Onion Bajji Recipe | Vengaya Bajji Recipe

Onion Bajji is a popular snack made by dipping chopped onions in a spicy gram flour batter and deep frying them until crisp. It is crispy from outside and soft from inside, which makes it very enjoyable to eat. Its flavor comes from the onions and spices added to the batter. It is a simple breakfast but tastes great when served hot.

This recipe is usually made in the evening or when it rains. It takes less time to make it and does not require much material. The bajjis are fried until golden and served hot with chutney. You can make this recipe as a simple breakfast and still be good for tea time.

About Onion Bajji

Onion Bajji is a popular street style snack made in many households. In this recipe, onion pieces are dipped in a solution of gram flour and rice flour along with spices. Then it is deep fried in oil until it becomes crisp and golden. This is one of the easy snacks that can be made instantly at home. It is usually served hot with chutney or sauce.

The texture of this bajji is crispy from outside and soft from inside. Gram flour provides base to the onion and helps in coating it. Rice flour adds extra crunch to it. After roasting, onion becomes soft from inside and gives mild sweetness. This gives a good balance of texture in each bite. It looks great during tea time and rainy days.

There are a few variations you can try with this recipe. You can add chilli powder for spice or add green chillies for extra heat, also add ginger or curry leaves for more flavour. You can adjust the consistency of the batter depending on how you like the bajji and also add a pinch of baking soda for more softness.

I usually make onion bajji in the evening when I want a quick snack. It is easy to make and everyone in the house loves it when served hot.

Onion ki bajji is one of my favourites, actually I like any bajji but after aloo ki bajji onion bajji is my favourite. When the weather is cold I always feel like eating bajji as I love enjoying it with a cup of tea. Onion bajji with coconut chutney is a great combination.

Onion Bajji Ingredients

• Onion – I have used medium sized onion, chopped a little thickly. This gives sweetness and soft texture inside the bajji. You can also use big onion.
• gram flour flour – I used it as the main base for the batter. This helps coat the onions and gives structure. Use good quality for better results.
• rice flour – I mixed it with gram flour. This gives a crisp texture to the bajji.
• chilli powder – I used it for color and mild seasoning. It gives bright color. You can also use normal chili powder.
• Celery – I added for taste and digestion. This gives light aroma to the bajji. If not available you can skip.
• cooking soda – I added a small pinch of cooking soda. This helps in making the bajji soft and slightly fluffy. Don’t add more.
• Oil – I used to deep fry the bajji so that the outer layer becomes crispy and gets cooked evenly. Use enough oil for frying.

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How to make onion bajji step by step

1.Measure rice and gram flour and take it in a mixing bowl. Add celery, red chili powder and salt. Add baking soda.

2.Now remove the peel of onion. cut them. It should be slightly thick.

3. Mix the flour well, add water little by little. Keep mixing.

4. Use a whisk to mix so that there are no lumps. The batter should not be thin, otherwise it will not stick to the onions. The batter should coat well and stay firm if you dip a finger in it and take it out, this is the right consistency. Now dip the onion in the batter.

5. Dip it well so that the batter applies well on both sides. – Heat oil in a pan, when it gets hot well, slowly drop it into the oil. Deep fry.

6.Repeat to finish the onion. Flip and cook until golden brown. Remove from oil and drain in tissue paper.

Serve hot with coconut chutney!

Expert Tips

• Batter consistency – I keep the batter a little thick so that it coats the onions properly. If the batter becomes thin then the bajji will not be good.
• mix- I use a whisk to mix the batter without lumps. Smooth solution gives uniform coating.
• oil hot – I fry the bajji in medium hot oil. If the oil is too hot it may brown faster on the outside.
• Fry – I turn the bajji while frying so that it gets cooked evenly, this gives it a uniform color.
• Onion shredding – I chop the onion a little coarsely. Thinner pieces will not hold the batter well.

serving and storage

Serve it with hot coconut chutney or sauce, it also tastes good as an evening snack with tea. It is best to eat fresh while it is still hot. If stored, it may lose crispness so try to consume immediately.

general questions and answers

1.Can I give up soda?

Yes, you can skip it if you want. The bajji will still be good but a little less soft.

2.Why is my bajji not crispy?

This can happen if the batter is thin or the oil is not hot enough. Keep the batter thick and the oil medium hot.

3.Can I add other vegetables?

Yes, you can use potatoes or bajji chilli instead of onion. This works well with the same batter.

4.Can I make the batter in advance?

You can prepare the batter a little sooner but mix well before using. Fresh batter gives better results.

5. Which oil is best for frying?

You can use any neutral cooking oil for taste and best taste.

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