Kanda Bhaji (Onion Fritters)
Cook Time 20 Minutes
1 litre (1 ½ pints) vegetable oil
1 onion, sliced
90 g (3ó oz/1 cup) chickpea flour
1 tsp red chilli powder
1 tsp turmeric
1 tsp salt
¼ tsp bicarbonate of soda (baking soda)
250 ml (8 fl oz/1 cup) water
Salt and pepper, to taste
Spicy tomato relish, to serve
Heat the oil in a deep saucepan. Meanwhile, wash the sliced onion in cold water.
Make the batter by combining the flour, chilli powder, turmeric, salt, bicarbonate of soda and water in a bowl and beating with a whisk until it is lump-free. Add the onion to the batter and stir well to coat.
Deep fry 1 tablespoon of the coated onion mixture at a time for 2 minutes, or until golden brown and crispy. Serve with a spicy tomato relish.