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Recipe for Onion Bhaji (Pakora) (Author: Mohua Kumar) Ingredients:
| 1. | Gram flour (2 cups) |
| 2. | Onions (2, big) | 3. | Turmeric (1 tea spoon) |
| 4. | Poppy seeds (1 tea spoon) [Optional] |
| 5. | Kala jeera (1 tea spoon) [Optional] |
| 6. | Ajwain (1 tea spoon) [Optional] |
| 7. | Water (2 table spoons) |
| 8. | Sunflower oil (for deep frying) |
| 9. | Salt to test |
| 10. | Coriander leaves chopped (optional) |
(all these items can be found in an Indian provision store)
Process: Cut the onions in thin slices. Single the slices out. Take a round utensil. Add the gram flour, onions and all ingredients together. Leave the mixture for 30 minutes. By then the onion chopping should release water. Make a batter with the mixture. To get crispy Bhajis, the batter should be dry and thick. Make small balls on the palm and deep fry them till golden brown, turning them over once in between. Take them out and cool them. Break the bhajis into two halves and deep fry them again (this ensures that they are thoroughly cooked inside, but you don't have to do this step, if you don't wish to). Take them out and serve them hot with Chutney or dips. Bon apetit!
