Crispy Onion Pakoras (Kanda Bhaji)

Step 1: Prepare Onions and Spices

Take thinly sliced onions in a bowl. Add salt, turmeric powder, carom seeds (ajwain), finely chopped green chilies, red chili powder, and finely chopped coriander leaves. Mix all the ingredients well with your hands. The salt will help the onions release moisture. Let the mixture rest for 5-7 minutes.

Step 2: Prepare Besan Mixture

Add Kirti Gold Besan (gram flour) to the onion mixture. Mix thoroughly, ensuring the onions are well coated with the besan and spices using the moisture released by the onions. Do not add any extra water.

Step 3: Add Hot Oil for Crispiness

Heat Kirti Gold Refined Groundnut Oil in a pan for deep frying. Once hot, take about 1 tablespoon of this hot oil and add it to the besan-onion mixture. Mix well. This step helps in making the pakoras extra crispy.

Step 4: Deep Fry the Pakoras

Once the oil is hot, take small portions of the mixture and gently drop them into the hot oil. Fry on a medium to high flame until the pakoras turn golden brown and crispy. This ensures they cook evenly and don't absorb too much oil.

Step 5: Serve Crispy Pakoras

Remove the fried pakoras from the oil using a slotted spoon and place them on a wire rack or paper towel to drain excess oil. Serve hot with green chilies, ketchup, or your favorite chutney.

• Do not add extra water to the onion mixture; the moisture from the onions after salting is enough to bind the besan.

• Fry pakoras on medium to high flame to ensure they become crispy and do not absorb too much oil.

• Let the salted onions sit for 5-7 minutes to release their moisture before adding besan.