Kaandaa Vadaa (Onion Fritters)
2 cups chana no lot (chickpea flour)
2 teaspoon marchu (cayenne pepper)
2 teaspoon mithu (salt)
¼ teaspoon hardar (turmeric)
¼ teaspoon jiru (cumin seeds)
¼ teaspoon ajmo
½ teaspoon baking soda
¼ teaspoon hing (asafetida)
1 ½ cup pani (water)
4-5 kaandaa (onions), sliced into long strips
some oil, for deep frying
1. Mix the chickpea flour, cayenne pepper, salt, turmeric, cumin seeds, ajmo, baking soda, asafetida & water.
2. Press the onions in paper towels to remove excess juice.
3. Heat oil in a heavy bottomed pan. Dip onions in the mix and deep fry in batches, removing to paper-towel lined plates. Serve with a date chutni or simply, ketchup.