ONION BAJJI

Bajji is a popular South Indian deep-fried snack, especially loved in the states of Tamil Nadu. It is known for its crispy outside and soft, flavourful inside. Bajji is made by coating slices of vegetables in a spiced batter and then deep-fried until golden and crunchy.

Onion bajji (also called as vengaya bajji in Tamil) is one of the common types of bajji made with onions. Onion bajji is prepared by dipping sliced onions into a thick batter made from gram flour, then frying them in hot oil until golden brown. It is usually served hot with COCONUT CHUTNEY or tomato ketchup.

ABOUT THE RECIPE:

Traditionally, bajji is made with slightly thin round slices of onions. This gives a soft inside with crispy edges. But, onion rings can also be used for this recipe. Each ring has to be separately coated in the batter and fried. Using onion rings gives a much crunchier texture compared to the regular onion bajji.

INGREDIENTS FOR ONION BAJJI:

• ONION (LARGE SIZE) – 2 NOS.
• GRAM FLOUR – 1 CUP
• RICE FLOUR – 1/2 CUP
• CHILLY POWDER – 1 TSP
• BAKING SODA – 1/4 TSP
• SALT – AS REQUIRED
• OIL – FOR FRYING

HOW TO MAKE ONION BAJJI:

• Peel and wash the onions thoroughly with water. Dry them completely and then slice it. It shouldn’t be too thick or too thin.

• In a large mixing bowl, add 1 cup of gram flour, 1/2 cup of rice flour, 1 tsp of chilly powder, 1/4 tsp of baking soda and salt. Add little water and mix it to a thick paste.

• Heat a kadai, and add oil to it. I’ve used around 500ml of oil for this recipe.

• Once the oil is heated, add 1/4 cup of hot oil to the prepared batter. Adding hot oil gives an extra crunchy texture to the bajji.

• Mix it using a spoon and then mix it using hands. Since, the oil is too hot it is better to use a spoon/ladle.

• Now add the sliced onion to the batter. Add one at a time. Coat them with the batter and add it to the hot oil.

• Add a maximum of 2 – 3 sliced onions at a time. Do not over crowd. Once added to the oil, wait for 30 to 40 seconds and then flip them. Fry them until they turn golden brown in color.

• Once they turn golden brown in color, filter the oil and transfer it to a plate with a tissue paper. This helps to absorb the excess oil.

• Repeat the process with the remaining sliced onions.

YUMMY AND DELICIOUS ONION BAJJI IS READY.

SERVE IT HOT WITH COCONUT CHUTNEY OR TOMATO KETCHUP.

I HAD ONION BAJJI WITH COCONUT CHUTNEY.

PRO TIPS:

• Onions should be sliced to a medium thickness. If it too thick it stays raw inside, and if it is too thin, it burns quickly and becomes too crispy.
• Onion rings can also be used for this recipe. Separate each ring from the sliced onion, dip it individually in the batter and add them to the oil.
• Onions should be completely dry before slicing them. Adding onions along with water might make the batter watery.
• The batter has to be slightly thick. If the batter is too watery, it won’t hold onto the onions.

ONION BAJJI

Recipe by foodpassion1513Course: AppetizersCuisine: SOUTH INDIAN

Servings

6~7

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

300

kcal

Bajji is a popular South Indian deep-fried snack, especially loved in the states of Tamil Nadu. It is known for its crispy outside and soft, flavourful inside. Bajji is made by coating slices of vegetables in a spiced batter and then deep-fried until golden and crunchy.
Onion bajji (also called as vengaya bajji in Tamil) is one of the common types of bajji made with onions. Onion bajji is prepared by dipping sliced onions into a thick batter made from gram flour, then frying them in hot oil until golden brown. It is usually served hot with COCONUT CHUTNEY or tomato ketchup.

Ingredients

• ONION (LARGE SIZE) – 2 NOS.

• GRAM FLOUR – 1 CUP

• RICE FLOUR – 1/2 CUP

• CHILLY POWDER – 1 TSP

• BAKING SODA – 1/4 TSP

• SALT – AS REQUIRED

• OIL – FOR FRYING

Directions

• Peel and wash the onions thoroughly with water. Dry them completely and then slice it. It shouldn’t be too thick or too thin.
• In a large mixing bowl, add 1 cup of gram flour, 1/2 cup of rice flour, 1 tsp of chilly powder, 1/4 tsp of baking soda and salt. Add little water and mix it to a thick paste.
• Heat a kadai, and add oil to it. I’ve used around 500ml of oil for this recipe.
• Once the oil is heated, add 1/4 cup of hot oil to the prepared batter. Adding hot oil gives an extra crunchy texture to the bajji.
• Mix it using a spoon and then mix it using hands. Since, the oil is too hot it is better to use a spoon/ladle.
• Now add the sliced onion to the batter. Add one at a time. Coat them with the batter and add it to the hot oil.
• Add a maximum of 2 – 3 sliced onions at a time. Do not over crowd. Once added to the oil, wait for 30 to 40 seconds and then flip them. Fry them until they turn golden brown in color.
• Once they turn golden brown in color, filter the oil and transfer it to a plate with a tissue paper. This helps to absorb the excess oil.
• Repeat the process with the remaining sliced onions.
• YUMMY AND DELICIOUS ONION BAJJI IS READY.

Notes

• PRO TIPS:
  Onions should be sliced to a medium thickness. If it too thick it stays raw inside, and if it is too thin, it burns quickly and becomes too crispy.
  Onion rings can also be used for this recipe. Separate each ring from the sliced onion, dip it individually in the batter and add them to the oil.
  Onions should be completely dry before slicing them. Adding onions along with water might make the batter watery.
  The batter has to be slightly thick. If the batter is too watery, it won’t hold onto the onions.