Onion bajji recipe

Ingredients

• 2 medium onions, peeled and sliced
• Besan flour, 1/2 cup
• a quarter cup rice flour
• 1/2 teaspoon kashmiri red chilli powder
• 1/4 teaspoon ajwain a pinch baking soda
• deep-frying oil
• water as needed (I added slightly more than a third of a cup)
• season with salt to taste

Instructions

1. Measure the rice and besan flour into a mixing dish. Mix in the ajwain, red chilli powder, and salt. Mix in the baking soda.
2. Now, remove the skin off the onions. shave them It should be a little thicker. 
3. Mix the flours thoroughly, then gradually add the water. Continue to combine.
4. Mix with a whisk to ensure that there are no lumps. If the batter is too runny, the onions will not be coated. If you dip your finger within and take it out, the batter should coat well and be able to stand on its own. Dip the onions in the batter now.
5. Dip it thoroughly so that the batter coated both sides. Heat the oil in a kadai until it is hot enough to drop it in. Fry in the deep fryer.
6. Repeat with the remaining onions and batter. Cook until golden brown on the other side. Remove from the oil and drain on a piece of tissue paper. Serve immediately with coconut chutney!

Notes

• For color and to make the bajjis less spicy, I added kashmiri red chili powder. You can also use regular red chili powder.
• The consistency of the batter is critical for perfectly puffed out crispy bajjis, so add water as needed.
• If the batter gets runny due to too much water, add a bit more besan flour and mix.
• Always cook the bajjis on medium heat, flipping frequently to prevent them from burning. Make use of a high-quality besan variety.