An onion bhaji is a thing of great beauty, it is simply an onion fritter made from a spiced batter and is typically fried. This recipe contains both instructions for frying and cooking air fryer which means my pakora consumption will increase! Yay…
Air Fryer Onion Bhaji.
My love of Indian food is scarcely hidden here on my site, there is however a lack of Indian starters, sides and snacks.
Now that is not because I do not like them, but it is because they are often fried.
It is not the frying that causes me concern, it is having oil in the fryer hanging around all of the time. Also the spicing in Indian food means that the oil really is only of future use with similarly spiced food.
As a result, I was always going to follow up my air fryer chicken wings with an air fryer bhaji. I was already making plans before I hit the order button.
Are Bhajis in the Air Fryer Any Good?
Yes… Well, of course, that was going to be the answer or they would not be here!
Are they as good as a fried onion bhaji? Sadly not, however that does not mean that they should be discounted.
I have not eaten onion bhajis for far too long, and the reason is that whole oil hanging around ‘thing’.
Cooking them in this way means that I am more likely to cook them. That is a huge tick in the box if you ask me.
The secret to cooking them is a good spray of cooking oil before cooking and again just before you crisp up them up.
Don’t worry, if you want to fry your bhaji I have added instructions within my recipe!
Are Bhajis Spicy?
My Bhaji are heavily spiced, however, they are not spicy hot.
I have no idea why, but I have never put chili in any form into my bhaji. I guess it is a habit if you wanted you could shred fresh chili and add them to the mix. Alternatively, you could add chili powder to the batter mix.
Whilst we are on the topic of the batter one of the keys to getting this recipe right is not having too much batter.
If you have too much the centre of your bhaji will be stodgy and gloopy.
That is not good, you need to have just enough batter to loosely hold together the bhaji.
They would ordinarily be served with an Indian Chutney in a British indian restaurant. Something like this green tomato chutney would be perfect.
However, I love dipping them in curry! In fact, you will see my pork vindaloo in the background of these pictures.
And yup, I use them in lieu of naan bread, because, well because I can!
- 75 g Onion
- 30 g Wholegrain Flour
- 15 g Rice Flour
- 1/2 Tsp Turmeric
- 1/2 Tsp Cumin Seeds
- 1/2 Tsp Mustard Seeds
- 1/2 Tsp Onion Seeds
- 1/4 Tsp Salt
- 1/4 Tsp Brown Sugar
- 1 Clove Garlic
- 15 g Ginger
- 1/2 Tbsp Ghee
- 5 g Chives
- 100 ml Water
- Cooking Oil Spray
- Mix together the dry ingredients.
- Mash the garlic clove, grate the ginger and snip the chives.
- Add in the chives, garlic and ginger.
- Mix in the melted ghee and the water.
- Top and tail a small onion and remove the skin, then cut in half and finely slice from the top to bottom rather than into half moons.
- Wet your hands and form into 4 fairly loosely formed 'balls'.
- Place the balls in the air fryer, spray with oil spray and then cook for 12 minutes at 180°C or 350°F.
- After 12 minutes increase the temperature to 200°C or 400°F respray with oil and cook for a further 4 minutes.
To Deep Fry
Follow my instructions to point 6.
- Drop into hot oil at 180°C or 350°F and cook for 4-6 minutes, flipping over half way through.
- Transfer to a piece of kitchen paper and allow to cool a little before serving.
Nutrition Information:Yield: 2 Serving Size: 2
Amount Per Serving:Calories: 143 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 8mg Sodium: 297mg Carbohydrates: 24g Fiber: 2g Sugar: 2g Protein: 3g