The Golden Rule: Tips for Air Frying Indian Snacks
An air fryer works by circulating hot air at high speed, creating a crispy layer with minimal oil. To get that perfect crunch on your favourite snacks, a few basic rules apply. First, always preheat your air fryer for 3-5 minutes at the target temperature.
Adding food to a cold basket results in steaming, not crisping. Second, don't overcrowd the basket; arrange items in a single layer to ensure hot air can circulate freely for even cooking. Finally, use oil sparingly. A light brush or spray of oil on the snacks is usually sufficient to achieve a golden-brown texture, using up to 80% less oil than traditional frying. For best results, flip or shake the items halfway through the cooking time.
Punjabi Classics: Samosa and Mathri
The samosa, perhaps India's most beloved snack, adapts beautifully to the air fryer. Whether using homemade or frozen samosas, a light brushing of oil before cooking is key. Air fry at around 180-190°C for 15-20 minutes, flipping halfway through, until the pastry is golden and crisp. For Mathri, a flaky, savoury biscuit from Punjab, the secret is a stiff dough and a lower cooking temperature. Knead a firm dough using flour, water, and flavourings like ajwain or kasuri methi, with oil or ghee rubbed in for flakiness. Roll them out, prick with a fork, and air fry at a gentle 160°C for 15-18 minutes, flipping once. This slow cooking ensures they cook through without burning.
Maharashtrian Favourite: Kothimbir Vadi
Kothimbir Vadi, a savoury cake made from cilantro and chickpea flour, is traditionally steamed and then fried. The air fryer provides a healthier finishing step. After steaming the batter until firm and cutting it into squares, the pieces are ready for air frying. Brush the vadi pieces with a little oil and place them in a preheated air fryer. Cook at 180°C for about 8-12 minutes, flipping them halfway through to ensure they become golden and crisp on all sides. This method gives you the desired crunchy exterior while keeping the inside soft and flavourful. For a fluffier texture, some cooks recommend adding a pinch of baking soda to the batter before steaming.
South Indian Delight: Medu Vada
Making soft, batter-based snacks like Medu Vada in an air fryer can be tricky, but it's not impossible. The key is a thick, fluffy batter made from soaked urad dal with as little water as possible. Chilling the batter for about 20 minutes can also help it hold its shape. Instead of dropping the batter directly into the basket, many home cooks recommend using silicone cupcake moulds or small ramekins brushed with oil. Spoon the batter into the moulds, air fry at 170-180°C for about 12-15 minutes, flipping them out of the moulds halfway through and brushing with more oil to crisp up the other side. This technique prevents the batter from spreading and results in perfectly cooked vadas.
From Gujarat to Your Kitchen: Dhokla and Patra
While Dhokla is primarily a steamed dish, an air fryer can be used to give leftover pieces a new life. Lightly grease cubes of dhokla and air fry for a few minutes until the edges are slightly crispy, turning them into a delightful tea-time snack. For Patra, which involves rolling colocasia leaves with a spiced gram flour paste, the process is similar to Kothimbir Vadi. The rolls are first steamed, then sliced into thick rounds. These slices can be brushed with oil and air-fried at 180°C for 8-10 minutes until the edges are crisp and browned, offering a crunchy texture that contrasts beautifully with the soft, spiced filling.
