Onion Bajji, How to make Vengaya Bajji

Bajji and rain — honestly, is there a better combo? The moment the sky turns grey and that first drizzle hits, I find myself reaching for the besan tin. There’s something irresistible about the crackle of hot oil and the golden aroma of frying bajjis that instantly feels like home.

I love bajji just like anyone else — simple, spiced, and full of comfort. Among all versions, onion bajji is my all-time favorite. Those crisp, round slices with soft, sweet onions inside never fail to lift my mood. Pair them with a cup of cha or filter coffee, and you’ve got happiness served on a plate. ☕

A Bite of History – Onion Bajji

Before onion bajji became the rainy-day favorite it is today, it had already traveled a long way through India’s culinary lanes. The idea of dipping vegetables in a spiced batter and deep-frying them traces back to ancient times — what we now call bajji in the South was known as bhajia or pakora in the North. Each region added its own magic: different spices, flours, and even vegetables.

In Tamil Nadu, the humble vengaya bajji (onion bajji) earned a special place as a street-side snack and home staple. It was the easiest way to turn a handful of onions and besan into something comforting and golden. Over time, it became more than just a snack — it became a feeling, especially when the clouds gather and the air smells of rain.

From tea stalls near the beach to evening chai at home, onion bajji has remained timeless — proof that the simplest recipes often have the richest stories.

Jump to Recipe

Ingredient Roles in Onion Bajji

Ingredient	Role in the Recipe
Onion (sliced rounds)	The star ingredient — adds sweetness, texture, and that signature layered crunch inside the bajji.
Besan (gram flour)	Forms the main batter; gives the bajji body and a nutty flavor.
Rice flour	Adds crispness to the coating, ensuring a light, crunchy texture.
Red chili powder	Brings gentle heat and a warm color to the batter.
Hing	Adds flavor depth and aids digestion in fried snacks like bajji.
Salt	Balances the flavors and sharpens the taste of the onions.
Water	Helps create a smooth, lump-free batter of the right consistency.
Oil (for frying)	Medium for frying that gives the bajji its golden exterior and crisp bite.

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Onion Bajji, How to make Vengaya Bajji

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Snack / Tea-Time SnackCuisine: South IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Frying time

minutes

Crispy, golden, and irresistibly comforting — Onion Bajji (Vengaya Bajji) is a classic South Indian tea-time snack made by dipping onion rings in a spiced gram flour batter and frying them to perfection.

Ingredients for Onion Bajji

1 nos. 1 Large onion, sliced into round discs
1 cup, 1 Besan (gram flour)
¼ cup, ¼ Rice flour
1 teaspoon, 1 Red chili powder
A pinch of hing
Salt
Water as needed
Oil, for deep frying

Directions to make Onion Bajji

Prep the onions:
Slice onions into medium-thick round discs and gently separate the rings. Avoid slicing them too thin — they’ll break or fall apart when dipped in batter. The rings should hold their shape well for a perfect, crispy bajji.
Make the batter:
In a bowl, mix besan, rice flour, chili powder, turmeric, and salt. Gradually add water to make a smooth, lump-free batter — not too thick or runny.
Dip & fry:
Heat oil in a pan. Dip each onion slice into the batter to coat evenly. Gently slide into hot oil and fry on medium heat until golden and crisp. When done remove with slotted spoon.
Serve hot:
Enjoy with coconut chutney or tomato ketchup along with a hot cup of chai. ☕

Notes

1 cup = 250 ml

Directions to make onion bajji with step by step images

Prep the onions:
Slice onions into medium-thick round discs and gently separate the rings. Avoid slicing them too thin — they’ll break or fall apart when dipped in batter. The rings should hold their shape well for a perfect, crispy bajji.
Make the batter:
In a bowl, mix besan, rice flour, chili powder, turmeric, and salt. Gradually add water to make a smooth, lump-free batter — not too thick or runny.
Dip u0026 fry:
Heat oil in a pan. Dip each onion slice into the batter to coat evenly. Gently slide into hot oil and fry on medium heat until golden and crisp.
Serve hot:
When done remove using slotted spoon. Enjoy with coconut chutney or tomato ketchup along with a hot cup of chai.

Pro Tips for Perfect Onion Bajji

Slice onions evenly so each ring fries at the same rate.
The batter should be smooth and coat the onion slices lightly — not too thick or watery.
Add a spoon of hot oil to the batter before frying for extra crispness.
Always fry on medium heat to get golden, crunchy bajjis that are cooked through.
Don’t overcrowd the pan — fry a few at a time for even browning.
Use fresh oil or at least strain used oil before frying the next batch.
Drain the fried bajjis on a wire rack instead of paper towels to keep them crisp.
For a spicier twist, sprinkle a pinch of chaat masala or crushed curry leaves after frying.

Serving Suggestions

Serve onion bajji piping hot with fresh coconut chutney or mint chutney on the side — that’s the traditional South Indian way.
Pair it with strong ginger tea or filter coffee for the perfect monsoon or evening snack moment.
For a street-style twist, sprinkle a bit of chaat masala or serve it with spicy tomato ketchup.

FAQs — Onion Bajji

Q. How to make crispy onion bajji at home like street style?

For street-style crispiness, mix gram flour with rice flour, add a spoon of hot oil to the batter, and fry on medium heat. This keeps the outer layer crunchy and light while the onion inside stays tender.

Q. Why does my onion bajji turn soggy after frying?

Sogginess happens when the oil is not hot enough or the batter is watery. Always check oil temperature by dropping a tiny bit of batter — it should rise instantly without burning.

Q. Can I make onion bajji without deep frying?

Yes, you can bake or air fry onion bajji. Brush or spray oil lightly and bake at 375°F (190°C) for 12–15 minutes, flipping halfway for even color and crispness.

Q. What is the best flour mix for crispy onion bajji batter?

Use 4 parts gram flour (besan) to 1 part rice flour. This combo gives perfect balance — crisp edges with a soft bite inside.

Q. How to reheat leftover onion bajji and keep it crispy?

Reheat in an oven or air fryer for 3–4 minutes until hot and crunchy again. Avoid microwaving as it makes the coating soft and chewy.