Description
Put an Indian spin on those sports bar onion rings with this delicious Vengaya Bajji recipe.
Ingredients
Scale
- 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)
Instructions
- Peel, wash, and cut the onions into 1/4″ thick rings.
- 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”.
- 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.
- 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 hot with tomato sauce or Pudina Chutney.
Notes
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).
- Prep Time: 10 mins
- Cook Time: 10 mins