Preparation Time : 10 mins | Cooking Time : 20 Mins |Makes: 6 bajjis
Besan | Kadalai maavu 1/2 cup
Rice flour 1/4 cup
Onion 1 big
Red chili powder 1 tsp
Salt as needed
Asafoetida 2 pinches
Salt as needed
Baking soda (optional) a tiny pinch
Oil for deep frying
This quantity of batter makes around 20 bajjis but i made 5 onion bajjis and used rest of the batter to make other bajjis
Video of how to make onion bajji
- Slice the onions into roundels without peeling the skin.
- Once done, take out the skin. In this way the onions will be cut perfectly without any mess.
- Gently wash it and and keep aside.
- Soak the asafoetida in 2 tblsp of water. You can add the asafoetida to the flour directly but soaking brings out more flavour.
- In a bowl add the besan, rice flour, red chili powder, baking soda(if adding) salt and asafoetida water.
- Add water little by little and make a medium thick batter.
- Do not make it too thick, the outer cover will be hard and there will be more batter than the vegetable.
- Also do not make it too thin, else the veggies will not get coated with the batter.
- Heat onion in a pan. Once it is hot bring it to a medium flame.
- Add 1tblsp of hot oil to the batter. This is to avoid the bajjis absorbing lot of oil while frying.
- Mix well and dip the sliced the onions in the batter.
- Gently drop this into the oil.
- Fry on both sides.
- Take out from oil and drain in a kitchen towel.
- Hot bajjis are ready.
- Serve with coconut chutney or lemon pickle.
- You can make bajjis with capsicum, potato, raw banana, ridge gourd, cauliflower, eggplant, bread …
- Ensure the batter is not too thick or thin.
- Always fry the bajis in medium flame else it will get cooked on the outside fast.
- Do not cook the bajjis if the oil is not hot. It will become soggy and absorb lot of oil.