ONION BAJJI | VENGAYA BAJJI – SNACKS RECIPES

This is my first post on bajji recipes.Myself & Sen loves bajji a lot.My MIL makes this bajji very often as an evening snack especially for guests.I have seen my friends making bajji with store bought readymade bajji mix.I had a thought tat bajji batter is very difficult to prepare at home. But when i saw my MIL making bajji , i felt it so easy & it can be done in no time. Before marriage  , i have seen my mom making bajji on Diwali. She makes all the varieties ( ie, Raw banana,brinjal,onion, potato) in one go..We choose our favourite among them and enjoy eating it along with sweets..Both mom & Mil follows the same recipe.. Its so simple.. The ratio of besan flour & rice flour is 3:1..For this ratio , u’ll get a crispy exterior & a soft interior..Addition of cooking soda is also very important to get a puffy bajji. Otherwise bajji won’t bulge and it will be flat…Too much of cooking soda makes the bajji absorb more oil. Adding a pinch would do..If u make bajji with store bought mix  , try this recipe for a change. U’ll love it and u’ll stop buying the readymade ones ..

INGREDIENTS
1 cup - 200ml

Besan flour / Kadala maavu – 3/4 cup Rice flour / Arisi maavu – 1/4 cup Cooking soda – A pinch Orange food color – A pinch (optional) Red chilli powder – 1.5 tsp ( add 1 tsp for less spice) SSP Hing/Asafetida – 1/4tsp Ajwain/ omam OR cumin seeds/ jeera – 1/2 tsp Salt – As needed Water – 3/4 - 1 cup ( adjust)

METHOD

Peel , wash and cut the head & tail portions of onions & slice into 1/4 inch thick rings.Set aside… In a wide bowl , mix all the flours , powders , Ajwain or cumin , salt and add water to make a slightly watery batter( like dosa batter). If u make it too watery, bajji will have tails .At the same time , thick batter yeilds hard bajjis..The batter should be slightly thick & flow like a ribbon.It should coat the onion pieces well..Adjust water & flour accordingly..Dip the onion rings in the batter & coat it well. Heat oil in a kadai and check with a drop of batter to find the correct heating point.ie. If u put a drop of batter , the batter will rise immediately and floats on top. As soon as u get this heating point , simmer the flame and drop the onion rings coated well with batter.. Deep fry till the color changes golden brown and the bubbles ceases..Flip it and again cook for a minute. Drain & remove in a tissue paper.. Serve hot immediately..We love to have with coconut chutney !!

NOTE

Addition of food color gives a nice color to bajji as u see in stalls.. My mom & mil adds cumin seeds but i used ajwain for an enhanced flavour. Use any as per ur wish. Please don’t skip adding soda . It gives a  puffy , soft bajji. Make sure u don’t add much because bajji will be very oily and it is unhealthy too.. Adjust the consistency of batter.. Batter should not be too thin or too thick. If ur batter has become too thin , add besan & rice flour in 3:1 ratio and adjust the batter..If it is too thick add more water. Always add the extra water using a tbsp & check it..

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