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Indian Onion Fritter

One thing I love so much in India is walking in the busy street shopping for farm fresh vegetable or interesting kitchenware soaking up all delicious smell of deep fried snacked that infused in the market air.

There are such a large verity of deep fried snacks and sweets here. To just look at them could fulfill my craving for crispy snacks. These golden brown hot snacks are pulled out of the hot oil and disappeared immediately into the crowd gathering surround the vender store.

One of the deep fried snacks I simply adore is Onion Fritter a.k.a. Kanda Bhaji or Pokoda. It is so easy to make and it is so great for afternoon tea time.

Indian Onion Fritter

Ingredients: (4 servings)

2 large onions- sliced

1 green chili- chopped

1 1/2 cup besan (flour made from ground chickpeas)

1/2 cup water

1 tsp of salt or to taste

Oil for deep fry

Few fresh coriander- finely chopped (optional)

Note: In the actual recipe, few curry leaves are added but we omit this because we don’t like how it smell. If you have curry leaves, you can try adding it.

Whisk besan, salt and water in the mixing bowl to a smooth paste.

Add sliced onion and chopped chili and mix well.

Heat the oil in a pan over the medium-low heat.

When the oil is hot, add about 2 tbsp of the mixture and deep fried until golden brown.

Serve hot with garlic or mint chutney…. we love them with ketchup πŸ™‚

I make sure I exercise 30 minutes before sleep whenever I had any deep fried dishes.

Do you have rules or tips to stay healthy after eating to much or eating fried food or dessert? Do you do anything to erase your eating guilt?

Have Fun,

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