Crispy Air Fryer Onion Bhaji (Print version)

Golden, crispy onion fritters with Indian spices made healthier using an air fryer method.

# What You'll Need:

→ Vegetables

01 - 2 large onions, thinly sliced
02 - 2 green chilies, finely chopped (optional)
03 - 2 tablespoons fresh cilantro, chopped

→ Dry Ingredients

04 - 1 cup gram flour (chickpea flour)
05 - 2 tablespoons rice flour
06 - 1 teaspoon ground cumin
07 - 1 teaspoon ground coriander
08 - 0.5 teaspoon turmeric
09 - 0.5 teaspoon chili powder
10 - 0.5 teaspoon baking powder
11 - 0.75 teaspoon salt
12 - 0.25 teaspoon black pepper

→ Wet Ingredients

13 - 2 to 3 tablespoons water, as needed
14 - 1 tablespoon lemon juice

→ Finishing

15 - Cooking spray oil (canola or sunflower)

# How-To Steps:

01 - Place sliced onions, green chilies, and cilantro in a large mixing bowl.
02 - Add gram flour, rice flour, cumin, coriander, turmeric, chili powder, baking powder, salt, and black pepper to the bowl.
03 - Toss all ingredients together until onions are evenly coated with flour and spice mixture.
04 - Add lemon juice and 2 tablespoons of water, then mix by hand to form a thick batter that holds together. Add additional water in teaspoon increments only if needed.
05 - Preheat air fryer to 350°F for 3 minutes.
06 - Lightly spray the air fryer basket with cooking oil.
07 - Scoop heaped tablespoons of mixture and gently shape into rough patties or clumps. Arrange in basket in a single layer without overcrowding.
08 - Lightly spray tops with oil and air fry for 12 to 15 minutes, turning halfway through and spraying again, until golden and crisp.
09 - Transfer to serving plate and serve hot with chutney or yogurt dip.

# Tips from the pros:

01 -
  • They're crispy and golden without a drop of deep-frying oil, which means you can eat more without feeling heavy afterward.
  • The whole process takes barely 30 minutes from raw onions to serving, making them perfect for unexpected guests or sudden cravings.
  • Gram flour has this natural nutty flavor that pairs beautifully with the spices, creating layers of taste instead of just heat.
02 -
  • Water is the enemy of crispness, so add it gradually and stop as soon as the mixture barely holds together—I learned this the hard way when my first batch turned gluey.
  • Not spacing the bhaji properly in the basket will create steam pockets and soft spots, so resist the urge to crowd them for efficiency.
  • The second spray of oil halfway through is non-negotiable if you want that restaurant-quality golden color and crunch.
03 -
  • Use a kitchen scale if you have one—gram flour can vary in density, so weighing ensures consistency between batches.
  • If your mixture feels too wet after mixing, let it rest for 5 minutes before adding more water, as the onions release liquid as they sit.
  • Spray oil with a fine mist makes a huge difference; cheaper spray bottles often clog, so invest in a good refillable one.
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