ಇರುಳ್ಳಿ ಬಜ್ಜಿ/ಪಕೋಡ~ Onion Bhaji

Kanda Bhaji/Onion Bhaji/कांदा बजियां

This method of making bhaji is little different.
 

Ingredients :

2 - 3 onions

1 - 2tsp  Red chilli powder (or as per your taste)

1/4 tsp  Turmeric powder

2 -3 Green Chillies

2 - 4 tbsp Gram flour (besan)

1 tsp rice flour

Few carom seeds
Finley chopped Coriander & Curry leaves  

1/2 tsp corn flour ( these two are optional to get more crispiness)

Method :

Cut the onions in to thin long slices.

 

Now add salt, turmeric powder, carom seeds, chilli powder. 

Keep it aside for abt nearly 10 - 15 mins covered.

After 10 -15 mins you can see the onions have released water.

Now add besan flour to it so that the moisture released should be absorbed by the flour, add 1/2 tsp of hot oil, now if you want, u can add rice flour, corn flour, some little amount of water can be added to get the consistency as shown in the picture below.

Take oil in a kadai, heat the oil, drop the mixture into the hot oil.
fry them, once they turn to golden brown, remove from the oil.

Serve hot.

Rice Fritters (Pakoda / Bhajji)

If you have rice leftover after lunch then turn it into yummy evening snack :) .. Its easy and tastes really good!!

Ingredients -
1. Leftover Cooked Rice - 1 Bowl
2. Corn Flour/Jawar flour/Besan flour - 2-3 tspn
3. Coriander leaves - 1tspn chopped
4. Onion - 1 big chopped
4. Chilli Powder - 1tspn
5. Salt - As per taste
6. Jeera powder - ½ tspn
7. Ginger-Garlic-Curry leaves paste - 1 tspn
8. Bread - 1 slice
9. Capsicum/beans/carrot/peas - ½ cup finely chopped (optional)
10.Green chilli - 1 finely chopped (Optional)

Method -
1. Add the salt, red chilli powder, jeera powder, corn flour to the left over rice. Mix well.
2. Add chopped onion, chopped capsicum/beans/carrot/peas(any of these or all), ginger-garlic-curry leaves  paste, chopped coriander, chopped green chilli, bread pieces and mix well.Add little water if needed.
3. Divide the rice mixture into equal portions and shape them into balls and flatten it slightly.
4 .Heat sufficient oil in a non-stick kadai. Deep fry the fritters(pakodas) till golden brown and crisp. Remove and drain on absorbent paper.Serve hot with tomato sauce and pudina chutney.