- Preheat air fryer to 400F
- Place raw bhaji in air fryer on a non stick removable surface such as parchment paper
- Cook prepared bhaji for a total of seventeen minutes
- Flip bhaji after ten minutes, remove parchment paper
- Cook for five more minutes, flip again
- Cook for two minutes
The Indian snack onion bhaji are really fun to make in the air fryer – not least a lot healthier than the deep fryer. Here’s how we make these ourselves.
Making onion bhaji mix
For the bhaji you will need:
- One large white onion – thinly sliced
- 1 cup chickpea flour
- 1 tsp cumin
- 1 tsp salt
- 1 tsp coriander powder
- 1 tsp turmeric
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne powder
- 1/4 tsp baking soda
- 1 tsp lemon juice
- 1 tbsp vegetable oil
- 6 tbsp cold water
First mix the flour, spices, baking soda, lemon juice, oil and water in a bowl. This will yield a fairly dense batter – don’t worry – this is correct.
With the batter made add the onions to the bowl and start to integrate the two. I find its best to work the mixture with your hands for a few minutes. This isn’t a watery battery and it will take two or three minutes to properly mush it all together. I put disposable kitchen safe gloves on too while doing this – turmeric can really stain.
The bhaji mix should make four large bhajis as shown above. You will want to make them all the same size so they cook evenly. You can even make one huge bhaji if you like, then cut it up after serving.
The crucial step for me is using parchment paper when I add the bhajis to the fryer. I actually make the bhajis on the parchment paper while the fryer preheats, then add the sheet of paper with bhajis directly to the fryer. The parchment paper stops the wet bhaji dough sticking to the fryer basket. When the bhaji are flipped at the 10 minute mark they have set up on the top side enough that the paper can be discarded at this point.
Caution: read our guide to using parchment paper in an air fryer here.