Last few days it was rainy mausam at my place and the pleasant cool weather coinciding with our weekend was perfect time for some Kanda Bhajis and garam chai. Kanda Bhajis also known as piyava bhaji in konkani or onion pakodas are very popular snack and a great addition to appetizer platter. An easy recipe with simple ingredients, you just can't resist and keep craving for more of thse crispy pakodas.
2-3 onions, thinly sliced
6 tbsp besan/ chickpea flour
1 tbsp rice flour
1 green chili deseeded and finely chopped
1 tsp red chili powder
1/4 tsp turmeric powder
1/4 tsp cumin powder
1/4 tsp hing/ asafoetida
Fistful of finely chopped coriander leaves
1 tbsp warm oil
Salt as per taste
2 slit green chilies, fried in oil
few coriander leaves
Peel the onions, discard skin and thinly slice them. Place them in a bowl and add salt. Squeeze the onions and salt together. Add finely chopped green chilies, red chili powder, turmeric powder, cumin powder, hing and mix it well with your hands. Keep it aside for 10-15 mins.
After the resting period, add 1 tbsp warm oil. Add chickpea flour, rice flour and mix it well to make a batter of right consistency such that you can pinch some amount of it and drop in the oil. Please note I have not added any water here.The onions mixed with salt would release the water which would be sufficient to moisten the mixture.
Heat oil in a kadhai/pan. Pinch out small portions from the semisolid batter and drop in medium hot oil. Fry them till golden brown stirring occasionally and turning over in the oil. Once done remove with slotted spoon and drain the excess oil by placing them on kitchen paper towels.
Fry 2 slit green chilies in the same oil. Use these chilies along with few coriander leaves to garnish a plate of hot onion pakodas and enjoy it with a cup of garam chai. You can serve them with chutney of your choice or tomato ketchup.