How long should we leave the sliced onion mixed with salt and red chillies/green chillies, for them to be used for onion fritters/onion bhaji/onion Pakoras with gram flour? Suggested time is usually 15-20min.
What if it is increased or decreased? How does it affect the taste of the pakora? Accordingly, what should be the quantity of rice flour to add to the crispiness of pakora?