How an air fryer gives crisp, fried-style food with far less oil

Pakoras, cutlets, fries and crisp paneer are hard to resist when served piping hot. The trouble is that making them the traditional way means heating a lot of oil, and then there is the question of what to do with the leftover oil.

That is why the air fryer has become a useful appliance in many Indian kitchens. Fried foods do not vanish from the menu; only the way they are cooked changes. Hot air does most of the work, and oil is used in a very small quantity, only where needed.

Air fryers are also becoming common because cooking habits are changing. Many families are looking for an easy way to cut down on oil without giving up familiar snacks, roasted items and evening meals. Food cooks in hot air and still turns crisp. It is also handy for everyday jobs such as reheating food, roasting vegetables and making small batches of snacks. Models come in different sizes, with digital controls, viewing windows and several cooking modes. The busier a household gets, the more useful a machine that prepares food quickly with less oil seems.

In deep frying, hot oil surrounds the food on all sides. This heat gives fried food its colour, coating and crispness. Some oil also goes inside the food. How much is absorbed depends on the dish. Potato wedges and a breadcrumb-coated cutlet behave differently, and a wet batter has a different effect from a dry coating. In an air fryer the food is not submerged in oil, so the dependence on oil falls.

An air fryer has a heating element and a fan that circulates hot air rapidly around the basket. This air removes moisture from the surface of the food and helps it brown. The Philips NA120/00, for instance, has RapidAir Technology for this and a starfish-style basket design for airflow. Instead of filling a pan with oil, a light coating on potato wedges or vegetables can be enough, and some frozen snacks may need no extra oil at all.

Less oil does not mean not a drop. A little oil helps some foods brown better. Pouring oil generously over homemade potato wedges defeats the purpose of an air fryer. Brushing a little oil on the surface gives a better texture. The Prestige Multi-Chef follows the same thinking. The 6.5-litre machine can air fry, roast, bake, grill and toast, so it is not necessary to turn to deep frying every time crispness is wanted.

If the basket is packed tight and some pieces stay soft, the reason is usually airflow. When food is crowded, hot air cannot circulate properly around each piece. Leaving some space and shaking the basket midway exposes more of the surface to heat. For larger quantities, the Philips NA154/00 has two 3.55-litre compartments, which can also be combined into a single 7.1-litre one. This also makes it easier to cook two items at once for the same meal.

Cutting oil is not just a matter of air frying instead of deep frying. Sometimes it is better to change the cooking method altogether. Paneer, vegetables, fish or chicken can often be grilled instead of fried. The Prestige AirFlip has a grill pan along with a 4.5-litre air fry basket, and its transparent glass basket lets the food be watched as it cooks.

Buying an air fryer alone does not make every dish lighter; how it is used also matters. Measure oil with a spoon instead of pouring it straight from the bottle. Apply it with a brush so that a little oil spreads over more surface. Do not crowd the basket, and turn or shake the food if needed. Understanding the recipe helps too. A dry coating usually works better than a very thin batter, because a wet batter can drip off before it cooks properly.

The air fryer is often associated with French fries, but keeping it to snacks wastes much of its usefulness. It can roast dinner vegetables, make kebabs and paneer, reheat leftover snacks and, depending on the model, bake some items. Once it becomes part of everyday cooking, cutting oil does not feel like a special effort, just a change in daily habit.

The real benefit of air frying is not that every fried item magically becomes healthy. It is that food can turn brown and crisp without a great deal of cooking oil. If fried-style food is made at home often, the difference adds up. With hot air, measured oil and methods such as grilling or roasting, families can gradually cut excess oil without giving up favourite foods. In an Indian kitchen where taste still matters, this is a far more practical change than removing a favourite dish altogether.