Vengaya bajji

A handy tea time snack recipe from my collection to you all.

Vengayam - Onion ; Bajji - usually some vegetable sliced , dipped in a besan batter and deep fried.

Varieties of Bajji as far as I know LOL 

Veg bajji  - Onion bajji, Vazhaikai plantain bajji, eggplant bajji, capsicum bajji, Cauliflower bajji, Potato bajji

Non veg bajji - Egg bajji, Fish bajji.

New varieties of  bajji - Paneer bajji, Bread bajji, Sweet bajji (?)

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Ingredients (for 12 pieces) :

Red Onion - 2

Besan flour (kadalai mavu) - 3/4 cup

dosa batter - 2 tbsp

Rice flour - 2 tsp

salt - to taste (2 tsp)

red chilly powder - to taste (1 tsp)

hing (asafoetida)- 1/8 tsp

baking soda - 1/2 tsp

garlic - 2 pieces 

ajwain (omam) - 1/4 tsp

oil - to deep fry (200 ml)

Method:

Peel the onion. Slice it into thin (1/4 inch thick approx) round pieces, using a knife and cutting board. Carefully cut the onion, so that the concentric pieces remain intact.

Or we can slice it lengthwise too.

Grind the garlic and omam to a fine paste with 1 tsp water. Mix all the above (except oil) along with 1 cup water to a thick batter. Add more water if needed, but keep the batter like thick idly batter ,otherwise the bajjis will absorb more oil.

Heat oil in a wok. As it gets smoky hot, reduce flame and keep in medium flame.

Dip the onion slices in the batter and put it on the hot oil.  Do not clutter. Flip and fry both sides. Drain oil and take out.

Onion bajji / fritter is ready!

Serving suggestions:

Serve hot as snack along with hot coffee or tea during rainy / winter season.
Coconut chutney or tomato ketchup are good side dishes for these fries.

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வெங்காய பஜ்ஜி (12) :

வெங்காயம்  - 2
கடலை மாவு  - 3/4 cup
தோசை மாவு  - 2 tbsp
அரிசி மாவு  - 2 tsp
உப்பு  - தேவைக்கு  (2 tsp)
மிளகாய் தூள்  -தேவைக்கு  (1 tsp)
பெருங்காய தூள் - 1/8 tsp
பேக்கிங் சோடா - 1/2 tsp
பூண்டு - 2 pieces 
ஓமம்  - 1/4 tsp
கடலை எண்ணெய் -  பொறிக்க (200 ml)

Onion bajji

Onion (Vengayam) bajji is a popular snack of India similar to onion rings. Though it is mostly served as snack , sometimes I make this bajji as side dish with sambar rice during weekends or nights when we need something more delicious than the usual side dish.  I am narrating my recipe for vengaya bajji.

Vengaya bajji (photo updated : Feb 2014)

Ingredients (for 10 pieces) :

Red Onion - 2
Besan flour (kadalai mavu) - 3/4 cup
dosa batter - 1/4 cup
(or) rice flour - 2 tbsp
salt - to taste
red chilly powder - 1 tsp
hing (asafoetida)- 1/8 tsp
baking soda - 1/2 tsp
garlic - 2 pieces (finely ground)
ajwain (omam / bishop weed) - 1/4 tsp
red food color - a pinch (optional)
oil - to deep fry (200 ml)

Method:

Peel the onion. Slice it into thin (1/4 inch thick approx) round pieces, using a knife and cutting board. Carefully cut the onion, so that the concentric pieces remain intact.

Grind the garlic and omam to a fine paste with 1 tsp water. Mix all the above (except oil) along with 1/4 cup water to a thick batter. Add more water if needed, but keep the batter like thick idly batter ,otherwise the bajjis will absorb more oil.

Heat oil in a wok. As it gets smoky hot, reduce flame and keep in medium flame.

Dip the onion slices in the batter and put it on the hot oil.  Do not clutter. Flip and fry both sides. Drain oil and take out.

Onion bajji / fritter is ready!

Serving suggestions:

Serve hot as snack along with hot coffee or tea during rainy / winter season.
Coconut chutney or tomato ketchup are good side dishes for these fries.