It is very popular deep fried snack served with tea or coffee. Adding
soda makes the bajji softer and puffier. But don’t use often. This is not good
for health. Adding jeera makes bajji gives an extra kick and taste. I have
added omam, it helps in digestion.
Ingredients
Large Onions – 2
Besan (Gram Flour) – ¾ cup
Red Chilli Powder – 1 tsp
Jeera (powdered) – ½ tsp
Hing (or) Asafoetida – ½ tsp
Omam – ½ tsp
Soda Powder – ¼ tsp
Oil for deep fry
Salt to taste
Method
Peel, wash and cut the onions into thin rings. Mix all the
ingredients except oil in a large bowl.
Add enough water to make a thick batter. It should be thick enough to
the onions as you dip them.
Heat oil in a pan/kadai, dip the onion rings into the batter to coat
completely and drop into the hot oil.
Fry until golden brown. Drain and set aside and proceed with the rest
of the onions until you are through.
Repeat the same process for the rest of the onion slices.
Serve onion bajji hot with tomato ketchup or coconut chutney.
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