Prepare the Batter:

• In a mixing bowl, combine the chickpea flour, red chilli powder, turmeric powder, garam masala, cumin seeds, asafoetida, and salt.
• Gradually add water while whisking the mixture to form a smooth batter. The batter should be thick enough to coat the back of a spoon.

Prepare the Onions:

• Thinly slice the onions and place them in a separate bowl.
• Add chopped green chillies and freshly chopped coriander leaves to the onions.

Combine Batter and Onions:

• Add the onion mixture to the chickpea flour batter. Mix well to coat the onions evenly with the batter. The batter should lightly coat each onion slice.

Heat Oil:

• Heat oil in a deep frying pan over medium heat. The oil should be hot but not smoking. To check if the oil is ready, drop a small amount of batter into the oil – if it sizzles and rises to the top, the oil is ready.

Fry the bhajis:

• Using your fingers or a spoon, carefully drop spoonfuls of the batter-coated onions into the hot oil. Fry in batches, making sure not to overcrowd the pan.
• Fry until the pakodas turn golden brown and crispy. This usually takes about 3-4 minutes per batch.

Drain and Serve:

• Use a slotted spoon to remove the fried bhajis from the oil and place them on a plate lined with paper towels. This helps to absorb excess oil.
• Serve the bhajis hot with mint chutney, tamarind sauce, or your favourite dipping sauce.

Enjoy the delicious onion bhajis as a snack or appetiser, and savour the blend of flavours and textures in every bite!