Best South Indian Onion Bhajji | Best Onion Bhajji Recipe
Something about the smell of deep-fried snacks takes me right back to rainy nights at my grandmother’s house. It would start to rain, and she would go to the kitchen right away. She would get out her big steel bowl and slice onions with ease. Soon, the warm, spicy smell of South Indian Onion Bhajji (or “Vengaya Bajji,” as we call it in Tamil Nadu) would fill the house, and we would all be eager to get together.
South Indian homes always have these golden-brown, crispy fritters on hand, especially during the rainy season or on cold winter nights. They are the best thing to eat with a hot cup of tea. The best part? They’re really simple to make!
Why You’ll Love This Recipe
Quick & Easy: Simple ingredients and minimal prep time.
Crispy & Flavorful: Perfect crunch with a blend of South Indian spices.
Perfect for Any Occasion: Ideal as an evening snack or a side dish for special gatherings.
Other Delicious Onion Bhajji
Looking to try something different? Here are some unique variations of Onion Bhajji:
- Classic Onion Bhajji (Onion Pakora)
- South Indian Onion Bhajji
- Kanda Bhaji (Maharashtrian Style)
- Onion Rings Bhajji
- Onion Medu Bhajji
- Baked Onion Bhajji
- Air-Fried Onion Bhajji
So next time you hear thunder rolling in or just need a quick and crispy Indian snack, whip up a batch of homemade Onion Bhajji. They’re crunchy, spicy, and oh-so-satisfying!
Ingredients:
- 2 large onions, thinly sliced
- 1 cup gram flour (besan)
- 2 tbsp rice flour (for extra crispiness)
- 1 tsp red chili powder
- ½ tsp turmeric powder
- ½ tsp ajwain (carom seeds) or cumin seeds
- 1 tsp ginger-garlic paste (optional but adds great flavor)
- 1 green chili, finely chopped (for extra spice)
- A handful of curry leaves, chopped
- Salt to taste
- Water (as needed)
- Oil for deep frying
South Indian Onion Bhajji
Cooking Instructions:
In a mixing bowl, combine the sliced onions with salt. Let it sit for 5-10 minutes. This releases moisture and enhances flavor.
Add gram flour, rice flour, red chili powder, turmeric, ajwain, ginger-garlic paste, green chili, and curry leaves.
Mix everything well, adding a little water at a time. The batter should coat the onions but not be too runny.
Heat oil in a deep frying pan over medium heat. To test if it’s ready, drop a small bit of batter into the oil – if it sizzles and rises to the top, you’re good to go!
Take small portions of the batter and drop them gently into the hot oil.
Fry until golden brown and crispy, flipping occasionally for even cooking.
Remove and drain excess oil on a paper towel.
Serve hot with coconut chutney, tomato ketchup, or a steaming cup of masala chai.
Tips for the Perfect Onion Bhajji:
- For extra crispiness, adding rice flour is key.
- Don’t add too much water; the moisture from the onions helps bind the batter.
- Fry on medium heat to ensure they cook evenly inside without burning outside.
- Try a variation! Add finely chopped spinach or grated carrots for a unique twist.
FAQ:
Can I make Onion Bhajji in an air fryer?
Yes! Brush the bhajji with a little oil and air-fry at 180°C (350°F) for 12-15 minutes, flipping halfway through.
How do I store leftover Onion Bhajji?
They taste best fresh, but you can store them in an airtight container for up to a day and reheat them in an oven or air fryer for crispiness.
What can I serve with Onion Bhajji?
They pair well with coconut chutney, mint chutney, or even tomato ketchup.
Nothing beats the joy of biting into a crunchy Onion Bhajji while watching the rain pour outside. Whether it’s nostalgia or just a craving for something delicious, this classic South Indian snack always delivers!