Onion Fritters – Kanda Bhaji/Pakora Simple pleasures

The simple pleasure of eating some deep fried onion fritters on a weekend… with a hot cup of masala tea..
Yes this is Seattle. It still rains here every few days.. No real summer in sight.. Just a couple of warm days, and then rain and cool again..
So as well get them fritters ready for the late afternoon get together!

Method:
Chop up the following.. 1 medium onion, 1 Serrano chili pepper (less or more depending on needed spice), a bunch of cilantro leaves, 2 teaspoons ginger and garlic and mix well.
In the blender, add 3-4 Tablespoons of chickpea flour (besan), 2/3 teaspoon salt(or to taste), pinch of turmeric, pinch of asofetida(hing), 1 Tablespoon oats, 1 Tablespoon rice flour, chili flakes to taste, 1/4 teaspoon cumin powder, 1/4 teaspoon carom seeds(Ajwain), 1/2 inch piece of ginger and enough warm water, blend to form a thick paste. Mix in the chopped up veggies.
Deep fry spoonfulls of this mixture on medium high.
Few minutes on each side until golden brown. 
Serve hot, sprinkled with chaat masala, with tomato ketchup or chili sauce.
Yumm.

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