Friday, October 3, 2014

Piyava Bajo (Onion Fritters)

Onion and Garlic are my favorite ingredients in my kitchen. They add a lot of taste and flavor to many dishes. I love onion so much that we always get a big bag for two of us!! Onion Pakoda (or bajji or bajo) is a very popular Indian fritter. Sliced or chopped onions are coated in batter along with few spices and then deep fried. They taste 'The Best' right out of the oil. They taste so amazing that you can eat couple of batches. 

There are so many variations of these fritters available on internet. I love many recipes but somehow feel that they (not all) are greasy (the reason being - Onion tends to leave some moisture after a while when mixed in the batter. This makes the mixture little watery and hence the fritters absorb more oil). Hence I tried making it without adding any water. It turned out very good. I roughly adapted my mother's recipe. Do try making the fritters without any water and find out the difference :-)

  • Onion, roughly chopped - 2 cups
  • Besan (chickpea flour) - 1/2 cup
  • Rice Flour - 1/2 cup
  • Coriander seeds, coarsely powdered - 1 1/2 tsp
  • Red Chilli powder - To taste
  • Asafoetida - A big pinch
  • Hot Oil - 2 tsp
  • Salt - To taste
  • Oil - For deep frying


Chop the onion roughly and transfer them in a bowl. Add some salt and let it sit for 10 minutes so that it lets go off moisture.

Then add rice flour, besan, red chilli powder, asafoetida, coriander powder, hot oil.

Mix well until everything comes together. Don't add any water.

Then drop small amount of batter at a time in preheated oil.

Fry until it turns golden brown. Then remove and drain the excess oil on a paper towel. 

Piyava Bajo is ready!!

Serve it hot. Above measurement serves two people.

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