• In a bowl, add thinly sliced onion and add 1 teaspoon salt. Mix salt well with onions and while doing so lightly crush the onions by hands or by a spoon.
• Set this mixture aside for about 5-7 minutes. Adding salt to onions makes the onions release their water which we will use to make the batter. We will try not add any excess water for making the dough.
• Once rested for 5 mintues, add spcies, ajwain (carrom seeds), hing, roughly crushed corinader seeds, red chilli powder, and finely chopped cilantro (coriander leaves). Mix everything well.
• Gradually add rice flour and gram flour (besan) .Mix well. Here you will have to adjust the quanity of flours depending upon how much water is released by onions and also the quality of the flours, so add accordingly.
• Once the pakoda batter is ready, heat oil and drop small portions of the onion batter into the hot oil and deep fry till golden brown on medium flame.
• Onion Pakodas (Kanda Bhajji) is ready.
• Serve with coriander mint chutney or ketchup along with a cup of tea or coffee.

Air Fryer Method

• Pre-heat air fryer for 10 minutes to 400°F. Spray the air-fryer with little oil.
• Take a dollop of the onion pakoda batter and place it in the air fryer basket. Do not overcrowd. Apply or spray some oil on top of the pakodas too.
• Air fry at 350°F for 14-15 minutes. Flip them in between.
• Once cooked and golden brown, take out on a plate.
• Air fryer onion pakoda are ready. Serve them hot.
• You may serve this as it is with coriander or tamarin chutney or you may sprinkle some chaat masala or raw mango powder for extra zing.
• You can reheat the leftover pakodas in air fryer for about 5 mintues. Just brush them ligthly with oil while reheatting.