Onion Bajji Chilli Bajji Potato Bajji
Onion bajji is one of my favourites. I love any bajji but onion bajji is my favourite next to potato bajji. I always crave for bajji when the climate is chill as I love to enjoy it with a cup of tea. Onion bhaji with coconut chutney is such a great combination.
chilli bajji is street food from Andhra Pradesh and Karnataka. this delicious bajjis are also known as mirapakaya bajji in Andhra and is a well-known street food there. there is another version of Mirchi bajji sold in Andhra Pradesh – cut Mirchi bajji which is also equally tasty.with green chillies, I make a few recipes and bajji is one such recipe. I also fry green chillies as a side with dal-rice on occasions. I make a filling of cumin powder, salt and lemon juice and then stuff the green chillies with this filling. the fry the chillies in some oil. I have learnt this method of frying green chillies from my mom who had learnt it from her Hyderabadi friend. in this recipe too I have used the same filling of cumin powder and lemon juice. though instead of lemon juice you can use tamarind pulp also.
Potato bajji very simple, yet some suggestions and recommendations for it. firstly, I would heavily recommend using a slicer to thinly slice the peeled potatoes. alternatively, you can use a sharp knife to slice it thinly with extra care. moreover, do not forget to wash it with cold water to remove excess starch from potatoes. secondly, I have added chaat masala to the besan batter for the extra zing or chatpata taste. but it is only optional and you can replace it with garam masala + aamchur powder too. finally, baking soda is purely optional and is added for the extra puffiness.
Ingredients for onion bajji
- 2 nos medium sized onion
- 1/2 cup besan flour
- 1/4 cup rice flour
- 1/2 tsp kashmiri red chilli powder
- 1/4 tsp ajwain
- a tiny pinch baking soda
- oil to deep fry
- water as needed(I added little more than 1/3 cup)
- salt to taste
How to Make Onion bajji
- Measure rice and besan flour and take it in a mixing bowl. Add ajwain, red chilli powder and salt. Add baking soda.
- Now peel the skin from onions. slice them. It should be slightly thick.
- Mix the flours well, add water little by little. Keep mixing.
- Use a whisk to mix so that there are no lumps. The batter should not be runny then it will not coat the onions. If you dip a finger inside and take it out the batter should coat well and should stand this is the right consistency. Now dip the onions in the batter.
- Dip it well so that the batter coats well on both the sides. Heat oil in a kadai, when it’s hot enough then gently drop it in oil.Deep fry.
- Repeat to finish the onions and the batter. Flip and cook until golden brown. Remove from oil, drain in tissue paper. Serve hot with coconut chutney!
INGREDIENTS FOR Chilli bajji
- 200 grams green chillies (bajji Mirchi)
- 1.5 cups besan (gram flour)
- ¼ cup of rice flour
- ¼ teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- 1 pinch asafoetida (Hing)
- ½ teaspoon carom seeds (ajwain)
- ⅛ teaspoon baking soda or 2 to 3 pinches baking soda
- salt as per taste
- 1 cup water or add as required
stuffing 2 for Mirchi bajji
- 1 medium onion – chopped or ½ cup chopped onion
- 2 tablespoons chopped coriander leaves
- ⅛ teaspoon red chilli powder or 2 to 3 pinches red chilli powder
- ½ teaspoon chaat masala powder
- 1 teaspoon lemon juice
- ⅛ teaspoon salt or 2 to 3 pinches salt or add as required
HOW TO MAKE chilli bajji
rinse 200 grams large green chillies or 8 to 9 bajji Mirchi very well in water. then wipe dry each green chilli and keep aside.
with a small knife or a paring knife, slit one side of the green chilli. do keep the stems on the green chillies.
now with the handle of a small spoon, remove the seeds and pith of the green chillies.
making stuffing 1 for Mirchi bajji
in a small bowl take the cumin powder. add 1 teaspoon salt or add as per taste.add lemon juice and mix to a smooth paste.
with small spoon stuff the cumin powder, lemon juice and salt mixture in each green chilli. keep the stuffed green chillies aside.
making a batter for Mirchi bajji
take besan and rice flour in a mixing bowl.
add red chilli powder, turmeric powder, asafoetida and carom seeds (ajwain). also, add baking soda and salt as per taste.
add 1 cup water in parts.
adding water in parts begin to mix to a thick batter. depending on the quality of besan you can add ¾ to 1 cup water.
mix to a smooth and thick batter.
Ingredients for potato bajji
- 1 potato / aloo
- ¾ cup besan/gram flour
- 2 tbsp rice flour
- ¼ tsp turmeric / haldi
- ½ tsp Kashmiri red chilli powder / all mirch powder
- ½ tsp chaat masala
- pinch of Hing / asafoetida
- 1 tsp ginger garlic paste
- ½ tsp salt
- ½ cup of water
- oil for deep frying
How to make potato Bajji
- firstly, peel the skin of potato and slice thinly.
- rinse in cold water to remove off the starch from potatoes.
- now pat dry to remove of excess water. keep aside.
- further, prepare besan batter by taking ¾ cup besan and 2 tbsp rice flour in a mixing bowl.
- also add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp chaat masala, a pinch of Hing / asafoetida, 1 tsp ginger garlic paste and ½ tsp salt.
- combine all the ingredients well.
- add in a ½ cup water and whisk smooth.
- make a smooth batter without forming any lumps.
- also, add a pinch of baking soda and mix gently. do not over mix as baking soda will lose its property.
- make sure the batter is flowing consistency.
- dip the sliced potato into prepared besan batter and coat it completely.
- furthermore, deep fry in hot oil.
- also, stir occasionally and fry on both sides.
- further, fry the potatoes till they turn golden brown finally, aloo pakora recipe or potato bajji is ready to serve.