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In Kolkata and across Bengal, the days of Durga Pujo are marked by streets filled with pandals, lights, and crowds of devotees. The festival is not only about worship but also about food shared among families and communities. Street stalls during this season sell savoury chaats, fried snacks, and sweets that have become as symbolic of the celebrations as the dhak drums and the sindoor khela. For many households, bringing these flavours into the home kitchen has become part of the festival tradition, particularly when large gatherings make outside eating difficult. The air fryer has made this easier, offering a way to recreate familiar chaats with reduced oil. This allows families to continue enjoying the taste of festive street food while keeping the cooking process practical and lighter.
Phuchkas With Spiced Potato Filling
Phuchkas, known outside Bengal as pani puri or golgappa, are among the most iconic Pujo street foods. Traditionally deep-fried, the hollow puris can also be crisped in an air fryer. Ready-made puris can be brushed lightly with oil and placed in the fryer until golden. Once cooled, they are filled with spiced mashed potatoes, tamarind water, and green chutney. The method keeps the texture of the phuchka intact while using far less oil than conventional frying. Families can prepare large batches quickly, which suits gatherings during the festival.
Aloo Tikki Chaat
Aloo tikki chaat is a festival favourite, usually prepared on large iron griddles at roadside stalls. At home, potato patties can be shaped and placed in the air fryer with a light coating of oil. The result is a crisp exterior with a soft centre. When topped with yoghurt, tamarind chutney, and sev, the air-fried patties become a wholesome version of the street-style dish. This variation also avoids the heavy greasiness that sometimes comes with pan-frying, making it more suitable for repeated servings during the festive week.
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Samosa Chaat
Samosas remain one of the most popular festive snacks. While the traditional method involves deep frying, the air fryer provides a lighter alternative. Prepared samosas or homemade versions can be brushed with oil and cooked until crisp. For chaat, they are broken into pieces and layered with curd, chutneys, onions, and coriander. The result carries the flavour of street-style samosa chaat without the excess oil, allowing families to serve them as part of their Durga Pujo spread.
Paneer Pakora Chaat
Paneer pakoras are often sold outside pandals as quick snacks, coated in gram flour batter and fried until golden. At home, they can be adapted for the air fryer by using a thicker batter that clings well without dripping. The pieces of paneer turn firm and lightly crisp, while the air fryer reduces oil absorption. Served with green chutney and onion salad, they can also be cut into smaller pieces and used in chaat form. This gives families an option that is filling, festive, and slightly lighter.
Dahi Puri
Dahi puri is another chaat that appears at many pandal grounds during the festival. To replicate it at home, puris can be crisped in the air fryer, filled with potatoes, sprouts, and topped with whisked curd. Garnishes of chutney, sev, and coriander complete the dish. The air fryer ensures the puris stay crisp for longer, which is useful when preparing for guests. This dish balances the cooling taste of curd with the crunch of the puri, making it a welcome addition to the festive table.
Corn And Vegetable Chaat
Corn-based chaats are becoming increasingly popular at festivals for their freshness and ease of preparation. Sweet corn kernels and chopped vegetables such as capsicum, onions, and tomatoes can be air fried with mild spices until lightly roasted. Served with lemon juice and chaat masala, this snack brings a vibrant flavour without requiring deep frying. It also adds a lighter alternative to the usual potato-based chaats, giving variety to the festive spread.
