The Golden Rules of Air Frying
Before you begin, a few universal tips can ensure success. First, always preheat your air fryer for a few minutes; this helps in creating a crisp exterior. Second, don't overcrowd the basket. Food needs space for the hot air to circulate and cook evenly.
Third, a little oil goes a long way. For snacks that are traditionally fried, brushing or spraying a very light coat of oil is crucial for that golden-brown finish and familiar texture. Finally, remember to shake the basket or flip the snacks halfway through the cooking time to ensure they brown on all sides.
South India’s Pride: Murukku and Chakli
Murukku, also known as Chakli in many parts of India, is a quintessential festive snack. Traditionally made with rice flour and dal flour, its intricate spiral shape is famously crunchy. To adapt this for an air fryer, prepare the dough as you normally would, incorporating butter or ghee which is key for a crumbly, melt-in-the-mouth texture. Press the dough through a chakli maker onto small squares of parchment paper. This makes transferring them into the preheated air fryer simple. Air fry at around 180°C for 12-15 minutes, flipping them carefully at the halfway mark. They will be paler than their deep-fried cousins but will have a satisfying, guilt-free crunch.
The Northern Classic: Punjabi Mathri
Mathri, a flaky biscuit-like snack from the North, is a tea-time favourite. The secret to its flakiness lies in the 'moyen'—the fat (ghee or oil) rubbed into the flour. Don't skimp on this step. Prepare your dough with flour, semolina for crispness, and seasonings like ajwain (carom seeds) and kasuri methi (dried fenugreek leaves). Roll out the dough, cut into discs, and importantly, prick them with a fork to prevent them from puffing up. Arrange them in a single layer in the air fryer. Mathri requires a lower temperature to cook through without burning; aim for 160°C for about 15-18 minutes, flipping them once. They should be a pale golden colour; a darker brown indicates they are overcooked.
The Everywhere Favourite: Samosas and More
Who can resist a hot samosa? With an air fryer, you can have them more often. You can use ready-made wrappers or make your own dough. After filling with the classic spicy potato and pea mixture, brush the samosas lightly with oil. Air fry at 180°C for about 15 minutes, turning them over halfway through. They emerge with a crisp, flaky crust and a perfectly cooked interior, minus the grease. This same principle applies to other stuffed snacks like kachoris and even baked vada pav. For snacks with a wet batter, like pakoras, the trick is to make the batter much thicker than usual and shape it into flattish patties so it doesn’t drip through the basket.
Quick and Easy: Roasted Snacks
The air fryer excels at making simple, dry-roasted snacks. Spicy masala peanuts, for example, are a breeze. Just 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, shaking the basket halfway. Makhana (fox nuts), moong dal, and chickpeas can also be roasted to crispy perfection. The key for these is to cook them until they are just shy of being done; they will continue to crisp up as they cool down on a wire rack.
