These onion bhajis deliver every bit of the shatteringly crispy, cumin-fragrant magic you remember from the real thing, but they come together with almond flour, chia seeds, and a quick spin in the air fryer instead of a bubbling pot of oil. Each bite shatters into layers of caramelized onion laced with turmeric, coriander, and a whisper of cayenne, while a cool, herbaceous walnut chutney pulls the whole plate together. If you have ever written off bhajis as incompatible with a keto lifestyle, this recipe exists to change your mind.

The macro profile here is built for ketosis. Fat accounts for roughly 79 percent of the calories, most of it coming from almond flour, coconut oil, hemp hearts, and the generous handful of walnuts in the chutney. Net carbs land at just 5 grams per serving, well below any reasonable keto threshold, and the combination of chia, flax, hemp, and egg provides a respectable 9 grams of protein. There is nothing filler about these numbers.

On the practical side, the entire recipe wraps up in under 30 minutes, start to plate. While the chia batter rests for five minutes, you toast the walnuts and blitz the chutney, so nothing feels wasted. These bhaji bites pair beautifully with any Indian curry on the site, from palak paneer to paneer butter masala, or alongside a simple plate of cauliflower rice and raita. Make a double batch and refrigerate the extras; they re-crisp in the air fryer in about three minutes.

Ingredients (serves 4)

For the bhaji bites:

  • 1 small onion (about 3 oz / 80g), halved and very thinly sliced
  • 1/2 cup (56g) almond flour
  • 2 tbsp (16g) ground golden flaxseed
  • 1 tbsp (10g) chia seeds
  • 2 tbsp (14g) hemp hearts
  • 1 large egg, lightly beaten
  • 1 tbsp (14g) coconut oil, melted
  • 1 green chili, finely minced (or 1/4 tsp cayenne)
  • 2 tbsp fresh cilantro, finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1/4 tsp garam masala
  • 1/4 tsp cayenne pepper
  • 3/4 tsp fine sea salt
  • Avocado oil spray

For the toasted walnut chutney:

  • 1/3 cup (40g) walnut halves
  • 1/2 cup packed fresh cilantro (stems and leaves)
  • 1/4 cup packed fresh mint leaves
  • 1 small green chili, roughly chopped
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (15ml) full-fat coconut cream
  • 2 tbsp (30ml) cold water
  • 1/2 tsp ground cumin, toasted
  • 1/4 tsp fine sea salt

Instructions

  1. Toast the walnuts. Place the walnut halves in a single layer in your air fryer basket. Air fry at 300°F (150°C) for 3 to 4 minutes, shaking the basket once, until fragrant and just golden. Transfer to a plate and let cool while you prepare the bhaji batter. Increase the air fryer temperature to 380°F (193°C).

  2. Mix the dry ingredients. In a medium bowl, whisk together the almond flour, ground flaxseed, chia seeds, hemp hearts, cumin, coriander, turmeric, garam masala, cayenne, and salt.

  3. Build the batter. Add the thinly sliced onion to the dry mixture and toss with your fingers until every strand is coated. Pour in the beaten egg, melted coconut oil, minced green chili, and chopped cilantro. Stir until everything comes together into a thick, shaggy batter that clings to the onion slices. Let the mixture rest for 5 minutes so the chia seeds absorb moisture and create a gel-like bind.

  4. Shape the bhajis. Using a tablespoon measure or your hands, scoop roughly 1 heaping tablespoon of batter per bhaji and press it into a compact, slightly flattened disc about 1.5 inches (4 cm) across. You should get 16 pieces. The batter will feel sticky — wet your fingertips with a drop of oil if it helps.

  5. Air fry. Lightly mist the air fryer basket with avocado oil spray. Arrange the bhaji bites in a single layer with a little space between each — work in two batches if needed. Spray the tops of the bhajis lightly with oil. Air fry at 380°F (193°C) for 10 to 12 minutes, flipping once at the halfway mark, until deeply golden and crisp on both edges. The exterior should feel firm and crunchy when tapped with a spatula.

  6. Make the chutney while the bhajis cook. Add the cooled toasted walnuts, cilantro, mint, green chili, lemon juice, coconut cream, water, toasted cumin, and salt to a small food processor or blender. Pulse until you reach a coarse, spoonable texture — some walnut pieces should remain visible for crunch. Taste and adjust salt or lemon juice.

  7. Serve immediately. Pile the hot bhaji bites on a plate and serve the toasted walnut chutney alongside for dipping. A squeeze of fresh lemon over the top is never a bad idea.

Nutrition per Serving

Nutrient Amount
Calories ~286 kcal
Fat ~25g
Protein ~9g
Total Carbs ~10g
Fiber ~5g
Net Carbs ~5g

Nutrition is approximate, calculated from the stated ingredients. Actual values may vary based on specific brands and preparation methods.

