Ingredients:
• 4 big Sliced onions
• 1/2 tsp Salt
• 1/4 cup finely chopped Coriander leaves
• 1 cup Besan
• 1/4 cup Rice flour
• Salt
• 1 tsp Red chili powder
• 1/2 tsp Turmeric powder
• A pinch of Ajwain / Carom seeds
• A pinch of Baking soda
• Oil for frying Method:
• Cut off the stem part and cut the onion into half.
• Peel the onion and slice it horizontally.
• Make long and thin slices of the onion
. • Separate the slices.
• Add salt, coriander leaves and mix well.
• You can add finely chopped green chili if you want at this point of time.
• Adding salt helps the onion to release the moisture. • Rest the onion for about 15-20 minutes
. • In a bowl take besan.
• Add rice flour, salt, red chili powder, turmeric powder, ajwain, baking soda and mix well.
• Add salt carefully as we have rubbed salt to onion too.
• Rice flour helps to make bhaji crispy and also in retaining the crisp for longer time.
• Sprinkle dry flour over onion and mix well. • The mixture should not be sticky.
• Add that much flour which is absorbed by the moisture released by the onion.
• After coating the onion well with dry flour sprinkle water and mix well
. • Add enough water just to get little binding. It should not be sticky.
• Heat up oil in a pan.
• Separate the bhaji mixture and drop it in the hot oil.
• Do not make bhaji as we make them regularly.
• Fry on medium heat until these get nice golden color form all sides.
• After frying for about 3-4 minutes from one side flip the bhaji over and fry from other side as well.
• When the bhaji are fried well from both sides, take them out into a dish.
• Khekada bhaji are already.