Onion Bhajis in the Air Fryer
Deep-fried onion bhajis soak up a lot of oil and leave the kitchen smelling of it for days. In the air fryer, a thick batter of gram flour and sliced onion turns crisp and deeply golden in about 14 minutes with only a light spray of oil. This page gives you the batter ratio, the timings and the reheating times for shop-bought ones.
- Temperature
- 180°C
- Total time
- 39min
- Prep
- 15min
- Servings
- 4
- Per serving
- 155kcal
Why the air fryer works for onion bhajis
Air fryer onion bhajis are a lighter take on the takeaway favourite. Traditional bhajis are deep-fried, and the sliced onions in a gram flour batter soak up plenty of oil. In the air fryer the hot air does the crisping, so a tablespoon of oil and a few sprays are enough to give the outside a golden crust. The inside stays soft and sweet, with the onion strands still visible.
You can cook onion bhajis in air fryer baskets using homemade batter or shop-bought ones. The trick is a thick mixture, with slightly less liquid than you think you need, because onions give off water as they sit. Lining the basket with perforated paper stops the mounds sticking. If you want plain onions rather than a spiced fritter, see the air fryer onions.
How to make onion bhajis in the air fryer
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- Salt the onions Put the sliced onions in a large bowl with the salt and mix well. Leave them for . They release water, which helps make the batter without needing much extra liquid.
- Mix the batter Add the gram flour, cumin, ground coriander, turmeric, chilli flakes and fresh coriander. Stir in the oil and 80 ml of the water, adding a little more only if needed. The mixture should be a thick, sticky paste that clings to the onions, not a runny batter.
- Shape Preheat the air fryer to 180 °C for . Line the basket with perforated baking paper and spray it lightly with oil. Using two spoons, drop 8 rounded, loose mounds of mixture onto the paper, leaving 2 cm between them.
- Cook Spray the tops lightly with oil and cook for . Turn them over carefully after , spray again and cook until deep golden and firm to the touch.
- Check and rest Break one open. The inside should be set and soft, with no raw paste. If it is still wet, give the bhajis another . Rest on a wire rack for so the base stays crisp.
Cooking times and temperatures
| Onion Bhajis | Temperature | Time |
|---|---|---|
| Homemade onion bhajisTurn halfway | 180 °C | 14 min |
| Small party bhajisUse 1 tbsp of mixture each | 180 °C | 10–12 min |
| Frozen onion bhajisTurn halfway | 180 °C | 10–12 min |
| Chilled shop-bought bhajis | 180 °C | 6–8 min |
| Reheated leftover bhajisTo 75 °C in the centre | 170 °C | 4–5 min |
Times are a guide and depend on the size of the food and the power of your air fryer. See also cooking times and temperatures for all dishes.
You may also like: Christmas dinner in an air fryer
Tips
- Slice the onions thinly. Thin strands hold the batter together and cook through in the time it takes the outside to brown. Chunky pieces stay raw in the middle.
- Keep the mounds loose. Pressing the mixture into tight balls makes dense bhajis. A rough, spiky shape has more edges to crisp.
- Let the salted onions stand. The 10-minute rest draws out water and softens the onion, and it saves you adding too much water to the batter.
Serving
Serve the bhajis hot with mango chutney, lime wedges and a cooling yoghurt and mint dip, or as part of a mixed starter with chickpeas and falafel. They also go well with a curry night, alongside rice and dal. For a bigger spread, see more snack recipes for the air fryer.
Storing and reheating
Cooked bhajis keep for up to 2 days in a container in the fridge, and for 2 months in the freezer once cooled. Reheat them in the air fryer at 170 °C for 4–5 minutes, until they are crisp and steaming hot all the way through (75 °C). Onion bhajis in air fryer baskets reheat much better than in the microwave, which makes them soggy.
Variations
- Spinach bhajis: Fold 50 g chopped baby spinach into the mixture before shaping for a green, slightly earthy bhaji.
- Mini bhajis: Use 1 tbsp of mixture per bhaji and cook for 10–12 minutes. They are easy for parties and kids.
- Spiced sweet onion: Replace the chilli flakes with 1 tsp garam masala and add 1 grated clove of garlic for a milder, warmer flavour.
Troubleshooting
- The bhajis fall apart in the basket
- The mixture was too wet. Add 1 tbsp more gram flour, press the mounds together firmly and do not move them for the first 8 minutes while the outside sets.
- They are dry and hard rather than crisp and light
- There was too much flour for the onions. Keep to 100 g gram flour for 300 g onions and slice the onions thinly. Heavy, packed mounds cook slowly and dry out.
- The bases are pale and soft
- The basket was too full or the paper did not let air through. Use perforated paper or a lightly oiled basket, and leave a gap between bhajis.
Frequently asked questions
How long do onion bhajis take in the air fryer?
Homemade bhajis take 14 minutes at 180 °C, turned halfway. Small, flat ones may be done in 12 minutes.
How long do frozen onion bhajis take in the air fryer?
Cook frozen shop-bought bhajis at 180 °C for 10–12 minutes, turning halfway, until they are steaming hot all the way through (75 °C). No defrosting or extra oil is needed.
Are air fryer onion bhajis gluten-free?
This recipe is, because gram flour is made from chickpeas. Check that your spices and gram flour are labelled gluten-free. Many shop-bought bhajis contain wheat flour.
Can you make onion bhajis with plain flour instead of gram flour?
Yes, but the texture is different. Plain flour makes a softer, more doughy bhaji, so use 75 g and add 1 tsp baking powder for lift. It is not gluten-free.
How do you reheat onion bhajis in an air fryer?
Heat them at 170 °C for 4–5 minutes, until steaming hot all the way through (75 °C) and crisp again. This works for chilled shop-bought bhajis too.
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