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1 large onion, approximately 300g
1 tsp salt
1 tsp ground turmeric
½ tsp garlic salt
½ tsp ground coriander
½ tsp ground cumin
10g fresh coriander, finely chopped
1 small green chilli, deseeded and finely chopped
100g gram flour
1tbsp vegetable oil
2 tbsp cold water
½ cucumber, peeled and grated
150g Greek yogurt
10g fresh mint leaves, finely chopped
1. Peel and half the onion then cut into 3mm slices and pop into a bowl with a tsp of salt. Leave to stand for 20-30 minutes then rinse off the salt and squeeze out any excess liquid.
2. Pop the remaining dry bhajis ingredients into a bowl and mix well to coat the onion in the flour and spices. Add the oil and water and mix well until the ingredients come together.
3. Shape into 8 bhajis, squeezing the mixture gently to form a ball then place on two air flow racks lined with parchment paper. Spray the bhajis with oil.
4. Set the air fryer temperature to 185C. Cook the bhajis on the top and middle shelves for 18-20 minutes until crisp and golden, rotating the racks halfway through for even cooking.
5. Meanwhile to prepare the raita, squeeze the grated cucumber in a clean tea towel to get rid of any excess liquid and pop into a bowl with the yogurt and mint. Stir to combine and season to taste.
6. Serve two Bhajis per portion on a warm plate with a drizzle of mint raita.
If you don’t have any fresh mint, try using a tsp of mint sauce from a jar