Indian Cuisine

Onion Bhaji

These Indian onion fritters get their shatter-crisp shell from corn and rice flour instead of the usual chickpea batter, and the air fryer stands in for a pot of hot oil. Slice the onions, one regular and one red, into thin half moons and give them an ice-water soak; the chill takes the harshness out of the raw onion and keeps the slices firm. Garam masala, cilantro, and pickled jalapeño season the batter. Twelve minutes at 200°C (400°F) does it. They're ready when the edges turn deep golden and stray onion tips look lacy. Prefer the traditional route? Swap besan for the corn flour, cup for cup.