Authentic Indian Starters In Your Air Fryer The Healthy Way
What Indian Dishes Can Be Made In An Air Fryer?
Who doesn’t love Indian food? You can now enjoy it with fewer calories as less oil is used.
Quicker cooking times and a crispy texture that mimics deep fat frying.
Indian food made in the air fryer retains its authentic flavours and textures.
Many Indian dishes can be made in the air fryer.
I cover starters in this blog and will also cover main courses that can be easily made in the air fryer.
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Air Fryer Kurkuri Bhindi – Crispy Okra
How Much Okra Will I Need For Kurkuri Bhindi?
Here are the amounts of okra (bhindi) needed to make Kurkuri Bhindi (crispy fried okra):
- For a small batch: 250-300g (8-10 oz) of fresh okra
- For a medium batch: 500-600g (1-1.25 lbs) of fresh okra
- For a large batch: 800g-1kg (1.75-2.2 lbs) of fresh okra
The exact amount of okra needed will depend on your required serving size.
As a general guideline:
- Small Batch: 250-300g of okra serves 2-3.
- Medium Batch: 500-600g of okra serves 4-6.
- Large Batch: 800g-1kg of okra serves 6-8.
When selecting the okra, look for:
- Fresh, tender pods that are 2-3 inches long.
- Avoid overly large or woody okra, they can become tough and fibrous when air-fried.
Ingredients
Serves 2-3
- 300g okra
- 2 tbsp gram flour (chickpea flour)
- 1 tbsp rice flour
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander
- salt to taste
- oil spray (optional for coating)
How To Make Kurkuri Bhindi In The Air Fryer
Wash the okra and pat it dry thoroughly.
Cut off the tops and then slice the okra lengthwise into thin strips. At this stage, I would recommend spraying the okra with oil. This helps the spice mixture to adhere to the okra.
Mix the gram flour, rice flour, turmeric, chilli powder, coriander powder, and salt in a bowl.
Toss the sliced okra in the spice mixture, ensuring each piece is well coated.
Preheat the air fryer to 190C/380F for 5 minutes.
Place the coated okra strips in the air fryer basket in a single layer. Don’t overcrowd.
Cook for 10-12 minutes, shaking the basket halfway through to ensure even cooking.
Check for crispiness. If needed, cook an extra 2-3 minutes until crispy.
Air Fryer Kurkuri Bhindi Storage
Refrigeration
Kurkuri Bhindi can be stored in the fridge for 4-5 days. Place the bhindi in an airtight container or resealable bag.
The cold temperature will help preserve the crispness but be aware the bhindi may become soggy over time.
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Freezing
For long-term storage, Kurkuri Bhindi can be frozen for up to 2-3 months.
Allow the bhindi to cool completely. Then, spread them out in a single layer on a baking sheet and place them in the freezer for 1-2 hours to flash freeze.
Once partially frozen, transfer the bhindi to an airtight, freezer-safe bag or container. Squeeze out as much air as possible before sealing to prevent freezer burn.
Reheating
When ready to use, reheat the frozen Kurkuri Bhindi in the air fryer at 180C /360F until heated through and crispy
Air Fryer Aloo Gobi
Ingredients
Serves 4-6
- 2 medium potatoes, peeled and cubed
- 1 small cauliflower, cut into florets
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp chilli powder
- 1 tsp coriander powder
- 1 tsp garam masala
- salt
- 1 inch ginger, grated or finely chopped
- 2 cloves garlic, minced
- 1 medium tomato, finely chopped
- fresh coriander for garnishing
How To Cook Aloo Gobi In The Air Fryer
Wash and cut the potatoes and cauliflower.
Mix the oil, cumin seeds, turmeric, chilli powder, coriander powder, garam masala, salt, ginger, and garlic in a bowl.
Toss the potatoes and cauliflower in the spice mixture until well coated.
Let the mixture sit for about 10 minutes to allow the flavours to infuse.
Preheat the air fryer to 190C/380F for 5 minutes.
Place the marinated vegetables in the air fryer basket in a single layer.
Cook for 15 minutes, shaking the basket occasionally to ensure even cooking.
After 15 minutes, add the chopped tomatoes, and cook for an extra 5 minutes until the vegetables are tender and slightly crispy.
Air Fryer Aloo Gobi Storage
Refrigeration
Cool the dish completely before refrigerating to prevent the growth of harmful bacteria.
Aloo Gobi can be stored in the refrigerator for 3-4 days. Transfer to an airtight container or resealable bag before refrigerating.
Freezing
Aloo Gobi can be frozen for up to 2-3 months. Allow it to cool completely. Then, portion it into individual servings or family-sized portions in airtight, freezer-safe containers or bags.
When ready to serve, thaw the frozen Aloo Gobi in the fridge overnight.
Reheating
Reheat the refrigerated or frozen Aloo Gobi in the air fryer at 180C /360F until heated through and crispy.
