Onion bhajis and pakoras are somewhat interchangeable though there is a key difference between the two.
The batter in southern India can contain garlic and curry leaves, whereas pakoras in north India typically use carom seeds for their unique flavours.
Despite their differences, however, both are easy to make from scratch and can be cooked in minutes using an air fryer.
Sharing her recipe on the blog Sandhya Kitchen, the foodie claimed that it is “one of the easiest you will ever make”.
She said: “This recipe is so so simple, you’ll think you are cheating. But this no-fry Healthy Onion Bhajis is surely a delicious side dish or starter to serve with your Indian fakeaway meals.”
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- Two medium red onions, thinly sliced
- One cup of gram flour
- Two tablespoons of rice flour
- One teaspoon of ground cumin
- One teaspoon of ground coriander
- Half a teaspoon of ground turmeric
- Half a teaspoon of chilli powder
- One-quarter of a cup of coriander leaves
- Salt to taste
- One to three teaspoons of water, as needed
- Two teaspoons of oil
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Combine all of the dry ingredients in a large bowl, including the flour, spices, salt, onion and coriander leaves. Mix well with clean hands and leave to sit for at least 20 minutes.
Once the timer is up, squeeze the onions in the bowl to release the water then mix once more to form a thick batter.
Sandhya said: “If you feel the batter is too dry, add one teaspoon of water at a time until the batter coats the onions well.”
When the batter is ready, preheat the air fryer to 200C for 10 minutes and brush the basket lightly with oil to prevent sticking.
Shape the mixture into small, even portions and load them into the fryer with adequate spacing between each one to avoid touching each other.
Brush a little oil on the top of the bhajis and air fry for 10 to 12 minutes, rotating at halftime. Continue to cook until they’re evenly brown and crispy and the inside is no longer wet.
Transfer to a serving plate and enjoy immediately with coriander chutney, ketchup, tamarind chutney or raita.
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