Eat healthy this monsoon: Discover delicious air-fried snack recipes

As more people turn towards healthy eating, it has now even changed the way people want to enjoy monsoon snacks. While most people opt to use less oil for health reasons, especially for the delicious fried snacks that India boasts of like potato and onion bhajias (fritters), apart from the classic vada pav and samosa pav, they are also looking for alternative methods to enjoy them.

Earlier this July, the Godrej Food Trends Report 2024 curated by Godrej Vikhroli Cucina unveiled the latest trends in monsoon snacking and unsurprisingly the topmost trend is their prediction of air-fried foods becoming more popular this season. It states, "A significant 88.5 per cent of experts favour non-fried options this monsoon season; the trend is shifting towards baked or air-fried alternatives. While traditional favourites like vada pav and samosa will continue to be enjoyed occasionally, healthier versions such as baked samosas are gaining popularity. Nut-enriched and non-fried/air-fried options deliver the same crispiness without the high-fat content, aligning with the global movement towards healthier eating."

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Veeraj Shenoy - COO, F&B, Imagicaaworld Entertainment LTD, believes there are many reasons why air-frying food is becoming popular.

1. Healthier cooking option: Air frying requires little to no oil, significantly reducing the fat and calories compared to traditional frying methods. It allows you to enjoy crispy foods with a lower fat content.

2. Versatility: Air fryers can cook a wide variety of foods beyond just fries, including vegetables, meats, and even desserts. It offers a convenient way to prepare a range of dishes with less mess and hassle.

3. Time efficiency: Air frying typically cooks food faster than conventional ovens, making it a time-saving option for busy individuals or families.

4. Ease of use: Operating an air fryer is straightforward, usually involving setting the temperature and time and letting the appliance do the work. This simplicity makes it accessible even for those who are not experienced cooks.

5. Crispy texture: Air frying produces a crispy exterior on foods, similar to deep-frying, but without the excessive oil absorption. This texture is often preferred by many over other cooking methods.

With the growing popularity of healthy eating and air-frying, mid-day.com spoke to Indian chefs and asked them to share innovative recipes to enjoy different delicious snacks. They not only share recipes for the classic wedges but also the popular tornado potatoes, along with others for chicken wings, and even converting your classic dal pakwan into tarts.

Air-fried Spicy Sweet Potato Wedges

Chef Ruffy Shaikh, senior sous chef at ITC Grand Central in Mumbai's Parel neighbourhood, says you can start simple by making Air-fried Spicy Sweet Potato Wedges. He explains, "The inherent sweetness of sweet potatoes combined with a fiery kick from the seasoning makes these air-fried spicy sweet potato wedges an ideal monsoon treat. We may obtain a crispy outside and a soft, tasty interior using an air fryer, all without using a lot of oil. This is a great option for anyone wishing to indulge guilt-free during the rainy season because it's not only delicious but also nutrient-rich. These air-fried spicy sweet potato wedges are great and a healthier substitute for traditional fried snacks. They have a delicious blend of flavours and textures that are ideal for monsoon season enjoyment."

Ingredients:
Large, sweet potatoes, washed and cut into wedges 2 nos
Olive oil 2 tbsp
Smoked paprika 1 tsp
Cayenne pepper 1/2 tsp
Garlic powder 1 tsp
Onion powder 1 tsp
Dried oregano 1 tsp
Salt and black pepper to taste
Chopped fresh parsley for garnish

Method:
1. To prepare the sweet potatoes, combine the olive oil, salt, black pepper, dried oregano, cayenne, smoked paprika, onion, and garlic powder in a large mixing bowl.

2. Toss the sweet potato wedges thoroughly in the basin to ensure that they are evenly covered in the spice mixture.

3. Warm up the air fryer.

4. For around five minutes, preheat your air fryer to 200°C (392°F).

5. To keep the air fryer basket from sticking, lightly spray it with oil.

6. Ensure the sweet potato wedges are not packed too tightly in the air fryer basket by arranging them in a single layer.

