Onion Bajji Recipe | Vengaya Bajji | Kanda Bajji with stepwise pics and a short YouTube video. If you like my video, please share it and don’t forget to SUBSCRIBE to my channel. I think no introduction is needed for this recipe, very famous tea time or evening snack all over India with different names. Maybe there will be a slight variation in the batter preparation or the chopping style of the onions. Though I have done this vengaya bajji a zillion times, I didn’t have thought of making it as a blog post. It was my hubby who was insisting me to record this post and he gave me the idea for styling too. So, I just prepared the bajji, quickly clicked it and finally, everyone knows, yes! enjoyed every bite of the bajji with Thick Coconut Chutney / Getti Chutney. I have already shared Potato Bajji, Raw Banana Bajji and Mirchi Bajji in my blog, if interested check it along with my 100+ Lockdown Recipes.
Check my other Teatime Snacks Recipes like
1. Aloo / Potato Bonda
2. Onion Pakora / Vengaya Pakoda
3. Mysore / Ulundhu Bonda
4. Mangalore Baje / Gole Baje
5.Banana Flower Vada / Vazhaipoo Vadai
Vengaya Bajji
Onion Bajji Recipe | Vengaya Bajji | Kanda Bajji is a very famous tea time or evening snack all over India with different names. I have already shared Potato Bajji, Raw Banana Bajji and Mirchi Bajji in my blog.
- 3 Medium Sized Onion
- ½ Cup Bengal Gram Flour / Besan Flour
- ¼ Cup Rice Flour
- ⅛ tsp Turmeric Powder
- ½ tbsp Red Chilli Powder
- ½ tsp Ginger Garlic Paste
- 1 tsp Jeera / Omam (Crushed)
- ⅛ tsp Hing
- 1 Pinch Food Colour (Optional)
- 2 Pinch Cooking Soda
- Salt As Required
- Water As Required
- Oil For Deep Frying
- First, measure and keep all the ingredients ready.
Don't skip cooking soda as it gives softness and puffiness to the baiji. Also, the addition of jeera and ginger-garlic paste helps to relieve from gastric troubles.
- Peel the skin of the onions and rinse well. Using a sharp knife, slice the onion into medium thickness.
- Do the same with all the onions and keep it in a plate separately.
- To a mortar - pestle, add the jeera. If you have jeera powder in hand, you can use it directly.
- Crush it slightly and keep aside.
- To a bowl, add the besan flour and rice flour
Then, add the turmeric powder, chilli powder and ginger-garlic paste.
- Add the crushed jeera powder and sprinkle the hing.
- If preferred, add 1 pinch of food colour but it is not good for health.
- Now, add required salt and cooking soda.
- First, add very little water and start to mix. Then, add water little by little and mix well without any lumps
- The batter should not be too thick nor watery, just like dosa batter. By the meantime, heat oil in a heavy-bottomed Kadai / pan and the oil temperature should not be fuming or very low.
- Dip and coat the onion slices in the batter on both sides evenly. Just wipe the onion slices gently on the edge of the bowl to remove the excess batter.
- To check the oil temperature, just drop a pinch of batter in the oil, if it raises immediately it is perfect. Then, drop it in the oil carefully.
- Once it fluffs upturn to the other side and fries till golden brown.
Drain it in a kitchen towel and repeat the same with the remaining batter.
Enjoy this Vengaya Bajji hot with Coconut Chutney
Tips for Vengaya Bajji
- Don’t slice the onions too thick, as it won't get cooked inside and stays crunchy.
- Addition of ginger garlic paste is optional, but it helps to relieve from gastric trouble.
- Addition of jeera or omam/ ajwain helps in digestion and lends a great flavour.
- Addition of food colour is optional but it gives vibrant colour to the Kanda Bajji.
- Cooking soda gives softness and puffiness to the Onion Bajji Recipe.
- Also, don’t add cooking soda more than mentioned, else bajji absorbs more oil.
- If the batter is thick, it takes a lot of time to cook and the bajji turn hard, then adjust with little water.
- If the batter is watery, the bajji turn flat and sucks more oil. To troubleshoot, add 1 tbsp of besan flour.
- If bajji absorbs more oil, add 1 ladle of hot oil and it also gives crispiness to the bajji.
- Always cook in medium flame to ensure even cooking.
- Instead of cooking soda, little idli batter or 1 tsp of sour curd can be added, it also gives a nice taste.
Onion Bajji Recipe
Method for Onion Bajji Recipe
1. First, measure and keep all the ingredients ready.
2. Don’t skip cooking soda as it gives softness and puffiness to the baiji. Also, the addition of jeera and ginger-garlic paste helps to relieve from gastric troubles.
3. Peel the skin of the onions and rinse well. Using a sharp knife, slice the onion into medium thickness.
4. Do the same with all the onions and keep it in a plate separately.
5. To a mortar – pestle, add the jeera. If you have jeera powder in hand, you can use it directly.
6. Crush it slightly and keep aside.
7. To a bowl, add the besan flour and rice flour
8. Then, add the turmeric powder, chilli powder and ginger-garlic paste.
9. Add the crushed jeera powder and sprinkle the hing.
10. If preferred, add 1 pinch of food colour but it is not good for health.
11. Now, add required salt and cooking soda.
12. First, add very little water and start to mix. Then, add water little by little and mix well without any lumps
13. The batter should not be too thick nor watery, just like dosa batter. By the meantime, heat oil in a heavy-bottomed Kadai / pan and the oil temperature should not be fuming or very low.
14. Dip and coat the onion slices in the batter on both sides evenly. Just wipe the onion slices gently on the edge of the bowl to remove the excess batter.
15. To check the oil temperature, just drop a pinch of batter in the oil, if it raises immediately it is perfect. Then, drop it in the oil carefully.
16. Once it fluffs upturn to the other side and fries till golden brown.
17. Drain it in a kitchen towel and repeat the same with the remaining batter.
Enjoy this Kanda Bajji hot with Coconut Chutney.
Vengaya Bajji Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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