First, thinly slice 400g of onion and loosen it with your hands.

Add salt to taste and mix well, allowing the onions to release water.

Add 1 tsp of carom seeds, 1 tsp of coriander powder, a pinch of turmeric and hing powder.

Add crushed ginger, garlic, and green chillies, along with finely chopped coriander leaves. Mix everything thoroughly.

Add ½ tsp of red chilli powder and mix well.

Add less than ½ cup each of besan (gram flour) and rice flour.

Mix without adding water, using the moisture from the onions.

Heat oil on medium heat. Drop spoonfuls of the mixture into the hot oil.

Fry until golden brown and crisp.

Remove and drain excess oil.

Enjoy your Crispy Kanda Bhaji.