Which Indian snacks work best in an air fryer for a healthy Diwali?

Great picks include mini samosas, aloo tikki, paneer or tofu tikka, tandoori gobi, hara bhara kebab, pakoras, masala peanuts or almonds, roasted chana, mathri, chakli (murukku), namak pare, and air-fried gujiya. They get crisp with little oil.

How do I convert deep-fried Diwali recipes to the air fryer?

Preheat the air fryer, place food in a single layer, and lightly brush or spray with oil. Cook at 350–375°F (175–190°C), flip halfway, and start with about 60–75% of oven time. Adjust until golden and crisp.

How can I keep air-fried snacks crispy without drying them out?

Pat ingredients dry, add a thin oil coat, and avoid overcrowding. Cool on a wire rack and re-crisp for 2–3 minutes before serving. For batters like pakora, add a little rice flour or cornstarch for extra crunch.

Is air frying Indian snacks healthier than deep frying?

Yes. Air frying uses much less oil, lowering calories and fat compared to deep frying. For a healthier Diwali, use high–smoke point oils, lean proteins, whole spices, and watch portion sizes.

Can I make air fryer Diwali snacks ahead and reheat?

Yes. Par-cook, cool, and freeze on a tray, then store in bags. Reheat from chilled or frozen at 350°F (175°C) until hot and crisp—most small snacks reheat in a few minutes.

Healthy Diwali Snacks: 12 Air Fryer Indian Recipes

Name: Healthy Diwali Snacks: 12 Air Fryer Indian Recipes
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Makes 12 skewers (36–48 bites)
Cuisine: Indian
Ingredients: 300 g paneer, cut into 1-inch cubes; 1.5 cups cauliflower florets; 1 cup mixed bell pepper chunks; 1 cup onion petals (layers separated); 1 cup baby corn, halved lengthwise; 3/4 cup hung curd (strained yogurt); 2 tbsp besan (gram flour); 1 tbsp ginger-garlic paste; 1.5 tsp Kashmiri red chili powder; 1 tsp garam masala; 1/2 tsp turmeric powder; 1/2 tsp ajwain (carom seeds), lightly crushed; 1 tsp kasuri methi, crushed; 1 tbsp fresh lemon juice; 1 tbsp mustard oil; 1 tsp salt (or to taste); 1 tbsp ghee, for basting; Oil spray (for the basket); 1 tsp chaat masala, for sprinkling; 12 wooden skewers, soaked 20 minutes

Healthy Diwali Snacks: 12 Air Fryer Indian Recipes I Actually Make (and munch) Every Year#

Quick note: sharing this in a personal, story-style voice because food memories just hit different, you know? Okay. Diwali. Lights. Rangoli. And a very specific smell in my parents’ kitchen that’s like ghee and cardamom and a little bit of chaos. I grew up on the whole fried-everything situation, then somewhere between a cranky gut and an obsession with gadgets I fell headfirst into the air fryer rabbit hole. Not ‘diet’ Diwali. That sounds sad. Just… lighter, crisp, flavor-first, still festive.¶

And honestly it’s kind of perfect timing because the 2024-2025 vibe around Indian snacks is so wild right now. Millets still having their moment after last year’s big push. People swapping white sugar for jaggery and dates. Air fryers getting smarter — those steam-crisp modes are everywhere now, which helps keep kebabs juicy and mathri not rock-hard. I’m seeing more cold-pressed groundnut and mustard oils coming back into home kitchens. Reusable silicone liners for the basket instead of parchment that flies around. Even Diwali hampers that say “baked/air-fried namkeen” on the label — like, finally.¶

Good snacks shouldn’t taste like punishment. If it doesn’t make you reach for a second piece without thinking… nah.

