Air-Fryer Bajji: A Quick, Easy, And Healthy Treat!

Air fryers are a great alternative to deep-fat frying, especially when it comes to making Indian snacks like bajji. Not only do they require a fraction of the oil, but they're also healthier, easier to clean, and can produce consistent results. In this article, we'll be discussing how to make bajji in an air fryer, including preparation tips and tricks, and some common variations and substitutions. So, if you're looking to indulge in this delicious Indian treat without the guilt, read on!

Choosing the right flour

Type of Flour

The most common flour used for making bajji is gram flour (also known as besan flour), which is made from ground chickpeas. It is a key ingredient in many Indian recipes and gives the bajji a distinct flavour and texture. Gram flour is easily available in stores, or you can even make your own at home by grinding split channa dal or Bengal lentils into a fine powder.

Rice flour is another important component, as it provides the necessary crispness to the bajji. You can use either white rice flour or brown rice flour, depending on your preference. If you don't have rice flour, corn starch can be used as a substitute to achieve a similar crispy texture.

Gluten-Free Option

If you are making gluten-free bajji, it is important to ensure that your gram flour and rice flour are processed in a gluten-free facility to avoid any cross-contamination. Additionally, if you are using besan flour, you will need to skip adding asafoetida (hing), as it contains gluten. Instead, you can add ajwain (carom seeds) to aid digestion, especially if your bajji includes spicy ingredients.

Batter Consistency

The consistency of the batter is crucial to achieving the perfect bajji. It should be thick and sticky, allowing it to coat the vegetables (usually onions or potatoes) evenly without being too runny. This is important to prevent the batter from dripping and sticking to the air fryer mesh. You can adjust the consistency by gradually adding water to the flour mixture until you reach the desired thickness.

Storage and Freshness

Freshly milled flour will elevate the taste and texture of your bajji. If you are milling your own flour, store the grains in your kitchen pantry, and mill them as needed. This ensures you get the full benefit of the freshness of the flour.

Additionally, if you are making a large batch of batter, you can store it in the refrigerator for up to two weeks. This will allow you to make bajji as needed without having to mix the batter from scratch each time.

Preparing the batter

Firstly, gather your ingredients. The exact ingredients may vary depending on the type of bajji you are making (such as onion bhaji or aloo pakora), but the basic components are chickpea flour (also known as gram flour or besan), rice flour, and spices. You will also need water to create the batter. Some common spices used in bajji include cumin, coriander powder, red chilli powder, fennel seeds, garam masala, carom seeds (ajwain), turmeric powder, and cayenne pepper. You can also add in ingredients like grated ginger, garlic, and chopped cilantro or green chillies for extra flavour.

Once you have your ingredients, it's time to mix them together. Start by combining the dry ingredients in a large mixing bowl. Stir them together until they are evenly mixed. Then, add in the water. The amount of water you need may vary, but the goal is to create a thick batter. Add the water slowly and stir as you go, until you achieve the desired consistency. You can also add a small amount of oil to the batter at this stage, which will help to make the bajji crispier.

If you are making onion bhaji, you will also need to slice or chop your onions and add them to the batter. You can use red or yellow onions, or a combination of both. Thinly slice the onions and add them to the batter, stirring to combine.

For aloo pakora, you will need to cut potatoes into thin slices or rounds. You can either dip these slices directly into the batter before placing them in the air fryer, or you can add the potato slices to the batter and then scoop portions of the batter onto the air fryer mesh.

Once your batter is ready, you can start cooking your bajji in the air fryer! Preheat your air fryer to the recommended temperature (usually around 180-200 degrees Celsius or 350-400 degrees Fahrenheit) and follow the cooking instructions provided with your specific air fryer model.

Cooking temperature and time

The cooking temperature and time for making bajji in an air fryer vary depending on the recipe and the type of bajji being made. Here are some general guidelines and specific instructions for different types of bajji:

• For onion bhajis, preheat the air fryer to 180°C or 350°F. Cook the bhajis for 12 minutes at this temperature, then increase the temperature to 200°C or 400°F and cook for an additional 4-6 minutes.
• For aloo pakoras or potato bajji, preheat the air fryer to 180°C or 360°F for 4 minutes. Air fry the pakoras for 8-10 minutes at this temperature, then increase the temperature to 200°C or 390°F and air fry for about 3 minutes more until they are golden.
• For onion pakodas, preheat the air fryer to 200°C or 392°F for 7-10 minutes. Air fry the pakodas at this temperature for 10 minutes, then flip them over and air fry for another 7 minutes.
• When making onion bhajis, it is important to note that the thinner the onion slices, the more tender they will be. Thicker slices will result in crispier bhajis.
• Some recipes suggest spraying the air fryer basket with oil or cooking spray before placing the bajji in the air fryer to prevent sticking.
• It is also recommended to brush or respray the bajji with oil during the cooking process to ensure even cooking and a golden colour.
• Parchment paper can be used in the air fryer basket to prevent sticking, but it is not necessary.
• For onion pakodas, it is important to ensure that the batter is thick and sticky enough to coat the onions but dry enough not to ruin the air fryer mesh and make it stick.
• Do not overcrowd the air fryer mesh or basket by placing too many bajji at once, as this can affect cooking time and temperature.
• Leftover bajji can be reheated in the air fryer for 3-5 minutes with a light brush of oil to regain crispiness.

Oil usage

Oil is an important component of the bajji-making process. While traditionally, bajjis are deep-fried in oil, using an air fryer significantly reduces the amount of oil needed, making it a healthier option. Here are some tips and instructions for using oil when making bajjis in an air fryer:

Type of Oil

You can use any type of vegetable oil of your choice. Some common options include mustard oil, olive oil, or regular vegetable oil.

Amount of Oil

When using an air fryer, only a small amount of oil is needed. The oil is used to spray or brush the air fryer basket or mesh before placing the bajji batter to prevent sticking. Additionally, the bajjis themselves can be lightly brushed or sprayed with oil during the cooking process to promote crispiness.

Oil Temperature

If you are using an air fryer, there is no need to heat the oil separately. Simply preheat the air fryer to the desired temperature, usually around 180°C or 350°F, and then place the bajji batter inside. However, if you are deep-frying the bajjis, it is important to heat the oil to a medium to low temperature. Avoid frying on a hot flame, as this can lead to undercooked insides and dark outsides.

Oil and Batter

When preparing the batter for your bajjis, it is important to add a small amount of oil to it. This helps to create crispy pakoras similar to the deep-fried ones. The oil should be mixed well with the other ingredients in the batter.

Serving suggestions

There are many ways to serve bajji, depending on the type of bajji you have made and the time of day you are serving it.

If you have made onion bhajji, you can serve it as a snack or appetiser, either on its own or with a dip. Popular dips include chutney, ketchup, yoghurt and mint sauce, and curry. You can also serve onion bhajji as a side dish with an Indian meal.

If you have made aloo pakora (potato bajji), you can serve it as a snack with tea or chai. You can also serve it with ketchup or chutney.

If you are serving a large number of bajji, you can keep them warm in the oven at 200 degrees. You can also store leftover bajji in an airtight container in the fridge for three to five days, or in the freezer for up to one month. To reheat, defrost and then heat in a hot oven.

Frequently asked questions