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Crispy, golden-brown onion fritters made with a spiced chickpea flour batter. This classic Indian tea-time snack is incredibly addictive and perfect for a rainy day, ready in under 30 minutes.
Prepare the Batter Base
Combine Onions and Batter
Heat the Oil
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Crispy, golden-brown onion fritters made with a spiced chickpea flour batter. This classic Indian tea-time snack is incredibly addictive and perfect for a rainy day, ready in under 30 minutes.
This indian recipe takes 25 minutes to prepare and yields 4 servings. At 319.28 calories per serving with 9.49g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
Fry the Bajjis
Serve
Replace onions with thinly sliced potatoes, spinach leaves (Palak Bajji), or long green chilies (Mirchi Bajji) for different flavors.
Add 1/2 teaspoon of crushed coriander seeds or a pinch of garam masala to the batter for a different aromatic profile.
For a lower-oil version, you can make these in an air fryer. Spray the bajjis with a little oil and air fry at 190°C (375°F) for 12-15 minutes, flipping halfway through, until golden and crisp.
Besan (chickpea flour) is a good source of plant-based protein and fiber, which can help with satiety and muscle maintenance.
The inclusion of spices like ajwain (carom seeds) and hing (asafoetida) is traditional in Indian fried foods as they are known to aid digestion and prevent bloating.
Onions are rich in antioxidants, particularly quercetin, which helps combat inflammation and supports cardiovascular health. Turmeric adds curcumin, another potent anti-inflammatory compound.
The key to extra crispy bajjis is using a combination of besan and rice flour. Also, adding a tablespoon of hot oil to the batter right before frying creates a lighter, crispier texture. Ensure your oil is at the correct temperature and you don't overcrowd the pan.
This usually happens for two reasons: the oil temperature was too low, or the pan was overcrowded. When the oil isn't hot enough, the batter absorbs oil instead of instantly crisping up. Overcrowding the pan causes the oil temperature to drop significantly, leading to the same result.
It's best to mix the batter just before frying. If you let the batter sit for too long after adding water, the onions will release more moisture, making the batter runny and resulting in less crispy bajjis.
The terms are often used interchangeably. However, 'Bajji' sometimes refers to a whole or large slice of a vegetable (like a potato slice or a whole chili) dipped in batter and fried. 'Pakora' typically refers to chopped vegetables (like onions, spinach) mixed into the batter and dropped in irregular shapes into the oil. This recipe is technically an onion pakora, but is widely known as onion bajji.
Onion Bajji is a deep-fried snack, which makes it high in calories and fat. While the base ingredients like besan (chickpea flour) and onions have health benefits, the deep-frying process makes it an indulgence. It is best enjoyed in moderation as part of a balanced diet.
A typical serving of 4 onion bajjis contains approximately 280-350 calories, depending on the size and the amount of oil absorbed during frying. Most of the calories come from the besan and the absorbed oil.