7. For even cooking, air-fry the sweet potato wedges for 15 to 20 minutes at 200 degrees Celsius (392 degrees Fahrenheit), shaking the basket halfway through.

8. After taking the sweet potato wedges out of the air fryer, sprinkle some freshly cut parsley on top.

9. Top with your preferred dipping sauce and serve hot.

Also Read: Discover unique loaded fries with these quick and easy recipes

Air Fried Korean Chicken Wings
While Korean fried chicken wings may not be your traditional Indian snack, it is definitely innovative and chef Savio Fernandes from Taj Holiday Village Resort & Spa in Goa, says you can make and enjoy delicious Air Fried Korean Chicken Wings this monsoon. He explains, "Traditionally Korean Chicken is deep fried, however for today's health-conscious traveller is imperative that we offer healthier choices without compromising the taste. The secret of Korean fried chicken is the double frying. Double frying in the air fryer works just as well as it does with deep frying, but way easier. The secret is to coat your chicken after the first fry using a spray/mist of oil. It's not totally necessary, but it really helps."

Ingredients:
For the wings:
Chicken wings 800 gm
Edible oil of your choice 1 tablespoon
Sea salt as per taste approximately 1 tsp
Ground black pepper 1/4th tsp
Potato starch or cornflower starch 100 gm
Oil for spraying as you wish
Sliced green onions 100 gm
Sesame seeds for garnish, toasted 1 tbsp
For the sauce:
Gochujang Korean red pepper paste 2 tbsp
Tomato ketchup 2 tbsp
Chilli vinegar 2 tbsp
Honey 1 tbsp
Soy sauce 1 tbsp
Brown sugar 2 tsp
Sesame oil 2 tsp
Garlic cloves, minced 3 gm

Method:
1. Coat the chicken: Coat the chicken first with oil to help with heat transfer, then salt and pepper, then corn or potato starch, which is what Asian-style chicken is classically made with for a lighter, crispier outer shell.

2. Air fry the chicken at 400 degrees Fahrenheit for 15 minutes. There is no need to preheat the air fryer.

3. Make the sauce. While the chicken is air frying, make the sauce by combining all the sauce ingredients, then heat it up to a very slight boil (or even just microwaving it for a minute).

4. Flip the chicken. When 15 minutes is up, flip the chicken and continue air frying for another 5 minutes. Remove and let it cool for 5 minutes.

5. Double fry and sauce. After the chicken has cooled, spray it with oil again, then air fry it for the final time at 400 degrees Fahrenheit for 5 minutes. Remove and toss in sauce.

Also Read: Struggling to lose weight despite healthy home cooking? Discover why

Air Fryer Baked Dal Pakwan Tarts
Giving an innovative twist to a classic Indian dish, chef Rahul Punjabi says you can make delicious Air Fryer Baked Dal Pakwan Tarts. He explains, "The Dal Pakwan Tarts are our spin on a Sindhi monsoon treat, inspired by my Nani's family favourite Sindhi Dal Pakwan recipe. The heartwarming recipe is great for you to serve when having guests over because it is easy to pick up and eat while socialising with friends."

For the Pakwan Tarts:
Plain flour 250 gm
Ghee 35 gm
Water 100 gm
Salt 2 gm
Cumin seeds 1/2 tsp
Ajwain seeds 1/2 tsp

Method:
1. Mix the ingredients together until the dough forms. Do not knead it too much because we want the dough to be a bit 'khasta'.

2. Cover it with a damp towel and rest in the fridge for 30 minutes. After the rest, put it between 2 sheets of baking paper and roll it thin, until it reaches the thickness of a 5 rupee coin.

3. You will need aluminium tart moulds, take a cookie cutter and cut the dough into rounds that are slightly bigger than the moulds. Now brush the moulds with ghee on both sides and flip the moulds upside down. Place a round of the dough on top of the upside-down tart mould and gently press down another mould on top of this. You will have the pakwan dough neatly pressed into the tart shell.

