Onion Bajji
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.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Batter Base
- b.In a large mixing bowl, combine the besan, rice flour, red chili powder, turmeric powder, hing, and salt.
- c.Lightly crush the ajwain seeds between your palms before adding them to the bowl to release their aroma.
- d.Whisk all the dry ingredients together until well combined. This takes about 1 minute.
- 2
Step 2
- a.Combine Onions and Batter
- b.Add the thinly sliced onions, finely chopped green chilies, and chopped coriander leaves to the dry flour mixture.
- c.Mix everything well with your hands, gently pressing the onions so they release some moisture. Let this mixture sit for 5-7 minutes. The salt will draw out water from the onions, which will help in forming the batter.
- d.After resting, gradually add water, a little at a time, and mix to form a thick, coarse batter. The batter should be just enough to coat the onions, not runny. You may need less water than mentioned, depending on the moisture in your onions.
- 3
Step 3
- a.Heat the Oil
- b.Pour oil into a deep pan or kadai and heat it over medium-high flame. The oil should be about 2-3 inches deep.
- c.To check if the oil is ready, drop a tiny bit of batter into it. If it sizzles and rises to the surface quickly without changing color too fast, the oil is at the perfect temperature (around 180°C / 350°F). This step takes about 5-6 minutes.
- 4
Step 4
- a.Fry the Bajjis
- b.Once the oil is hot, carefully drop small, irregular portions of the onion batter into the oil using your fingers or a spoon. Do not overcrowd the pan; fry in batches of 5-6 bajjis at a time.
- c.Fry for 2-3 minutes on one side until golden, then flip and fry the other side for another 2-3 minutes until they are deep golden brown and crispy all over.
- d.Using a slotted spoon, remove the bajjis from the oil and place them on a plate lined with paper towels to absorb any excess oil.
- 5
Step 5
- a.Serve
- b.Serve the Onion Bajjis immediately while they are hot and crispy.
- c.They pair wonderfully with coconut chutney, mint-coriander chutney, or tomato ketchup, alongside a hot cup of masala chai.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the crispiest bajjis, ensure your onion slices are very thin and uniform.
- 2The batter consistency is crucial. It should be thick enough to coat the onions but not so thick that the bajjis become doughy inside.
- 3Adding 1-2 teaspoons of hot oil from the frying pan into the batter just before frying makes the bajjis extra crispy and less oily.
- 4Maintain a consistent medium-high heat. If the oil is too hot, the bajjis will burn on the outside and remain raw inside. If it's not hot enough, they will absorb too much oil and become soggy.
- 5Do not overcrowd the pan. Frying in small batches ensures the oil temperature doesn't drop, resulting in perfectly crispy bajjis.
- 6Letting the onion and salt mixture rest for a few minutes is a key step to draw out moisture and reduce the amount of water needed for the batter.
Adapt it for your goals.
Vegetable Variation
Replace onions with thinly sliced potatoes, spinach leaves (Palak Bajji), or long green chilies (Mirchi Bajji) for different flavors.
Spice VariationSpice Variation
Add 1/2 teaspoon of crushed coriander seeds or a pinch of garam masala to the batter for a different aromatic profile.
Healthier VersionHealthier Version
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.
Why this is on our healthy list.
Plant-Based Protein
Besan (chickpea flour) is a good source of plant-based protein and fiber, which can help with satiety and muscle maintenance.
Aids Digestion
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.
Rich in Antioxidants
Onions are rich in antioxidants, particularly quercetin, which helps combat inflammation and supports cardiovascular health. Turmeric adds curcumin, another potent anti-inflammatory compound.
Frequently asked questions
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.