Onions are onions but where bhaji recipes diverge is in the batter that binds the slices together. Gram, or chickpea flour, is fairly standard, but the preference of adding rice flour in bajji varies from region to region. For me, the difference between a great bhaji and a merely adequate one is in the crunch. To add this kind of crunch, the gram flour to rice flour ratio should be 2:1.
Perhaps more important is the liquid used, both in type and quantity. The first choice obviously is water but yogurt or buttermilk are also added with each giving a difference in taste. The next important thing is to get the oil temperature right. Too hot will make the bajii brown outside but raw inside and low temprature will make them soggy. So its preferred to keep the temperature in medium for the perfect onion bajjis.
Onion - 2 medium ( Thinly sliced)
Chick pea flour/ Besan - 1 cup
Rice flour - 1/2 cup
Red chilly powder - 2 tsp
Cumin powder - 1 tsp
Ginger - garlic paste - 1 tsp (optional)
Turmeric powder - 1/2 tsp
Salt - to taste
Coriander leaves - a small bunch (chopped)
Hing/ asafoetida - a pinch
Baking powder - 1/2 tsp
Green chilies - 2 no:s (finely chopped)
Ghee/ buttter melted - 1 tablespoon
Oil - for deep frying
1. Arrange the thinly sliced on a kitchen towel to absorb the moisture.
2. Mix the besan, rice flour, chopped green chilies, red chilly powder, turmeric powder, cumin powder , ginger - garlic paste, hing , baking powder,ghee, and salt and mix it with little water. the consistency should be thicker than idly batter
3. Mix the sliced onions and chopped coriander leaves and let it rest for 15 minutes.
4. Deep fry in ho toil in medium heat.
Serve warm with ketchup or chutney of choice.
1. A small bunch of curry leaves can also be added with the sliced onions.