Pin It My neighbor brought over a container of bhaji one evening, still warm and crackling between my fingers, and I realized I'd been missing out on something genuinely special. The crispy exterior gave way to soft, spiced onions, and I remember thinking how something so simple could taste so alive. That night, I decided the air fryer was finally going to earn its counter space, and these golden fritters became my gateway into making Indian street food at home without the oil splatters and kitchen haze that used to scare me away.
I made these for a potluck last month, skeptical that air fryer versions would hold up against homemade Indian food traditionalists, and watched them disappear before the samosas even got unpacked. Someone asked for the recipe halfway through, and I felt oddly proud handing over something I'd mastered in my own small kitchen.
Ingredients
- Onions, thinly sliced (2 large): The heart of everything here—they soften as they cook while the batter crisps around them, creating that textural contrast that makes bhaji irresistible.
- Gram flour (1 cup): This is your binder and your crispy shell all at once, and it's naturally gluten-free, which feels like a gift.
- Rice flour (2 tablespoons): A secret addition that gives you extra crunch without heaviness, learned through trial and a few gummy batches.
- Green chilies, finely chopped (2, optional): If you like heat, don't skip these—they add a fresh bite that complements the warm spices perfectly.
- Fresh cilantro, chopped (2 tablespoons): This brightens everything and makes the whole mixture smell like a proper Indian kitchen.
- Ground cumin and coriander (1 teaspoon each): These two work in tandem, warming your palate without overpowering, and they're what separate these from regular fried onions.
- Turmeric (1/2 teaspoon): Adds earthiness and that golden color that makes people reach for more before they've finished one.
- Chili powder, salt, and black pepper (1/2 teaspoon, 3/4 teaspoon, 1/4 teaspoon): Balance these to your taste—this is where you get to make it yours.
- Baking powder (1/2 teaspoon): This creates lightness in the batter, making them puff slightly in the air fryer instead of staying dense.
- Lemon juice (1 tablespoon) and water (2-3 tablespoons): The lemon adds brightness and helps bind everything; water is your control knob for the right consistency.
- Spray oil: Light coating is all you need—the air fryer does the rest of the work without waste.
Instructions
- Gather and slice your onions:
- Slice them thin enough that you can almost see through them—this matters because they'll soften and meld into the batter, not sit as chunks. While you're at it, chop your green chilies and cilantro so everything is ready.
- Combine dry and wet ingredients separately:
- Mix all your flours and spices in one bowl, then keep your lemon juice and water ready nearby. This method keeps you from accidentally overmixing, which is the enemy of a tender bhaji.
- Bring it together gently:
- Add the onions and herbs to the dry mix, then toss until every bit is coated in flour and spice. Pour in lemon juice and start with 2 tablespoons of water, mixing with your hands until the batter just barely holds together—it should be thick and chunky, not smooth like pancake batter.
- Preheat your air fryer:
- Set it to 180°C (350°F) and let it run for 3 minutes while you shape your bhaji. This small step means they'll cook evenly instead of staying soft inside.
- Shape and arrange:
- Scoop heaped tablespoons of the mixture and shape them loosely into patties or rough clumps—they don't need to be perfect or uniform. Arrange them in a single layer in the basket without touching, because overcrowding is how you end up with steamed onions instead of crispy ones.
- Give them a light spray and cook:
- Lightly coat the tops with oil, then air fry for 12 to 15 minutes, turning once halfway through and spraying again. You'll know they're ready when they're golden brown and sound crispy when you tap them.
- Serve immediately:
- These are best eaten hot or warm, dipped into mint chutney, tamarind sauce, or cool yogurt.
Pin It 
My daughter, who normally turns her nose up at anything involving onions, asked for seconds and didn't even mention them, which felt like winning the lottery. That's when I realized these weren't just appetizers—they became proof that good food spoken in the right language reaches everyone.
The Magic of the Air Fryer Here
An air fryer is essentially a small convection oven, and bhaji might be its perfect use case. The circulating heat crisps the exterior while the onions inside soften into sweet, spiced strands, all without the burnt-oil smell that used to linger in my kitchen for hours. I've learned that the air fryer also means you can make these for one person or twenty with almost no extra effort, which has somehow made me more confident about Indian cooking in general.
Customizing Your Bhaji
One of the best things about bhaji is how forgiving it is to personalization. I've added shredded carrot for sweetness, finely chopped spinach for earthiness, and even a handful of crushed roasted peanuts for texture, and every version felt natural. The spice level is entirely in your hands—reduce the chili powder if you're cooking for people who prefer gentleness, or add more if you want that lingering heat that makes you reach for water.
Serving and Storage Wisdom
These taste best within an hour of cooking, when the contrast between crispy outside and soft inside is most dramatic, but they reheat beautifully in the air fryer at 160°C for 3 to 5 minutes if you've made them ahead. Store leftovers in an airtight container, and they'll last about two days in the fridge, though they rarely last that long in my house. I've found that mint chutney is non-negotiable, but yogurt, tamarind sauce, or even a simple squeeze of lemon all work beautifully.
- Make a double batch if you're serving guests—people rarely stop at one.
- If your first batch feels too dense, add a touch more water next time and resist the urge to stir too much.
- These freeze beautifully raw, so scoop and freeze them on a tray before storing in bags for instant air fryer meals.
Pin It There's something deeply satisfying about mastering a dish that feels less achievable at first, and bhaji became my proof that I could cook Indian food without a recipe blog or a traditional kitchen. These are the fritters I reach for when I want something crispy and comforting that also feels a little bit special.
Recipe Questions & Answers
- → What flours are used to make these bhajis?
Gram flour (besan) and rice flour are combined to create a light, crisp texture and hold the spiced onion mixture together.
- → How does the air fryer affect the cooking process?
The air fryer crisps the onion fritters evenly while using minimal oil, resulting in a healthier and less greasy outcome.
- → Can the spice level be adjusted?
Yes, green chilies and chili powder amounts can be modified according to your preferred heat intensity.
- → What are suggested accompaniments?
These fritters pair well with fresh mint chutney, tamarind sauce, or cooling yogurt dips to complement their flavors.
- → Is this suitable for gluten-free diets?
Using certified gluten-free gram and rice flours ensures the dish remains gluten-free and vegan-friendly.