Onion Bajji
Thin onion slices coated in a gently spiced chickpea flour batter and fried until crisp at the edges. This tea-time favorite from South India is light, crunchy, and especially good with chutney or a hot cup of chai.
For 12 servings
- prep · ~7 min
Slice the onions and ready the batter ingredients.
1.Peel the onions and slice them thinly.2.Chop the green chili and tear the curry leaves.3.Measure the chickpea flour, rice flour, spices, salt, and water. - mix · ~5 min
Mix the onion bajji batter.
1.Place the sliced onion, green chili, and curry leaves in a mixing bowl.2.Add chickpea flour, rice flour, red chili powder, turmeric powder, asafoetida, and salt.3.Pour in water a little at a time and mix well to make a thick batter that coats the onions.TIPKeep the batter thick so the onions hold together and fry up crisp instead of soggy. - fry · ~5 min
Heat the oil for frying.
Heat the oil in a deep kadai over medium heat until moderately hot. A small drop of batter should rise steadily without browning too fast.
TIPUse medium heat throughout. Very hot oil browns the outside before the onion cooks inside. - fry · ~15 min
Fry the bajjis in batches.
1.Drop small portions of the onion mixture into the hot oil.2.Fry a few at a time, turning occasionally, until golden and crisp on all sides, about 3 to 4 minutes per batch.3.Lift them out with a slotted spoon and let excess oil drip back into the kadai. - serve · ~1 min
Serve the onion bajji hot.
Arrange the bajjis on a plate and serve right away while the edges are crisp and the center stays tender.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice the onions evenly and quite thin so they soften in the same time the batter turns crisp.
- 2Add water little by little; the right batter is thick enough to cling to the onion strands, not drip off.
- 3Let the salted onions sit in the flour mix for 2-3 minutes before adding all the water, as they release moisture naturally.
- 4Tear the curry leaves small so their aroma spreads through every bajji instead of staying in whole leaves.
- 5Fry in small, loose clusters rather than large lumps so the onion edges frill and crisp properly.
- 6Drain the fried bajjis on a rack or paper briefly, then serve immediately; they lose their best crunch as they sit.
- 7If making multiple batches, let the oil return to medium heat before adding the next spoonfuls of batter.
Adapt it for your goals.
Extra-spicy
Increase the green chili and red chili powder for a sharper heat that pairs especially well with evening chai.
no asafoetidaNo-asafoetida
Skip the asafoetida if unavailable or if needed for dietary reasons; the bajji will still be flavorful from onion, chili, and curry leaves.
mixed vegMixed-veg
Add thin slices of potato, spinach, or cabbage along with the onion for a more varied South Indian pakora-style snack.
air friedAir-fried
Shape small clusters, lightly oil them, and air-fry for a lighter version, though the texture will be less deep-fried crisp.
Why this is on our healthy list.
Plant-Based Protein
Chickpea flour adds plant protein and makes the snack more sustaining than a batter made only with refined flour.
Naturally Gluten-Free Flours
With chickpea flour and rice flour as the base, this dish suits those avoiding wheat-based batters.
Aromatics With Added Value
Onion, green chili, curry leaves, and turmeric bring flavor along with beneficial plant compounds and variety to the snack.
Frequently asked questions
The batter was likely too thin, the oil too cool, or the pan overcrowded. Keep the batter thick and fry in small batches over medium heat.
