Ingredients

2 medium onions, thinly sliced
¾ cup chickpea flour (besan or gram flour)
2 tbsp rice flour or cornstarch (for extra crispiness)
2 green chilies, finely chopped (optional)
2 tbsp chopped cilantro (optional)
½ tsp cumin seeds or ground cumin
½ tsp turmeric
½ tsp chili powder or paprika (adjust to taste)
Salt, to taste
1–2 tbsp water (as needed)
1 tbsp oil (for mixing into batter)
Spray oil or brushing oil (for air frying)

Directions

Thinly slice onions and place in a large bowl. Add a pinch of salt and let sit for 10 minutes to draw out moisture.

To the onions, add chickpea flour, rice flour, spices, green chili, and cilantro.

Add oil and gently mix. The moisture from the onions should mostly bind the mixture — only add 1–2 tablespoons of water if it’s too dry.

The batter should be sticky, not runny.

Form small, loose clumps (not perfect balls) — fritters should have uneven edges for better crisping.

Preheat air fryer to 375°F (190°C).

Lightly grease the basket or use parchment with holes.

Place fritters in the basket (don’t overcrowd).

Spray or brush the tops with oil.

Air fry for 10–14 minutes, flipping halfway, until golden and crispy.

Serve hot with your favorite dipping sauce.