ONION -3 SLICED

firstly, in a large bowl take 3 onion, 1 inch ginger, 2 chilli, few curry leaves and 2 tbsp coriander

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SALT - HALF TSP

also add ¼ tsp turmeric, ¼ tsp ajwain and ½ tsp salt.

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 SQUEEZE ONIONS

squeeze and mix well making sure the onion loses its crunchiness and everything is well combined.

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BESAN - 1 CUP

add 1 cup besan, ¼ cup rice flour and ¼ tsp baking soda

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MIX WELL

mix well making sure everything is well combined

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BESAN - 1 CUP

again add 1 cup besan and ¼ cup water

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SOFT DOUGH

mix well forming a soft dough. add water in small quantity to avoid from batter turning runny.

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BALL SIZED

now greases hands with oil, pinch a ball sized hand and make a round shape

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HOT OIL

deep fry in hot oil keeping the flame on medium.

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STIR OCCASSIONALLY

stir occasionally, and fry on medium flame until the pakoda turns golden brown and crisp

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ONION BONDA

drain off and onion bonda is ready to serve

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DRIED RED CHILLI - 13

firstly, in a small bowl take 13 dried red chilli and soak in 2 cup hot water for 30 minutes

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TRANSFER

transfer the soaked chilli along with water to a blender

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BLEND

blend to smooth paste making sure there are no lumps. keep aside

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GINGER -2 INCH 

in a large pan heat 2 tbsp oil. add 2 inch ginger, 5 clove garlic

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SAUTE WELL

saute on low flame until the ginger and garlic turn aromatic

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CHILLI PASTE

now add prepared chilli paste and cook well

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SUGAR - 1 TSP

further add 1 tsp sugar, ¾ tsp salt and 1 tsp garam masala

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PERFECT TEXTURE

mix well making sure everything is well combined.

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LEMON JUICE - 2 TBSP

also, add 2 tbsp lemon juice and give a good mix balancing the flavour

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READY TO EAT

finally, onion bonda is ready to enjoy with spicy red chutney

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