Onion Pakora/Bhajji

old and rainy days… perfect for pakodas or bhajjis (fritters) is what people say. For me each and every day is perfect for some hot crispy pakodas. I am notorious in my family for my love of these fritters. Most people like them hot and crispy, I on the other hand would even eat them ice-cold right out of the refrigerator lol  :D They are easy to make, taste awesome and did I mention they are deep fried which is the best part - what more you want. But like most other things in life the irony is that hubby is not a big fan so I don't make it very often (but whenever I do he says they are the best he has had). Also I know they are not always considered the best things to eat for health reasons because they are deep fried but it is okay to indulge sometimes. When you feel like it, just make yourself some garma-garam pakoras... sit back with your favorite chutneys, a cuppa tea or coffee on the side if you want and enjoy the the crunchy savory goodness of these beauties... and yes, the sound of rain most definitely makes it a whole another experience... seems almost like nirvana!

Ingredients:
Onion ................................. 4 medium sliced length-wise about 2 1/2 to 3 cups
Chickpea Flour/Besan ............. 1/2 cup
Rice flour ............................. 2-3 tbsp
Baking Soda .......................... 1/4 tsp
Asafoetida ............................ a pinch
Ajwain / Carom seeds ............... 1/2 tsp
Salt .................................... to taste
Red Chili Powder ................... 1 tsp
Turmeric Powder .................... 1/8 tsp
Chaat Masala ......................... 1/2 tsp
Mint leaves / Cilantro ............... 1/4 cup chopped
Green chilli ........................... 2-3 chopped
Oil for deep frying

Method:
1. Mix all the dry ingredients in a bowl – chickpea Flour, rice flour, baking soda, salt, red chilli powder, turmeric and chaat masala. Add in the chopped onion, mint cilantro and green chilli with 1 tbsp hot oil. Mix well and then sprinkle very little water ( a couple of tbsps) and mix well to form a pasty mixture, make sure not to add more water as adding more water will make it soggy and pakodas will not turn out crispy. Mix everything properly.
2. Heat oil for deep frying on medium heat.
3. Check the oil temperature by dropping a couple of drops of batter in the hot oil. They should float up right away. Fry them in small batches, just a few at a time. Don't crowd the pot or the pakodas won't get brown and crispy.
4. Cook on both sides till golden brown.
5. Once done, strain the oil and put the pakodas on a kitchen towel to drain out any excess oil.
6. Serve with tamarind or green chutney. ENJOY!

Notes:

1. Even after such encouragement you still prefer to bake these, just spray some oil on them bake and them in a 400ºF over on a greased baking pan for 30 - 35 minutes, flipping once in between.

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