Onion Bhajiyas

The major problem with this recipe is that it calls for too much salt. That 2 tsps should probably be 1/2 or maybe 3/4 tsps. (I reduced to 1 tsp and they were still too salty.

I've been making Madhur Jaffrey's Onion Fritters/Onion Bhajias for quite a while. Those are tasty, but not really crispy. The major differences I see between these recipes are that Jaffrey uses an egg and a full cup of besan, rather then 5 tablespoons here, and Vijayakar adds baking powder. I wonder if that isn't the magic "crispy" ingredient?

I will definitely try this again, using much less salt and adding Jaffrey's extra spices (turmeric, cayenne, cumin seeds, and ground cumin). But we're definitely going in the right direction with our onion bhajis now.