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Summer time is the best when summer snacks are involved so here's is a yummy bhajia recipe perfect for when you have guests.
One of the best and most famous Indian appetizers has to be pakodas!. One of my favourite versions of the pakoda is onion bhajia. The word "bhajia" means fritter — fried in chickpea batter, the pungent onion variety rules supreme in my opinion. At their best, they're almost heavenly light and addictively crisp. Give this simple recipe a try and you will most definitely be hooked.
Photo Credit: www.greatindiantaste.com
Ingredients
2 to 3 yellow onions, thinly sliced
Green chilies, finely chopped, to taste
Fresh corriander, finelychopped, to taste
1/2 cup chickpea flour
1/4 teaspoon baking soda
Salt, to taste
Red chili powder, to taste
1/4 teaspoon roasted cumin powder
1/8 teaspoon turmeric powder
1/2 teaspoon chaat masala
1/4 cup water
Oil, for deep frying
Method
1. Mix all the dry ingredients in a bowl (chickpea flour, baking soda, salt, red chili powder, roasted cumin powder, turmeric and chaat masala).
2. Mix well and make sure there are no lumps.
3. Slowly add in the water and keep mixing until you have a batter-like consistency, almost like pancake batter.
4. Heat oil for deep frying on medium heat.
5. Check the oil temperature by dropping a couple of drops of batter in the oil. They should float up right away.
6. In a bowl, mix together onions, coriander and green chilies.
7. Take a bunch of the onion mixture and dip them in the batter and drop them in the oil.
8. Cook on both sides (the coating should be a golden red).
9. Once done, strain the oil and put the bhajias on paper towel to drain out excess oil.
10. Serve with tamarind or mint/cilantro chutney.
Delicious! Enjoy!
Main Image Photo Credit: Pooja Rao
Pooja Rao
Author
A self-taught home-cook with a passion for what cooking really stands for…Pooja believes that food really feeds the soul not just the stomach. Realtor by profession but a foodie at heart, Pooja’s love for food earned her a spot as one of the Top100 on MasterChef Canada. Follow h...
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