Onion Pakwada

Onion Pakwada / Ulli Bajji

Ingredients

1. Onions – 2 (thinly sliced) 
2. Ginger – a small piece (finely chopped)
3. Green chillies – 4 (finely chopped)
4. Curry leaves – 1 sprig (chopped)
5. Chilli powder – 1/2 tsp
6. Fennel seed powder – 1/4 tsp
7. Chickpea flour (besan) – 5 tbsp
8. Rice flour – 1 1/2 tsp
9. Asafoetida – 1/4 tsp
10. Salt – to taste
11. Oil – for deep frying
12. Water – as needed

Method

1. In a mixing bowl, add thinly sliced onions, finely chopped ginger, green chillies, curry leaves, and salt.
2. Mix well using your hands, squeezing the onions to release their moisture. Set aside for about 10 minutes.
3. After 10 minutes, the onions will release water. Add chilli powder, fennel seed powder, chickpea flour, rice flour, and asafoetida. Mix everything well.
4. Add water little by little, just enough to coat the onions with the flour mixture. Do not add too much water—if the batter is too watery, the bajjis won’t turn crispy.
5. Heat oil in a kadai over medium flame.
6. Take small portions of the mixture, gently press them, and drop into the hot oil one by one.
7. Deep-fry until golden brown and crispy. Remove and drain on paper towels, then transfer to a serving plate.

        

      Enjoy your hot and crispy onion bajji!