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Ruchik Randhap

Food & Memories of Mangalore

You are here: Home / All Posts / Neerulli Bajje (Onion Pakodas/Fritters)

February 7, 2011

Neerulli Bajje (Onion Pakodas/Fritters)

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Since the time I started this blog I had never really tried out snacks. I am not much of a snack person – infact, I love to have my 3 square meals. I ventured out to make some snacks cuz I was entertaining a couple of mommy friends cum ex-neighbours with their kids who are also friends with my son. I started franctically hunting for ideas & recipes for some easy to make snacks & bites which would appeal the tiny tots too. One of the snacks I tried out that evening was the Onion Pakodas, famously known in Mangalore as the ‘Neerulli Bajje’.

 

 
I must have eaten these eons ago especially as a tea time snack in the College canteen or at home when my mom was in a mood to make something for tea. While I was in a complete blackout when it came to remembering the ingredients, my dear friend Sne came to my rescue & sent me the instructions. It was a breeze to make them. I think it was a fitting ode to the humble & versatile bulb which was in such a cost crisis in the past couple of months. The verdict: Life is incomplete without onions!

 

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Neerulli Baje | Onion Fritters

Neerulli Baje are fritters made from sliced onions dipped in a savoury chickpea flour batter and deep fried. They taste awesome on a rainy day when served with a hot cup of chai
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Course: Snack
Cuisine: Indian, Mangalorean
Keyword: Fritters, Gluten Free, Onions, Vegan
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Calories: 154kcal
Author: Shireen Sequeira

Ingredients

  • 3 medium onions, sliced
  • 1 green chilli finely chopped (adjust to taste)
  • 6-7 curry leaves finely chopped
  • 1/2 teaspoon red chilli powder adjust to taste
  • 1/4 teaspoon turmeric powder
  • 1 cup besan (chickpea flour)
  • Salt to taste
  • 1 cup water or as required to make a thick batter
  • Oil for deep frying

Instructions

  • Mix all the above ingredients to form a thick batter. Let the consistency not be too thin or too thick
  • Heat oil in a kadai or a deep bottomed wok.
  • Test the heat of the oil by dropping a small drop of batter into it. If it comes up immediately your oil is hot enough to fry the pakodas
  • Drop in 1 tablespoonful of batter to make 1 pakoda. Drop about 5-6 tablespoonsful for each batch.
  • Fry until golden brown on both sides. You will need to flip them once so all the pakodas get fried evenly
  • Remove and drain on a kitchen tissue
  • Serve hot with tomato ketchup and a hot cup of tea. Enjoy!

Nutrition

Nutrition Facts
Neerulli Baje | Onion Fritters
Amount per Serving
Calories
154
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
0.3
g
2
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
0.5
g
Sodium
 
67
mg
3
%
Potassium
 
382
mg
11
%
Carbohydrates
 
26
g
9
%
Fiber
 
5
g
21
%
Sugar
 
7
g
8
%
Protein
 
8
g
16
%
Vitamin A
 
145
IU
3
%
Vitamin C
 
37
mg
45
%
Calcium
 
42
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

The nutritional values are only indicative.

Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap
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Filed Under: All Posts, Mangalorean Recipes, Snacks & Savouries, Starters, Snacks & Savouries Tagged With: 30mins or less, Mangalorean Specials, Snacks, Vegetarian

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Comments

  1. May says

    February 7, 2011 at 9:34 am

    Woopie…this is next on my to make snack list!!!!

    Reply
  2. Shireen says

    February 7, 2011 at 9:56 am

    Great! I also tried this after decades, nothing beats our Mangy snacks, right? 🙂

    Reply
  3. May says

    March 10, 2011 at 9:53 pm

    Shireen, I had a small get together of all the Bosch spouses along with their kids today. Prepared the onion bajjes, they were an instant hit!! Thanks a ton for posting the recipe..:)

    Reply
  4. Shireen says

    March 11, 2011 at 3:08 am

    That's great May!! 🙂 Glad everybody liked it 🙂

    Reply

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Hi, I am Shireen Sequeira, a food blogger with a passion for exploring different cuisines and cultures. Having lived in several cities across the world, including Mangalore, Bangalore, Mumbai and Dubai, I have developed a deep appreciation for the unique flavours and ingredients that each place has to offer.

My blog Ruchik Randhap is a reflection of my love for food, travel, photography and storytelling. Through my posts, I take my readers on a culinary journey, sharing my experiences of discovering new dishes, meeting home cooks, local chefs and food artisans, and uncovering the rich history and traditions behind Mangalorean recipes and the diverse world of international cuisine.

Whether you're a seasoned foodie or just starting to explore the world of gastronomy, I hope that my blog offers something for everyone. So why not join me on my culinary adventures and discover the world one recipe at a time!

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