Air Fryer Recipe
Crispy Onion Bhaji
Onion bhajis are a delightful snack with their crisp edges and tender centres, made even better with an air fryer. The fast-moving heat crisps the batter beautifully, while a touch of oil ensures they brown nicely without becoming soggy.
Ingredients
- 2 large brown onions, about 320g total, peeled and very thinly sliced
- 1 tsp fine sea salt, plus extra to finish if needed
- 100g gram flour
- 20g rice flour
- 1 tbsp neutral oil, plus 1–2 tbsp more for brushing or spraying
- 1 green chilli, finely chopped, seeds removed for less heat
- 12g fresh coriander, stalks and leaves finely chopped
- 2 garlic cloves, finely grated
- 10g fresh ginger, finely grated
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/2 tsp Kashmiri chilli powder
- 1/2 tsp garam masala
- 1/2 tsp baking powder
- 1 tsp lemon juice
- 2–4 tbsp cold water, only if the mixture needs loosening
Method
- Put the sliced onions in a large bowl with the salt, then scrunch firmly with your hands for 1 minute until the onions begin to soften and glisten. Leave for 10 minutes.
- Add the green chilli, coriander, garlic, ginger, cumin seeds, ground coriander, turmeric, Kashmiri chilli powder, garam masala and lemon juice. Toss well so the spices cling to the damp onion strands.
- Sprinkle over the gram flour, rice flour and baking powder, then mix with your fingers, lifting and squeezing until the onions are coated in a sticky, shaggy batter. Add cold water 1 tbsp at a time only if there are dry floury patches after thorough mixing.
- Stir in 1 tbsp oil. The mixture should hold together when squeezed, but it should not look smooth or pourable. If it seems wet and glossy at the bottom of the bowl, add 1 tbsp gram flour and wait 2 minutes before deciding whether it needs more.
- Preheat the air fryer to 180°C for 3 minutes. Lightly oil the basket or use a perforated liner, then shape the mixture into 10 loose mounds, about 55–60g each. Do not compact them into balls; pinch them together just enough to hold.
- Arrange 5 bhajis in the basket with at least 2cm between them, then brush or spray the tops and exposed sides with oil.
- Air fry at 180°C for 8 minutes. Open the basket, gently turn each bhaji with tongs or a thin spatula, and brush or spray any pale floury spots with a little more oil.
- Cook for a further 5–7 minutes, until deep golden at the edges and firm when lifted. If the centres still feel doughy, reduce to 170°C and cook for another 2–3 minutes.
- Transfer to a rack for 3 minutes before serving. Repeat with the remaining mixture, stirring it once before shaping.
Nutrition
Calories: 250
