Ingredients
Equipment
Method
- Cut the onions in half and then finely slice them.
- Mix the salt into them and set aside to drain for an hour or up to four hours.
- After an hour the onions will be limp and moist. Squeeze the onions to release the water into the bowl.
- Add the remaining ingredients to the onions, being careful not to add to much flour.
- Divide the mixture into small fritters.
- Heat your air fryer to 176c/380f. Spray the basket with oil spray generously.
- Place the bhajis in the basket. You will need to cook these in batches.
- After 15 minutes, your first batch will be cooked to perfection.
Nutrition
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:
- In a bowl, stir together the yogurt, salt, and spices until well combined.
- Add the cucumber and herbs, then stir to combine everything.
- For best flavor, chill the raita in the refrigerator for at least 30 minutes to allow the flavors to meld before serving.
Ingredients:
-
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- 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)
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Instructions:
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- Combine all ingredients in a bowl and whisk until smooth.
- Adjust seasoning as needed and serve