Onion Bajji
Crispy, golden, and irresistibly flavorful, Onion Bajji is the ultimate Indian street food snack that steals the show every time! Made with thick slices of onions coated in a spiced batter of gram and rice flour, this deep-fried delight is infused with the bold flavors of turmeric, red chili powder, and carom seeds, delivering the perfect balance of crunch and zest. The delicate touch of asafoetida and optional additions of green chilies and coriander leaves elevate this quick and easy recipe to a whole new level. Ready in just 35 minutes, Onion Bajji is best served hot and fresh, accompanied by tangy chutneys or ketchup. Perfect for rainy days or festive gatherings, this classic snack is sure to become your go-to treat for satisfying cravings. Keywords: Onion Bajji recipe, crispy onion fritters, Indian street food, gram flour snacks.
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Recipe Information
Ingredients
- 2 Large onions
- 1 cup Gram flour (besan)
- 2 tablespoons Rice flour
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Asafoetida (hing)
- 0.5 teaspoon Carom seeds (ajwain)
- 0.25 teaspoon Baking soda
- 1 teaspoon Salt
- 0.75 cup Water
- 2 cups Oil
- 2 Green chilies (optional)
- 2 tablespoons Coriander leaves (optional)
Instructions
Peel the onions and slice them into 1/4 inch thick rings. Separate each layer to get individual rings.
If using green chilies, slice them finely. Chop coriander leaves if using and set aside.
In a mixing bowl, combine gram flour, rice flour, red chili powder, turmeric powder, asafoetida, carom seeds, baking soda, and salt.
Gradually add water to the dry ingredients, whisking continuously to form a smooth, lump-free batter. The batter should be thick enough to coat the back of a spoon.
Add the onion rings to the batter to coat them evenly. Gently fold in sliced green chilies and chopped coriander leaves, if using.
Heat oil in a deep frying pan over medium-high heat. To check if the oil is ready, drop a small piece of batter into the oil; it should float to the surface instantly and sizzle.
Reduce the heat to medium. Using tongs, carefully add a few battered onion rings to the hot oil, ensuring not to overcrowd the pan.
Fry the bajjis until they turn golden brown and crisp, approximately 4-5 minutes, turning occasionally for even cooking.
Remove the bajjis using a slotted spoon and drain them on paper towels to remove excess oil.
Repeat the process with the remaining onion rings.
Serve the onion bajji hot with a side of chutney or ketchup for dipping.
Nutrition Facts
Calories |
4689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 457.2 g | 586% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2790 mg | 121% | |
| Total Carbohydrate | 127.6 g | 46% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 31.1 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 201 mg | 15% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1950 mg | 41% | |
*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.
