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Kanda Bhajiya

Batter:-
Onions: 4-5 medium (thinly sliced)
Green chilli: 3 ( finely chopped)
Salt: to taste
Kashmiri red chilli powder: 1/2 tsp
Ajwain/ carrom seeds: 1/2 tsp
Degi mirch: 1/2 tsp
Dhaniya powder: 3/4 tsp
Fina besan/ chickpea flour: 1 cup
Oil: for frying

1.) start by slicing all your onions along the grain, so that you get longer stands. The thickness should be that of a coin.

2.) Add them in a large bowl along with green chilli and all the spices, rub and coat them evenly. This also helps to open up the strands. Leave them for 10 minutes.

3.) After 10 minutes the onions would’ve lost some water, now add the besan in 3 small batches, mixing completely in between. Mix it thoroughly, almost like kneading a dough.

4.) sprinkle a tiny amount of water if the batter seems to dry. Heat the oil on medium heat in a kadai.

5.) add the battered onions in similar portion sizes into the oil. Make sure you don’t shape the onions and loosen up the strands as you add them in the oil. This helps with the most crispy Bhajiya/ pakoda.

6.) Fry them on medium high for 2-3 minutes or until golden brown and take them out. Sprinkle some chaat masala and serve hot with green chutney and tea!!!

Green chutney:-

Fresh Dhaniya: 1 bunch (picked and washed)
Pudina: 1/4 quantity of Dhaniya ( picked and washed)
Garlic: 3 cloves
Green chilies: 3
Raw mango: 1 whole
Dahi: 1-2 tbsp
Salt: to taste
Black salt: to taste

1.) Blend everything together in a blender till completely smooth or your desired consistency.

2.) Add water or more Dahi to adjust the thickness. Store covered in fridge for up to 2-3 days.