Onion bajji

2 cups onions
1 tbl spn corn flour
3 tbl spns besan
1/2 tea spn chilli powder
A pinch asafoetida
4-5 coriander leaves
Oil For deep frying

Cut the onions length wise. Add finely chopped coriander leaves and other ingredients. Mix using just a little water. Deep fry in oil. Serve hot.

Serves : 2
Preparation time : 10min

13 thoughts on “Onion bajji”

  1. Sowmya, usually coriander leaves are not used for any other bajji. You can use ajwain for added taste.

  2. am staying in the US. with out adding water, the batter is becoming watery after 10 minutes and they r not coming crunchy and it is sucking a lot of oil. but this never happened in india. why is it so? i tried yello onion and white onion. what is the solution?

    Shilpa: Mahi, I use red onions and never had this problem. Not sure what is wrong..sorry.

  3. hi there,
    Think the recipe for your bajjis can be improved. The first thing to do is to add salt to the onion and mix it. Leave it for around 10-15minutes. The onion releases lot of water and then the rest of the ingredients can be added to this. Ideally no water is added separately. The water from the onion is adequate to give a paste of a decent consistency for the bajjis


  4. Anjali is right.no need to add extra water.The onion leaves a lot of water when salt is added to it and kept for a while.in addition to the above ingredients u can add ginger pieces and green chillies chopped finely….hmmm it tastes a lotttt better…

  5. Hi

    I tried making onion bhajias.. had added rice flour to batter to make it lil crunchy..also i didnt not add soda.. Bhajias turned out to be lil heavy. What should to i to make light and crunchy next time?? can you please advice.


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