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.