By Aditi Saraswat
August 18, 2026
Craving crispy kanda bhaji during monsoon but want to skip the deep-frying? Add a little methi dana or fenugreek seeds for a gently bitter, earthy taste that balances the sweet onions. Air-fry these spicy onion bhajiyas until crisp and golden for your chai-time fix.
2 medium onions, thinly sliced ½ cup besan 2 tbsp rice flour 1 tsp methi dana (fenugreek seeds) 1 green chilli, finely chopped 1 tsp ginger, grated ½ tsp red chilli powder ½ tsp ajwain ¼ tsp turmeric powder 2 tbsp coriander leaves, chopped Salt to taste 1–2 tbsp water, only if needed Oil spray
In a bowl, mix the sliced onions with salt and let them rest for about 10 minutes so they release their moisture.
Add besan, rice flour, methi dana, chilli, ginger, spices, ajwain and coriander. Mix well until the onions are evenly coated. Add a little water only if needed.
Preheat the air fryer to 190°C. Lightly grease your palms and shape the onion mixture into small, loose portions.
Place the portions in a single layer in the air fryer and spray them lightly with oil. Air-fry at 190°C for 10–12 minutes.
Flip halfway through and spray a little more oil if required. Cook until golden and crisp, then serve hot with green chutney or ketchup alongside chai.