vengaya bajji recipe | onion bajji recipe

vengaya bajji  recipe with step by step photos – there are many ways onion pakoras are made. this south indian style onion bajji is also a well known variation. here the onions are sliced in rounds, batter coated and fried. thus these onion bajjis taste different than the onion pakoras where sliced onions are used.

onion bajji recipe, vengaya bajji

pakora and chai is a combination which most indians like. thats also one of the reason that one will find various varieties of pakoras in the indian cuisine. i have posted some more variations of onion pakoras listed below.

  1. kanda bhaji – maharashtrian style of making crisp fritters mainly from onions and besan.
  2. onion pakoda – north indian style
  3. ulli vada – kerala style

monsoons and winters are apt time for having garam garam pakoras and chai. serve vengaya bajji with mint-coriander chutney or coconut chutney.

if you are looking for more pakora recipes then do check:

Vengaya Bajji

4.6 from 5 votes
there are many ways onion fritters are made. this south indian style onion bajji or vengaya bajji is also a popular variation.
vengaya bajji recipe, onion bajji recipe
Author:Dassana Amit
Prep Time:5 mins
Cook Time:20 mins
Total Time:25 mins
Course:snacks
Cuisine:south indian
Servings (change the number to scale):3
(1 CUP = 250 ML)

INGREDIENTS

  • 2 large onions OR 180 to 190 grams onions
  • ¾ cup besan (gram flour)
  • ¼ cup rice flour
  • ½ teaspoon ajwain (carom seeds)
  • ¼ teaspoon red chili powder
  • 1 pinch of baking soda
  • ½ cup + 2 tablespoons water or add as required to make a slightly thick battter
  • salt as per taste
  • oil for deep frying

INSTRUCTIONS

making vengaya bajji batter

  • first peel, rinse and slice the onions in rounds having 0.2 to 0.3 cm thickness. keep aside.
  • in a mixing bowl take ¾ cup besan,  ¼ cup rice flour, ½ teaspoon ajwain (carom seeds), ¼ teaspoon red chili powder and a pinch of baking soda. 
  • also add salt as per taste.
  • add water and mix very well to a smooth batter without lumps.
  • the batter should be slightly thick, so add water accordingly. i overall added ½ cup + 2 tablespoons water.

frying vengaya bajji

  • heat oil for deep frying in a kadai or pan. test a small portion of the batter in the oil. it should come up steadily and gradually. 
  • if it stays at the bottom, then the oil is not hot enough. if it comes up too quickly, then the oil has become very hot.
  • dip one onion slice in the batter and coat it very well.
  • then gently slid the batter coated onion slices in hot oil. fry at medium flame.
  • when one side is light golden, then gently turn over the bajjis and continue to fry.
  • turn over a couple of times and fry till they are golden and crisp.
  • drain them on kitchen paper towels to remove excess oil.  
  • fry the remaining onion slices in similar way.
  • serve vengaya bajji hot with green chutney or coconut chutney.
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how to make vengaya bajji

1. first peel, rinse and slice the onions in rounds having 0.2 to 0.3 cm thickness. keep aside.

onions for making vengaya bajji recipe

2. in a mixing bowl take ¾ cup besan and ¼ cup rice flour.

besan to make vengaya bajji recipe

3. add ½ teaspoon ajwain (carom seeds), ¼ teaspoon red chili powder and a pinch of baking soda. also add salt as per taste.

spices to make vengaya bajji recipe

4. add ½ cup water and mix very well to a smooth batter without lumps. the batter should be slightly thick, so add water accordingly. i overall added ½ cup + 2 tablespoons water. addition of water will depend on the quality of besan.

batter for making vengaya bajji recipe

frying vengaya bajji

5. heat oil for deep frying in a kadai or pan. test a small portion of the batter in the oil. it should come up steadily and gradually. if it stays at the bottom, then the oil is not hot enough. if it comes up too quickly, then the oil has become very hot.

frying bajji - vengaya bajji recipe

6. dip one onion slice in the batter and coat it very well.

making vengaya bajji recipe

7. then gently slid the batter coated onion slices in hot oil. fry at medium flame.

frying bajji - vengaya bajji recipe

8. when one side is light golden, then gently turn over the bajjis and continue to fry.

frying bajji - vengaya bajji recipe

9. turn over a couple of times and fry till the vengaya bajjis are golden and crisp.

frying bajji - vengaya bajji recipe

10. drain vengaya bajji on kitchen paper towels to remove excess oil. fry the remaining onion slices similar way.

vengaya bajji recipe

11. serve vengaya bajji hot with green chutney or coconut chutney.

vengaya bajji recipe

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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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2 comments/reviews

  1. In tamilnadu homes and restaurants we add asafoetida instead of carom seeds to bajji batter .. 🙂 please try it next time..