Slice the onions thin, chop the chillies, coriander leaves fine and transfer to a mixing bowl.
Add turmeric, red chilli powder, ajwain, hing, salt and mix well, kneading the onions so that there is water released by the onions. Set aside for about ½ an hour.
How to mix and fry the Kanda Pakoda:
Keep oil in a deep kadhai/wok to heat.
Add the ½ the besan, rice flour to the onion mixture and mix a little.
Add 2-3 teaspoon of hot oil on the flour. You should get the sound of the flour sizzling. Mix with a spoon.
Add as much flour as needed to form a dough.
Frying and Draining:
Your oil is hot add small balls of the dough to the hot oil. Remember not to crowd the wok.
Fry on medium heat till golden brown. Flip over and fry on the other side.
Once done drain on a tissue and add another batch to fry.
How to Serve:
Serve hot with a dip/ sauce of your choice.
Notes
Protips:
To make crispy Kanda Pakoda the oil needs to be hot.
To test, drop a small blob of batter, in the hot oil, it should rise slowly to the surface.
If the blob rises immediately, the oil is too hot- cool the oil.
If the batter stays at the bottom heat the oil more.
Add a few teaspoons of hot oil to the batter for crunchy fitters.
One tip is to add a small, lemon-sized ball of cooked toor dal.
Fry in small batches.
If you need to add more oil to your frypan. Add the oil and heat it before you add the Bhajiya.