Bhaji, Bhaji, Bhaji – Your Air Fryer Challenge Answered!

When one of my followers threw down the gauntlet on social media, challenging me to help them master onion bhaji in an air fryer, I couldn’t resist a callback to early-2000s internet nostalgia. Remember “Badger, Badger, Badger”? That hypnotic flash animation by British animator Jonti Picking went live in September 2003, featuring twelve animated badgers doing calisthenics while a voice chanted “badger” over and over until a snake suddenly appeared.

It became one of the internet’s first viral sensations and was listed as one of the top five internet fads of all time by PC World in 2009. That endless loop made it impossible to forget – which is exactly why my response seemed fitting: “Bhaji, Bhaji, Bhaji” – and here is your bhaji! Some challenges deserve a celebration, and this golden, crunchy creation definitely does.

What Exactly Is Bhaji?

Bhaji (also spelled bhajji or bajji) is a type of fritter originating in the Indian subcontinent, made by coating vegetables in a spiced chickpea flour (gram flour or besan) batter and deep-frying them until golden. The name comes from the Sanskrit words meaning ‘cooked’ and ‘a small lump’. While onion bhaji is incredibly popular, particularly in British Indian restaurants, this method works beautifully with countless vegetables. The magic lies in that gram flour batter – seasoned with spices, it creates a light yet substantial coating that fries up beautifully while keeping the vegetables tender inside.

A Journey Through Bhaji’s History

The origins of bhaji stretch back centuries in Indian culinary tradition, emerging from the practical genius of Indian home cooking. Fritters made from chickpea flour have been part of the subcontinent’s food culture for generations, with versions appearing across different regions from Maharashtra to Gujarat. Street vendors would prepare fresh batches throughout the day, serving them piping hot with chutneys – a tradition especially beloved during monsoon season, because nothing pairs quite as well with rain and chai as hot, spiced fritters.

Onion bhaji’s journey to global fame owes much to the spread of Indian cuisine through the British Empire. When Indian immigrants established restaurants in Britain during the mid-20th century, they adapted traditional recipes to suit local tastes while introducing British diners to authentic Indian flavors. British soldiers and traders who had developed a taste for these spicy fritters during their time in India helped introduce Indian food to the UK. Onion bhaji quickly became a common starter in Anglo-Indian cuisine across the United Kingdom, often appearing alongside poppadoms and chutneys as the classic introduction to an Indian meal.

What makes bhaji special is its universal appeal – you’ll find it at roadside stalls in Mumbai and upscale restaurants in Delhi alike. The same basic method used in traditional kitchens decades ago still delivers delicious results today, whether you’re deep-frying or using a modern air fryer.

Variations Beyond the Onion

While onion bhaji takes center stage, this dish thrives on versatility. Thinly sliced potato bhaji offers a heartier option with its satisfying contrast between crunchy exterior and fluffy interior. Cauliflower florets work exceptionally well, their natural sweetness complementing the savory spiced batter. Spinach brings vibrant green color and earthy flavor, while mixed vegetable versions let you clean out your crisper drawer with delicious results – bell peppers, eggplant, and even green beans all shine here.

Regional styles across India showcase even more creativity. Mirchi bhaji features large green chilies stuffed with spiced potato filling before being batter-fried – a Rajasthani specialty that delivers serious heat. In South India, you’ll find plantain versions made with raw bananas, while coastal regions prepare theirs with fresh corn kernels. Each style follows the same simple principle: quality vegetables, well-spiced chickpea batter, and proper frying (or air frying) to achieve that essential crunch. The method is your foundation, and the vegetables are limited only by your imagination.

Find the complete recipe, air fryer cooking instructions, and my accompaniments – including raita, fresh mint sauce, and a quick Indian 5 Spice Mix – in the comments below. Now go forth and make some bhaji magic!

Bhaji, Bhaji, Bhaji

These veggie fritters are crisp on the outside, light and fluffy inside. Easy to make, delicious, addictive, and filling.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Resting Time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Course: Appetizer, Cheap, Side Dish, Snack

Cuisine: Global, Indian, Indo-Chinese

Calories: 654

Ingredients Equipment Method Nutrition Notes

Ingredients

  

• 2 large white onions Sweet Onions work well here.
• 1 large red onion
• 1 tbsp Garam Masala or Indian 5 spice mix, see note
• 1 tsp Salt Fine Grind
• 1 inch Ginger minced
• 4 ea Green Chilies Stemmed, Minced
• 1 tsp Chili Powder
• 1/2 tsp Turmeric
• 1 cup Flour Rice, chickpea, or pastry
• 3 tbsp Coriander Leaves Minced

Equipment

• 1 Air Fryer

Method

 

1. Cut the onions in half and then finely slice them.
2. Mix the salt into them and set aside to drain for an hour or up to four hours.
3. After an hour the onions will be limp and moist. Squeeze the onions to release the water into the bowl. 
4. Add the remaining ingredients to the onions, being careful not to add to much flour.
5. Divide the mixture into small fritters.
6. Heat your air fryer to 176c/380f. Spray the basket with oil spray generously.
7. Place the bhajis in the basket. You will need to cook these in batches.
8. After 15 minutes, your first batch will be cooked to perfection.

Nutrition

Calories: 654kcalCarbohydrates: 139gProtein: 19gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 2396mgPotassium: 832mgFiber: 12gSugar: 18gVitamin A: 682IUVitamin C: 32mgCalcium: 125mgIron: 7mg

Notes

5 Spice Mix: equal measures of cumin seeds, onion seeds, fenugreek seeds, fennel seeds, and black mustard seeds; toasted and ground.

These are onion fritters, but do not let that stop you.  This recipe can be applied to zucchini, eggplant (also known as aubergine), potatoes, carrots, and more.

I use the tiny green chili peppers, with the kick of a mule. Your taste may vary; adjust as needed.

 

For a sauce; Raita:

Ingredients: 

• 1 ½ cups plain yogurt (Greek or thick, plain yogurt works well)
• 1 cup finely diced English cucumber (or peeled and seeded regular cucumber)
• ¼ cup finely chopped fresh cilantro or mint
• ½ teaspoon ground cumin
• ½ teaspoon garam masala
• ½ teaspoon sea salt, or to taste 

Instructions: 

1. In a bowl, stir together the yogurt, salt, and spices until well combined.
2. Add the cucumber and herbs, then stir to combine everything.
3. For best flavor, chill the raita in the refrigerator for at least 30 minutes to allow the flavors to meld before serving. 

Or Mint Dip:

Ingredients:

1. 1. • 1 cup full-fat plain yogurt
      • 2–3 teaspoons store-bought mint sauce
      • ¼ teaspoon ground cumin
      • ¼ teaspoon garam masala
      • A pinch of sugar
      • A pinch of chili powder (optional)
      • Salt to taste
      • A squeeze of lemon or lime juice (optional)

Instructions: 

1. 1. Combine all ingredients in a bowl and whisk until smooth.
   2. Adjust seasoning as needed and serve

Tried this recipe?

Let us know how it was!