Kandha Bhajji add the perfect amount of spicy and crunch to winters, rains, even a casual evening with friends,! Learn to make onion crisps, better than the thela around the corner, on Archana's Rasoi!
• 2 onions sliced lengthwise
• Chickpea flour as per requirement
• Coriander according to requirement
• 1 tbsp mix masala
• Salt according to taste
• A pinch of asafoetida
• Oil for frying
Heat enough oil for deep frying
In a bowl mix 2 onions sliced lengthwise with 1 tbsp mix masala and 3/4 tsp asafoetida (hing)
Add salt according to taste
Add chickpea flour according to requirement and coriander as per taste
TIP: To get crispy bhajjiyas, do not add water to the mixture
Once the oil is well heated, drop in the onion mixture piece by piece
TIP: Keep the gas on high when dropping the mixture in the oil. However, let them fry on a slow flame.
Once they turn golden brown, the bhajjiyas are ready to serve
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