Kanda Bhaji

Ingredients

• 3 onions, thinly sliced
• 1 cup besan (gram flour)
• 2 tbsp rice flour
• 1/2 tsp red chilli powder
• 1/4 tsp turmeric
• 1 tsp carom seeds
• Salt, oil for frying

Method

1. Toss the thinly sliced onions with salt and let them sit for 10 minutes — you'll see them release moisture and turn slightly limp, which is exactly what you want, since this liquid is what binds the batter without needing extra water.
2. Add the besan, rice flour, chilli powder, turmeric and ajwain directly into the onions and their released liquid. Mix everything together with your hand, squeezing gently as you go, into a thick, clumpy batter that just barely coats the onion strands — add a spoon of water only if it seems too dry to hold together.
3. Heat oil for deep frying until medium-hot — test with a small drop of batter; it should rise to the surface within a couple of seconds, sizzling steadily.
4. Take small, loosely packed portions of the mixture in your hand and drop them gently into the hot oil, spacing them out so they don't stick together. Fry on medium heat, turning occasionally, until deep golden-brown and crisp all over — about 4-5 minutes.
5. Drain on paper towels and serve immediately while hot and crisp, with tea and green chutney — these are best eaten fresh, as they soften quickly once cooled.