Diwali falls on 8 November this year, and for many families in the UAE that means a week of cooking, visiting and hosting. Snacks are at the heart of it: samosas, pakoras, tikki and something crunchy in a bowl for guests to pick at. The trouble is that most of them are deep fried, which means a pan of hot oil, a kitchen that smells of frying for days and a lot of standing at the stove.
An air fryer oven changes that. It circulates hot air around the food so the outside crisps up with only a light brush or spray of oil. And because an air fryer oven is bigger than a basket air fryer, you can cook a full tray at once, which matters when guests are arriving. Here are five Diwali favourites that work brilliantly, with tips to get each one right.
Before you start: three rules for crisp results
- Use a little oil, not none. A light brush or spray of oil is what gives you golden, crisp pastry and batter. Without it, food tends to look pale and dry.
- Leave space. Hot air needs to move around each piece. Cook in a single layer and leave a small gap between items.
- Preheat. A few minutes of preheating gives you a better crust from the start.
Times below are a guide. Every recipe and every batch is slightly different, so check a few minutes early and cook a little longer if needed.
1. Samosas
Samosas are the star of most Diwali trays, and they air fry beautifully. Use your usual potato and pea filling, or keema if you prefer. Fold with spring roll pastry or homemade dough and seal the edges well with a little flour and water paste.
Brush all over with oil and lay them on the tray. Cook at around 180°C for 12 to 15 minutes, turning halfway, until golden and crisp. Shop bought frozen samosas also work well: there is no need to thaw them first, just add a few minutes.
2. Onion pakoras
Pakoras need a small change to work in an air fryer oven. A loose, runny batter will drip through the basket, so make a thicker, stickier mix with less water: thinly sliced onion, gram flour, a little rice flour for crunch, chilli, ajwain, coriander and salt. Squeeze the onions first to release their own moisture, then add water a spoonful at a time.
Line the tray with baking paper, spoon small mounds onto it and flatten them slightly. Spray with oil and cook at around 190°C for 12 to 15 minutes, turning once. The edges go wonderfully crisp. The same method works for spinach or mixed vegetable pakoras.
3. Aloo tikki
Mash boiled potatoes with green chilli, ginger, coriander, chaat masala and a spoonful of cornflour or breadcrumbs to bind. Shape into small patties and chill for 15 minutes so they hold together.
Brush both sides with oil and cook at around 190°C for 15 to 18 minutes, turning halfway. Serve with tamarind and mint chutney, or top with yoghurt, sev and pomegranate for an easy chaat platter.
4. Paneer tikka
Paneer tikka is a great option for guests who want something lighter. Marinate cubes of paneer, peppers and onion in thick yoghurt, ginger garlic paste, Kashmiri chilli, garam masala, a little mustard oil and lemon for at least 30 minutes.
Thread onto skewers or lay them flat on the tray and cook at around 200°C for 10 to 12 minutes, until charred at the edges. A larger oven gives you the space to cook a full batch in one go, so everything comes out hot at the same time.
5. Namak pare
These crunchy, savoury diamonds are the snack people keep reaching for. Make a firm dough with plain flour, ajwain, salt and a little ghee, roll it out thin and cut into small diamonds.
Toss with a little oil, spread in a single layer and cook at around 170°C for 10 to 14 minutes, shaking the tray halfway, until golden. Let them cool fully before storing: they crisp up more as they cool, and they keep well in an airtight tin for the whole festive week.
Hosting tips for a busy Diwali week
- Prep ahead. Fold samosas and shape tikki the day before and keep them covered in the fridge. Cook them fresh when guests arrive.
- Reheat without the soggy. Leftover samosas and pakoras go soft in a microwave. A few minutes in the air fryer oven at around 180°C brings back the crunch.
- Keep the kitchen cool. No pan of hot oil means less heat, less smell and less cleaning, which is welcome in a UAE kitchen.
- Cook in rounds. While one tray is cooking, the next one is being filled. You will be surprised how quickly a full platter comes together.
Why an air fryer oven for festive cooking?
A basket air fryer is great for one or two people, but festive cooking is about volume. The Fridja f77 Super Oven Pro has a 30L capacity and 18 presets, so you can air fry, bake and roast in one machine. It also comes with a full rotisserie kit, which is perfect if you are planning a main course as well as snacks. The cooking surfaces are free from PFAS, PTFE and PFOA, with no Teflon coating.
Not sure whether you need a basket or an oven? Our guide to air fryer ovens vs air fryers explains the difference.
Frequently asked questions
Can I air fry frozen samosas?
Yes. Cook them straight from frozen, brush or spray with a little oil and add a few minutes to the cooking time. Turn them halfway for even colour.
Why are my pakoras sticking or falling apart?
The batter is probably too wet. Use less water, add a spoonful of rice flour and cook on baking paper. Spraying with oil before cooking also helps them crisp.
Do air fried snacks taste the same as deep fried?
They are not identical, but they are very close. You get a crisp, golden outside with far less oil, and many people prefer that they feel lighter.
Can I make sweets in an air fryer oven too?
Yes. Nankhatai and other baked biscuits work very well using the bake function. Sweets that are traditionally deep fried in syrup, such as gulab jamun, are best made the traditional way.
More ideas
Wishing everyone celebrating a happy and bright Diwali.