Save My neighbor stopped by one afternoon with leftover onions from her garden and mentioned she'd been craving bhaji but hated the mess of deep-frying. That moment sparked something—I'd just gotten an air fryer and wondered if those golden, crispy fritters could work in it. Turns out, they do, and better than expected. Now whenever she visits, she leaves with a container of these, still warm and impossibly crunchy on the outside.
I made these for my book club last month, skeptical they'd impress a group who'd definitely had street-vendor versions. The moment someone bit into one, the surprised silence said everything—crispy shell, tender onion inside, spices just right. Someone asked for the recipe before they'd even finished chewing, which felt like the highest compliment possible.
Ingredients
- Large onions, thinly sliced (2): The backbone of the dish—their sweetness balances the spices, and slicing thin helps them cook evenly in the air fryer without drying out.
- Green chilies, finely chopped (2): Fresh heat that you can scale down or skip entirely; I learned this the hard way when I didn't warn a friend about them.
- Fresh cilantro, chopped (2 tablespoons): A brightness that cuts through the richness and makes everything taste alive.
- Gram flour or besan (1 cup): This is non-negotiable—it's what gives bhaji its signature texture and slight nuttiness that all-purpose flour just won't deliver.
- Rice flour (2 tablespoons): A secret weapon for extra crispness; it absorbs less moisture than gram flour alone and fries up impossibly light.
- Ground cumin and coriander (1 teaspoon each): Toast them dry in a pan first if you have the time—the difference in depth is worth those two minutes.
- Turmeric (1/2 teaspoon): Earthy and golden; it's doing more than just coloring here, it's adding warmth.
- Chili powder, baking powder, salt, and black pepper: Together they create layers—heat, lift in the fryer, seasoning that sticks to your palate.
- Lemon juice (1 tablespoon): The acid brightens everything and prevents the batter from tasting heavy.
- Spray oil: Canola or sunflower work best; I use whatever oil has the highest smoke point.
Instructions
- Prep your onions and aromatics:
- Slice your onions thin enough that you can almost see through them—this matters more than you'd think. Chop the chilies fine so they distribute evenly, and grab the cilantro right before you use it so it doesn't wilt.
- Build your flavor base:
- In a large bowl, combine all your dry ingredients first—gram flour, rice flour, spices, salt, pepper. This ensures the seasonings are evenly distributed and you won't have pockets of raw spice later. Add the onions, chilies, and cilantro and toss everything together with your hands until every strand of onion is coated.
- Make the batter:
- Squeeze in the lemon juice and add 2 tablespoons of water, then mix with your hands—this is important, a spoon won't bring it together the same way. You want a thick batter that holds together when squeezed but isn't wet or gummy. Add water one teaspoon at a time if needed, because too much is harder to fix than too little.
- Heat your air fryer:
- Preheat to 180°C (350°F) for about 3 minutes while you shape your bhaji. This matters because cold air fryers won't crisp them properly.
- Shape and arrange:
- Scoop heaped tablespoons of the mixture and shape them loosely into patties—they don't need to be perfect, rough edges actually fry up crispier. Lay them in a single layer in your air fryer basket without crowding; if they touch, they'll steam instead of crisp.
- The spray and fry:
- Lightly spray the tops of the bhaji with oil before air frying. This is the trick that makes them golden and crispy without deep-frying. After about 7 minutes, shake the basket or flip them gently with tongs, spray again, and let them finish until they're deep golden—usually 5 to 8 more minutes depending on how thick yours are.
- Serve while hot:
- These are best eaten within minutes of coming out of the air fryer, while the outside is still crackling. Serve them with mint chutney, tamarind sauce, or a cool yogurt dip for contrast.
Save There was something healing about standing at my kitchen counter on a quiet morning, slicing onions for these, the spices already warm in their bottles waiting to be used. It's one of those recipes that connects you to something—street vendors in Mumbai, family gatherings, the simplicity of flour and vegetables becoming something craveable.
Why the Air Fryer Actually Works Here
When air fryer recipes first became trendy, I was skeptical about crispy things—I thought deep-frying was the only way to get that shatter-crisp exterior. Bhaji proved me wrong. The circulating hot air crisps the outside faster than you'd expect, and because there's no oil to absorb, these stay light instead of heavy or greasy. Plus, your kitchen doesn't smell like a fryer for a week, which alone might be worth the switch.
Customizing to Your Taste
The beauty of bhaji is how forgiving it is to adjustments. Some people add shredded carrot or spinach for extra texture and nutrition, which I'd recommend only if you squeeze out any excess moisture first. The spice level is entirely up to you—I know people who skip the green chilies entirely and add extra coriander instead, and they're just as good. Turmeric can go up to 3/4 teaspoon if you like it earthier, or you can dial back the chili powder if heat isn't your thing.
Pairing and Serving
I used to serve these plain until I realized the dip matters almost as much as the bhaji itself. Mint chutney is the classic for a reason—it's cool, bright, and cuts through the richness. But I've also made a simple yogurt sauce with cumin and lime that people loved, or even a tamarind-date chutney for something deeper. These are equally at home as an appetizer at dinner or packed into a lunch as a snack, and they reheat beautifully in the air fryer for 5 minutes if you want them crispy again.
- Serve within a few minutes of cooking for maximum crispness.
- Make the dip first so you're not scrambling when they come out hot.
- These keep for 3 days in an airtight container, though the crispness fades after the first day.
Save These bhaji have become the thing I make when I want to impress without effort, or when I need something that feels special but takes almost no time. There's something quietly satisfying about a recipe that tastes like it came from somewhere else, somewhere with more street food wisdom than my own kitchen has, but shows up crispy and golden in 15 minutes.
Recipe Help & Answers
- → What makes these fritters crispy without deep frying?
Using an air fryer with a light oil spray allows the fritters to become golden and crisp without the need for deep frying.
- → Can I adjust the spice level in this dish?
Yes, modify the amount of green chilies and chili powder to suit your preferred heat level.
- → Are these fritters suitable for gluten-free diets?
They use chickpea and rice flours, making them gluten-free when certified gluten-free flours are chosen.
- → How can I add extra crunch to the fritters?
Incorporate finely chopped spinach or shredded carrot into the batter for additional texture and crunch.
- → What sides pair well with these onion patties?
Serve them hot alongside mint chutney, tamarind sauce, or a yogurt dip for delicious accompaniments.