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Indian households begin the day with meals that are filling, warm, and rooted in local traditions. Be it stuffed breads and steamed snacks or spiced fritters, every region has a dish that defines its mornings. These foods are usually made with plenty of frying or slow cooking on a flame. The air fryer, like one from Usha, has changed the way people think about preparing these dishes, because it allows the same meals to be made with less oil and still carry the taste that people look for in the morning. It has become a common appliance in Indian kitchens, not only for Western-style food but also for foods that have always been seen as too delicate or oil-heavy to try in a new way. With a little adjustment, several Indian breakfasts can move straight into the air fryer.
1. Aloo Paratha
Aloo paratha is known for its crispy outer layer and the spiced potato mixture inside. Traditionally, it is cooked on a tawa with ghee or oil. In an air fryer, the rolled parathas can be brushed lightly with oil on both sides and placed on a parchment sheet inside the basket. They cook evenly at around 180°C in less than ten minutes, developing a crisp outside while keeping the filling soft. The advantage here is that the parathas do not need repeated flipping or heavy use of ghee, making them lighter yet still satisfying. Serving them with curd and pickle completes the traditional plate without losing the essence of the dish.
2. Medu Vada
Medu vada is a South Indian breakfast favourite, usually deep fried until golden. The batter made with urad dal is shaped into doughnut-like rings and fried in hot oil. In an air fryer, the vadas can be shaped the same way and placed on a greased tray or mould. A light spray of oil on top helps in browning. They cook well at 200°C for about twelve to fifteen minutes, turning halfway for even colouring. The vadas become crunchy outside and remain airy within, and they can be served with sambar and coconut chutney just like the regular version. This method reduces the oil without changing the flavour pairing that is expected with vadas.
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3. Poha Cutlets
Poha is usually eaten as a stir-fried breakfast with onions, curry leaves, and peanuts. Another variation is to shape soaked poha into patties with mashed potato, herbs, and spices. These poha cutlets are often shallow fried. In an air fryer, the cutlets can be placed directly on the tray and brushed lightly with oil. At 190°C, they take around twelve minutes to cook, with a turn in between to make both sides crisp. The poha holds together well in this form and the air fryer version allows for a crunchy texture without standing over a pan. With green chutney or tomato ketchup, these cutlets become a quick and familiar snack-style breakfast.
4. Dhokla
Dhokla is usually steamed, but the air fryer offers a way to prepare a baked-style version. A standard dhokla batter made with besan, curd, and fruit salt can be poured into a greased tin that fits inside the air fryer basket. Cooking it at 160°C for around twenty minutes gives a firm and spongy result. Once ready, the dhokla can be topped with the traditional tempering of mustard seeds, green chilli, and curry leaves prepared on the stove and poured over. This method creates a slightly different texture compared to steaming, but the flavour remains authentic and the air fryer method is useful for those who want a hands-free approach.
5. Bread Pakora
Bread pakora is a street-style breakfast and tea-time snack where bread slices are dipped in a besan batter and deep fried. The air fryer makes it possible to achieve a similar outcome with less oil. Bread filled with spiced potato mixture is dipped in the batter, placed on parchment, and sprayed lightly with oil. Cooking at 200°C for around ten minutes per side creates a crisp coating without the heavy greasiness of deep frying. The air fryer version works well with green chutney or imli chutney and retains the comfort factor of the traditional bread pakora.