Air fryer basics I swear by (learned the crunchy and painful way)#

Preheat the basket 3-5 mins when you want max crunch. It’s the difference between meh and oh-yes.
Don’t crowd. Hot air needs, um, air. Two batches that hit are better than one batch of sog-city.
A little oil is not evil. I use 1–2 tsp brushed on. Groundnut or avocado oil for high heat, ghee for festival flavor.
Flip or shake mid-way. Most snacks hate commitment to one side.
Silicone liners > parchment. If you do use parchment, weigh it down with food — never preheat with it empty.

The 12 Air Fryer Indian Recipes I keep on repeat#

Whole-Wheat Ajwain Mathri: Knead atta, sooji, ajwain, salt, 2 tbsp ghee, a splash of water till tight. Roll thick, dock with a fork. Brush ghee. 180°C for 10–12 mins, flip at 6. Comes out shattery but not oily. Add crushed black pepper if you like drama.
Multigrain Baked Shakkarpara: Mix atta + ragi + a bit of besan, cardamom, pinch of salt, 2 tbsp ghee. Cut diamonds. Air fry 180°C 8–10 mins. Toss warm with melted jaggery syrup, sesame, and a whisper of ginger powder. They set crisp as they cool. So snacky.
Masala Roasted Nuts & Makhana Mix: Almonds, cashews, peanuts, foxnuts. Spray oil, sprinkle turmeric, Kashmiri chili, chaat masala, crushed curry leaves. 160°C for 6–8 mins, shake twice. Finish with kala namak and a squeeze of lime. Add raisins later so they don’t turn to rocks.
Paneer Tikka (steam-crisp friendly): Hung curd, mustard oil, ginger-garlic, kasuri methi, lime, garam masala. Marinate paneer + peppers + onion. 200°C for 8–10 mins. If your fryer has steam-crisp, use it — keeps it tender, char still pops. Brush ghee at the end because Diwali.
Soya Chaap Tandoori: Same marinade as paneer but extra besan for cling. 200°C for 10–12 mins, turn once. Finish with melted butter and a sprinkle of chatpata masala. High protein and very 2025 energy because plant-y but indulgent.
Hara Bhara Kebab: Blanch spinach, squeeze dry. Blitz with peas, boiled potato, ginger, green chili, fresh coriander, a spoon of besan. Form discs, chill 20 mins. Brush oil. 190°C 10 mins, flip at 6. Press a cashew into the top if you’re feeling extra.
Beet & Sweet Potato Tikkis: Grate beet, mash boiled shakarkand, add roasted cumin, fennel, and orange zest — trust me, the lift is wow. 190°C 10–12 mins, light oil. Killer with mint-yogurt dip.
Millet Chakli (jowar + rice): Mix jowar flour with rice flour, sesame, ajwain, red chili, hot oil, warm water to a soft dough. Pipe through a chakli press straight onto a liner. 180°C 10–12 mins till golden. Not the same as deep-fried, but you get a clean crunch that’s addictive.
Poha Chivda, Air-Fryer Shortcut: Thin poha, peanuts, cashews, dalia, curry leaves, sliced coconut. Toss with 2 tsp oil, turmeric, hing, green chilies, sugar-salt mix. 160°C 5–7 mins, shake gently. Add raisins and sev after. Stays crisp in a tin for a week, if it lasts.
Mini Samosas (whole-wheat): Spiced peas-potato filling with amchur and lots of coriander. Seal well. Brush with oil. 180°C 12–15 mins. I sometimes fold them into triangles for speed. Tamarind chutney is non-negotiable.
Bhakarwadi, Baked: Wheat flour dough, tight. Filling of besan, coconut, poppy, sesame, jaggery, chili, tamarind powder. Roll, slice, brush with oil. 180°C 12–15 mins till edges bronze. They crisp more as they cool. Tea’s best friend.
Sabudana Vada, Light-ish: Soak pearls till just-right, mix with boiled potato, roasted peanuts, green chili, cumin, fresh coriander. Pat small patties, brush with ghee. 190°C 12–14 mins, flip at 8. Serve with sweet curd. Shockingly satisfying without a deep-fry cauldron.

