​6 Indian snacks you can make entirely in an air fryer​

If you think Indian snacks only come to life with deep frying, a splatter screen, and a smoky kitchen, your air fryer’s about to prove you wrong. That little thing isn’t just for frozen fries or heating leftovers. It can actually deliver the crunch, the spice, and all the flavour you’d expect from the real deal, without needing a litre of oil. You still get that satisfying bite, just without the mess or the heavy feeling afterward. It’s faster, cleaner, and way easier on your stomach. So next time a craving hits, here’s what to toss in.

Golden samosas without the oil overload? Yes, please. Just fill thin dough sheets with a spicy potato-pea mix, use about one cup of boiled mashed potatoes with peas, green chilli, and garam masala. Shape them up, brush with a little oil, and air fry at 180°C for around fifteen minutes. They come out crisp on the outside and hot, soft inside-basically everything you want from a proper samosa, minus the mess.

Perfect for evenings when you want something crunchy, spicy, and quick. Coat a cup of raw peanuts in three tablespoons of besan, a spoon of rice flour, salt, chilli powder, and just enough water to stick it all together. Toss them in the air fryer at 180°C and shake halfway, ten minutes later, you’ll have a batch of golden, masala-loaded peanuts that go with literally anything.

Aloo tikki gets a glow-up here, crisp, golden, and not dripping in oil. Just mash two boiled potatoes with chopped green chilli, ginger, coriander, and a pinch of salt. Shape into flat rounds, brush with ghee or oil, and cook in the air fryer at 200°C for about twelve minutes. They're crunchy on the outside, soft inside, and feel much lighter than the roadside version.

Here’s how to turn bhindi into your new favourite snack. Slice about fifteen to twenty ladyfingers thinly, then toss them with two tablespoons of besan, a little rice flour, turmeric, red chilli, and a dash of oil. Air fry at 180°C until they’re crispy and golden. You get crunch, flavour, and vegetables disguised as something way more fun.

These are fiery, satisfying, and surprisingly easy. Take four large green chillies, slit and scoop out the seeds, then stuff with mashed potatoes mixed with salt, cumin, and a bit of amchur. Coat lightly in a besan batter, pop into the air fryer at 200°C, and ten minutes later, you’ve got smoky, soft-inside, crispy-outside stuffed chillies that hit every note.

Small, flaky, and packed with flavour, these snacks are ideal when you want something light and snacky but not over the top. Use about half a cup of cooked moong dal, spiced gently with hing, chilli, and fennel seeds. Fill it into small dough rounds, seal tight carefully, brush with oil, and air fry at 180°C for around fourteen minutes exactly. You may not miss the deep-fried version after this healthy alternative.