This is a to-go snack at my place. Whenever we feel like munching on something hot along with our chai, I make these quick and easy onion bajjis. It comes together in no time and is made with staples available in our kitchen. The bajjis can be made soft or crisp by adjusting th amount of water in the batter.
Onions - 2
Besan/ Bengal gram flour - 1 cup
Rice flour - 1/4 cup
Red chilli powder - 1 teaspoon
Asafoetida/Hing - 1 pinch
Baking soda - 1/2 teaspoon
Salt to taste
Oil for deep frying
Water - a few tablespoons
Slice the onions into thin slices or thin rounds.
Mix together the besan, rice flour, chilli powder,asafoetida, salt and baking soda. Add water one tablespoon at a time and mix well to make a thick batter. If you want the bajjis more crispy, add a few drops water extra to make a thinner batter.
In a heavy bottemed pan/kadai, heat oil around 2 inches high. When the oil turns piping hot, dip the sliced onions in the prepared batter and drop them carefully in the heated oil. Allow the bajjis to cook and with the help of a slotted spoon, flip them over. Allow them to cook on the other side until it turns golden brown and remove them with the slotted spoon. Drain on paper towels.
Serve hot by themselves. Any chutney or the plain ole' tomato ketchup might serve as good dippers. Serve along with some hot hot tea!
Check out my Project 365 pictures when you find time!