powder
½ tsp carom seeds
Salt to taste
OIL to deep fry the bhaji

Procedure

Add little salt to onion slices and just crush the onions slightly and keep for sometime as it is.
In this way due to addition of salt onion starts leaving water.
Now add all the masala spices to this and mix well.
Add the besan and rice flour to this and make a batter so that all the onion slices are well coated with the flour(no need to add water).
Meanwhile heat oil for deep frying.
In medium heat take a small portion of batter and carefully pour into hot oil.
Let it fry till is turns into golden colour,turn the bhaji in between so that it is evenly fried.
Remove to an absorbent paper so that excess oil is drained out.
Serve hot the crispy kanda bhajiya with garma garam chai…njoy your evening

Notes

When you add salt to onion and keep for some time,onion looses water,so no need to add extra water.
In that water only add the flour so that it will be more crispy.
If you feel the mixture is little dry just crush the onion little more and the flour mixture is well coated with onion slices.
Otherwise it is soft.
Deep fry in medium heat…so that it is evenly fried.