Who does't love bajjis or pakoras. It is a very popular deep fried snack served with tea. It is usually prepared with onions, potatoes, raw plantain, brinjals, chillies, bread etc. You do not need much ingredients to prepare this snack and the great thing is that it can be prepared in a jiffy. Moreover we will always have besan and onions at home. Today we will learn how to make onion bajji following this easy recipe.
Onion Bajji Recipe
Besan / kadalai mavu / gram flour -1 cup
Chilli powder - 1-2 tsp
Cooking soda (sodium bicarb) - 2 pinches
Oil - 1 tsp
Oil for deep frying the bajjis
Peel and thinly slice the onions and keep it ready.
Now we will prepare the bajji batter -
In a bowl mix together besan, chilli powder, 1 tsp oil, salt needed and cooking soda.
Add water and mix it nicely for 2-3 minutes. (My mother tells me that by mixing like this, you will get delicious and puffy bajjis) The batter should not be too thick nor watery. It should coat the vegetables well when dipped into it. ( I added little less than 3/4 cup of water for 1 cup of besan)
Heat oil in a kadai. (to check if the oil is hot enough to fry the bajjis, add a drop of bajji batter into the oil, if it raises to the surface immediately, then the oil temperature is right for frying the bajjis)
Once the oil is heated, reduce the heat to medium. Now dip the thinly sliced onions in the bajji batter (see to it that it is well coated with the bajji batter) and drop it gently into the oil.
Fry both sides until golden brown and remove it from the oil using a slotted ladle. Keep them in a paper towel to drain off the excess oil.
Repeat the same process for the rest of the onion slices.
Enjoy hot bajjis as such or with tomato ketchup, coconut chutney or green chutney.
You can fry 4-5 bajjis at a time depending on the amount of oil you use.
You can add a pinch of carom seeds to the batter (omam in Tamil, ajwain in Hindi) if you like the taste. It helps in digestion.
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