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.