Little swaps that make a big deal#

Ghee for festival flavor, but use a measured spoon. A little goes a long way, promise.
Jaggery syrup over white sugar for shakkarpara and chikki-like coatings. Warm, caramel, doesn’t punch your throat.
Millet flours for crunch: ragi in shakkarpara, jowar in chakli. Start with 25–30% swap so the texture doesn’t sulk.
Kasuri methi + lime to make anything taste brighter without adding salt bombs.
Roast your spices first. Even 2 mins in a dry pan. The air fryer won’t wake them up the same way.

Where I’m nibbling and noticing, lately#

I keep spotting “air-fried chaat” lines on menus in Bengaluru and Gurgaon, and those modern mithai places doing millet laddoos with date caramel are everywhere on my feed. A couple of cafes rolled out Diwali boxes that brag about “no-deep-fry namkeen” and honestly it’s about time. Also seeing more pop-ups pairing non-alcoholic fizz with spicy snacks — kind of perfect when you want to keep the party going without the hang, right. And tech-wise, newer air fryers with steam-bake modes are helping a lot with juicy tikkas and not-dry kebabs. Feels like the season for crunchy-without-guilt is… now.¶

If things go wrong (and they will, because life)#

Soggy snacks: You crowded the basket or skipped preheat. Go smaller batches, add 2–3 more mins at 180–190°C.
Too dry: Brush a bit more oil or use steam-crisp if your machine has it. Or mix in grated veg next time for moisture.
Pale, not golden: Needs sugar or starch for browning. A smidge of besan in kebab mixes, or a milk wash on pastry edges.
Burnt edges, raw center: Lower temp by 10–15°C, cook longer. Air fryers run hot and petty.
Flavor feels flat: Hit it with acid — lime, amchur, pomegranate powder. Salt is not the only fixer.

A very real Diwali prep timeline that keeps me sane#

T-5 days: Mix and freeze kebab/tikki patties. Paneer and chaap marinades go into zip bags.
T-4 days: Roast nuts and makhana. Hide the jar from yourself. Fail. Make a second batch.
T-3 days: Bake bhakarwadi and shakkarpara. Cool fully, then into airtight tins. Vibes > perfection.
T-2 days: Poha chivda. Taste. Adjust sugar-salt-tart. Taste again. You get it.
Diwali day: Air fry samosas, mathri, kebabs fresh. Warm everything else for 2–3 mins and pretend you deep-fried.

Ingredient notes I keep getting DMs about#

Oil choices: Groundnut oil behaves beautifully at high heat. Mustard oil adds that North-Indian festival aroma. Olive oil is fine too if you’re not cranking it to max and you like the flavor.
Gluten-free swaps: For chakli, try rice flour + a bit of besan + little psyllium for hold. For samosas, use chickpea-rice wrappers or even rice paper — not traditional, but crunch is crunch.
Sweeteners: Jaggery powder clumps — melt with 1–2 tsp water into a syrup, toss warm snacks, then cool spread out so they don’t glue together.

My Diwali snack plate this year (manifesting it, basically)#

Couple of paneer tikkas, a too-many handfuls of chivda, one mini samosa I pretend is the only one, sweet-sharp baked shakkarpara, and that beet-sweet potato tikki with a minty yogurt that I dunk in like it’s my job. Lights on, playlists looping old Bollywood, someone always burns the first diya, and we’re all fine. That’s the thing — you can keep the soul of the festival and still give your belly a break. No one needs to choose.¶

Final snack-thoughts#

If you try just one, do the paneer tikka or the mathri. They convert skeptics. And hey, if you’ve got a new favorite air-fryer trick or you spotted a cool Diwali snack pop-up in your city, tell me, tell everyone. The season’s for sharing — recipes, tins, tiny food fails, all of it. Also, if you want more deep dives and off-the-cuff food rambles, I keep finding good reads on AllBlogs.in lately. Snack responsibly-ish, light the diyas, be happy. Happy Diwali!¶