Low Sodium Onion Bajji
Crispy, golden, and bursting with flavor, this Low Sodium Onion Bajji is a healthier twist on the classic Indian fritter. Perfect for those watching their salt intake, this recipe relies on a medley of aromatic spices like turmeric, asafoetida, and carom seeds to pack a punch of flavor without the need for added sodium. Thick, juicy onion rings are coated in a light and airy batter made with chickpea flour and rice flour, then fried to perfection for irresistibly crunchy bites. Paired with freshly chopped coriander and a hint of heat from green chilies, these bajjis are the ultimate guilt-free snack or appetizer. Serve them piping hot with an unsalted chutney or low sodium ketchup for a savory treat that's as satisfying as it is wholesome.
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Ingredients
- 2 large Onion
- 1 cup Chickpea flour (Besan)
- 2 tablespoons Rice flour
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Carom seeds (Ajwain)
- 0.25 teaspoon Baking soda
- 0.25 teaspoon Asafoetida (Hing)
- 2 tablespoons Fresh coriander leaves
- 1 medium Green chilies
- 0.75 cup Water
- 2 cups Oil
Directions
Step 1
Peel the onions and slice them into thick rings, about 1/4 inch in thickness. Separate each ring and set aside.
Step 2
In a medium-sized mixing bowl, combine chickpea flour, rice flour, red chili powder, turmeric powder, carom seeds, baking soda, and asafoetida.
Step 3
Add the chopped coriander leaves and green chilies to the flour mixture.
Step 4
Slowly add water to the flour mixture, stirring constantly with a whisk or spoon to form a smooth, thick batter. The consistency should be smooth enough to coat the back of a spoon.
Step 5
Heat oil in a deep frying pan over medium heat until it reaches 360°F (180°C). You can test the temperature by dropping a small batter-coated onion piece into the oil. If it rises to the surface quickly without burning, the oil is ready.
Step 6
Dip each onion ring into the batter, ensuring it is well coated, and carefully place them into the hot oil. Fry a few rings at a time, making sure not to overcrowd the pan.
Step 7
Fry the onion bajjis until they are golden brown and crispy, about 3-4 minutes. Turn them occasionally for even cooking.
Step 8
Once fried, remove the bajjis with a slotted spoon and drain them on paper towels to remove excess oil.
Step 9
Serve the low sodium onion bajjis hot with a side of unsalted chutney or low sodium ketchup for a complete snack experience.
Nutrition Facts
| Serving size | (1197.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4715.4 |
| Total Fat 458.1g | 0% |
| Saturated Fat 30.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 418.9mg | 0% |
| Total Carbohydrate 134.6g | 0% |
| Dietary Fiber 21.6g | 0% |
| Total Sugars 33.5g | |
| Protein 36.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 190.1mg | 0% |
| Iron 9.0mg | 0% |
| Potassium 1891.0mg | 0% |
Source of Calories