- 2 onions – finely sliced
- 100 g flour
- ½ tsp gluten free baking powder
- ½ tsp chilli powder
- ½ tsp turmeric
- 1 green chilli – deseeded and very finely chopped
- Vegetable oil for frying
- For the raita
- ½ cucumber - drained
- 150 g tub Greek-style yogurt
- 2 tbsp min – chopped
How to make Onion Bajii
Note: Add a splash more if it feels too stiff.
Note: Do not fill the pan more than a third full.
Note: Make sure to flip once to fry on both the sides.
Bajji is more common in central and south India. Although easily confused with pakora, bajji is different in both taste and texture from pakora.