Tarkari na bhajia (onion bhajia)

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Makes 12-14


By Cyrus Todiwala
From Saturday Kitchen


  • 1 onion, sliced as thinly as possible
  • 1 medium potato, peeled and grated
  • 1 medium carrot, peeled and grated
  • 1 large banana grated (a plantain is best for this)
  • 2 hot green chillies, finely chopped
  • ½ tsp ground, dried red chilli
  • 2 tbsp fresh coriander, chopped
  • ½ tsp lemon juice
  • 1 tsp cumin seeds, crushed
  • 2tsp coriander seeds, crushed
  • ½ tsp ajowan (carom seeds), crushed (also known as lovage )
  • 6-7 tbsp besan (gram flour)
  • ½ tsp salt or to taste
  • oil for deep frying
  • 2 tbsp water

For the best results gently roast the cumin, ajowan and coriander seeds in a pan until they change colour but do not burn, and then cool and crush them. The spices will now have a better flavour and aroma.

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