The Golden Rules of Air Frying
Adapting beloved recipes for an air fryer is simple once you master a few key principles. First, always preheat your air fryer for three to five minutes. Placing food into a hot basket ensures the outside crisps immediately rather than steams. Second,
don't overcrowd the basket. Food needs space for the hot air to circulate and create an even, crunchy texture. Cook in a single layer, working in batches if necessary. Finally, while the goal is low-oil cooking, a little oil is crucial for flavour and browning. A light brush or spray of oil on your snacks before cooking is all you need to achieve that familiar golden finish.
Mastering the Samosa
The iconic samosa is surprisingly easy to make in an air fryer. Whether you're using homemade dough or store-bought wrappers, the key is a light oil coating. For perfect results, preheat your air fryer to about 180-190°C. Arrange the samosas in a single layer and cook for 12 to 15 minutes, flipping them halfway through. This method works wonderfully for both fresh and frozen samosas, delivering a flaky, golden pastry that rivals its deep-fried counterpart with none of the mess. Some recipes even suggest using egg roll wrappers for a simplified version that crisps up beautifully.
Reimagining Pakoras and Bhajis
Pakoras present a unique challenge due to their wet batter. A traditional, thin batter will drip through the air fryer basket. The secret is to make the batter much thicker than you would for deep-frying, so it clings to the vegetables. Adding a small amount of rice flour can also enhance crispiness. Instead of dropping loose spoonfuls, shape the mixture into small, slightly flattened patties. Line the basket with perforated parchment paper, place the pakoras on top, and spray lightly with oil. Air fry at around 190°C for 12-15 minutes, flipping halfway, to achieve crunchy fritters that are soft on the inside.
Crispy Vadas, Minus the Deep Fry
Lentil-based snacks like medu vada and dal vada can also be adapted successfully. For medu vada, the batter consistency is key. Ensure it's thick enough to be shaped. After shaping the vadas, make a hole in the centre, and brush them all over with oil. Air fry at approximately 200°C for 10-15 minutes, turning them every five minutes and applying a little more oil each time to ensure they cook evenly and develop a crisp exterior while remaining soft inside. For chana dal vadas, a similar technique of creating a coarse, thick paste and shaping it before air frying yields excellent results.
Perfect for Tikkis and Kebabs
Snacks that are typically pan-fried, like aloo tikki and hara bhara kebab, are naturals for the air fryer. The process is straightforward: shape your patties, brush them with a bit of oil or ghee, and let the air fryer do the work. For aloo tikkis, mashing boiled potatoes and mixing them with spices before shaping them into rounds is all the prep needed. They generally cook at 200°C for about 12 minutes, resulting in a perfectly crisp crust and fluffy interior. This method is not only healthier but also frees you from standing over a hot pan.
