Onion Pakoda (Onion Bhajji)

Ingredients
Onion - 1 1/2 longer slices
Gram flour (Besan) - 1/2 cup
Green Chillies - 2 or 3
Ginger - small piece
Jeera (cumin seeds) - 1 tbsp
Coriander
Turmeric - 1/4 tbsp
Rice flour - 2 tbsp
Baking soda - 1 tbsp
Oil to fry

Procedure
In a mixture/grinder jar, put the green chillies, Ginger, cumin seeds, Coriander and turmeric and grind into a paste. Keep aside.

In a bowl take the onion slices, gram flour, the green chilli paste, salt, turmeric, rice flour, baking soda and mix well by adding small quantity of water. The mixture has to be very hard so make sure that you don't put too much of water while mixing.

Heat the oil in deep frying pan. Using hands for releasing the pakoda's in oil slowly release them into the heated oil by squeezing the paste in your palms. Let the pakoda's come out as they are coming out from your hand while squeezing. Fry to medium flame and remove when fried to mild brown. And your tasty pakoda's are ready to savor.

Author's Note
To serve prepare the red-chilli chutney. Cut a medium sized onion into small pieces and add to it 1/2 tbsp of red chilli powder, 1 tbsp of heated oil and mix well into a paste. Onion pakoda's along with this Red-Chilli chutney is fabulous combination. It's just too good to savor these pakoda's when the rain drops on the roof-top: Garma-garm Kanda Bhajji...

There are two variations to making these pakoda's.
1. More of Onions and less of gram flour will make your pakoda's crispy
2. Less of Onions and more of gram flour will make you soft pakoda's. This soaks more oil while frying.

Similarly, you can prepare Methi-Spring Onion pakoda's (Bhajji's).