Madhuri Dixit and Dr Shriram Nene share recipe for the perfect monsoon snack

Check out the video here:

The couple not only gave out detailed recipes, but also explained the pros and cons of each cooking technique. They shared how the air frying technique ensures reduced oil absorption and greasiness. It also has higher nutritional value; however, it is less crispy and takes slightly long to get ready.

Meanwhile, the baked version is convenient to make, ensures reduced oil absorption and higher nutritional value. But it has a longer cooking time and also a slightly different flavour and texture.

On the other hand, deep-fried and shallow-fried bhajiyas have a more traditional texture and flavour, and a quicker cooking time. But on the downside, they have high oil content, potential greasiness and health considerations. The duo also paired the onion bhajiya with a cup of authentic masala chai.

Recipes below:

Try the ultimate monsoon snack. (Source: Freepik)

Ingredients for onion bhajiya

*2 medium-sized onions (320 g)
*2/3 cup besan/chickpea flour
*2 tablespoons rice flour
*1/2 teaspoon minced ginger
*1 green chilly finely, chopped
*1/2 teaspoon turmeric
*1/2 teaspoon red chili powder
*A pinch of baking soda
*1 tablespoon oil
*2 to 3 tablespoons water

Ingredients for masala chai

*1 cup water (as per requirement)
*1/2-inch ginger, grated
*4 whole green cardamom/elaichi
*4 black peppercorns
*4 whole cloves
*1 teaspoon loose tea leaves black tea
*1/3 cup almond milk
*Sugar, jaggery to taste (as required)

Instructions for onion bhajiya

1. Combine diced onions, besan, rice flour, salt, turmeric, red chili powder, ginger, and green chili in a bowl.
2. Add a pinch of baking soda and a sprinkle of oil, then mix well.
3. Adjust consistency with water, if needed.
4. Bake, deep fry, air fry, shallow fry, or panko until brown.

Instructions for masala chai

Serve hot masala chai with onion bhajiyas and enjoy! (Source: Freepik)

1. Crush green cardamom, black peppercorns, and cloves.
2. Boil water, add spices and ginger.
3. Mix in tea and brown sugar.
4. Add preferred milk and cook until boiling.
5. Serve hot with onion pakoda.

Enjoy!

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