Kanda Bhajee (Sliced onion fritters)

Thinly sliced onions coated with gram flour and mildly spiced . Deep fried to a rich Golden brown colour . These fritters are an absolute necessity as the monsoons arrive. Served hot with a green mint chutney or tomato ketchup or simply as it is , they form a great tea-time snack enjoyed by one and all. 

INGREDIENTS : 

4 Medium sized onions sliced into thin juliens
2 tsp red chilli powder (Can be adjusted as per taste)
Gram flour or Besan around 4 to 6 Tbsp
Rice flour (gives added crispiness to the fritters) 1 Tbsp
Ajwain or carrom seeds 1/2 tsp 
Finely chopped green chillies 2 or 3 nos.
Pinch of baking soda to make the fritters light.
Pinch of hing (Asafoetida)
1/2 tsp turmeric powder
salt to taste
Oil for deep frying .
Little water if required. 

METHOD :

1. Thinly slice the onions into juliens .

2. Add salt to taste . Add red chilli powder .
3. Mix well and keep aside for 15 to 20 mins.
4. The water from the onions will be released. you need not add additional water to prepare the batter for the bhajee. (Add only if batter is too dry)

5. Add the green chillies, ajwain, hing powder, turmeric powder, baking soda and mix well. 
6. To this mix , add the gram flour spoon by spoon . Add Rice flour too. Keep mixing till you get a nice batter
7. The batter should be pouring consistency but not too watery. If the batter is too dry add just a little water as required and mix well.
8. Your batter is now ready.
9. Heat sufficient oil in a kadai or wok.
10. Once the oil is hot add the batter to the oil using a small spoon or with your hands in small quantities.
11. deep fry on medium heat till golden brown on all sides.
12. Serve hot with Mint Chutney or tomato ketchup or simply enjoy as it is .