Air Fryer Onion Bhajis (Print Format)
Light, crispy onion bhajis cooked in an air fryer for a delicious snack with minimal fuss.
# Ingredients:
→ Vegetables
01 -
2 white onions, slightly larger than tennis balls
02 -
1 red onion, slightly larger than a tennis ball
→ Spices and Seasonings
03 -
1 teaspoon fine sea salt
04 -
1 tablespoon garlic paste
05 -
1 inch (2.5 cm) ginger, julienned
06 -
3 green chillies, pounded to a paste
07 -
1 tablespoon panch poran (equal parts cumin seeds, onion seeds, fenugreek seeds, fennel seeds, and black mustard seeds)
08 -
1 teaspoon Kashmiri chilli powder (optional)
09 -
1/2 teaspoon turmeric
→ Oils and Flours
10 -
2 tablespoons rapeseed (canola) oil
11 -
4 tablespoons rice flour
12 -
140 grams sifted gram flour (approximate)
→ Herbs
13 -
3 tablespoons finely chopped coriander leaves
# Steps:
01 -
Cut the onions in half and then finely slice them. Mix the salt into the sliced onions and set aside for 1 to 4 hours to allow moisture release.
02 -
After resting, squeeze the onions to release the liquid into the bowl then return the onions to soak in the liquid. Add garlic paste, ginger, green chillies, panch poran, optional Kashmiri chilli powder, turmeric, rapeseed oil, rice flour, gram flour, and chopped coriander leaves. Mix carefully until you can form loose balls without adding any extra water.
03 -
Divide the mixture into small bhajis by loosely shaping them into balls suitable for air frying.
04 -
Preheat the air fryer to 176°C (380°F) and spray the basket generously with oil spray to prevent sticking.
05 -
Place the bhajis in the air fryer basket in batches, ensuring adequate space between them for even cooking. Air fry for 15 minutes until golden and crisp.
06 -
Remove the cooked bhajis and serve hot or at room temperature with your choice of dip or chutney.
# Tips:
01 -
Sprinkling salt on the sliced onions before resting helps release their natural moisture, which is essential for forming the batter without adding extra water.