Crispy Air Fryer Onion Bhajis

These air fryer onion bhajis offer the perfect way to enjoy the classic crispy snack without the mess and oiliness of deep frying. They deliver all the traditional flavors with a lighter texture that’s just as satisfying.

I first tested this recipe while developing my air fryer cookbook and was surprised how close the texture and flavor came to the deep-fried original. Now they are a regular treat at home when I want something crunchy and flavorful without the guilt.

Ingredients

• Two white onions: slightly larger than tennis balls for sweetness and moisture
• One red onion: similarly sized for a slightly sharper onion flavor
• Fine sea salt: to draw out moisture and soften the onions, so you do not need to add water
• Garlic paste: for aromatic depth
• Julienned fresh ginger: adds subtle heat and freshness
• Three pounded green chillies: bring a gentle kick, adjust based on your spice tolerance
• One tablespoon panch poran: for an all-in-one blend of cumin seeds, onion seeds, fenugreek seeds, fennel seeds and black mustard seeds that gives rich layered spice (or use a shop-bought substitute)
• Optional Kashmiri chilli powder: adds vibrant color and mild warmth
• Rapeseed oil: to bind and add richness without heaviness
• Turmeric: for earthiness and golden hue
• Rice flour: helps create crispness on the outside
• Gram flour (chickpea flour): binds the bhajis and adds authentic flavor
• Fresh chopped coriander leaves: for a bright herbal note

Step-by-Step Instructions

Slicing and Salting the Onions:

Cut each onion in half then slice finely. Combine with sea salt and leave aside for at least an hour or up to four hours. The salt helps the onions release their natural water which serves as the only moisture needed for the batter.

Preparing the Bhaji Batter:

After the resting time, the onions will be limp and moist. Squeeze them gently over the bowl to release the liquid and return the onions to the bowl, soaking in this flavorful juice. Add garlic paste, julienned ginger, pounded chillies, panch poran, turmeric, rapeseed oil, rice flour, gram flour, chopped coriander, and optional Kashmiri chilli powder. Mix just enough gram flour so you can form loose balls of the mixture. Avoid adding extra water or too much flour.

Shaping the Bhajis:

Divide the mixture into small portions and shape into loose balls or fritters that will cook evenly and crisp up nicely in the air fryer.

Air Frying the Bhajis:

Preheat your air fryer to 176 degrees Celsius (380 degrees Fahrenheit). Generously spray the basket with oil spray to prevent sticking. Place as many bhajis as will fit comfortably without overcrowding. Air fry for 15 minutes until golden and crisp. You may need to cook in batches.

Serving:

Serve your bhajis hot or at room temperature with a cooling dip like a pakora chutney or yoghurt raita. They are perfect as snacks or part of a curry night.

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Storage Tips

Store leftover cooked bhajis in an airtight container in the fridge for up to three days. Reheat in the air fryer for five minutes to bring back the crispness. You can also freeze uncooked bhajis on a baking sheet then transfer to a freezer bag for up to one month. Cook straight from frozen adding a couple more minutes to the cooking time.

Ingredient Substitutions

If you don’t have panch poran, mix equal parts of cumin seeds, mustard seeds, fennel seeds, fenugreek seeds and onion seeds or substitute with a teaspoon of garam masala for a different but still delicious spice profile. Rapeseed oil can be swapped for vegetable or sunflower oil. Use fresh green chillies or adjust to powder if preferred.

Serving Suggestions

These bhajis are excellent with cooling dips like mango chutney, mint raita, or tamarind sauce. Pair with air fryer chicken tikka or a creamy korma for a full meal. They also work great alongside salads or as a snack with a cup of chai.

Cultural Context

Onion bhajis are a popular Indian street food and a classic starter in restaurants across the UK. Traditionally deep fried, they are often enjoyed during monsoon season or as teatime snacks. This air fryer version keeps the spirit alive but makes them more accessible and healthier for everyday cooking.

Recipe FAQs

→ How do I release water from the onions?

Finely slice the onions and sprinkle them with salt. Let them sit for an hour or more to draw out moisture, then gently squeeze out the liquid. This natural juice forms the base of the batter without adding extra water.

→ What flours are used to bind the bhajis?

A combination of gram flour (besan) and rice flour is used. Gram flour provides earthiness while rice flour adds crispiness to the bhajis.

→ Can I adjust the spice level of the bhajis?

Yes, the addition of Kashmiri chilli powder is optional. You can omit or increase it depending on your heat preference. Fresh green chillies in the batter also contribute to the spiciness.

→ How long and at what temperature should I air fry the bhajis?

Preheat your air fryer to 176°C (380°F) and air fry the bhajis in batches for about 15 minutes until golden and crisp.

→ What spices make up panch poran?

Panch poran is a blend of five seeds: cumin, onion, fenugreek, fennel, and black mustard seed. It adds a unique aromatic flavor to the bhajis.