What You Can (and Can’t) Cook in an Air Fryer

What works brilliantly

• Frozen snacks: fries, nuggets, spring rolls — crisp and quick.
• Roasted veg & paneer: tikka, roasted aloo, gobi — lovely char with little oil.
• Snacks & starters: samosas, cutlets, kebabs, and bhindi crisps.
• Chicken & tandoori-style dishes: juicy inside, crisp outside.
• Reheating: revives leftover pizza, samosas and fried snacks far better than a microwave.

What needs care

Some foods work with adjustments:

• Wet batters: thin batters drip and make a mess — use a coating or thicker batter, or freeze first.
• Cheese: can melt and stick — use it inside or on top toward the end.
• Light, leafy items: can blow around in the airflow — weigh them down or use a rack.

What to avoid

Skip large quantities of liquid (curries, lots of sauce), and don’t overfill the basket — overcrowding steams food instead of crisping it. Air fryers cook best when air can circulate around the food.

Get the best results

• Arrange food in a single layer with space between pieces.
• Shake or flip halfway through for even crisping.
• A light oil spray helps with browning.
• Cook in batches rather than cramming the basket.

Experiment with Indian favourites

From tandoori paneer to crispy bhindi and even small cakes, the air fryer adapts beautifully to Indian cooking once you get a feel for timings.

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