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Air Fryer Onion Bhaji - Crispy, Light, and Ready in Minutes

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 medium onions, thinly sliced (red or yellow)
  • 1 cup chickpea flour (also called gram flour or besan)
  • 2 tablespoons rice flour or cornstarch (for extra crispness)
  • 1–1½ teaspoons ground cumin
  • 1 teaspoon ground coriander
  • ½–1 teaspoon chili powder or cayenne (adjust to taste)
  • ½ teaspoon turmeric
  • ½ teaspoon garam masala (optional but recommended)
  • 1 teaspoon salt, plus more to taste
  • 1–2 green chilies, finely chopped (optional)
  • 2 tablespoons chopped fresh cilantro (or parsley)
  • 1 teaspoon grated fresh ginger (or ½ teaspoon ground ginger)
  • 1 small clove garlic, grated (optional)
  • 1 tablespoon neutral oil (plus a little for brushing/spraying)
  • About ½ cup water, as needed to form a thick batter
  • Lemon wedges, to serve
  • Chutney or yogurt dip, for serving

Method
 

  1. Prep the onions. Peel and cut the onions in half from root to tip, then slice thinly into half-moons. Separate the layers in a mixing bowl.
  2. Season the onions. Add salt, ginger, garlic, green chilies, and cilantro. Toss and let sit for 5 minutes. The salt will draw out moisture, which helps bind the batter.
  3. Build the dry mix. In a separate bowl, combine chickpea flour, rice flour, cumin, coriander, turmeric, chili powder, and garam masala.
  4. Make the batter. Tip the dry mix into the onions. Add the tablespoon of oil. Start with ¼ cup water and mix with your hands. Add more water a tablespoon at a time until the onion is coated in a thick, sticky batter—not runny. It should hold clumps when pressed.
  5. Rest briefly. Let the mixture sit for 5–10 minutes. The onions will release a little more liquid, and the batter will thicken slightly.
  6. Preheat the air fryer. Heat to 375°F (190°C) for 3–5 minutes. Lightly brush or spray the basket with oil to prevent sticking.
  7. Form the bhajis. Scoop small mounds (about 2 tablespoons each) into the basket, gently pressing them together so they hold. Leave space between for airflow.
  8. Air fry the first side. Cook at 375°F (190°C) for 8–10 minutes. They should start to set and show light browning on the edges.
  9. Flip and finish. Carefully flip each bhaji. Lightly brush or spray with oil. Cook another 7–9 minutes until deep golden and crisp.
  10. Season and serve. Sprinkle with a pinch of salt, squeeze over fresh lemon, and serve hot with chutney or a cooling yogurt dip.