Crispy Homemade Indian Bhajia PlatterVeg

1

Slice the red onions as thin as possible.

2

In a bowl, combine the sliced onions with gram flour, green chillies, crushed coriander seeds, turmeric powder, red chilli powder, carom seeds (ajwain), asafoetida (hing), rice flour, and salt.

3

Thoroughly massage the mixture without adding water; the moisture from the onions will create the batter consistency.

4

Drop spoonfuls of the mixture into moderately hot oil and fry until crisp and golden brown.

1

Slice the potatoes thin. Slit the green chillies to prevent them from bursting in the hot oil.

2

In a bowl, mix gram flour, rice flour, turmeric powder, red chilli powder, fennel seeds, and salt. Add water to achieve the desired consistency.

3

Dip the potato slices into the batter and fry them individually in hot oil until golden brown. Follow the same dipping and frying method for the slit green chillies.

4

Drain the bhajias on absorbent tissue paper to remove excess oil.