Onion Bajji | onion bhaji | Vengaya Bajji | vengayam bhaji
bajji with step-by-step pictures and video recipe. Check out the onion bajji recipe, and if you like the video, pls SUBSCRIBE to my channel.
Crispy, golden, and irresistibly delicious — onion bajji, also called vengaya bajji or onion fritters, is one of the most iconic South Indian tea‑time snacks. These crunchy fritters are made by dipping thinly sliced onions in a spiced gram‑flour batter and deep‑frying them to perfection. Whether enjoyed beach‑style or homemade, onion bajji is comforting, flavorful, and best eaten hot. Some versions skip baking soda or corn flour, while others add them for extra crispiness. Serve onion bajji with coconut chutney, tomato chutney, or a steaming cup of tea for the perfect evening treat.
How to cut onions for bajji?
Slice the onions thinly into rings, keeping the ring intact. Thinner slices give crispier bajjis, while thicker slices give a softer bite.
Can I skip baking soda?
Yes. Skipping baking soda gives a denser, more traditional texture. Add it only if you prefer lighter, puffier fritters.
What is beach‑style onion bajji?
Beach‑style bajji is served fresh and hot, often sprinkled with chilli powder or chat masala, and eaten immediately due to its short shelf life.
Is onion bajji healthy?
Since it’s deep‑fried, it’s best enjoyed occasionally. For a lighter version, use less oil, skip baking soda, and pair with protein‑rich chutneys.
Can I make onion bajji without corn flour?
Yes. Corn flour is optional. It adds crispiness, but skipping it gives a softer, more traditional texture.
What’s the best way to serve onion bajji?
Serve hot with coconut chutney, tomato chutney, mint chutney, or even ketchup. Pairing with masala tea or filter coffee makes it a perfect evening snack.
How long does onion bajji stay crisp?
Onion bajji tastes best when eaten immediately. If stored, reheat in an oven or air fryer to regain crispiness.
Ingredients
1 cup besan flour
1/4 cup rice flour
1/2 tablespoon corn flour
1 teaspoon salt
1/2 tablespoon Kashmiri chilli powder
1/4 teaspoon carom seeds
A pinch of asafoetida
1/4 teaspoon turmeric powder
A pinch of baking soda
onion, peeled and thinly sliced
1 cup + 2 tablespoon water
Oil for deep frying
How to make onion bajji with step-by-step pictures
- In a mixing bowl, combine besan flour, rice flour, corn flour, salt, asafoetida, turmeric powder, Kashmiri chilli powder, and carom seeds.
- Gradually add water while whisking to form a smooth, lump‑free batter.
- Add baking soda and mix well (optional step).
- Heat oil in a deep frying pan over medium flame.
- Dip each onion slice into the batter, coating evenly.
- Drip off excess batter before gently sliding the slice into hot oil.
- Fry a few slices at a time, flipping occasionally until golden and crisp.
- Remove and drain on paper towels to absorb excess oil.
- Serve hot with chutney.
Ingredients
- 1 cup besan flour
- 1/4 cup rice flour
- 1/2 tablespoon corn flour
- 1 teaspoon salt
- 1/2 tablespoon Kashmiri chilli powder
- 1/4 teaspoon carom seeds
- A pinch of asafoetida
- 1/4 teaspoon turmeric powder
- A pinch of baking soda
- onion peeled and thinly sliced
- 1 cup + 2 tablespoon water
- Oil for deep frying
Instructions
- In a mixing bowl, combine besan flour, rice flour, corn flour, salt, asafoetida, turmeric powder, Kashmiri chilli powder, and carom seeds.
- Gradually add water while whisking to form a smooth, lump‑free batter.
- Add baking soda and mix well (optional step).
- Heat oil in a deep frying pan over medium flame.
- Dip each onion slice into the batter, coating evenly.
- Drip off excess batter before gently sliding the slice into hot oil.
- Fry a few slices at a time, flipping occasionally until golden and crisp.
- Remove and drain on paper towels to absorb excess oil.
- Serve hot with chutney.
Video
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