South Indian Vengaya Bajji are crisp batter coated onion rings. There are various methods onion fritters are made in India. This South Indian model onion bajji can be a well-known variation. It makes for a great tea time snack served with a facet of chai or filter espresso and inexperienced chutney.
Right here the onions are lower in rings, batter coated and deep fried. Thus onion bajji tastes totally different than onion pakora the place sliced onions are used.
The batter is made with gram flour, rice flour, spices and herbs. Rice flour helps in giving a extra crispy texture. This leads to onion bajji having a comfortable inside with a crispy outer texture. The spices and seasonings will be simply adjusted to your style preferences.
Pakora and Chai is a mix which most Indians like. That can be one of many cause that one will discover numerous forms of pakora or fritters within the Indian delicacies.
Some extra regional variations
- Classic Onion Pakoda – North Indian model
- Kanda Bhaji – Maharashtrian model
- Ulli Vada – Kerala model
Monsoons and winters are an apt time for having fried fritters and chai. Serve Vengaya Bajji with mint-coriander chutney or coconut chutney or tomato ketchup or any chutney of your liking.
If making for a celebration then you possibly can simply scale this recipe to make a giant batch.
Step-by-Step Information
make Onion Bajji
1. First peel, rinse and slice the onions in rounds having 0.2 to 0.3 cm thickness. Maintain apart.
2. In a mixing bowl take ¾ cup besan (gram flour) and ¼ cup rice flour.
3. Add the next substances:
- ½ teaspoon ajwain (carom seeds)
- ¼ teaspoon crimson chili powder
- two pinches pinch of baking soda
- Additionally add salt as per style
4. Add ½ cup water and blend very properly to a clean batter with out lumps. The batter must be barely thick, so add water accordingly.
I total added ½ cup + 2 tablespoons water. The addition of water will depend upon the standard of the besan. Whisk briskly for 1 to 2 minutes to aerate the batter.
Frying Onion Bajji
5. Warmth oil for deep frying the fritters in a kadai or pan. You should use any impartial flavored oil.
Take a look at a small portion of the batter within the oil. It ought to come up steadily and regularly. If it stays on the backside, then the oil just isn’t scorching sufficient. If it comes up too shortly, then the oil has change into highly regarded.
6. Dip one onion slice within the batter and coat it very properly.
7. Then gently slid the batter coated onion slices in scorching oil. Fry at medium warmth.
8. When one facet is gentle golden, then gently flip over the bajjis and proceed to fry.
9. Flip over a few instances for even frying and fry until they’re golden and crisp. As soon as completed then take away with a slotted spoon draining further oil within the kadai itself.
10. Drain them on kitchen paper towels to take away extra oil. Fry the remaining onion slices related approach.
11. Serve onion bajji scorching or heat with inexperienced chutney or coconut chutney or any chutney of your selection.
Extra Pakora Recipes
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Onion Bajji | Vengaya Bajji
This South Indian model onion bajji or vengaya bajji is made with onions, gram flour, rice flour, spices and herbs.
Prep Time 5 minutes
Prepare dinner Time 20 minutes
Whole Time 25 minutes
Forestall your display from going darkish whereas making the recipe
making vengaya bajji batter
First peel, rinse and slice the onions in rounds having 0.2 to 0.3 cm thickness. Maintain apart.
In a mixing bowl take ¾ cup besan, ¼ cup rice flour, ½ teaspoon ajwain (carom seeds), ¼ teaspoon crimson chili powder and 2 pinches of baking soda.
Additionally add salt as per style.
Add water and blend very properly to a clean batter with out lumps.
The batter must be barely thick, so add water accordingly. I total added ½ cup + 2 tablespoons water. Whisk briskly for 1 to 2 minutes to aerate the batter.
frying vengaya bajji
Warmth oil for deep frying in a kadai or pan. Take a look at a small portion of the batter within the oil. It ought to come up steadily and regularly.
If it stays on the backside, then the oil just isn’t scorching sufficient. If it comes up too shortly, then the oil has change into highly regarded.
Dip one onion slice within the batter and coat it very properly.
Then gently slid the batter coated onion slices in scorching oil. Fry at medium flame.
When one facet is gentle golden, then gently flip over the bajjis and proceed to fry.
Flip over a few instances and fry until they’re golden and crisp.
Drain them on kitchen paper towels to take away extra oil.
Fry the remaining onion slices in related approach.
Serve vengaya bajji scorching with inexperienced chutney or coconut chutney.
- This recipe will be simply doubled or tripled.
- The spices and seasonings will be adjusted as per your style buds.
- Make a clean batter with out lumps.
- You should use any neutral-flavored oil.
Diet Info
Onion Bajji | Vengaya Bajji
Quantity Per Serving
Energy 322 Energy from Fats 153
% Every day Worth*
Fats 17g26%
Saturated Fats 2g13%
Polyunsaturated Fats 2g
Monounsaturated Fats 12g
Sodium 595mg26%
Potassium 374mg11%
Carbohydrates 35g12%
Fiber 5g21%
Sugar 6g7%
Protein 8g16%
Vitamin A 63IU1%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 5mg6%
Vitamin E 6mg40%
Vitamin Okay 4µg4%
Calcium 32mg3%
Vitamin B9 (Folate) 146µg37%
Iron 2mg11%
Magnesium 62mg16%
Phosphorus 130mg13%
Zinc 1mg7%
* P.c Every day Values are based mostly on a 2000 calorie food plan.
This Onion Bajji submit from the archives, initially revealed in January 2017 has been up to date and republished on January 2023.
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