Onion Bajji

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.

3. 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.
4. Drain the onion slices.
5. Heat oil in a wok or deep pan.

               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.

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

Trivia

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