The Undisputed King: Samosa
No snack list is complete without the mighty samosa. This triangular pocket of joy, typically stuffed with a spicy potato and pea mixture, is a national treasure. Traditionally plunged into a kadai of hot oil, samosas can now achieve a remarkable crispness
in the air fryer. The key is a stiff dough and a relatively dry filling. Once you’ve shaped and filled your samosas, a light brush of oil is all they need. Air fry them at around 180°C for 14-16 minutes, flipping them halfway through. The result is a golden, flaky pastry that shatters just right, revealing the hot, flavourful filling inside. It’s nearly identical to the deep-fried version but without the excess oil and mess.
The Flaky Delight: Kachori
Hailing from the heart of Rajasthan and popular across North India, the kachori is known for its flaky, layered crust and rich filling, often made from moong dal or a spicy onion mix. Achieving that signature 'khasta' texture without deep-frying seems impossible, but the air fryer does a commendable job. For a classic moong dal kachori, ensure your filling is well-cooked and dry. After stuffing and sealing the dough, brush the kachoris with oil or ghee. Air fry them at approximately 180-185°C for about 15-20 minutes. It's important to flip them every 5-7 minutes and brush with a little more oil to prevent the crust from drying out and to develop a beautiful golden colour. You’ll be rewarded with a crunchy, satisfying snack that pairs perfectly with tangy tamarind chutney.
The Perfect Spiral: Chakli
Known as Chakli in Maharashtra and Murukku in the South, this spiral-shaped savoury is a festive staple. Made from rice flour, gram flour (besan), and a blend of spices, its unique texture is famously addictive. When air frying chakli, the dough consistency is crucial. Adding a small amount of butter or oil to the dough helps create a crumbly, melt-in-the-mouth texture. Pipe the spirals directly onto parchment paper squares for easy transfer. Preheat your air fryer to 180°C, give the chaklis a light spray or brush of oil, and cook for about 12-15 minutes, flipping them carefully at the halfway mark. They become wonderfully crunchy as they cool, making them a perfect make-ahead snack for tea time.
The Southern Star: Medu Vada
This savoury doughnut-shaped fritter from South India, made from urad dal, is a breakfast icon. Crispy on the outside and soft and fluffy on the inside, Medu Vada presents a unique challenge for the air fryer because of its wet batter. While some purists argue it’s not a perfect substitute, you can get surprisingly good results. The trick is to make the batter as thick as possible, using minimal water. Adding a teaspoon of oil to the batter helps. For easier shaping and to prevent sticking, you can spoon the batter onto parchment paper, use silicone moulds, or even mini muffin tins. Air fry at 180°C for about 15-18 minutes, brushing with oil and flipping halfway, until they are golden and crisp. The texture is slightly different from the fried version, but it’s a fantastic, healthier way to enjoy this protein-packed snack.
The Mumbai Favourite: Batata Vada
The heart and soul of Mumbai's famous Vada Pav, the Batata Vada is a simple yet flavourful ball of spiced mashed potato coated in a gram flour batter. To adapt this street food classic for the air fryer, the batter consistency is key. It needs to be thick enough to coat the potato filling without dripping away. Some recipes suggest rolling the potato ball in a little dry flour before dipping it in the wet batter to help it adhere better. Place the coated vadas on parchment paper in a preheated air fryer at around 180-200°C. Cook for 12-15 minutes, spraying or brushing with oil halfway through, until the coating is set and turns a light golden brown. Serve them hot, tucked inside a soft pav with a smear of spicy chutney, for a guilt-free taste of Mumbai.
