Maharashtra Kanda Bhaji Onion Pakora Nashik Rain Monsoon

Ingredients

• 3 large onions — thinly sliced into rings or half-rings
• 3/4 cup besan (gram flour)
• 2 tbsp rice flour — for crispiness
• 2 green chillies — very finely chopped
• 1/4 tsp turmeric
• 1/4 tsp red chilli powder
• 1/2 tsp ajwain (carom seeds)
• Salt
• Water — minimal, just enough to barely coat the onion
• Oil for deep frying

Method

1. Thinly slice onions. Separate into rings.
2. Sprinkle lightly with salt. Rest 10 minutes — the onion will release moisture.
3. Combine besan, rice flour, finely chopped green chillies, turmeric, red chilli powder and ajwain in a bowl.
4. Add the salted onion rings to the flour mixture.
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. Heat oil for deep frying on medium-high.
7. Drop small clusters of battered onion rings into the oil.
8. Fry on medium-high for 3 to 4 minutes until completely golden and crispy.
9. Drain on paper towels.
10. Serve immediately with green chutney and hot masala chai.