Onion Bhajjia, Onion Fried Bhajia
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Note: for better results, take out bhajias when they are half done and press them between your palms (remember these will be hot) and again deep fry until golden brown and crisp.
- Apply salt to the sliced onions and keep aside for 10 minutes.
- Mix all the remaining ingredients with the gram flour and add water to make a thick batter.
- Squeeze out excess water from the sliced onions and mix with the batter.
- Heat oil in a kadhai. Drop the batter with a spoon or with hand into moderate hot oil. Deep fry until cooked and golden brown in color.
- Remove from oil and keep on an absorbent paper or towel to remove excess oil.
- Serve hot with mint chutney.
This recipe was contributed by sandhyan on 06 Dec 2016
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