Onion Bhaji
Air FryerAppetizersSnacksIndian

Onion Bhaji

Recipe by AlexPrep: 15 minCook: 12 minTotal: 27 minServes 4Easy

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.

Instructions

  1. 1

    Cut both onions into thin half moons. Soak in ice water to tame the sting, then drain.

  2. 2

    Transfer onions to a bowl. Add chopped cilantro, corn flour, rice flour, garam masala, chilli powder, salt, pickled jalapeño, and water. Mix until you have a mixture that will crisp up beautifully.

  3. 3

    Using your hands, form small rough patties. Arrange in the air fryer and bake at 200°C / 390°F for 12 minutes.

    12:00
  4. 4

    Serve hot with your favorite chutney or dipping sauce.

Watch the video

Play: Onion Bhaji

Frequently Asked Questions

Why soak the onions in ice water first?

Soaking tames the raw onion’s harsh bite and firms up the slices so they stay distinct in the fritter. Drain them really well afterwards so the batter doesn’t turn watery.

Can I use chickpea flour (besan) instead?

Yes — besan is the traditional choice and adds a nutty, earthy flavour. This version uses corn and rice flour for an extra-crisp, gluten-free coating; swap besan 1:1 for the corn flour if you prefer.

How do I get them crispier in the air fryer?

Keep the patties small and thin, leave space between them, and give them a light spray of oil. Flip halfway through the 12 minutes at 200°C so both sides brown evenly.

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