Crispy monsoon snacks without the oil

• Monsoon weather triggers cravings for fried comfort foods
• Air fryers and ovens can replicate crispy textures with less oil
• Use thicker batter or brush with oil for best results

The sky turns grey, the first drops of rain begin to fall, and an old, familiar craving kicks in: something hot, spicy, and impossibly crispy. But satisfying that monsoon craving doesn't have to mean a chaotic, oil-splattered kitchen.

Why We Crave the Crunch

There’s a scientific reason behind our intense desire for fried foods when it rains. The damp, gloomy weather can cause a dip in our serotonin levels, the body's natural mood booster. Our brain then seeks out comfort foods, particularly those high in carbs and fat, to get a quick lift. The satisfying crunch and warmth of snacks like samosas and pakoras provide a sensory contrast to the cool, damp environment, making them feel extra comforting. However, the traditional method of deep frying comes with a messy kitchen and a heavy dose of oil. The good news is that modern cooking methods can deliver that same satisfying crispiness without the chaos.

The Air Fryer: Your Monsoon Miracle

The air fryer is a game-changer for recreating fried textures with a fraction of the oil. It works by circulating superheated air, creating a crisp exterior while keeping the inside tender. For perfect air-fried pakoras, the trick is to use a batter that is thicker than what you would use for deep frying; it should coat a spoon without sliding off. Arrange the pakoras in a single layer in the preheated air fryer basket, ensuring they don't touch. A light brush or spray of oil on top is crucial—this is what allows the surface to crisp up rather than just dry out. Cook at around 180°C to 200°C for 12-15 minutes, shaking the basket halfway through to ensure they cook evenly. Adding a spoonful of rice flour to your besan batter can also make them extra crispy.

The Oven-Baked Samosa Solution

Getting a flaky, golden samosa from an oven is entirely possible with a few key adjustments. While some recipes use filo pastry for a quick, light version, you can achieve a more traditional crust with homemade dough. The secret lies in the dough preparation: ensure you rub the ghee or oil into the flour properly until it resembles breadcrumbs. This step is vital for a flaky crust. When it's time to bake, preheat your oven to around 180°C to 200°C. Place the assembled samosas on a baking tray and, most importantly, brush them generously with oil. This coating is what helps the pastry bake to a crispy, golden-brown finish instead of becoming dry and hard. Bake for about 25-40 minutes, flipping them halfway through to ensure both sides are evenly crisped.

Beyond Pakoras and Samosas

The quest for healthy crunch doesn't end with the classics. Many other snacks are perfectly suited for oven-baking or air-frying. Baked sweet potato fries, for instance, offer a nutritious alternative to regular French fries. Simply slice sweet potatoes, toss them with a little oil and your favourite spices, and bake until crisp. Roasted chickpeas and makhana (fox nuts) are other fantastic options. Toss them with spices and roast in a hot oven or air fryer until they are crunchy and golden. You can even make baked vegetable chips from beetroot, zucchini, or parsnips for a colourful and healthy snack. For a protein-packed option, marinated paneer tikka, threaded onto skewers with vegetables and baked or grilled until lightly charred, provides a smoky flavour without any frying.