Low Sodium Onion Bajji
Satisfy your cravings for a crispy, golden-fried snack with this *Low Sodium Onion Bajji* recipe—a healthier twist on the classic Indian fritter! Featuring thick rings of sweet, tender onions dipped in a spiced chickpea and rice flour batter, this recipe keeps sodium levels in check while delivering maximum flavor. Aromatic carom seeds, vibrant turmeric, and a hint of red chili powder create a fragrant, zesty batter, while finely chopped coriander leaves and green chilies add a fresh burst of flavor. Perfect for those watching their salt intake, these bajjis are fried to perfection for a crunchy outer shell paired with a soft, caramelized onion center. Serve them hot with a low-sodium chutney or dip to transform tea-time into an irresistible culinary experience!
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Recipe Information
Ingredients
- 2 large Onion
- 1 cup Chickpea flour (Besan)
- 2 tablespoons Rice flour
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Carom seeds (Ajwain)
- 0.25 teaspoon Baking soda
- 0.25 teaspoon Asafoetida (Hing)
- 2 tablespoons Fresh coriander leaves
- 1 medium Green chilies
- 0.75 cup Water
- 2 cups Oil
Instructions
Peel the onions and slice them into thick rings, about 1/4 inch in thickness. Separate each ring and set aside.
In a medium-sized mixing bowl, combine chickpea flour, rice flour, red chili powder, turmeric powder, carom seeds, baking soda, and asafoetida.
Add the chopped coriander leaves and green chilies to the flour mixture.
Slowly add water to the flour mixture, stirring constantly with a whisk or spoon to form a smooth, thick batter. The consistency should be smooth enough to coat the back of a spoon.
Heat oil in a deep frying pan over medium heat until it reaches 360°F (180°C). You can test the temperature by dropping a small batter-coated onion piece into the oil. If it rises to the surface quickly without burning, the oil is ready.
Dip each onion ring into the batter, ensuring it is well coated, and carefully place them into the hot oil. Fry a few rings at a time, making sure not to overcrowd the pan.
Fry the onion bajjis until they are golden brown and crispy, about 3-4 minutes. Turn them occasionally for even cooking.
Once fried, remove the bajjis with a slotted spoon and drain them on paper towels to remove excess oil.
Serve the low sodium onion bajjis hot with a side of unsalted chutney or low sodium ketchup for a complete snack experience.
Nutrition Facts
Calories |
4789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 484.1 g | 621% | |
| Saturated Fat | 68.8 g | 344% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 422 mg | 18% | |
| Total Carbohydrate | 127.6 g | 46% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 31.3 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1883 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
