Learn how to make Onion or Vengaya Bajji using this easy recipe from my MIL. Onion bajji makes a great after-school snack or a hot appetizer to serve guests.
TH’s most favourite snack in the world is any kind of bajji and he hardly cares what goes into it. I have made Vazhakka Bajji, Potato Bajji, and even Mirchi Bajji a few times but never really tried the easier Vengaya Bajji ever. Well, easier because you tend to always have onions in hand.
During our trip to Chennai in December, we were left without power on most evenings between 4 and 6pm and MIL would make some snack or the other to munch on as we waited, chatting. On day 1, when she asked what we would like to have, bajji was the unanimous answer.
Making any kind of bajji is pretty much the same, only the main filling ingredient changes and in this case we have used onions or vengayam.
Other Bajji Recipes on Edible Garden:
– Vazhakka Bajji
– Potato Bajji
– Mysore Bajji
Vengaya Bajji-Onion Bajji-Ulli Bajji Recipe
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves 4-6
Recipe source: Mom-in-law
Ingredients:
2 large onions
3/4 cup of besan (kadalai mavu or gram flour)
1/2 tsp of red chilli powder
1/2 tsp of jeera, whole or powdered (optional)
1/4 tsp of hing or asafoetida (powder)
1 tsp of salt (adjust to taste)
1/4 tsp of soda powder (optional, we didn’t add this)
2-3 cups of oil, for deep frying (according to the size of your pan)
How to make Vengaya Bajji:
1. Peel, wash, and cut the onions into 1/4″ thick rings.
2. Mix the rest of the ingredients in a wide bowl (except the oil). Add enough water to make a thick batter. It should be thick enough to coat the onions as you dip them in but not too “drippy”.
3. Heat oil until it just begins to smoke. Lower the flame to medium-low, dip the onion rings into the batter to coat completely and drop into the hot oil.
4. Fry until golden brown. This should take about 2-3 mins. Drain and set aside and proceed with the rest of the onions until you are through.
Serve Onion Bajji hot with tomato sauce or Pudina Chutney.
Notes:
– Adding soda powder makes the bajjis softer and more puffier but they tend to drink more oil making it a bit unhealthier. Go with the cost-benefit analysis here and do what you prefer.
– You can follow the same process for making bajji with other vegetables like eggplant, raw banana (vazhakka), bajji chillies, potato, etc.
– You can add a pinch of turmeric powder to the bajji batter if you prefer. I personally don’t like the cumin so omit that but it does give an extra kick so add it if you like cumin (jeera).
– Based on a tip from a lot of readers (check comments), you can also add 1 tbsp of rice flour to the bajji batter. We have never really done this at home but I am assured it makes the bajjis very crisp, so try it!
kaysuyam says
February 5, 2013 at 6:24 amHi, been wanting to thank you for your recipes for quite some time. So, thanks a lot and i enjoy your style of writing too!! Re bajji, I like ajwain instead of jeera and adding rice flour does make it tastier. This sunday is gonna be bajji day at home i.e. if it is a stay at home sunday!!!
Nagalakshmi V says
February 5, 2013 at 8:07 amYou are welcome. I hope you do end up making Onion Bajji this weekend 🙂
Anonymous says
February 1, 2013 at 3:48 pmi made it, but too oily….
Nagalakshmi V says
February 2, 2013 at 1:55 amyou need to regulate the oil temperature the right way otherwise the bajjis will be too oily. keep flame at medium to medium high, don't lower it beyond that.
Sharmilee! :) says
January 30, 2013 at 2:37 pmCan have it anytime of the day..looks absolutely perfect, nice clicks too!!
Sona S says
January 29, 2013 at 2:01 amLooks yummy. Capsicum and Onion bhajji's are my favorite.
Apu says
January 28, 2013 at 9:18 pmYumm! I made these last week, we have the weather for them!
Manju says
January 28, 2013 at 7:50 pmUlli bhajji is our fav at home…
Regards,
Manju
http://manjuseatingdelights.blogspot.com
ramya anand says
January 28, 2013 at 6:58 pmI too add a tablespoon of rice flour to bajji batter…looks delicious
Charul @ Tadka Masala says
January 28, 2013 at 4:55 pmYumm! Love these on a rainy day! 🙂
divya says
January 28, 2013 at 3:13 pmlooks fabulous and super inviting.
Veena Theagarajan says
January 28, 2013 at 8:54 ammy fav.. can I have some?
Aishwarya says
January 28, 2013 at 8:23 amI agree with harini – the riceflour also ensures that the bajji does not come out oily. We also add a little bit of ginger-garlic paste for flavor.
WeR SAHM says
January 28, 2013 at 7:56 amuli bhaji baagundhi Nags…. nice pics
Meeta K. Wolff says
January 28, 2013 at 7:31 amMy every pore is craving this … it's the perfect weahter for bhajis and steaming mugs of spiced tea. I think I need to make some – these and samosas!
Sangeetha Nambi says
January 28, 2013 at 7:25 amBest and traditional tea time muncher…
Rafeeda says
January 28, 2013 at 6:15 amlovely bajji… this is a new idea, would try soon…
Priti S says
January 28, 2013 at 5:56 amLove onion bhaji …I mostly make in other way ….new looks is different and nice
harini says
January 28, 2013 at 5:27 amFor Bajjis with a crisp exterior just add a couple of spoons of rice flour to the batter. Sometimes Ajwain instead of cumin adds a nice twist. I love capsicum and zucchini bajjis as well.
harini says
January 28, 2013 at 5:23 amIf you like them crisp just add a couple of spoons of rice flour to the batter. You will get bajjis with a crisp exterior and a soft interior. Ajwain instead of cumin also adds a nice twist.
RAKS KITCHEN says
January 28, 2013 at 5:06 amThe most favorite of all bajjis. Flavorful one.. 🙂
Jeyashrisuresh says
January 28, 2013 at 5:00 amWhat a simple and beautiful presentation of this onion bajji. My fav snack and it has turned out perfect
Hema says
January 28, 2013 at 4:11 amWhenever I make bajjis, there is at least 2 varieties, vengaya bajji being a personal favorite, nicely presented..