Onion Pakodas, or Kanda Bhajiyas, are certainly one of the more popular varieties. Onions are sliced finely, and sprinkled generously with besan, salt, red chili powder, roughly pounded coriander seeds and cumin seeds, and just enough water to make the batter cling to the slices of onion. When batches of the batter are dropped into the hot oil, the slices of onion 'blossom', and each layer separates while still remaining joined by the stem portion and the batter. The Bhajiyas are popularly known as 'Khekhda' or Crab Bhajiyas on account of their uncanny resemblance to the crustacean.
With Mumbai temperatures dropping to 6 degrees last month, on a nippy Monday morning I warmed up with a plate of Khekhda Bhajiyas and Special Chai at Madhavashram, located right behind the Girgaum Court, Opposite Harkishandas Hospital. The spartan eatery serves up some of Mumbai's best hot crisy pakodas along with other Mumbai tea time favourites, all day long.