Onion Bhaji is a beloved Indian appetiser, known for its crispy texture and deep flavours. Traditionally deep-fried, these onion fritters are a must-have at any Indian feast. Often served with a side of sweet mango chutney to complement their savoury taste. However, the traditional deep-frying method can be quite heavy, making the air fryer onion bhaji a healthier alternative that still delivers the same crispy, satisfying texture. These air-fried bhajis are not only lighter but also much easier to prepare, making them even more appealing for anyone looking to enjoy this iconic snack without the extra calories or mess.
Making air fryer onion bhajis at home is incredibly simple and requires no deep frying. Instead, you can create this tasty Indian treat in just 15 minutes using an air-fryer. The result is wonderfully crispy onion fritters, perfectly cooked with minimal effort. Since there’s no need for excessive oil, the cooking process is much cleaner. And there’s less oil to deal with after cooking. This is a plus for anyone who wants to enjoy their favourite Indian snacks without the hassle of deep-frying.
To make air fryer onion bhajis, all you need is a simple batter and a mix of aromatic spices, such as cumin, coriander, and turmeric, that will bring out the flavours of the onions. Once the bhajis are shaped and air-fried, they come out crispy on the outside while remaining soft and flavourful on the inside. Whether you’re pairing them with your favourite curry or enjoying them as a standalone appetizer, these air fryer onion bhajis are the perfect addition to any meal. They’re a delicious, healthier alternative that’s sure to impress anyone at dinner.
PREP 10 minutes
COOK 12-15 minutes
SERVES 4 as a starter
KIT you will need an air fryer, baking paper and mixing bowl.
Ingredients for air fryer onion bhaji
1 large brown onion, peeled and thinly sliced
Sea salt
1 green chilli, finely chopped
3 garlic cloves, finely chopped
1 thumb-sized piece of ginger, peeled and finely chopped
¼ teaspoon of ground turmeric
½ teaspoon of ground coriander
Half a teaspoon or cumin seeds
Half a teaspoon of garam masala
10g of fresh coriander, roughly chopped plus extra to serve
50g of gram or chickpea flour
Half a teaspoon of baking powder
Mango chutney, to serve (this is optional)
Method
To begin, peel and thinly slice a large brown onion and place the slices into a large mixing bowl. Season the onions generously with sea salt, then use your hands to scrunch them together firmly. So this helps to break down the onion slices slightly and draw out some of their natural moisture, which improves the texture of the final bhajis. Once well scrunched, cover the bowl and place it in the fridge to marinate for around 30 minutes.
After the onions have marinated, they should have released a good amount of liquid. Squeeze the onions firmly with your hands to remove any remaining excess water, then drain off the liquid and return the onions to the bowl.
So now it’s time to bring the bhaji mixture together. Add the rest of your ingredients to the bowl. This usually includes gram flour (chickpea flour), ground cumin, ground coriander, turmeric, chili powder, garlic granules, and optionally some fresh chopped coriander or green chili for extra heat and flavour. Mix everything together well to evenly coat the onions.
Gradually add 40 to 50ml of water to the bowl, stirring as you go, until you have a thick, sticky batter that holds the onions together but isn’t runny.
Preheat your air fryer to 190°C and line the basket with a square of baking paper or a perforated air fryer liner to prevent sticking. Using two dessert spoons, scoop out small mounds of the batter – about four at a time – and place them in the air fryer. Cook for 12 to 15 minutes, flipping halfway through, until they are golden brown and crisp.
Serve your air fryer onion bhaji warm with mango chutney or yogurt dip. They can be chilled and reheated, but they’re at their best fresh from the air fryer.
Tips for Air Fryer Onion Bhaji
1. Slice the onions thinly
The thinner the slices, the better your bhajis will hold together and cook evenly. Use a mandoline slicer or a sharp knife for best results.
2. Use gram flour (chickpea flour)
For authentic flavour and a naturally gluten-free batter, stick to gram flour. It gives bhajis that classic nutty taste and crisp texture.
3. Don’t add too much water
Add just enough water to bind the batter together as too much will make the mix soggy and harder to crisp up in the air fryer.
4. Let the batter rest
Allow the onion and spice mixture to sit for 10–15 minutes before air frying. The salt will help draw out moisture from the onions, softening them and improving the texture.
5. Preheat your air fryer
A preheated air fryer helps the bhajis start cooking immediately, encouraging a crispy outside.
6. Use a liner or parchment
Place the bhaji mixture onto a parchment liner or silicone liner to stop sticking, and make clean-up easier.
7. Don’t overcrowd the basket
Give the bhajis space so hot air can circulate. Cook in batches if needed to keep them nice and crisp.
8. Lightly oil for a golden finish
A quick spray or brush of oil helps get that deep-fried-style crispiness without actually deep frying.
9. Serve with dips
Pair your bhajis with cooling raita, mango chutney, or mint yoghurt for the perfect contrast in flavour and temperature.
Similar recipes
If you love these air fryer onion bhaji, then you will like my air fryer vegan samosas or the air fryer chicken curry recipe.
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