A crispy and comforting Indian-inspired starter (or side dish) without the need for deep-frying. These air fryer onion bhajis use gram flour (chickpea flour) and fragrant spices for a tasty fake‑away treat. Ready in 25 mins!
Nicky’s Recipe Notes
I love these little onion bhajis because they’re:
✅ Crispy and aromatic with lots of flavour from the spices and sweet onion
✅ They’re a smaller size than ones you might get from the takeaway, but I prefer this. Those great big bhajis are a little overwhelming (and don’t leave enough room for my chicken tikka masala)
✅ They’re cooked in the air fryer – so I don’t have to worry about getting rid of oil or the strong scent of deep fried foods permeating the house for the next 24 hours!
Table of Contents
📋 Ingredients
- Gram (besan/chickpea) flour – gives the bhaji a mild, nutty taste and beautiful crunch. Plus it also happens to be gluten-free, so it’s a great option if you have gluten-free guests or family members.
- Onions – I use 2 large brown (or yellow) onions to make around 10-12 bhajis. Brown onions are best as they have a stronger onion flavour than white or red onions which mellows out during cooking to give the pakoras a sweet & savoury flavour.
- Spices – those spices add lots of lovely flavour. I know fenugreek might not be in everyone’s cupboards, but it adds a unique aromatic quality to the bhajis, making it more complex and flavorful (and if you’re looking for other recipes to use it try my biryani, chicken pakoras, madras curry and saag aloo)
- Bicarbonate of soda and cornflour (cornstarch). These help to lighten the batter, and to ensure the bhajis are crispy rather than having a heavy, thick crunch.
Abbreviated recipe instructions
***Full recipe with detailed steps in the recipe card at the end of this post***
Mix the sliced onion with the spices, gram flour and water. Form into 10-12 small balls. Add to oiled air fryer basket, spray with oil and air fry at 200C/400F for 15-17 mins turning once. Serve with sweet chilli sauce and sprinkling of fresh coriander.
Pro Tip
When you’re forming the bhaji balls, make sure you compact it (so it doesn’t fall apart) and then flatten it a little. This will give your more surface area to get crispy and browned, and helps them to cook more evenly.
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Air Fryer Onion Bhaji Recipe
Equipment
- Double Stack Air Fryer – you can of course use a regular single-basket air fryer, but you'll likely need to cook in two batches
- Spray Oil I use avocado oil
Ingredients
- 2 large onions peeled and thinly sliced
- 1 tbsp minced ginger
- 1 green chilli finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp dried coriander leaf
- 1 tsp chilli flakes
- 1 tsp ground fenugreek
- ¾ tsp salt
- ½ tsp garlic salt
- 130 g (1 ½ cups + 2 tbsp) gram flour also known as chickpea flour or besan
- 1 tbsp cornflour (cornstarch in USA)
- ½ tsp bicarbonate of soda (baking soda, NOT baking powder)
- 4-6 tbsp water
- spray oil for spraying the bhajis (I use around 15ml/1 tbsp altogether)
To Serve:
- 1 tbsp finely chopped fresh coriander (cilantro)
- sweet chilli sauce for dipping
Instructions
- Place the sliced onion in a bowl.2 large onions
- Add the minced ginger, chopped green chilli, cumin, ground coriander, dried coriander leaf, chilli flakes, ground fenugreek, salt, garlic salt, gram flour, cornflour (cornstarch), and the bicarbonate of soda.1 tbsp minced ginger, 1 green chilli, 1 tsp ground cumin, 1 tsp ground coriander, 1 tbsp dried coriander leaf, 1 tsp chilli flakes, 1 tsp ground fenugreek, 3/4 tsp salt, ½ tsp garlic salt, 130 g (1 ½ cups + 2 tbsp) gram flour, 1 tbsp cornflour (cornstarch in USA), ½ tsp bicarbonate of soda
- Mix together to coat the onion.
- Add in the water, a tablespoon at a time, until you have a thick batter that coats the onion. It needs to be a sticky, thick coating that holds together.4-6 tbsp water
- Spray (or brush with a little oil) your air fryer basket. This will help stop the onion bhajis from sticking.
- Take a rounded tablespoon of the onion bhaji and squeeze the mixture in your hand compact it. Flatten it down a little (this will give you more surface area for crispness and will ensure more even cooking) then place it into the air fryer basket.
- Repeat with the remaining mixture (you should get about 10-12 bhajis altogether). You may have to work in 2-3 batches depending on the size of your air fryer. Each bhaji needs a little space around it, so don't overcrowd the basket.
- Spray the bhajis with oil (or brush a little oil on each).
- Air fry at 200C/400F for 10 minutes, then turn the bhajis, spray with more oil and air fry for a further 5-7 minutes until dark golden brown all over.
- Once all of the onion bhajis are cooked, place in a serving bowl and sprinkle with fresh coriander. Serve with sweet chilli sauce or your favourite sauce.1 tbsp finely chopped fresh coriander (cilantro)
Notes
Cooking in batches?
I usually make these in two batches. If you need to do this, or if you’re making multiple batches, you can keep cooked batches warm on an uncovered baking tray, in a warm oven (approx. 130C/250F (fan)), whilst cooking the remaining bhajis.Can I make them ahead?
The onion bhajis will be at their crispiest when freshly cooked, but you can make them ahead if you prefer. Make the bhajis, then cool, cover and refrigerate for up to two days.Reheat in the air fryer at 200C/400F for 3-4 minutes, until hot throughout. Alternatively reheat on a tray (uncovered) in the oven at 200C/400F for 5-7 minutes.
Can I freeze onion bhajis?
Yes, make the bhajis, then cool, cover and freeze for up to a month. I find it’s best to freeze them on a tray, so they’re not touching, then after a couple of hours (when they’re fully frozen), transfer to a sealed container or freezer bag. Defrost overnight in the refrigerator, then reheat in the air fryer at 200C/400F for 3-4 minutes, until hot throughout. Alternatively reheat on a tray (uncovered) in the oven at 200C/400F for 5-7 minutes.Ingredient swaps
- Use red onions for a milder onion flavour and hint of colour.
- Add grated carrot, parsnip or courgette (zucchini) for extra veg
- Change up the spices if you fancy a change – add more chilli flakes to make them hotter, swap out the cumin and coriander for your favourite curry powder, add more ginger for a bit of zing!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Pin It🍽️ What to serve it with
- Sweet Chilli Sauce and/or Creamy Raita
- Alongside your favourite curry – try my paneer curry, keema curry or korma
Bitesize yumminess!
? Frequently Asked Questions
The onion bhajis will be at their crispiest when freshly cooked, but you can make them ahead if you prefer.
Make the bhajis, then cool, cover and refrigerate for up to two days.
Reheat in the air fryer at 200C/400F for 3-4 minutes, until hot throughout. Alternatively reheat on a tray (uncovered) in the oven at 200C/400F for 5-7 minutes.
Yes, make the bhajis, then cool, cover and freeze for up to a month. I find it’s best to freeze them on a tray, so they’re not touching, then after a couple of hours (when they’re fully frozen), transfer to a sealed container or freezer bag.
Defrost overnight in the refrigerator, then reheat in the air fryer at 200C/400F for 3-4 minutes, until hot throughout. Alternatively reheat on a tray (uncovered) in the oven at 200C/400F for 5-7 minutes.
🍲 More Indian-inspired starters and sides
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