Onion bajji recipe, Vengaya bajji recipe

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.

For onion bajji or vengaya bajji as we call in tamil, we slice the onions dip in a special batter and deep fry it.

I planned to click onion bajji only when I was about to make noticed that I had only coarse besan flour but was not ready to set aside my plan.So atonce went ahead to the nearby shop,bought the flour and made this onion bajji, and of course enjoyed it with my morning  tea! 🙂 Amma said this is one of the best bajjis she has had,what else do I need?! Now lets get on to learn how to make onion bajji recipe.

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Onion bajji recipe

Onion bajji recipe,Vengaya bajji recipe with step by step pictures.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Servings2

AuthorSharmilee J

1x2x3x

Ingredients

• 2 nos medium sized onion
• 1/2 cup besan flour
• 1/4 cup rice flour
• 1/2 tsp kashmiri red chilli powder
• 1/4 tsp ajwain
• a tiny pinch baking soda
• oil to deep fry
• water as needed(I added little more than 1/3 cup)
• salt to taste

Instructions

• Measure rice and besan flour and take it in a mixing bowl.Add ajwain,red chilli powder and salt.Add baking soda.
• Now peel the skin from onions. slice them. It should be slightly thick.
• Mix the flours well, add water little by little.Keep mixing.
• 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.
• 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.
• Repeat to finish the onions and the batter.Flip and cook until golden brown.Remove from oil, drain in tissue paper.Serve hot with coconut chutney!

Notes

• I added kashmiri red chilli powder for color and to make the bajjis less spicy.You can add normal red chilli powder too.
• The consistency of the batter is very important to get perfectly puffed up crispy bajjis so add water accordingly.If water is more and the batter becomes runny, add little more besan flour and mix.
• Always fry the bajjis in medium flame and keep flipping so that it does not get burnt.
• Use fine besan variety.

Tried this recipe?Mention @sharmispassions or tag #sharmispassions

How to make onion bajji recipe:

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!