Pyaz ke Pakode
by Tarla Dalal
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An all-time favourite, known in western India as 'kanda bhajia'. The trick to making crisp onion pakodas is to refrain from adding any water to the mixture. The water released by the onions after applying salt is enough to bind the ingredients together.
- Cut the onions into thin slices, apply salt and keep aside for 10 minutes.
- Sprinkle besan and add all the remaining ingredients except the oil for frying and mix well.
- Drop table spoonful's of this mixture into hot oil.
- Deep fry in till golden brown. Drain on absorbent paper and serve hot.
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