When reheating, ensure the dish is piping hot throughout.
If the Aloo Gobi seems too thick or dry, add a splash of water, and adjust the seasoning as needed.
Air Fryer Samosas (Vegetable)
Ingredients
Approximately 12-16 Samosas depending on size
- Ready-made filo pastry
- 2 medium-sized potatoes, boiled and mashed
- 80g cooked peas
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp chilli powder
- 1 tsp coriander powder
- Salt to taste
- 1 tablespoon oil
- Fresh coriander (optional)
- Water (for sealing the pastry)
How To Air Fry Samosas
Heat oil in a pan and add the cumin seeds.
Once the seeds splutter, add the mashed potatoes, peas, turmeric, garam masala, red chilli powder, coriander powder, and salt.
Cook the mixture for 5-7 minutes until well blended. Add fresh coriander if using.
Let the mixture cool.
Cut the pastry into strips. Place a spoonful of the filling at one end of the strip.
Fold the pastry over the filling to form a triangle and continue folding until the filling is completely enclosed. Use a little water to seal the edges. How To Fold A Samosa Correctly
Preheat the air fryer to 190C / 380F for 5 minutes.
Place the samosas in the air fryer basket, leaving room between each one.
Lightly spray or brush the samosas with oil.
Cook for 15 minutes, turning them halfway to ensure they are browned evenly.
Crafted from premium stainless steel, this durable cutter features an easy grip non-slip handle, ensuring comfort and control as you cut pastry or serve up perfect slices.
Storing Air Fryer Samosas
Refrigeration
Cooked samosas can be stored in the refrigerator for 3-4 days.
Then place them in an airtight container or resealable bag.
Make sure the samosas have cooled completely before refrigerating to prevent condensation and sogginess.
Freezing
Cooked samosas can be frozen for up to 2-3 months.
Allow the samosas to cool completely. Then, place them in a single layer on a baking sheet and freeze for 1-2 hours to flash freeze.
Once partially frozen, transfer the samosas to an airtight, freezer-safe bag or container.
Squeeze out as much air as possible before sealing to prevent freezer burn.
Reheating Air Fryer Samosas From Frozen
Set the air fryer to 180C /360F and preheat for 5 minutes.
Place the frozen samosas in the air fryer basket, make sure they are not overcrowded.
Cook the frozen samosas for 6-8 minutes, turning them halfway through the cooking time.
Ensure the samosas are heated through and crispy on the outside. If needed, add an extra 1-2 minutes of cooking time.
How To Air Fry Frozen Shop Bought Samosas
Preheat your air fryer to 180C /360F for 5 Minutes.
Arrange the samosas in a single layer in the air fryer basket, leaving space between them.
Air fry the samosas for 6-8 minutes, turning them halfway through the cooking time. The exact time may vary depending on the size and thickness of your samosas.
Keep an eye on them and check for doneness. The samosas should be golden brown and crispy on the outside.
Once cooked, remove the samosas from the air fryer and place them on a paper towel-lined plate to absorb excess oil.
Pro Tips:
- Spray or lightly brush the samosas with a small amount of oil before air frying for extra crispiness.
- Adjust the cooking time as needed, checking for doneness. Smaller or thinner samosas may require less time.
- Work in batches if your air fryer basket is not large enough to fit all the samosas in a single layer.
Easy Air Fryer Onion Bhaji Recipe
Ingredients
Approximately 12-16 onion bhajis depending on size.
- 2 medium-sized red onions, thinly sliced
- 1/2 teaspoon fine sea salt
- 120g gram flour (chickpea flour)
- 20g rice flour
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/2 tsp chilli powder
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp onion seeds (nigella seeds)
- 1 tbsp grated ginger
- 1 clove garlic, finely chopped
- 1 green chilli, finely chopped (optional, for added heat)
- 15g fresh coriander chopped
- Water as needed (approximately 80ml)
- Oil spray
How To Cook Onion Bhajis In The Air Fryer
Place the thinly sliced onions in a large bowl and sprinkle with sea salt.
Mix well and set aside for 10 minutes. This process helps to release water from the onions.
After 10 minutes, the onions will be limp and moist. Squeeze the onions with your fingers to remove any remaining water.
Add the cumin, coriander, turmeric, chilli powder, mustard seeds, cumin seeds, onion seeds, grated ginger, garlic, finely chopped green chilli, and fresh coriander to the onions. Mix well.
Gradually add the gram flour and rice flour to the mixture. Add water a little at a time to make a thick batter. The batter should be thick enough to hold the onions together but not be too wet.
Preheat your air fryer to 180C /360F for 5 minutes
Wet your hands and form the onion mixture into small, loosely formed balls.
Spray the air fryer basket with oil to prevent the bhajis from sticking.
Place the bhajis in the air fryer basket, leaving room between each one for air circulation.
