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The air fryer has changed how people cook snacks at home, especially for those who enjoy the taste of deep-fried food but wish to reduce oil intake. This appliance uses hot air circulation to achieve a crisp texture similar to frying. Indian households have quickly found ways to make it part of their routine, using it for everything from pakoras to samosas. The key is to understand the right combination of coating, temperature, and timing. When these are balanced, the results are surprisingly satisfying.
Snacking is a strong part of Indian eating habits, and many traditional recipes rely heavily on oil. The air fryer, like one from Usha, gives a way to enjoy these without compromise on flavour. The process also saves time, keeps the kitchen cleaner, and helps maintain nutrients. For anyone who enjoys cooking, it is also a way to experiment and discover new variations of familiar recipes. The following ideas show how popular snacks can be prepared in the air fryer using minimal oil while still keeping the texture and taste that people expect.
1. Corn Patties
Masala corn patties are a popular evening snack, often enjoyed with chutney or ketchup. To make them in the air fryer, boiled corn is mixed with mashed potatoes, green chillies, chopped coriander, and a few spices such as garam masala and cumin powder. A small amount of rice flour helps them hold their shape and become crisp.
Once shaped into small discs, they can be brushed lightly with oil and placed in the air fryer basket. Cooking at 180°C for about 10–12 minutes gives them a golden surface while keeping the inside soft. The flavour remains rich and spicy, and the crisp texture feels as good as a fried version. These patties can also be made ahead and stored in the refrigerator, then reheated in the air fryer just before serving.
2. Moong Dal Pakoras
Moong dal pakoras are usually deep-fried and served hot with tea. In the air fryer, they can be prepared with minimal oil while keeping the same taste. Soaked moong dal is ground into a thick paste with ginger, green chillies, and coriander leaves. A pinch of asafoetida and cumin seeds enhances the aroma.
Small portions of this mixture can be placed in the air fryer after brushing a little oil on top. Cooking at 190°C for 10 minutes gives a crisp outside and soft centre. They can be turned once halfway for even browning. This version avoids excess oil yet keeps the light texture that makes pakoras enjoyable. A mint and yoghurt dip or tamarind chutney pairs well with them.
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3. Paneer Tikka Bites
Paneer tikka has always been a crowd favourite at gatherings. In the air fryer, the preparation becomes quicker and cleaner. Cubes of paneer are marinated in thick curd with spices such as turmeric, chilli powder, coriander powder, and a little kasuri methi. Adding a few drops of mustard oil brings out the smoky flavour that people associate with traditional tandoori cooking.
The marinated cubes are placed on skewers or directly in the air fryer basket and cooked at 180°C for around 12 minutes. The paneer stays soft inside while developing a light char on the surface. It can be served with green chutney and sliced onions. Using the air fryer also avoids uneven cooking, which can sometimes happen on a pan. This method is ideal for anyone who likes grilled snacks but prefers less oil and quicker preparation.
4. Vegetable Samosas
Samosas are a snack that many households still prefer to fry, but they can turn out very well in the air fryer too. The filling is made with boiled potatoes, peas, and carrots cooked with cumin, ginger, and a few dry spices. The pastry can be made with whole wheat flour and brushed lightly with oil before folding in the filling.
Once prepared, the samosas should be placed in the air fryer at 190°C for 15–17 minutes. Turning them once during cooking helps both sides become evenly brown. The outer layer turns flaky, and the filling remains warm and aromatic. This version avoids the heavy feeling that usually comes with deep-fried snacks and works well for evening tea or as a party appetiser.
5. Poha Cutlets
Poha cutlets are an excellent way to use soaked flattened rice and leftover vegetables. The mixture usually includes poha, grated carrot, boiled potatoes, chopped green beans, and coriander leaves. A small amount of gram flour helps it bind well. A mix of chaat masala, ginger, and green chilli adds flavour without needing too much oil.
The cutlets can be shaped and brushed with very little oil before placing them in the air fryer. Cooking at 180°C for around 10 minutes gives a crisp exterior with a soft middle. They make a filling snack that can be enjoyed on its own or served inside small buns as sliders. Since poha absorbs moisture quickly, the cutlets remain light and do not feel greasy.
