onion fritters
kndyachi bhaji
indian

2 large onions sliced firiely
1/2 teaspoon salt

For the batter:
30og gram flour
1/2 teaspoon chilli powder
1/2 teaspoon turmeric powder
1 teaspoon cumin seeds
1/2 teaspoon ajowan seeds
Salt
a little water
sunflower oil for deep frying

Sprinkle the onions with the salt and put them aside for 15 minutes.
Make a thick batter with all the other ingredients and water as needed.
Squeeze out all the water from the onions and stir them into the batter.
Heat the oil in a deep wok or kadai.
When it begins to smoke drop in spoonfuls of the onion baker and fry until dark gold in colour.
These fritters are uneven in shape and should be tried on a low heat to prevent them from breaking up and burning.
Serve hot with onion chutney

Serves 4
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