Air fry your favourite street food

• Air fryers offer a healthier way to make crispy street food snacks
• Use light oil and avoid overcrowding for samosas, tikkis and pakoras
• Follow specific heat and timing rules to ensure even crispiness

The love for crispy, spicy street food runs deep, but the health trade-offs of deep-frying can be a major drawback. Enter the air fryer, a modern kitchen hero that promises that same satisfying crunch with a fraction of the oil.

The Golden Rules of Air Frying Snacks

Before you start, a few key principles will ensure success. First, always preheat your air fryer; this helps cook food evenly from the start. Second, resist the temptation to overcrowd the basket. Hot air needs space to circulate to create that signature crispiness. Finally, a little oil goes a long way. A light brush or a quick spray of oil is crucial for achieving a golden-brown finish and preventing food from drying out. Shaking the basket or flipping the items halfway through the cooking time is also essential for an even texture on all sides.

Crisp Samosas Without the Mess

The iconic samosa is a perfect candidate for the air fryer. Whether using store-bought frozen samosas or making your own, the method is simple and effective. For homemade versions, ensure your pastry is well-sealed to prevent the filling from spilling. Arrange the samosas in a single layer, brush them lightly with oil, and air fry at around 180-200°C. They typically take about 15-20 minutes to cook, and you should flip them midway through to guarantee a uniformly golden and crispy shell. The result is a lighter-feeling snack that doesn't compromise on the classic taste.

Perfectly Crunchy Aloo Tikki

Aloo tikki, or spiced potato patties, become wonderfully crisp in an air fryer. The key is to make firm patties from your potato mixture; adding a binding agent like cornstarch or rice flour can help them hold their shape. Once shaped, arrange the tikkis in a single layer in the preheated basket. Brush the tops with ghee or oil and cook at approximately 200°C for about 12-20 minutes, flipping them once halfway through the cooking process. They emerge with a satisfyingly crunchy exterior and a soft, flavourful interior, ready to be turned into a delicious chaat.

The Challenge of Air-Frying Pakoras

Pakoras present a unique challenge because of their wet batter, which can drip through the air fryer basket. However, there are smart workarounds. One popular method is to make the batter slightly thicker than you would for deep-frying. You can also line your basket with perforated parchment paper designed for air fryers. Placing the batter-coated vegetables in a single, spaced-out layer is crucial. Some cooks recommend letting them air fry for a few minutes to set the shape before lightly brushing or spraying them with oil. Adding a bit of rice flour to your besan batter can also enhance the crispiness.

Healthier Hara Bhara Kabab

These vibrant green kababs, made from spinach, peas, and potatoes, adapt beautifully to the air fryer. After forming your kabab patties, you can lightly coat them with breadcrumbs or semolina for an extra layer of crunch. Arrange them in the basket, ensuring they don't touch, and spray lightly with oil. Cook them at around 180°C for 15-20 minutes, flipping them carefully halfway through. The air fryer crisps up the outside while keeping the inside tender and flavourful, making for a nutritious and delicious snack that pairs perfectly with mint chutney.