Onion Fritters | Onion Pakoda | Onion Bajji | Neerulli Baje

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Onion Pakoda

Next up on Bachelor’s Kitchen is a crunchy snack. Best served with hot chai, Neerulli baje / onion pakoda or fritters are way too easy to make. When you heat up oil for frying you can easily whip up the pakoda mixture.

Onion FrittersWith simple ingredients available at your kitchen you can make these fritters in a jiffy. Not too messy; easy and time efficient onions bajjis are perfect snack time partners!

Onion PakodaSteps

Thinly slice onions and finely chop green chillies and curry leaves.

Onion Pakoda In a mixing bowl, add onion, green chillies, curry leaves, turmeric powder, chilli powder, jeera and toss .Add salt and mix and squeeze well. Do not add water. Add gram flour and mix well, if the mixture is too dry you may sprinkle water.

Onion FrittersDrop small quantities of mixture in hot oil .Fry till golden brown.

Onion Fritters

Ingredients

  • Onion 1 large (or 2 medium)
  • Green chillies 2 tsp
  • Curry leaves 1 big strand
  • Gram flour/besan 1-2 tbsp
  • Turmeric powder 1 tsp
  • Chilli powder 1-2 tsp
  • Cumin seeds 1 tsp
  • Salt to taste
  • Oil for frying

Method

  • In a frying pan, heat oil on medium flame. Meanwhile prepare the pakoda mixture.
  • Thinly slice onions and finely chop green chillies and curry leaves.
  • In a mixing bowl, add onion, green chillies, curry leaves, turmeric powder, chilli powder, jeera and toss.
  • Add salt and mix and squeeze well. Do not add water. Let it sit for 3-5 minutes .
  • By squeezing, onion and salt will release moisture from onions.
  • Add gram flour and mix well, if the mixture is too dry you may sprinkle water.
  • We are not looking for a runny batter here, we just need the batter to coat the onion slices.
  • Increase the heat to medium, and drop small quantities of mixture in hot oil .
  • Fry till golden brown and drain excess oil on kitchen tissue.

Note:

1. Bhajjis/pakoda just out of the pan won’t be crisp, it will take a moment or two for it to get crisp. Dont fry the pakodas in the oil for too long to get crisp.

2. Green chillies can be avoided and spice level level can be adjusted just with chilli powder.

3. Coarsely ground coriander seeds can be added for a different flavour.

4. Add a tea spoon of rice flour for more crispier pakodas (optional; I did not add any)

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