Air fryer for pakoras/samosas — do you actually use it or stick to deep frying?
For pakoras, samosas, aloo tikkis and similar snacks, do you air-fry them to save oil or still deep-fry? Which way do you reach for on a normal evening versus for guests or festivals? Share what makes you choose one method (taste, time, cleaning, kids), and any small tricks that actually help the air-fried version feel closer to the original.
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Real experiences, routines, and practical ideas from the community.
GoFitYatra Insight
Official guidance, reviewed for clarity
Air‑frying is a sensible everyday trade‑off: it uses very little oil so cuts fat/calories and limits repeated‑oil oxidation, but texture and mouthfeel differ from immersion frying. Practical tips to close the gap: preheat the air fryer, don’t overcrowd, flip once; lightly spray or brush oil (not douse); use a crisper batter mix (besan + a little rice flour/cornstarch) or thinner coating; pat fillings dry and par‑cook wet ingredients; bake samosas/patties at ~180–200°C until golden. For festivals/guests many still deep‑fry for authentic taste, but these steps improve air‑fried results.