Onion bajji recipe
Onion bajji is an Indian snack item served as a tasty evening snack with a hot tea or coconut chutney. Big onions are used to make these bajjis, which are coated with besan/gram flour and deep fried, in hot oil. Onion, when combined with cooked gram flour, tastes heavenly. You cannot just stop with one. The batter preparation is same like any other bajjis. Let us see how to make this deliciously irresistible onion bajjis.
Similar recipes: Egg bonda , omapodi mixture
Onion bajji recipe
Onion bajji is an Indian snack item served as a tasty evening snack with a hot tea or coconut chutney. Big onions are used to make these bajjis, which are coated with besan/gram flour and deep fried, in hot oil.
Ingredients
Ingredients:
- Big onions - 3
- Besan/gram flour – 250 gm
- Rice flour – 3 tbsp
- Hing/Asafoetida – 1 pinch
- Chilli powder – ¾ tsp
- Cumin/Jeera seeds – ½ tsp
- Baking soda/powder – a pinch
- Ginger garlic paste – ½ tsp optional
- Salt – 1 tsp
- Water to mix
- Cooking oil for frying
Instructions
Preparation:
- Peel big onions and cut them into ring slices as shown. Arrange the slices carefully in a plate.
- Take enough cooking oil in a deep pan or kadai for frying bajjis.
Recipe:
- In a large bowl take mentioned quantity of besan flour, rice flour, salt, chilli powder, asafoetida, baking salt and cumin together. Mix all dry ingredients.
- Add ginger garlic paste if you like. This is purely optional. Without gg paste also this Onion bajji tastes great.
- Add around two cups(240ml cup used) of water to make a thick batter. The consistency of the batter should be as thick as idly batter as shown in picture. Add water gradually to get the correct consistency.
- Heat oil in a kadai for deep frying. You can heat the oil while mixing the batter. Check the heat by dropping a small drop of batter. If it is raising immediately that is correct heat to fry bajjis.
- Dip sliced onions carefully in the batter and drop into hot oil carefully from the corners and fry in medium flame. Fry 3 to 4 bajjis in a batch. Give enough space without crowding.
- Leave them untouched for about 2 mins till the bottom side of the bajjis are cooked and flip them carefully to the other side.
- Wait till the golden color comes and the bubbles are settling by this time. Carefully strain the onion bajjis and keep in a paper towel to remove excess oil.
- Serve hot with tea or coconut chutney. Enjoy these delicious onion bajjis just as it is.
Notes
Tips/notes: 1) Beginners should be careful while dropping bajjis in hot oil. 2) Instead of jeera seeds, ½ tsp of jeera powder can also be used. Cumin helps the digestion.
Nutrition
Calories: 150kcal
Tried this recipe?Let us know how it was!
Preparation:
- Peel big onions and cut them into ring slices as shown. Arrange the slices carefully in a plate.
- Take enough cooking oil in a deep pan or kadai for frying bajjis.
Recipe:
- In a large bowl take mentioned quantity of besan flour, rice flour, salt, chilli powder, asafoetida, baking salt and cumin together. Mix all dry ingredients.
- Add ginger garlic paste if you like. This is purely optional. Without gg paste also this Onion bajji tastes great.
- Add around two cups(240ml cup used) of water to make a thick batter. The consistency of the batter should be as thick as idly batter as shown in the picture. Add water gradually to get the correct consistency.
- Heat oil in a kadai for deep frying. You can heat the oil while mixing the batter. Check the heat by dropping a small drop of batter. If it is raising immediately that is correct heat to fry bajjis.
- Dip sliced onions carefully in the batter and drop into hot oil carefully from the corners and fry in medium flame. Fry 3 to 4 bajjis in a batch. Give enough space without crowding.
- Leave them untouched for about 2 mins till the bottom side of the bajjis are cooked and flip them carefully to the other side.
- Wait till the golden color comes and the bubbles are settling by this time. Carefully strain the onion bajjis and keep in a paper towel to remove excess oil.
- Serve hot with tea or coconut chutney. Enjoy this delicious onion bajjis just as it is.
Tips/notes:
- Beginners should be careful while dropping bajjis in hot oil.
- Instead of jeera seeds, ½ tsp of jeera powder can also be used. Cumin helps the digestion.
Onion bajji superb. With yes very much tasty.