Onion Bajji | How to make Onion Bajji

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By Akum Raj Jamir
Created on 28th May 2017
  • Onion Bajji, How to make Onion Bajji
  • Onion Bajji | How to make Onion Bajji (3 likes)

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    Rate It!
  • By Akum Raj Jamir
    Created on 28th May 2017

About Onion Bajji

Onion Bajji in South Indian style and it is one of the popular South Indian snacks. The onion is dipped in gram flour and rice flour batter and deep fried. It can be served as a snacks or a starter.

Onion Bajji is delicious and authentic dish. Onion Bajji by Akum Raj Jamir is a great option when you want something interesting to eat at home. Restaurant style Onion Bajji is liked by most people . The preparation time of this recipe is 5 minutes and it takes 20 minutes to cook it properly. Onion Bajji is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Onion Bajji. Onion Bajji is an amazing dish which is perfectly appropriate for any occasion. Onion Bajji is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Onion Bajji at your home.

  • Prep Time5mins
  • Cook Time20mins
  • Serves4People
Onion Bajji

Ingredients to make Onion Bajji

  • Onion - 2 large
  • Gram flour (Besan) - ½ cup
  • Rice flour - ¼ cup
  • Ajwain (Carom seeds) - ¼ tsp 
  • Chilly powder - ½ tsp 
  • Baking Soda a pinch 
  • Salt to taste
  • Water - ½ cup
  • Oil - ½-1 cup

How to make Onion Bajji

  1. Peel and slice the onions into rounds and keep aside. 
  2. In a mixing bowl add the gram flour, rice flour, Ajwain, chilly powder, baking soda, salt, water and make a smooth batter.
  3. Heat oil in a pan. When the oil is smoking hot, reduce the flame, deep the onions into the batter and coat well with batter. Gently drop the onion into the oil.
  4. Fry on medium heat till golden and crisp on both sides. Continue the same and fry the remaining onions in batches. 
  5. Drain them into absorbent paper and serve it as it is or with any chutney of your choice. 

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