There’s something about the rain that instantly sparks a craving for hot, crispy comfort food. For years, that meant deep-fried favourites sizzling away in the kitchen. Now, the air fryer lets you enjoy the same golden crunch with just a fraction of the oil, so you can savour every monsoon bite without the extra mess.
Here are six ways to snack through the season.
1. Soya Za’atar Popcorn (Air-Fryer Version)
Soya chunks marinated in hung curd and za’atar’s earthy blend of sumac, sesame and herbs, then rolled in a crushed corn flake coating for extra crunch. Tangy, savoury and packed with texture, this one’s less pakora and more snack-bowl obsession.
2. Air Fried Pani Puri
Crisp, hollow puris that puff up just right, ready to be filled with tangy water, chutneys, and sev. This version keeps the crunch you wait for without the puris soaking up excess oil, so they hold their shape right till the last bite.
3. Crispy Potato Fritters
Thin, golden discs with crisp edges and a soft potato centre. This is the kind of snack that disappears off the plate within minutes of coming out of the fryer. A simple squeeze of lemon and a sprinkle of chaat masala are all it needs.
4. Italiana Tangdi Kebab (Air Fryer Version)
Juicy chicken drumsticks steeped in a hung yoghurt and parmesan marinade, layered with oregano, thyme and ginger-garlic, then given a smoky finish the traditional dhungar way. The air fryer takes it the rest of the way, crisping the skin to a deep golden brown.
5. Air Fryer Samosas
The crackle when you bite into a samosa is half the reason we love it. The air fryer version holds onto that same shattering crust, with the spiced potato filling staying soft and warm inside. Serve with tamarind chutney and a hot cup of chai to complete the moment.
6. Crispy Corn Zucchini Fritters
A slightly newer entry to the pakora family, these bring together the sweetness of corn with the mild, watery bite of zucchini. Light and crisp, they’re an easy way to sneak in some vegetables while still keeping the monsoon snack ritual alive.
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