Tips & Variations

Slice the onions paper thin. Thick onion slices steam in the air fryer instead of crisping, and they make the bhajis fall apart. A mandoline on its thinnest setting is the fastest route to perfect bhajis, but a sharp knife and patience work just as well. Thinner slices also distribute more evenly through the batter, giving you better crunch in every bite.

Watch the chia rest time. Those five minutes are not optional. Chia seeds need time to absorb liquid and form the gel that holds the bhajis together without deep frying. Skip the rest and the bites will crumble when you flip them. If your batter still feels loose after five minutes, give it another two minutes before shaping.

Swap the chutney for raita if you want more fat. Stir the toasted walnuts and mint into 1/2 cup of full-fat Greek yogurt with a pinch of cumin and salt. You will add roughly 2 grams of net carbs from the yogurt but gain an extra 5 grams of fat per serving, which can help if your other meals that day are running lower on fat.

Avoid hidden carbs in store-bought garam masala. Some commercial blends contain sugar, dried mango powder (amchur), or maltodextrin. Read the ingredient list and choose a blend that lists only whole spices, or make your own by grinding equal parts cumin, coriander, cardamom, black pepper, and cloves. The carb difference is small per teaspoon, but it adds up if you are tracking tightly.

Reheat and meal-prep notes. Leftover bhajis keep in the refrigerator for up to 4 days in an airtight container. Re-crisp them in the air fryer at 370°F (188°C) for 3 minutes — do not microwave them unless you enjoy chewy, sad bhajis. The walnut chutney stores separately for up to 5 days; it may darken slightly but the flavor only improves. You can also freeze shaped, uncooked bhajis on a parchment-lined tray, transfer to a freezer bag once solid, and air fry from frozen — just add 2 to 3 minutes to the cook time.

Frequently Asked Questions

Can I use regular flaxseed instead of golden flaxseed?
Absolutely. Brown and golden flaxseed are nutritionally identical and behave the same way in this batter. The only difference is cosmetic — golden flax blends in with the almond flour and gives the bhajis a more uniform golden color, while brown flax creates darker specks throughout. Either way the macros stay the same, and the binding power is identical. Just make sure you use ground flax, not whole seeds, because whole flaxseeds pass through the body without releasing their fats or forming the gel you need for structure.
What if I do not have hemp hearts — can I substitute something?
You can replace the hemp hearts with an equal amount of additional almond flour or sunflower seed meal. Shelled sunflower seeds ground in a spice grinder for a few pulses make the closest match in terms of texture and fat content. If you substitute almond flour, the bhajis will be slightly denser but still hold together well. Pumpkin seed meal (pepita flour) also works and adds a faintly earthy note that pairs naturally with the Indian spice blend. The net carb count stays roughly the same with any of these swaps.
How do I store these for weekly meal prep?
Cook the full batch, let the bhajis cool completely on a wire rack, then store them in a single layer in an airtight container in the refrigerator for up to 4 days. Separate layers with parchment paper to prevent sticking. When you are ready to eat, re-crisp them in the air fryer at 370°F (188°C) for 3 minutes. They will not be quite as crisp as fresh, but they get remarkably close. Store the walnut chutney in a separate small jar with a thin layer of oil on top to prevent oxidation. Do not store the chutney and bhajis together — the moisture from the chutney will soften the bhajis overnight.
Can I make this recipe vegan keto?
The egg is the only non-vegan ingredient in the entire recipe. Replace it with a flax egg — stir 1 tablespoon of ground flaxseed into 3 tablespoons of warm water, let it sit for 5 minutes until thick and gel-like, then add it to the batter exactly where the beaten egg goes. Since you already have chia seeds providing structure, the flax egg reinforces that binding without any noticeable flavor change. The bhajis will be very slightly more fragile when you flip them, so handle them gently at the halfway mark. Macros shift by less than 1 gram in any category.
My bhajis are browning on the outside but still soft inside — what went wrong?
The air fryer temperature is likely too high, or the bhajis are too thick. First, make sure each bhaji is pressed into a flat disc no thicker than about half an inch (1.2 cm). Thick mounds trap steam in the center and never fully crisp. Second, if your air fryer runs hot, drop the temperature to 360°F (182°C) and extend the cook time by 2 to 3 minutes. Every air fryer model heats differently, so use the visual cue as your guide: the edges should be deeply golden brown and the surface should feel dry and firm when tapped. If you are still getting soft centers, try flipping the bhajis at the 4-minute mark instead of waiting for the halfway point, which lets steam escape from the bottom earlier.