BajjiFirst rinse and slice the onions / raw banana (vazhakkai) / Chilli in any rounds having 0.2 to 0.3 cm thickness. Keep aside. In a mixing bowl take bajji bonda mix and Add water and mix very well to a smooth batter without lumps. The batter should be slightly thick, so add water accordingly. I overall added ½ cup + 2 tablespoons water. Whisk briskly for 1 to 2 minutes to aerate the batter. Heat oil for deep frying in a kadai or pan. Test a small portion of the batter in the oil. It should come up steadily and gradually. If it stays at the bottom, then the oil is not hot enough. If it comes up too quickly, then the oil has become very hot. Dip one slice in the batter and coat it very well. Then gently slid the batter coated slices in hot oil. Fry at medium flame. When one side is light golden, then gently turn over the bajjis and continue to fry. Turn over a couple of times and fry till they are golden and crisp. Drain them on kitchen paper towels to remove excess oil. Fry the remaining slices in similar way. Serve bajji hot with green chutney or coconut chutney.