Kanda bhaji 

. slice 1 large onion thinly and place in a mixing bowl/vessel. you should be able to get 1 cup of thinly sliced onions

Add ½ cup of gram flour/besan to the sliced onions.

. add 1 teaspoon of salt or as as per your taste. you can even add less salt, but these pakoras taste better when they are a bit salty

. add 1 teaspoon of oil to this mixture. addition of oil makes these pakoras crisp and also helps in less absorption of oil while frying the bhajis.

. with your hands mix everything very well. allow the mixture to rest for 5 to 6 mins as the onions would leave moisture. the mixture shouldn’t be too dry nor moist.  if the mixture looks too moist then add 1 to 2 teaspoons of gram flour/besan. if dry, then allow to rest for a couple of more minutes.

. heat oil for dip frying in a kadai or a dip pan/vessel.

For crispy bhajis ensure the oil is hot when you start frying. you could do a small test by adding a pinch of batter to the oil. if it rise smoothly and steadily, then add spoonfuls of the batter to the hot oil. fry the bhajis on a medium flame or else they won’t fry evenly.

When one side is partly cooked and light golden, then flip the bhajis with a slotted spoon. fry few bhajis at a time.

Flip a couple of times more and fry the bhajis till they become crisp and golden.

Remove the kanda bhajis with a slotted spoon and place on absorbent kitchen paper napkins or kitchen paper towels. in the same way fry the rest of pakoras

Serve kanda bhaji hot with fried Red chutney