Crispy Onion VadaVeg

1

Thinly slice 3 medium-sized onions and place them in a mixing bowl.

2

Add 2 finely chopped green chilies, a piece of finely chopped ginger, and a handful of chopped coriander and curry leaves to the onions.

3

Mix in 1 teaspoon of salt, 1/4 teaspoon turmeric powder, 1 teaspoon chili powder, and 1/4 teaspoon asafoetida powder. Combine everything well; the salt will help the onions release moisture and separate the layers.

4

Add 3 tablespoons of gram flour (besan), 2 tablespoons of all-purpose flour (maida), and 2 tablespoons of rice flour for crispiness. Combine everything until the onions are well coated. Note: No water is needed as the onion moisture is sufficient.

5

Let the mixture sit for about 10 minutes.

6

Take a portion of the mixture and gently pat it on your palm to form a vada shape.

7

Heat oil in a kadai. Once the oil is hot, maintain a medium-low flame and gently drop the vadas into the oil.

8

Deep fry until they achieve a lovely golden brown color and are cooked through.

9

Remove from the oil once crispy and golden, and serve hot.