Onion Bhajiya

The people of Pakistan don't do rain without Pakora or Bhajiya! I see some difference between the two. Pakoras have less variety of spices and no cornflour for crispiness. Pakoras have more batter coating as well. Bhajiya varies in spices. At times, they also have egg, depending upon the type of recipe being used. For me, the terms are used interchangeably for the same thing at times. You can choose to make these with thin sliced potatoes, or de-seeded chilies. You may go crazy and create an all three medley. This recipe in particular is onion bhajiya.  

INGREDIENTS

Baisan (chickpea flour), 1 cup

Onion, thick sliced, 1 large

Cilantro, finely chopped, as needed

Salt, 1/2 tsp (may need more after taste test)

Baking soda, 1/2 tsp

Ginger and garlic paste, 1/2 tsp

Coriander (dhaniya) powder, 1 tsp

Cumin (zeera) powder, 1 tsp

Red chili powder, 1 tsp (or acc to taste)

Chat Masala, 1/2 tsp

Cornflour, 1 tbsp

BRING ON THE RAIN WITH ONION BHAJIYA!

1. Sift together in a large mixing bowl: 1 cup baisan, 1/2 tsp salt to begin with, 1/2 tsp baking soda, 1/2 tsp ginger and garlic paste, 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp (or less acc to taste) red chili powder, and 1/2 tsp Chat Masala. 

2. Gradually add water while mixing thoroughly with a spatula until a thick runny consistency (video for reference) is achieved. 

3. Set aside to rest for 5 minutes.

4. Heat oil in a deep saucepan (deep enough for deep frying the bhajiya fritters) to medium-high heat.

5. Add onions and cilantro to the batter and mix well.

6. Add 1 tbsp cornflour to the batter and mix well.

7. Using a fork, lift a bunch of onion slices from the batter, let extra batter drip away so very little remains on the onions. 

8. Drop the onions to fry in oil until bhajiya (fritters) are golden brown.

9. Do a taste test at this point and adjust salt and spice in the batter before frying all the bhajiyas. 

10. Serve hot with ketchup or chutney of choice.