8 Indian tea-time snacks you can air fryer instead of deep fry

Indian tea-time snacks are known for their irresistible crunch and comforting flavours. From pakoras to samosas, many of these favourites are traditionally deep-fried to achieve that golden, crisp texture. But with an air fryer, you can recreate the same satisfying bite using far less oil. It’s a quicker, cleaner, and lighter way to enjoy your evening chai without compromising on taste. Whether you’re hosting guests or craving something warm with your cup of tea, these classic Indian snacks adapt beautifully to the air fryer with simple temperature and timing adjustments.

Samosas are the undisputed stars of Indian snacks. To air fry them, prepare the classic filling with boiled potatoes, green peas, cumin, coriander powder, garam masala and chopped green chillies. Let the filling cool completely. Fill into homemade or ready-made samosa sheets, sealing the edges with water. Lightly brush or spray the outer surface with oil. Preheat the air fryer to 180°C for 3 to 4 minutes. Place the samosas in a single layer without overcrowding and cook at 180°C for 12 to 15 minutes, flipping halfway. If needed, increase to 190°C for the last 2 minutes for deeper colour. They turn evenly golden and crisp, especially along the edges.

For a lighter version of kachori, prepare a stuffing of coarsely ground soaked moong dal sautéed with fennel seeds, hing, red chilli powder and coriander powder. Encase the mixture in small discs of maida dough. Brush lightly with oil to prevent dryness. Preheat the air fryer to 170°C. Arrange the kachoris with space between them and cook at 170°C for 10 minutes. Flip gently and continue for another 8 to 10 minutes until evenly browned. If they look pale, raise the temperature to 180°C for the final 2 to 3 minutes. The outer shell becomes crisp while the filling stays aromatic and crumbly.

Mash boiled potatoes with salt, red chilli powder, chaat masala and finely chopped coriander. You can add a spoon of cornflour or breadcrumbs to help bind. Shape into flat discs and lightly brush both sides with oil.

Let the shaped tikkis rest for a few minutes before cooking so they firm up slightly. This helps them hold their shape in the air fryer and prevents cracking, allowing the surface to crisp evenly while keeping the interior soft and well textured.

Preheat the air fryer to 180°C. Cook the tikkis at 180°C for 12 to 15 minutes, turning them midway. For extra crispness, raise the temperature to 190°C for the last 3 minutes. The outside forms a golden crust while the inside remains soft and fluffy, perfect with mint chutney or tamarind sauce.

Onion or mixed vegetable pakoras can be adapted beautifully for air frying. Mix sliced onions or thinly sliced potatoes with besan, turmeric, ajwain, red chilli powder and salt. Add just enough water to coat the vegetables lightly rather than form a runny batter. Shape small clusters and brush or spray lightly with oil. Preheat the air fryer to 180°C. Arrange them with gaps between each portion and cook at 180°C for 10 minutes. Flip gently and cook another 6 to 8 minutes until crisp. Serve hot with green chutney or a sprinkle of chaat masala for extra flavour.

Soak sabudana for 4 to 5 hours until soft, then mix with mashed potatoes, roasted crushed peanuts, green chillies and rock salt. Shape into medium-sized discs. Because sabudana vadas are delicate, brush them well with oil on both sides. Preheat to 180°C and cook for 15 to 18 minutes, flipping halfway. If the exterior still looks pale, cook for another 2 to 3 minutes at 190°C. They develop a lightly crisp exterior while staying chewy inside.

Prepare a spiced potato filling similar to samosa stuffing. Dip bread slices briefly in water, squeeze out excess moisture, place filling in the centre and roll tightly. Brush with oil. Preheat the air fryer to 180°C and cook for 10 to 12 minutes, turning once midway. The result is crisp on the outside with a soft, savoury centre.

Soak moong dal for 3 to 4 hours, grind coarsely with ginger, green chillies and salt, then mix in chopped onions and curry leaves. Shape small flat patties. Brush lightly with oil and preheat the air fryer to 180°C.

Allow the shaped patties to rest briefly before cooking so the mixture firms up and holds together better during air frying. This resting time also helps the flavours settle, ensuring the vadas cook evenly while developing a crisp exterior without becoming dry or dense inside.

Cook for 12 to 14 minutes, flipping once. The outside turns crunchy while the inside remains hearty and flavourful. Serve hot with coconut chutney or a cup of masala chai for a complete tea-time treat.

Cut paneer into thick slices. Prepare a thick besan batter with turmeric, red chilli powder and ajwain. Dip paneer pieces into the batter and arrange carefully in the air fryer basket lined with parchment paper. Lightly spray oil over the top.

Ensure the batter coats the paneer evenly without dripping excessively, as a balanced layer helps achieve a crisp exterior while preventing sogginess. Letting the coated pieces rest briefly before cooking allows the batter to adhere better, creating a more uniform texture once air fried.

Preheat to 180°C and cook for 8 to 10 minutes. Flip gently and cook another 6 to 8 minutes. The coating firms up beautifully while the paneer inside stays soft.