Sunday, January 29, 2012

Onion Bhajji

Onions - 2 large
Besan/Gram flour - 1/2 cup
Rice flour - 6 Tbsp
All purpose flour - 4 Tbsp
Baking soda - 1/2 tsp
Chilli powder - 2 tsp
Asafoetida - 2 Pinch
Salt to taste
Orange food color, Optional
Cornmeal, Optional

  1. Cut onions into thin round slices..The thinner the crispier!
  2. Mix all the above ingredients with water to make a thick batter like consistency.
  3. Heat oil in a wok/kadai and when oil is hot enough to fry slowly drop the bhajjis and deep fry.
These bajjis came out very crispy. To experiment, I added cornmeal to a little bit of the batter at the end with left over onions and it turned out good. It was crispy with a grainy texture. You can make single thick onion rings with it!!
I used to call this last set of bajjis that my mom used to make with left over onions, KachaMucha bajji (Haphazard bajji) :)