The hallmark of a good onion pakoda or khekda bhaji in Marathi, is that it should be crispy on the outside, but soft within. The trick here is to use the right amount of besan (or chickpea flour) – just enough to cover your onions but not smother them with it.
|Prepartion Time: 15 mins||Cooking Time: 30 mins|
Mix the onions & basen:
Fry the bhaji/pakodas:
|Tip: if we break the bhaji/pokodas, they should be crispy from the top and lightly moist from within|
A dish consumed during fasting, sabudana khichadi doubles up as a popular snack item as well. It’s super simple to make, but needs some prior prep.
Learn how to make healthy and delicious Veggie Eggplant Cutlet (Brinjal Cutlets)..