📝 About This Recipe
Transport your taste buds to the bustling streets of India with these irresistibly crispy, golden-brown onion bhajis. Traditionally deep-fried, this air-fried version achieves that signature crunch and aromatic spice profile using a fraction of the oil, making it a guilt-free plant-based delight. These savory fritters feature thinly sliced red onions tangled in a spiced chickpea flour batter, bursting with notes of cumin, turmeric, and fresh green chili.
🥗 Ingredients
The Onion Base
- 3 large Red Onions (very thinly sliced into half-moons)
- 1 teaspoon Salt (to draw out moisture)
- 1 tablespoon Fresh Ginger (finely grated)
- 2 pieces Green Chilies (finely chopped, seeds removed for less heat)
- 1/4 cup Fresh Cilantro (chopped)
The Spiced Batter
- 1.5 cups Gram Flour (Besan) (sifted chickpea flour)
- 2 tablespoons Rice Flour (for extra crispiness)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chili Powder (or mild paprika)
- 1 teaspoon Cumin Seeds (toasted)
- 1/2 teaspoon Ajwain (Carom Seeds) (optional, aids digestion)
- 1/4 teaspoon Baking Soda (for a light texture)
- 2 tablespoons Vegetable Oil (plus extra for spraying)
- 2-3 tablespoons Water (only if needed)
Mint Chutney (Optional)
- 1 cup Fresh Mint Leaves (packed)
- 1 cup Fresh Cilantro (packed)
- 1 tablespoon Lemon Juice
👨🍳 Instructions
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1
Place the thinly sliced onions in a large mixing bowl and sprinkle with 1 teaspoon of salt. Toss well and let them sit for 10-15 minutes; this draws out the natural juices which will form the base of your batter.
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2
While the onions rest, preheat your air fryer to 375°F (190°C) for at least 5 minutes to ensure a hot cooking environment.
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3
Add the grated ginger, chopped green chilies, and fresh cilantro to the softened onions. Mix thoroughly with your hands, squeezing the onions slightly to release more liquid.
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4
In a separate small bowl, whisk together the gram flour, rice flour, turmeric, chili powder, cumin seeds, ajwain, and baking soda.
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5
Gradually add the dry flour mixture to the onion bowl. Add the 2 tablespoons of vegetable oil. Mix with your hands until every onion strand is well-coated.
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6
The mixture should be thick and sticky. If it feels too dry to hold together, add water one tablespoon at a time. It should not be a runny batter; it should be a thick paste clinging to the onions.
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7
Lightly grease the air fryer basket with oil or line it with a perforated parchment liner designed for air fryers.
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8
Take a golf-ball-sized portion of the mixture and place it loosely into the basket. Do not press them into tight balls; a craggy, loose shape creates more surface area for crisping.
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9
Arrange 6-8 bhajis in the basket, ensuring they are not touching to allow for proper airflow. You will likely need to cook in batches.
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10
Generously spray the tops of the bhajis with oil spray. This is the secret to getting that deep-fried golden color in an air fryer.
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11
Air fry at 375°F (190°C) for 8 minutes. Carefully flip each bhaji using tongs.
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12
Spray the other side with a little more oil and cook for another 6-8 minutes, or until the edges are dark golden brown and crispy.
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13
Remove the bhajis and place them on a wire rack to keep them from getting soggy while you cook the remaining batches.
💡 Chef's Tips
Slice the onions as thinly as possible using a mandoline or a sharp knife for the best texture. Don't skip the resting step with salt; the onion juice provides much better flavor than using just water. Avoid overcrowding the air fryer basket, as steam will build up and make the bhajis soft instead of crunchy. If you don't have ajwain seeds, you can substitute with a pinch of dried thyme or omit them entirely. For the ultimate crunch, ensure you use rice flour; it's the professional chef's secret for gluten-free crispiness.
🍽️ Serving Suggestions
Serve hot with a side of spicy Mango Chutney or a cooling Mint-Cilantro yogurt dip. Pair with a steaming cup of Masala Chai for the quintessential Indian afternoon snack experience. Serve as an appetizer alongside a main course of Creamy Chickpea Curry and Garlic Naan. Garnish with a sprinkle of Chaat Masala and a few wedges of fresh lime for an extra zing. Use leftover bhajis as a crunchy filler inside a wrap or 'Vada Pav' style slider bun.