Onion Bhaji

Peel and slice the 2 large onions into thin rings, keeping them separate and loose.

In a large mixing bowl, combine 4 tbsp besan (or plain flour), 1 tsp paprika, 1 tsp dry coriander, 1 tsp dry cumin, 1 tsp turmeric, 1 tsp garlic powder, and salt to taste. Mix well to blend all spices evenly.

Create a well in the center of the dry mixture and crack 2 eggs into it. Pour in 2 tbsp milk and gradually add water while stirring to form a thick, smooth batter that coats the back of a spoon.

Add the sliced onions to the batter in batches, folding gently with a spatula to coat all pieces evenly. Ensure the onion rings are separated and not clumped together.

Heat oil for deep or shallow frying in a heavy-bottomed pan or wok to 350°F (175°C). Test the oil temperature by dropping a small piece of batter; it should sizzle immediately and rise to the surface.

Carefully drop spoonfuls of the batter-coated onions into the hot oil, working in small batches to avoid overcrowding. Do not stir immediately; allow bhajis to set for 30 seconds before turning.

Turn the bhajis gently and fry until golden brown on all sides, about 3-4 minutes total per batch.

Remove the cooked bhajis with a slotted spoon and drain on paper towels or a clean kitchen cloth to remove excess oil.

Serve the onion bhaji hot and crispy, optionally accompanied by tamarind chutney or mint yogurt sauce.