Onion Bonda

How to Prepare

1. In a large mixing bowl, combine 5 cups of besan (gram flour)
2. 1 cup of rice flour
3. 2 tsp of red chili powder
4. 1 tsp of asafoetida
5. 2 tsp of salt, and 1 tsp of baking soda. Mix well.
6. Gradually add water (approximately 2-3 cups) to form a thick, smooth batter. Ensure there are no lumps.
7. Heat oil in a deep frying pan over medium heat for frying.
8. Peel and finely chop 10 large onions. Add the chopped onions to the batter and mix thoroughly to coat them evenly.
9. Once the oil is hot (test by dropping a small amount of batter; it should sizzle and rise), use a spoon or your hands to drop small portions of the onion-batter mixture into the oil.
10. Fry the bondas in batches, ensuring not to overcrowd the pan. Fry until golden brown and crispy, turning occasionally for even cooking (about 3-4 minutes per batch).
11. Remove the bondas using a slotted spoon and place them on a paper towel to drain excess oil.
12. Serve hot with coconut chutney or tomato ketchup.