Onion Bajji


Onion Bajji or Ulli bajji is something that’s perfect when some unexpected guests come home and you are in a fix about what to make. Most of our homes will have a stock of onions. And this one is a quick snack that you could serve with tea.

The tricky part about onion bajji though is about getting it crispy. I love bajjis when eaten from thattukada or roadside stalls πŸ™‚ It has a different taste altogether. The main thing is, it should be eaten fresh. Bajji tastes best when hot and crisp. I have put couple of tips below to help you to get perfectly crisp bajjis and not soggy soft ones πŸ˜› Enjoy this snack with tea!!



Onion – 1 no. small sized
Gram flour – 2 tbsp
Rice flour – 2 tbsp
Red chilli powder – 1/2 tsp
Asafetida – 2 pinches
Salt – to taste(apprx. 1/2 tsp)
Coriander leaves – 4-5 strands, chopped
Water – as needed(apprx. 3 fistful)


1. Meanwhile mix all the ingredients(but oil) together and try to bind them by sprinkling water little by little.
2. The batter shouldn’t be very loose/watery. When you take a handful of the onions, it should stay together. Use as less water as possible to achieve that kind of binding.
Note: More water will make the bajji oily and soggy. Also remember that the onion will leave out some water after some time. So add water accordingly.
3. Heat oil in a kadai/deep pan. To check if the oil is hot, drop one onion slice into the oil. It should go down and rise to the top immediately.
4. Once the oil is heated, take spoonful(tsp) of bajji mix and drop into oil. You could put 4-5 bajji’s at a time for frying. Fry till it turns brown.
5. Strain the oil and put on a kitchen towel to drain extra oil and immediately transfer to a plate.

Serve with ketchup πŸ™‚

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