Crispy air-fryer onion bhaji: soak sliced onions in ice water, toss with corn and rice flour, garam masala, cilantro and jalapeño, form rough patties and air-fry at 200°C for 12 minutes. Golden Indian fritters without the deep-frying.
Instructions
- 1
Cut both onions into thin half moons. Soak in ice water to tame the sting, then drain.
- 2
Transfer onions to a bowl. Add chopped cilantro, corn flour, rice flour, garam masala, chilli powder, salt, pickled jalapeño, and water. Mix until you have a mixture that will crisp up beautifully.
- 3
Using your hands, form small rough patties. Arrange in the air fryer and bake at 200°C / 390°F for 12 minutes.
12:00 - 4
Serve hot with your favorite chutney or dipping sauce.
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Frequently Asked Questions
Why soak the onions in ice water first?
Soaking tames the raw onion’s harsh bite and firms up the slices so they stay distinct in the fritter. Drain them really well afterwards so the batter doesn’t turn watery.
Can I use chickpea flour (besan) instead?
Yes — besan is the traditional choice and adds a nutty, earthy flavour. This version uses corn and rice flour for an extra-crisp, gluten-free coating; swap besan 1:1 for the corn flour if you prefer.
How do I get them crispier in the air fryer?
Keep the patties small and thin, leave space between them, and give them a light spray of oil. Flip halfway through the 12 minutes at 200°C so both sides brown evenly.