Crisp on the outside, tender on the inside, and bursting with flavour—fries and fritters have a way of winning over hearts across cultures. From roadside stalls to weekend kitchen experiments, they’ve always been the kind of snack that disappears faster than it’s made. But behind that irresistible crunch often lies a generous dunk in hot oil, making them an occasional indulgence rather than an everyday treat.
Lately, though, home cooks and food lovers have been finding clever ways to keep the crunch while skipping the deep fryer altogether. With a little help from air fryers, baking trays, and creative ingredient swaps, it’s possible to enjoy these classics in a lighter, fresher way. What follows is a collection of recipes that prove comfort food doesn’t have to come with compromise—just plenty of flavour, texture, and the kind of satisfaction only a perfectly crisp bite can bring.
1. Kothimbir Vadi
Fragrant coriander leaves, a trio of flours, and warming spices come together in this beloved Maharashtrian snack. Traditionally steamed and then fried, our version gets an air-fryer makeover for a lighter, nutty-sesame-topped treat that’s perfect with a hot cup of chai.
Prep time: 10 Mins | Cook time: 40 Mins | Servings: 3
| Ingredients |
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| Method |
- Sieve the besan, jowar flour and rice flour together.
- Wash, dry and finely chop the coriander leaves.
- Roughly grind the ginger, garlic, cumin and green chillies together.
- Mix the flours, coriander leaves and the ginger, garlic, cumin, green chillies and garam masala together. Add lemon juice.
- Slowly add water in small quantities and whisk together until you get a thick paste-like consistency like idly batter.
- Get the steamer ready by heating water in it, and once the water starts boiling, grease the steamer pan by brushing very little oil.
- Add baking soda to the batter and mix well. Pour the batter into the steamer plate in an even layer.
- Steam for 20-25 minutes until a toothpick comes out clean when dipped into it.
- Cut into pieces once completely cooled.
- Preheat the air fryer for 5 minutes and air fry at 180°C for 7 minutes. Garnish with toasted sesame seeds and serve warm with chutney.
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2. Hariyali Kabab
Spinach, coriander, potatoes, and peas are the stars of this vibrant snack that’s as pretty as it is satisfying. Lightly spiced and air-fried, these kababs are smoky, soft, and melt in your mouth—ideal with green chutney or yoghurt.
Prep time: 25 mins | Cook time: 15 mins | Servings: 10
| Ingredients |
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| Method |
- Clean and wash the spinach, and keep it aside in a colander for drying.
- Rinse and boil potatoes in a cooker until tender for up to 3 whistles.
- Cool the potatoes completely and peel them.
- Pour 1 tsp of oil into a pan and heat it. Sauté ginger and green chillies for 30 seconds.
- Add green peas and saute the mixture for another 4 to 5 minutes.
- Add spinach and saute until it wilts completely.
- Turn off the stove and cool completely. Add in a grinder along with coriander leaves. Blend to a smooth paste without adding water.
- Crumble the potatoes in a mixing bowl and add the peas and spinach paste.
- Add salt, garam masala, chaat masala, roasted besan and bread crumbs until a sticky dough is formed.
- Divide the dough into 10 portions and flatten to make kebabs.
- Preheat the air fryer and then brush the kebabs with very little oil and air fry at 189°C for 10 minutes on each side.
- Serve with curd, ketchup or green chutney.
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3. Crispy Zucchini Fries
Proof that fries don’t have to be potatoes—these thin zucchini slices are seasoned with oregano and basil, then baked until they’re light, crunchy, and full of herby goodness.
Prep time: 5 Mins | Cook time: 35 Mins | Servings: 2
| Ingredients |
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| Method |
- Preheat the oven to 200 °C.
- Line 2 baking sheets with parchment paper.
- Slice the zucchini into 1/8 inch thick slices.
- Arrange the slices on the parchment-lined pans.
- Sprinkle the zucchini slices with half the amount of the spices.
- Bake the zucchini for 15 minutes. Flip the slices and sprinkle the remaining half of the spices, and bake for another 15-20 minutes.
- Watch carefully during the last few minutes to ensure they do not burn.
- Remove the chips and allow them to cool for a few minutes to make them crispier, and enjoy.
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4. Air Fryer Samosas
The iconic Indian street snack goes healthier with minimal ghee and an air-fryer finish. Flaky pastry surrounds a warmly spiced potato-pea filling, delivering all the flavour without the deep-fried heaviness.
Prep time: 20 Mins | Cook time: 25 Mins | Servings: 4
| Ingredients |
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| Method |
- Boil the potatoes and peel them. Cut them into small cubes.
- Roughly grind ginger, garlic, green chillies, coriander seeds, and cumin seeds.
- Chop the onion finely.
- Heat a pan and add ghee. When the ghee is hot, add the mustard seeds and when they splutter, add the finely chopped onion, the ginger, garlic, green chilli mixture, the turmeric and red chilli powder.
- Add the potatoes, salt, amchur powder, and mix well. Keep aside to cool.
- Take the samosa dough sheets and separate them. Make a paste with cornflour in water, which is thin and runny.
- Preheat the air fryer for 5 minutes at 190°C.
- Fold the pastry sheet like a cone. Add the potato mixture and seal the sheet with the cornflour and water paste at all the open edges.
- Brush the samosa dough sheet with very little ghee.
- Place the samosas in the air fryer basket, taking care to leave enough space between the samosas to cook evenly. Cook for 15 minutes and flip over, and brush again with very little ghee, and cook for 5 more minutes until golden.
- Serve hot with tomato ketchup or chutney of your choice.
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5. Crispy Corn Zucchini Fritters
Sweet corn and tender zucchini join forces in these wholesome fritters bound with creamy almond butter instead of heavy batter. Baked until golden, they’re earthy, sweet, and perfect with a bright lemon pepper sauce.
Prep time: 15 Mins | Cook time: 40 Mins | Chill time: 30 Mins | Servings: 4 patties
| Ingredients |
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| Method |
- Shred the Zucchini in a shredder with large holes.
- Place the zucchini into a strainer and place a couple of paper towels on top, and press down hard to squeeze out all the excess water.
- Place the shredded zucchini in a large bowl. Add corn and almond butter.
- In a separate small bowl, combine the oat flour, garlic powder, onion powder, salt, pepper and smoked paprika and stir until well mixed.
- Add the dry mixture to the zucchini mixture and stir for a couple of minutes until it all comes together. Press with the back of the spoon to make it stick.
- Divide into 4 sections and form balls, and then flatten out into patties 1/2 inch thick. Place on parchment paper and chill in the fridge for 30 minutes.
- Preheat the oven to 200°C, and bake the patties for 25 minutes. Carefully flip them over and bake for another 10-15 minutes until golden brown. Cool for about 10 minutes before serving.
- Serve with lemon pepper sauce.
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These recipes show that comfort food doesn’t have to be an oil-heavy affair. Whether you’re in the mood for flaky samosas, veggie-packed kababs, or a plate of golden fritters, you can recreate your favourite snacks with minimal oil and maximum flavour. So preheat that oven, fire up the air fryer, and get ready to indulge—no guilt required.
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