The Golden Rules of Air Frying
An air fryer is essentially a small, powerful convection oven that circulates hot air to cook food, making it crisp. To get that signature crunch on Indian snacks, a few rules are non-negotiable. First, always preheat your air fryer for a few minutes;
this helps the food start cooking and crisping immediately. Second, don't overcrowd the basket. Food needs space for the hot air to circulate around it. Cooking in a single, even layer is the secret to a golden, crispy finish, whereas crowding traps steam and makes snacks soft. Finally, a little oil goes a long way. While the goal is minimal oil, a light brush or spray of oil on snacks like samosas or tikkis is crucial for achieving that fried texture and golden-brown colour.
Mastering the Mighty Samosa
The samosa is perhaps the undisputed king of Indian snacks, and it adapts beautifully to the air fryer. For the best results, your filling should be relatively dry. A light brush of oil on the pastry is all you need before cooking. Arrange the samosas in a single layer in the preheated basket. A good starting point for cooking is around 180°C for 14-16 minutes, flipping them halfway through. This ensures both sides become evenly golden and crisp. The result is a flaky pastry that shatters perfectly, revealing the hot, flavourful filling, but without the excess grease. You can even cook frozen samosas directly; just place them in the air fryer at around 180°C for 15-20 minutes.
Perfecting Pakoras and Bhajis
Pakoras, with their wet gram flour (besan) batter, can be tricky. A runny batter can drip through the air fryer basket and create a mess. The key is to make the batter thicker than you would for deep-frying. For onion bhajis or spinach pakoras, ensure the vegetables are well coated in a thick batter that holds its shape. You can place small spoonfuls of the mixture onto parchment paper liners to prevent sticking. Air fry at around 190°C for about 12 minutes, shaking the basket halfway through to ensure they cook evenly. You will be rewarded with crispy, flavourful bites that are much lighter than their deep-fried counterparts.
Reimagining Vadas and Cutlets
Snacks made from a firmer mixture, like Aloo Tikki, Batata Vada, and Medu Vada, are excellent candidates for the air fryer. For aloo tikkis or vegetable cutlets, shape the patties, brush them lightly with oil or ghee, and place them in the air fryer. Cook at about 200°C for around 12-14 minutes, flipping once. For Medu Vada, a South Indian favourite, the trick is a thick, fluffy urad dal batter. Some recipes suggest chilling the batter to make it easier to shape. Place the doughnut-shaped vadas in the basket, brush with oil, and air fry at 180°C until golden and crisp on the outside and soft within.
Dry Snacks and Other Favourites
The air fryer is not just for recreating fried snacks. It excels at making dry snacks like masala peanuts, roasted makhana (fox nuts), and chira bhaja (flattened rice). For masala peanuts, coat raw peanuts in a mixture of besan, rice flour, and spices with a little water, and air fry at 180°C for about 10 minutes. Dry snacks tend to get crispier as they cool, so be careful not to overcook them. Even snacks like kachori and chakli (murukku) can be made successfully. For a 'khasta' kachori, use a dry filling and brush with oil, flipping it every few minutes during cooking to achieve that signature flaky crust.
