Maharashtra Kanda Bhaji Onion Pakora Nashik Rain Monsoon

Method

1. 1

   Thinly slice onions. Separate into rings.

2. 2

   Sprinkle lightly with salt. Rest 10 minutes — the onion will release moisture.

3. 3

   Combine besan, rice flour, finely chopped green chillies, turmeric, red chilli powder and ajwain in a bowl.

4. 4

   Add the salted onion rings to the flour mixture.

5. 5

   Add very little water — barely enough to coat the onion. The batter for Maharashtrian kanda bhaji should be extremely thin — just a coating rather than a thick batter. The lacy texture comes from the thin batter.

6. 6

   Heat oil for deep frying on medium-high.

7. 7

   Drop small clusters of battered onion rings into the oil.

8. 8

   Fry on medium-high for 3 to 4 minutes until completely golden and crispy.

9. 9

   Drain on paper towels.

10. 10

    Serve immediately with green chutney and hot masala chai.