Spray the tops of the bhajis lightly with oil spray
Air fry the bhajis at 180C /360F for 12 minutes, turning them halfway through the cooking time
After 12 minutes, increase the temperature to 200C / 400F, respray with oil, and cook for an additional 4 minutes to make them extra crispy
Remove the bhajis from the air fryer and serve hot or at room temperature.
Air Fryer Bhaji Storage
Refrigeration
These bhajis are best enjoyed fresh but can be stored in an airtight container for up to 2 days. Reheat them in the air fryer for a few minutes before serving to regain their crispiness.
Freezing
Cool the cooked onion bhajis at room temperature.
Lay the bhajis in a single layer on a baking tray, ensuring none are touching.
Place the baking tray in the freezer for 1-2 hours or until the bhajis are partially frozen. This helps to keep them from sticking together once fully frozen.
Once the bhajis are partially frozen, transfer them into heavy-duty freezer bags.
Label the bags with the date and contents. Store the bags flat in the freezer. Bhajis will be at their best quality for up to 3 months.
Can I Cook Frozen Onion Bhajis In The Air Fryer?
Yes, you can cook onion bhajis from frozen in the air fryer.
Preheat your air fryer to 180C / 360F for 5 minutes.
Place the frozen bhajis in the air fryer basket in a single layer. Ensure they are not crowded to allow for even cooking.
Cook the bhajis for 8-10 minutes, turning them halfway through to ensure they reheat evenly and become crispy.
Cooking times may vary depending on the size of the bhajis and the make of your air fryer
More Air Fryer Recipes
Easy Air Fryer Starters And Snacks For All Levels
How To Make Air Fryer Seasonings
Make Easy Greek Recipes In The Air Fryer
Indian Dipping Sauces
Mint Sauce
Ingredients
Makes approximately 200-220ml of dip. Halve the ingredients for less.
Lasts up to 5 days when refrigerated.
- 180 ml plain natural yoghurt
- 15g fresh mint finely chopped
- 15g coriander
- 1/2 green chilli (optional)
- juice of 1/2 lemon
- salt and pepper
Combine all ingredients in a blender and process until smooth, season with salt and pepper to taste.
Coriander Dip
Ingredients
Makes approximately 250-300ml of dip.
Coriander dip can be stored for up to 1 week in the fridge.
- 15g fresh coriander finely chopped
- 200g plain natural yoghurt
- 1 green chilli (optional)
- 2 cloves of garlic crushed
- 1 tbsp lemon juice
- salt
Blend all the ingredients until smooth. Season with salt to taste.
Chilli Garlic Sauce
Makes approximately 200-250ml of sauce. If you want less halve the ingredients.
The chilli garlic sauce can be stored in the fridge for up to 2 weeks.
Ingredients
- 10 fresh red chillies deseeded and finely chopped (about 100g)
- 6 garlic cloves minced
- 100ml white wine vinegar
- 2 tbsp sugar
- 1 tsp fine sea salt
In a medium saucepan, combine the chopped fresh red chillies and minced garlic.
Add the white wine vinegar, sugar, and salt. Stir to combine.
Bring the mixture to a simmer over medium heat, stirring occasionally.
Reduce the heat to low and let the sauce simmer for 10-15 minutes until thickened slightly.
Remove from heat and let cool slightly.
Transfer the sauce to a clean jar or airtight container.
Store in the fridge for up to 2 weeks.
Yoghurt and Goat’s Cheese Dip
Ingredients
These ingredients make approximately 500ml of dip. If you prefer less halve the ingredients. Store the dip in the fridge for up to 4-5 days.
- 350 ml natural yoghurt,
- 150g soft rindless goat’s cheese,
- 1/2 garlic clove (finely grated),
- 1 green chilli (thinly sliced and optional),
- 1 tsp black onion or nigella seeds,
- small bunch of chives (finely chopped).
Mix the yoghurt and goat’s cheese in a bowl. Add garlic, chilli (if using), nigella seeds, and chives. Season with salt and pepper, and mix well
Raita Dip
Ingredients
Makes approximately 200ml of dip.
The raita dip can be stored in the refrigerator for 3-4 days.
- 160g plain Greek yoghurt
- 1/2 medium cucumber grated
- 2 tsp lemon juice
- 1/2 tsp cumin
- 1/2 tsp ground coriander
- 1/4 tsp chilli powder
- 2 tsp finely chopped fresh coriander
- 2 tsp finely chopped fresh mint
- 1/4 tsp salt.
In a medium bowl, add the plain Greek yoghurt and grated cucumber. Mix well.
Add the lemon juice, cumin, ground coriander, chilli powder, and salt. Stir to combine.
Fold in the finely chopped fresh mint leaves and coriander leaves.
Taste and adjust the seasoning as needed, adding more salt, chilli powder, or lemon juice as necessary.
Cover and refrigerate the raita dip for at least 30 minutes to allow the flavours to infuse.
