Onion PakodaAn all-time favourite, known in western India as ‘kanda bhajia’. The trick to making crisp Onion pakodas is to refrain from adding any water to the mixture. The water released by the onions after applying salt is enough to bind the ingredients together.Makes 242 cups thinly sliced onion1 to 2 green chillies chopped¼ tsp red chilli powder¼ tsp turmeric powder (haldi)¾ cup besan (Bengal