Ingredients
Scale
- 3 onions
- 1–2 tbsp ajwain/carom seeds
- 1/4 cup chopped cilantro
- 1 cup chickpea flour/besan use as needed
- 3–4 tbsp semolina/rawa
- 1 tbsp chilly powder
- 1/2 tbsp turmeric powder
- salt as required
- oil for frying
Instructions
- Slice onions and transfer them to a mixing bowl. Add ajwain seeds/carom seeds and chopped cilantro to it. Then add besan/chickpea flour, semolina, chilly powder, turmeric powder and salt.
- Adding water little by little, give it all a good mix. It should not be too thin. Refer the pic to know the consistency.
- Heat oil to fry. Once its hot enough, add spoonfuls of the batter and fry till they turn golden. Take them out onto a paper towel to soak off the excess oil.
- These onion pakodas are best enjoyed hot! Serve them immediately with some green chutney/meetha chutney/ketchup! If you are like me, you will gobble it up as is. I heard from another friend that they use caramelized onions in the recipe to give it more flavor. I plan to try that the next time.
- You can also follow the exact same steps to make cabbage bhajiyas instead of onions. Just use shredded cabbage instead of sliced onions.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side