ONION -3 SLICED
firstly, in a large bowl take 3 onion, 1 inch ginger, 2 chilli, few curry leaves and 2 tbsp coriander
SALT - HALF TSP
also add ¼ tsp turmeric, ¼ tsp ajwain and ½ tsp salt.
squeeze and mix well making sure the onion loses its crunchiness and everything is well combined.
BESAN - 1 CUP
add 1 cup besan, ¼ cup rice flour and ¼ tsp baking soda
mix well making sure everything is well combined
BESAN - 1 CUP
again add 1 cup besan and ¼ cup water
mix well forming a soft dough. add water in small quantity to avoid from batter turning runny.
now greases hands with oil, pinch a ball sized hand and make a round shape
deep fry in hot oil keeping the flame on medium.
stir occasionally, and fry on medium flame until the pakoda turns golden brown and crisp
drain off and onion bonda is ready to serve
DRIED RED CHILLI - 13
firstly, in a small bowl take 13 dried red chilli and soak in 2 cup hot water for 30 minutes
transfer the soaked chilli along with water to a blender
blend to smooth paste making sure there are no lumps. keep aside
GINGER -2 INCH
in a large pan heat 2 tbsp oil. add 2 inch ginger, 5 clove garlic
saute on low flame until the ginger and garlic turn aromatic
now add prepared chilli paste and cook well
SUGAR - 1 TSP
further add 1 tsp sugar, ¾ tsp salt and 1 tsp garam masala
mix well making sure everything is well combined.
LEMON JUICE - 2 TBSP
also, add 2 tbsp lemon juice and give a good mix balancing the flavour
READY TO EAT
finally, onion bonda is ready to enjoy with spicy red chutney