Onion Bhaji

Instructions

1. Prepare the onions
   Peel and thinly slice the onions into half-rings. Place them in a large bowl and sprinkle with a pinch of salt. Set aside for 5 minutes to allow the onions to release some moisture.
2. Mix the dry ingredients
   In a separate bowl, combine the gram flour, rice flour, cumin seeds, coriander powder, turmeric powder, red chili powder, and salt. Mix well to ensure all spices are evenly distributed.
3. Create the batter
   Add the chopped green chili, grated ginger, and chopped cilantro to the onions. Pour the dry ingredients over the onion mixture. Using your hands, mix everything together. The moisture from the onions will start to form a sticky mixture. Gradually add water, a tablespoon at a time, until the batter coats the onions but isn't too wet - it should be thick enough to hold together.
4. Heat the oil
   In a deep pan or kadai, heat oil to 350°F (175°C). To test if the oil is ready, drop a small amount of batter into the oil - it should rise to the surface immediately without browning too quickly.
5. Fry the bhajis
   Take a small handful of the onion mixture, gently compress it, and carefully drop it into the hot oil. Fry 3-4 bhajis at a time, being careful not to overcrowd the pan. Fry for 2-3 minutes on each side until they turn golden brown and crispy.
6. Drain excess oil
   Remove the bhajis using a slotted spoon and place them on paper towels to drain excess oil. Continue frying the remaining batter in batches.
7. Serve hot
   Serve the onion bhajis hot with mint chutney, tamarind chutney, or ketchup. They're best enjoyed immediately while they're still crispy and warm.