1 tsp Oil Bhajiyas (Pakoda)
1 tsp Oil Bhajiyas (Pakoda)
Ingredients
- 2 onions, large, thinly sliced
- 1/3 cup carrot, grated (optional)
- 2 tablespoons fresh coriander, chopped
- 2 green chillies, finely chopped
- 3/4 cup besan, or as needed to coat mixture
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon haldi powder
- 1 teaspoon red chilli powder
- 2 tablespoons water
- 1/4 teaspoon ajwain, (optional)
- 1 teaspoon vegetable oil, for brushing
Instructions
- 1
In a large mixing bowl, combine the thinly sliced onions, grated carrot (if using), chopped fresh coriander, and chopped green chillies.
⏱️ 3 min
- 2
Add the salt, haldi powder, red chilli powder, and ajwain (if using) to the bowl. Mix well to combine the spices with the vegetables.
⏱️ 2 min
- 3
Gradually add the besan to the vegetable mixture, mixing by hand. Then, add the 2 tablespoons of water, ensuring to add minimal water as emphasized in the recipe. Mix thoroughly until the besan properly coats all the vegetables and forms a cohesive, sticky mixture.
⏱️ 5 min
- 4
Preheat your air fryer to 375°F (190°C).
⏱️ 2 min•🌡️ 375
- 5
Form small, irregular portions of the bhajiya mixture into desired shapes. Line the air fryer basket with parchment paper (if desired, though not strictly necessary for non-stick baskets) and arrange the formed bhajiyas in a single layer, ensuring not to overcrowd the basket.
⏱️ 3 min
- 6
Air fry the bhajiyas without any oil for 3 minutes.
⏱️ 3 min•🌡️ 375
- 7
Carefully remove the air fryer basket. Lightly brush a very small amount of vegetable oil (about 1 teaspoon total for all bhajiyas) on top of each bhajiya.
⏱️ 1 min
- 8
Return the basket to the air fryer and continue to air fry for another 5 minutes.
⏱️ 5 min•🌡️ 375
- 9
Flip the bhajiyas over and air fry for an additional 3 to 4 minutes, or until they are crispy and golden brown on all sides.
⏱️ 4 min•🌡️ 375
- 10
Serve hot with your favorite chutney or dipping sauce.
Kitchen Tools
Nutrition Facts (per serving)
1 tsp Oil Bhajiyas (Pakoda)
- 2 onions, large, thinly sliced
- 1/3 cup carrot, grated (optional)
- 2 tablespoons fresh coriander, chopped
- 2 green chillies, finely chopped
- 3/4 cup besan, or as needed to coat mixture
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon haldi powder
- 1 teaspoon red chilli powder
- 2 tablespoons water
- 1/4 teaspoon ajwain, (optional)
- 1 teaspoon vegetable oil, for brushing
Instructions
- 1
In a large mixing bowl, combine the thinly sliced onions, grated carrot (if using), chopped fresh coriander, and chopped green chillies.
⏱️ 3 min - 2
Add the salt, haldi powder, red chilli powder, and ajwain (if using) to the bowl. Mix well to combine the spices with the vegetables.
⏱️ 2 min - 3
Gradually add the besan to the vegetable mixture, mixing by hand. Then, add the 2 tablespoons of water, ensuring to add minimal water as emphasized in the recipe. Mix thoroughly until the besan properly coats all the vegetables and forms a cohesive, sticky mixture.
⏱️ 5 min - 4
Preheat your air fryer to 375°F (190°C).
⏱️ 2 min•🌡️ 375 - 5
Form small, irregular portions of the bhajiya mixture into desired shapes. Line the air fryer basket with parchment paper (if desired, though not strictly necessary for non-stick baskets) and arrange the formed bhajiyas in a single layer, ensuring not to overcrowd the basket.
⏱️ 3 min - 6
Air fry the bhajiyas without any oil for 3 minutes.
⏱️ 3 min•🌡️ 375 - 7
Carefully remove the air fryer basket. Lightly brush a very small amount of vegetable oil (about 1 teaspoon total for all bhajiyas) on top of each bhajiya.
⏱️ 1 min - 8
Return the basket to the air fryer and continue to air fry for another 5 minutes.
⏱️ 5 min•🌡️ 375 - 9
Flip the bhajiyas over and air fry for an additional 3 to 4 minutes, or until they are crispy and golden brown on all sides.
⏱️ 4 min•🌡️ 375 - 10
Serve hot with your favorite chutney or dipping sauce.