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Onion Bajji

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Adjust Servings:
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

Nutritional information

91.04 g
147.56 g
53.9 g
403 mg

Onion Bajji

  • Veg
  • 30 mins
  • Serves 4
  • Easy


How to make Onion Bajii

  1. Soak the onion in cold water while preparing the base mix.
  2. Sift the flour and baking powder into a bowl.
    1. Add the chilli powder, chopped chillies, turmeric and a healthy sprinkling of salt.
    2. Mix in about 100 ml of cold water to make a thick batter.

                Note: Add a splash more if it feels too stiff.

  1. Peel the cucumber and grate it into a sieve set over another bowl to prepare the raita.
    1. Mix the remaining raita ingredients with some seasoning and the drained cucumber.
    2. Spoon into a small serving bowl.
  2. Drain the onion slices.
  3. Heat oil in a wok or deep pan.
  4.                Note: Do not fill the pan more than a third full.

    1. Add a tiny speck of batter. If it rises quickly, then the oil is in right temperature for frying.
    2. Dip each onion slice in the batter and lower into the pan.
    3. Cook for a few mins until they are evenly browned and crisp.

                  Note: Make sure to flip once to fry on both the sides.

  1. Drain on kitchen paper.
    1. Keep the batch warm while you cook the rest.


Bajji is more common in central and south India. Although easily confused with pakora, bajji is different in both taste and texture from pakora.

Pachai Payaru Sundal| Green Gram Sundal
Mysore Rasam
Pachai Payaru Sundal| Green Gram Sundal
Mysore Rasam

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