Preparation / Directions:
Sieve the besan and add the salt, bicarbonate of soda, ground rice, cumin,
coriander, chilli powder and green chillies; mix well. Now add the onions
and mix thoroughly.
Gradually add the water and keep mixing until a soft but thick batter is
formed and the onions are thoroughly coated with this batter.
Heat the oil over medium heat (it is important to heat the oil to the
correct temperature - 160-190 C). To test this, take a tiny amount of the
batter, about the size of a seed of a lemon and drop it into the oil. If
it floats up to the surface immediately but without turning brown the oil
is at the correct temperature.
Using a tablespoon put in as many small amounts (about half a tablespoon)
of the onion/batter mix as the pan will hold in a single layer. Take care
not to make these amounts too large as this will result in the outside of
the bhajiyas being overdone while the insides remain uncooked.
Reduce the heat to low as the bhajiyas need to be fried over a gentle heat
to ensure that the batter at the centre is cooked and stays soft, while
the outside turns golden brown and crisp. This should take about 10-12
minutes for each batch.
Drain the bhajiyas on absorbent paper.