Ingredients:
- 2 onions (kanda/pyaz)
- 1/2 tsp red chilli powder
- Salt to taste
- Besan (gram flour/chickpea flour) - just enough
- Oil to deep fry
Peel and cut onions in half or Kanda. Then slice them thinly.
Onion, some salt, sprinkle a few minutes set aside. Onions will leave some water.
Red chili powder, onions and add just enough flour to coat well.
Add a little water and make a batter of dropping consistency.
A kadhai / wok heat enough oil. When oil is hot enough, turn heat to medium.
Onions and golden batter and dropped the oil and deep fry in small portions. Remember, heat or burn out from high-bhaji and the center will not be cast. Serve with hot sauce or tomato ketchup Kanda bhaji.
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