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Best Easy Onion Bajji Recipe

Name: Best Easy Onion Bajji Recipe
Total time: 25 min
Yield: 100 g
Ingredients: yellow onion 2 medium; chickpea flour 1.25 cups; rice flour 2 tbsp; baking soda 0.25 tsp; water 0.5 cup; vegetable oil 2 cups; red chili powder 1 tsp; cumin seeds 1 tsp; turmeric powder 0.5 tsp; salt 1 tsp

Onion Bajji is a beloved Indian snack with crispy texture and bold, aromatic spicing. This popular vegetarian treat is a family tea-time favorite and a staple at celebrations and gatherings.

Cook 25 min Difficulty NORMAL 215 kcal

#vegetarian #mediterranean

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Ingredients

Main ingredients

yellow onion 2 medium
chickpea flour 1.25 cups
rice flour 2 tbsp
baking soda 0.25 tsp
water 0.5 cup
vegetable oil 2 cups

Seasonings/Sauce

red chili powder 1 tsp
cumin seeds 1 tsp
turmeric powder 0.5 tsp
salt 1 tsp

Nutrition summary

Carbohydrates 27 g 50%

Protein 7 g 13%

Fat 9 g 37%

Serving size 100g

Cooking steps

1

Peel and thinly slice the onions into rings; set aside for even coating.
2

In a mixing bowl, combine chickpea flour, rice flour, baking soda, red chili powder, cumin seeds, turmeric powder, and salt.
3

Gradually add water while whisking to create a thick, lump-free batter that can coat the onions evenly.
4

Heat the vegetable oil in a deep pan over medium-high heat (350°F) until a small drop of batter sizzles immediately.
5

Dip onion rings individually into the batter, ensuring each is well coated, and carefully slide them into the hot oil in batches—do not overcrowd the pan.
6

Fry each batch for about 3–4 minutes, turning occasionally, until the bajjis are golden and crisp. Adjust heat as needed to maintain steady frying without burning.
7

Remove onion bajjis with a slotted spoon and drain on paper towels. Serve hot with chutney or ketchup.

Personalized Q&A

Q. What's the key ingredient in this Onion Bajji recipe?

The core ingredient in this recipe is the yellow onion, which is thinly sliced and coated in a spiced chickpea flour batter. Chickpea flour (besan) forms the crispy outer shell, while the onion provides the signature sweetness and soft interior, defining the flavor and texture of traditional Onion Bajji.

Q. What is the most important tip for frying Onion Bajjis perfectly?

The critical point is maintaining medium-high heat (around 350°F) during frying. If the oil is too hot, the bajjis brown too quickly without cooking the onion; too cool and they absorb excess oil and become soggy. Fry in small batches and adjust the heat to ensure each bajji emerges golden, crisp, and fully cooked.

Q. How do I prevent my Onion Bajjis from turning soggy?

To keep bajjis crispy, use a thick batter that clings well, avoid overcrowding the pan, and drain the fried bajjis on paper towels immediately after frying. Make sure the oil is at the right temperature before adding the next batch—this prevents oil absorption and ensures crunch.

Q. How many calories and what’s the protein-to-carb ratio for each serving?

Each 100g serving of Onion Bajji contains about 215 kcal, with 27g carbohydrate (50% of calories) and 7g protein (13% of calories). This makes Onion Bajji primarily a carb-based snack, with a moderate protein contribution from chickpea flour.

Best Easy Onion Bajji Recipe

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