Air Fryer Recipe
Crispy Cabbage Onion Bhajis
A delicious and easy-to-make crispy cabbage and onion bhajis recipe, perfect for air frying.
Ingredients
- 1 cup of shredded cabbage
- 1 large onion, finely sliced
- 1 cup of gram flour (besan)
- 1 tsp of ground cumin
- 1 tsp of coriander powder
- 1/2 tsp of turmeric powder
- 1/2 tsp of red chili powder
- 1 tbsp of chopped coriander leaves
- Salt to taste
- Water as needed
- Cooking spray or a light brush of vegetable oil
Method
- In a mixing bowl, add the shredded cabbage and thinly sliced onion. Mix them together using your hands, gently squeezing to allow the juices to release.
- Add gram flour, ground cumin, coriander powder, turmeric, red chili powder, and salt to the bowl with cabbage and onions. Add the chopped coriander leaves. Slowly add water a little at a time, mixing by hand until the mixture sticks together but is not overly wet.
- Preheat your air fryer to 180°C (approximately 356°F).
- Take small portions of the mixture and shape them into patties or small balls. Place them in the air fryer basket, ensuring they're not overcrowded. Lightly spray each bhaji with cooking spray or brush with a small amount of vegetable oil.
- Cook the bhajis in the air fryer for about 15-18 minutes, turning halfway through to ensure crispness on all sides.
Why this works in an air fryer
Squeezing the cabbage and onion draws out moisture so the gram flour hydrates into a sticky batter without making it soupy. In the air fryer, hot convection dries the rough edges quickly; a thin oil coating helps conduct heat and encourages browning while the besan sets and crisps.
Equipment notes
Timing assumes a 5-6 litre basket air fryer with the bhajis in one loose layer, not touching. In a single-drawer model, cook in batches for best airflow; in a dual-zone fryer, split evenly between drawers and check 2-3 minutes early, as smaller loads often brown faster.
Common pitfalls
- Mixture spreading or slumping in the basket? It is too wet; mix in 1-2 tbsp extra gram flour and rest for 5 minutes before shaping.
- Pale, floury patches after 12 minutes? The surfaces are too dry or unoiled; mist or brush lightly with oil and continue cooking until the edges colour.
- Crisp outside but raw, pasty centre? The bhajis are too large or compacted; make smaller, looser patties and extend cooking by 3-5 minutes at 170°C.
- Edges browning hard while the middle stays soft? The air fryer is running hot or the pieces are too thick; flatten slightly and reduce to 170°C for the remaining time.
Variations & substitutions
- Use finely shredded red cabbage for a sweeter flavour and darker colour; it holds a little more moisture, so add water very cautiously.
- Add thinly sliced green chilli or extra chilli powder for more heat; it will not change timing, but avoid large chilli pieces that can scorch on the surface.
- Swap some cabbage for grated carrot; squeeze it well first, as carrot releases water and can soften the crisp crust.
- Add 1/2 tsp ajwain or fennel seeds for a more aromatic bhaji; whole seeds toast in the air fryer, so keep the oil mist light to prevent scorching.
Storage & reheating
Keep cooled bhajis in the fridge for up to 3 days, then reheat in the air fryer at 180°C for 4-6 minutes until hot and crisp again.
Nutrition
Calories: 250
