Air Fryer Onion Bhaji

My neighbor brought over a batch of onion bhaji from the Indian market down the street, and I ate half of them standing at the kitchen counter before feeling guilty about the oil. That's when I wondered if my air fryer could handle them, and after a few experiments, I realized these golden fritters were even better when made this way, with the same crispy exterior but without the heaviness that made me reach for water afterward.

I made these for a potluck once and brought them in a cloth-lined container, still warm and steaming. People kept asking if I'd ordered them from somewhere, and when I casually mentioned the air fryer, three people asked for the recipe right there. That moment stuck with me because it wasn't fancy or complicated, just honest food that made people happy.

Ingredients

• 2 large onions, thinly sliced: This is where the magic happens; thin slices mean every bite has that sweet onion flavor, and they cook evenly in the air fryer basket.
• 2 green chilies, finely chopped (optional): These add a fresh heat that builds gradually, but skip them if you're making this for people who prefer mild flavors.
• 2 tablespoons fresh cilantro, chopped: This brightens everything and gives the fritters a garden-fresh quality that feels less heavy.
• 1 cup gram flour (besan/chickpea flour): This is the binder that holds everything together; don't substitute all-purpose flour or your bhaji will fall apart during cooking.
• 2 tablespoons rice flour: This adds a delicate crispness that gram flour alone can't achieve, especially in the air fryer.
• 1 teaspoon ground cumin and 1 teaspoon ground coriander: Toast these in a dry pan first if you want to deepen their flavor, though it's not essential.
• 1/2 teaspoon turmeric, 1/2 teaspoon chili powder, and 1/4 teaspoon black pepper: These create warmth and complexity without overpowering the natural sweetness of the onions.
• 1/2 teaspoon baking powder: This is the secret ingredient that gives these bhaji their signature crispy, slightly airy texture.
• 3/4 teaspoon salt and 2–3 tablespoons water: Start with less water than you think you need; the onions will release moisture as they sit.
• 1 tablespoon lemon juice: This prevents the batter from oxidizing and adds a subtle tang that brightens the spices.
• Spray oil (canola or sunflower): Use an oil mister rather than aerosol cans for better control and less waste.

Instructions

Prep ingredients, rinse produce, and dry dishes efficiently with a built-in workstation designed for streamlined cooking.

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Gather and prep your onions:

Slice your onions as thin as you can manage without losing a fingertip, then arrange them on a cutting board so you can see the layers. Chop your green chilies and cilantro and set them aside, because once you start mixing, everything moves quickly.

Build your dry ingredient blend:

In a large bowl, combine your gram flour, rice flour, and all the spices, stirring everything together thoroughly. This prevents any one spice from clumping up when you add moisture later.

Coat the onions evenly:

Add your sliced onions, green chilies, and cilantro to the flour mixture, then toss with your hands or a spoon until every piece is lightly coated. You'll feel the dry flour coating each layer, which is exactly what you want.

Bind with minimal moisture:

Add your lemon juice and 2 tablespoons of water, then mix gently with your hands until the batter just holds together when squeezed. If it's too dry and won't stick, add water one teaspoon at a time, but stop before it becomes wet.

Preheat your air fryer:

Give your air fryer 3 minutes at 180°C (350°F) to reach temperature, and lightly coat the basket with oil spray so nothing sticks.

Shape and arrange carefully:

Scoop heaped tablespoons of the mixture into your hand and shape them gently into rough patties or clumps, then lay them in a single layer in the basket. Don't crowd them or they'll steam instead of crisp up.

Apply the finishing oil:

Spray the tops lightly with oil, which is what turns them golden and crispy in the hot air.

Air fry with a midway flip:

Cook for 12 to 15 minutes, flipping halfway through and spraying with a bit more oil. They should sound hollow and feel light when you tap them, and their edges should be deep golden brown.

Serve while warm:

Transfer them to a plate with mint chutney, tamarind sauce, or a cool yogurt dip, and eat them immediately while they still have that satisfying crunch.

Prep ingredients, rinse produce, and dry dishes efficiently with a built-in workstation designed for streamlined cooking.

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One afternoon, I was testing batches and my partner wandered into the kitchen drawn by the smell of cumin and turmeric. We ended up sitting on the counter with a warm bhaji in each hand, dipping them in mint chutney and talking about nothing in particular, and I realized this is what cooking is really about for me now.

Why the Air Fryer Changes Everything

The air fryer circulates heat around the bhaji with such efficiency that they crisp up from all sides without sitting in oil, which means the texture is lighter and less greasy than traditional deep-fried versions. I've found that the results are remarkably consistent too; once you nail the timing, every batch comes out golden and crunchy without the guesswork that comes with a stovetop or oven. The cleanup is also refreshingly simple compared to dealing with a pot of hot oil.

Flavor Layering and Spice Balance

The beauty of this recipe is that no single spice dominates; instead, they work together to build a warm, complex backdrop for the natural sweetness of the caramelized onions. If you're new to Indian cooking, this is a forgiving dish because you can adjust the chili powder down if you want something milder, or add more if you like a serious kick. The gram flour itself has a subtle nutty taste that ties everything together, which is why it's worth seeking out at an Indian grocery store rather than substituting all-purpose flour.

Storage and Make-Ahead Tips

You can prepare the batter up to 4 hours in advance and keep it covered in the refrigerator, which is handy if you're planning a gathering. Cooked bhaji stay crispy in an airtight container for about 2 days, though they're best eaten fresh and warm. If you want to reheat them, pop them back in the air fryer at 160°C for about 5 minutes rather than using the microwave, which will make them soggy.

• For extra crunch and hidden nutrition, stir in a tablespoon of finely chopped spinach or shredded carrot before cooking.
• Serve alongside mint chutney, tamarind sauce, or a tangy yogurt dip for contrast and authenticity.
• Leftover batter won't keep long, so use what you make the same day for the best texture and flavor.

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These air-fried onion bhaji prove that sometimes the best way forward isn't about reinventing something, but rather giving an old favorite a gentler, cleaner version of itself. They're proof that comfort food and lighter cooking don't have to be at odds.