Air fryer onion bhaji
Nutrition Facts
each servingIngredients
all 12 types- 50g gram flour
- 1 tsp garam masala
- ½ tsp paprika
- ½ tsp fennel seeds, lightly crushed (optional)
- 1 large onion, quartered and thinly sliced
- 1 large carrot, coarsely grated
- Small handful fresh coriander, finely chopped
- Low-calorie cooking spray
- For the dip:
- 250g plain unsweetened soya yogurt with added calcium (or see tip)
- 2 large handfuls chopped fresh mint, plus extra and a few whole leaves to serve
- ½-1 green chilli, deseeded and finely chopped
Directions
5 steps in totalPut the flour, garam masala, paprika, fennel seeds, if using, and a little pepper in a large bowl. Add the onion, carrot and coriander and mix well. Stir in 3 tbsp cold water (add 1-2 tbsp more if needed) and leave to stand for 5 minutes.
Preheat your air fryer to 180°C.
Divide the mixture into 10 even portions, then squidge each of them into a small rugby-ball shape. Spray the bhajis with low-calorie cooking spray, then put 5 of them in your air fryer basket and cook for 8-10 minutes, or until golden and firm. Transfer to a hot plate, cover with foil and keep warm while you cook for remaining bhajis. When the second batch is done, you can turn the heat down to low and put the first batch back in for 2-3 minutes to heat through.
While the bhajis are cooking, mix the dip ingredients together. Serve the bhajis with the dip and scatter the extra chopped mint and leaves over everything.
To oven cook: Cook the bhajis on a non-stick baking tray at 200°C/fan 180°C/gas 6 for 10-15 minutes or until golden and cooked through.
