The Ultimate Onion Bhajis - Bhajiya or Pakora

Onion bhaji is one of  Britain's most popular and consumed Indian snack. It has a unique and sensational flavour to it. Here in UK eaten as starter or snack in Indian restaurants  along with the poppadoms and the magic roundabout of chutney, pickle and mint sauce.In India onion bhaji top the comfort food list when it comes to monsoons and rains. They are generally relished with a stewing hot coffee or tea. In my family we adore onion bhajis, here is my version of it ....

You will need :-

• 4 medium onions sliced vertically and horizontally
• 2 spring onions chopped
• 1 medium carrot grated
• 2 tsp ginger-garlic paste
• 2-3 fresh green chillies finely chopped
• salt to taste
• 1 cup gram flour ( same as a chickpea flour or besan )
• 2 tbsp rice flour
• 1 tsp cumin seeds
• 1 tsp red chili powder
• Oil for deep fry
• 2-3 tbsp water
• 1/4 tsp bicarbonate of soda

Method:-
Mix all the ingredients except oil, salt, water and soda bi-carbo. Leave it a side for 10 minutes.
Meanwhile heat oil in a heavy bottom pan on a medium heat or in a deep fat fryer.Once oil heat at the temperature around 180C, turn the heat down.
Now add water, salt and soda in onion bhaji mix. Mix well. The bhaji batter should be thick at this stage. now add 2 tbsp of hot oil into the batter and mix with spoon.
Make a loose dumpling and drop into the hot oil. If batter rises quickly, the oil is ready to make more bhajis. Start making dumplings and fry them over medium heat, turn them with slotted spoon and allow them to cook well.
 In between pierce them with knife few times, so they cook very well inside. Cook them till they turn golden brown, remove with slotted spoon and drain on absorbent paper. Before frying the next batch taste bhajis and adjust seasoning.Make small dumplings with the remainder of the mixture and deep fry in batches until the bhajis are cooked well. Serve hot with mint raita.