Onion - 2 medium sized
Besan Flour - 1/2 cup
Rice Flour - 1/2 cup
Green Chilly - 1 - 2 no
Ginger - 2 inch piece
Garlic flakes - 3 - 4 no
Red Chilly Powder - 1 tsp
Asafoetida/Hing - 1 pinch
Ghee/Clarified Butter - 1 tsp
Curry Leaves - handful
Coriander Leaves - handful
Salt for taste
Oil for deep frying
Water - 6 to 7 tbsp
PreparationCut the onion to thin slices, chop the green chillies into thin circles, chop and crush the ginger and garlic and finely chop curry leaves and coriander leaves.
1. Place the onion in wide mouthed vessel. Add the rice flour and besan flour to it.2. Next add the chopped green chillies, ginger, garlic, curry leaves and coriander leaves.
3. Add the red chilly powder, salt, ghee and hing to the mixture.
4. Mix everything together, check salt and leave it aside for about 15 - 20 minutes .
By this time the onion and salt would have released water and this would be enough to bind the contents. Knead the contents well. After 15 - 20 mins, if the batter is still not binding, add about 6 - 7 tbsp of water.
5. Heat oil in a kadai, when it is piping hot carefully drop small portions of the mixture into the oil.
6. Using a slotted laddle slowly turn the bhajiyas pieces so that it gets cooked on all sides.
7. When they turned golden brown and looks cooked remove them out of the oil, drain the excess oil and place it in a kitchen tissue.
8. Serve hot with some ketchup or chutney and piping hot tea/coffee.
Notes- The water from onion and salt would be more than enough. But in case, it is not, add as little water as possible to the point that they bind.No water or less water is one of the main reasons for a crispy bhajiyas.
- You can also some fennel seeds to the mixture. It adds some extra flavor.
- You can either drop slightly bigger portions or small portions depending on the size of bhajiyas you need.
- Carefully drop the mixture because the oil is super hot.
Image Courtesy - Google Receipe Courtesy - Shabitha Karthikeyan