2 cups red onions (thinly sliced)
3/4 cups coarse laddu besan (chickpea flour)
1/2 cup cilantro (chopped)
1-2 thai green chili (minced)
Salt to taste
Oil for deep frying
In a large mixing bowl bring together onion, salt, cilantro and chili. Add besan. With a heavy hand bind everything together. Add approx 1/4 cup to bind everything together into a loose, dough.
Heat oil in a wok or frying pan. Drop about 1/4 teaspoon of the batter to test if the oil is ready for frying. If the batter sizzles then it is ready.
Approx. 2 tablespoon at a time drop batter into the hot oil. Shape doesn’t matter here but its preferable if its a flat, loose disc. and doesn’t scatter in the oil.
Fry until golden brown. Serve hot with choice of chutneys and hot chai, coffer or cold beverages.
They look mouth watering! Since rainy season is around the corner, I am going to make it soon.
In the first step you say “Add approx 1/4 cup to bind everything together”. Is that 1/4 cup of water?
Its 1/4 cup besan at a time considering different varieties of besan powder have different consistency.
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