Onion Bajji Recipe (Vengaya Bajji)

Onion Bajji is a popular snack made by dipping sliced onions in spiced besan batter and deep frying it until crisp. It has crunchy outside and soft inside which makes it very enjoyable to eat. The flavour comes from onion and spices mixed in the batter. It is a simple snack but the taste is soo good when served hot.

This recipe is usually made during evening time or when it rains. It take less time to prepare and does not need many ingredients. The bajjis are fried till golden and served hot with chutney. You can make this recipe as a simple snack and still get good for tea time.

Jump to:

• About Onion Bajji
• Onion Bajji Ingredients
• How to make Onion Bajji Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Onion Bajji

Onion Bajji is a popular street style snack made in many homes. In this recipe onion slices are dipped in besan and rice flour batter with spices. Then it is deep fried in oil till crisp and golden. It is one of the easy snacks which can be made quickly at home. It is commonly served hot with chutney or sauce.

The texture of this bajji is crisp outside and soft inside. Besan flour gives the base and helps in coating the onion. Rice flour adds extra crispness to it. Onion becomes soft inside after frying and gives slight sweetness. It gives good balance of texture in each bite. It goes very well with tea time and rainy days.

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

I usually make Onion Bajji during evening when I want quick snack. It is easy to prepare and everyone in home like it when served hot. 

Onion Bajji is one of my favorites, actually I love any bajji but onion bajji is my favorite next to potato bajji. I always crave for bajji when the climate is chill as I love to enjoy it with a cup of tea. Onion bajji with coconut chutney is such a great combination.

Onion Bajji Ingredients

• Onion - I have used medium sized onions sliced slightly thick. It gives sweetness and soft texture inside the bajji. You can use big onions also.
• Besan Flour - I used as main base for batter. It helps coat the onion and gives structure. Use fine quality for better result.
• Rice Flour - I added along with besan. It gives crisp texture to the bajji.
• Red Chilli Powder - I have used it for colour and mild spice. It gives bright colour. You can use normal chilli powder also.
• Ajwain - I added for flavor and digestion. It gives slight aroma to the bajji. You can skip if not available.
• Cooking Soda - I added small pinch of cooking soda. It helps the bajji become soft and little fluffy. Do not add more.
• Oil - I used for deep frying the bajji for crisp outer layer and cooks evenly. Use enough oil for frying.

Similar Recipes

• Bread bajji
• Mysore bonda
• Medu vada
• Masala vadai
• Onion pakoda

How to make Onion Bajji Step by Step

1.Measure rice and besan flour and take it in a mixing bowl. Add ajwain, red chilli powder and salt. Add baking soda.

2.Now peel the skin from onions. slice them. It should be slightly thick.

3.Mix the flours 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 runny then it will not coat the onions.If you dip a finger inside and take it out the batter should coat well and should stand this is the right consistency. Now dip the onions in the batter.

5.Dip it well so that the batter coats well on both the sides. Heat oil in a kadai, when its hot enough then gently drop it in oil. Deep fry.

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

Serve hot with coconut chutney!

Expert Tips

• Batter consistency - I keep the batter slightly thick so that it coats the onion well. If batter becomes runny the bajji may not come good.
• Mixing - I mix the batter without lumps using whisk. Smooth batter gives even coating.
• Oil heat - I fry the bajji in medium hot oil. If the oil is too hot it may brown fast outside.
• Frying - I just flip the bajji while frying so it cooks evenly, this helps get even color.
• Onion slicing - I slice the onion slightly thick. Thin slices may not hold the batter well.

Serving and Storage

Serve this hot with coconut chutney or sauce, this goes well as evening snack with tea. It is best to eat fresh when hot. If stored, it may lose crispness so try to consume immediately.

FAQS

1.Can I skip soda?

Yes you can skip it if you do not prefer. Bajji will still come good but little less soft.

2.Why my bajji is not crispy?

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

3.Can I add other vegetables?

Yes you can use potato or bajji chilli instead of onion. It works well with same batter.

4.Can I make batter in advance?

You can prepare batter little early but mix well before using. Fresh batter gives better result.

5.Which oil is best for frying?

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

If you have any more questions about this Onion Bajji Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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