Even oil (diet) conscious people, will find it difficult to say no to bajji. Yes, bajji will be under the favorite category of many. In Tamilnadu, hot bajji's along with tea is a favorite roadside snack of many people. Even if it so oily, people will go in search of paper (for squeezing out the oil), but will not miss a bite of bajji and a sip of tea.
In a perfect evening, I thought of making bajji's. As i had no bananas, had to bajji with onion and potatoes only. My husband is always a big fan of any recipe made with potato, and this time to my wonder he loved the onion bajji's more than the potatoes. So with great satisfaction, happily sharing the recipe with you all.
Neither prior preparations, nor soaking is needed for making these bajji's. Only with the availability of bengal gram flour and oil and veges of your kind, you can make these lovely bajjis. And onion is a universal ingredient, regardless of the different cuisines.
Prep Time 10 mins
Cooking Time 10 mins
Ingredients
1 cup Besan / Gram Flour/ Kadalai Maavu
2 nos Onion Big
2-3 tsp Chilly Powder
1 tbsp Rice Flour
1 tsp Rava/ Sooji
2 pinch Asafoetida
As per taste Salt
As needed Water
As needed Oil ( For Frying)
Procedure
1) In a wide bowl put all the above ingredients and mix with water to make a batter. The batter should not be too watery, it should be in idli batter consistency.
In another side, peel off the onion and make thin slices out of it.
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2) Now dip the sliced onion, in the batter and deep fry in the oil.
Note:
- Keep the flame in medium high positions, while making the bajji. Simmer position will tend to consume more oil.
- I usually avoid adding cooking soda, as it is not good for health. But if u wish to add you can.
- Rice flour and sooji will result in more crispy outputs.
Hence, hot onion bajji with tea will make your evening a pleasant one.
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