4. Bake the tarts at 160 degrees Celsius in the air fryer for 8 minutes, carefully remove the tart shells and if the tarts are still a little blonde, they can be air fried uncovered for another 2-3 minutes depending on the colour.

5. If you want to skip the hassle and make a traditional style dal pakwan then you can cut the dough into rough shapes and poke holes with a fork before baking, be sure to brush it with a little bit of ghee before air frying.

For the Sindhi Dal:
1. Wash and soak 1 cup of chana dal for 2 hours. Once soaked, drain out the soaking water and rinse it clean.

2. In a pressure cooker, add 1 tbsp of ghee, 1 tsp of cumin seeds, 1 slit green chilli and 1 diced tomato. Cook until the tomato is soft and then add in your soaked chana dal, enough water to cover and some haldi. Cook for 2 whistles.

For the tadka:
1. Add ghee to a tadka pot, add some cumin seeds, red chilli powder, amchur powder and salt, add some chopped coriander leaves to the tadka and instantly pour it onto the dal, do not let the coriander leaves burn.
2. While cooking your dal, use the back of the spoon to mash half of the chana dal grains to achieve a creamy texture.
3. Garnish with some more fine chopped coriander after taking it off the heat.
4. To serve your tarts, full 1 heaped tablespoon of the dal, garnish with some finely diced onion, date chutney, mint chutney and a sprinkling of red chilli powder and amchur powder and enjoy.

Air-fried Rotato Potato
Being one of the most popular snacks across the country, Tornado fries are delicious. Veeraj Shenoy - COO, F&B, Imagicaaworld Entertainment LTD., says "Tornado fries is a popular snack made from spiral-cut potatoes that are deep-fried until crispy. They're often seasoned with various spices like paprika, chili powder or garlic powder, and served as a crunchy and flavourful alternative to regular fries." At Imagicaa Parks, Shenoy says they ensure to let people make their own Rotato Potato cart - with various sauces, sprinkles and sizes. In the process, it has become an all-time favourite, especially with the kids and a monsoon special as well. "We have experimented and tried to make this dish using an air fryer, which makes it healthy but also consumes very less time to crisp up," he adds.

Ingredients:
Potatoes, large - Talegaon Chips preferably 2 nos
Olive oil or melted butter 2 tbsp
Salt to taste
Pepper to taste
Paprika or any seasoning of your choice (optional)

Method:
1. Prepare the potatoes: Wash the potatoes thoroughly. Peel them if desired, though leaving the skin on adds texture. Cut off a thin slice from both ends of each potato to create a flat surface for stability.

2. Cutting the potatoes: Insert a skewer or a thin wooden stick through the centre of each potato from one end to the other. Using a sharp knife, make diagonal cuts along the potato lengthwise, starting from the top and slicing down to the skewer. Ensure the cuts are deep and evenly spaced, about 1/4 inch apart.

3. Twisting the potatoes: Gently spread out the slices to create a spiral or twister shape around the skewer. Press down slightly so the potato slices open up. Repeat with the other potato.

4. Seasoning: Brush the twisted potatoes with olive oil or melted butter, making sure to get oil or butter between the slices. Season generously with salt, pepper, and any additional seasonings you prefer, such as paprika or garlic powder.

5. Air frying: Preheat your air fryer to 375°F (190°C). Place the twisted potatoes in the air fryer basket. The number of batches you need to cook them in will depend on how big your air fryer is.

6. Cooking: Air fry the potatoes for about 20-25 minutes, or until they are golden brown and crispy on the outside, and tender on the inside. Shake the basket halfway through the cooking time to ensure even crisping.

7. Serve: Once cooked, carefully remove the potato twisters from the skewers. Serve immediately while hot, optionally with ketchup, aioli, or any dipping sauce of your choice.