For Malayalis living away from Kerala, it is also a convenient way to recreate familiar chicken fry, fish fry, cutlets and other favourites on busy days.
Here are 10 easy Indian air fryer recipes, starting with Kerala favourites and moving on to popular South Indian and North Indian dishes.
10 Indian Air Fryer Recipes
| Recipe | Temperature | Approx. Cooking Time |
|---|---|---|
| Kerala Chicken Fry | 180°C | 18–22 min |
| Kerala Fish Fry | 180°C | 10–12 min |
| Kerala Beef Cutlet | 190°C | 10–12 min |
| Kerala Prawn Fry | 180°C | 8–10 min |
| Chicken 65 | 190°C | 14–16 min |
| Crispy Bhindi | 190°C | 12–15 min |
| South Indian Potato Fry | 200°C | 15–18 min |
| Paneer Tikka | 190°C | 10–12 min |
| Aloo Tikki | 200°C | 12–16 min |
| Samosa | 180°C | 12–15 min |
Cooking times can vary based on the air fryer model, quantity and size of the ingredients.
Check the food towards the end of the recommended cooking time.
Kerala Air Fryer Recipes
1. Kerala-Style Air Fryer Chicken Fry
Spicy chicken fry with curry leaves is a Kerala favourite that works surprisingly well in an air fryer.
Ingredients
- 500 g chicken pieces
- 2 tbsp Mother’s Chicken Masala
- 1 tsp Mother’s Kashmiri Chilli Powder
- 1 tbsp ginger-garlic paste
- 1 tbsp lemon juice
- Curry leaves
- 1 tbsp oil
- Salt as required
Instructions
- Mix the chicken with all the ingredients.
- Marinate for at least 30 minutes.
- Arrange the pieces in a single layer in the air fryer basket.
- Air fry at 180°C for 18–22 minutes, turning halfway.
- Cook until the chicken is cooked through and lightly crisp around the edges.
AIR FRYER TIP
Let excess marinade drip off before placing the chicken in the basket, and leave a little space between the chicken pieces so hot air can circulate properly. Cook in batches if the basket feels crowded.
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Chicken Masala 100g
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Traditionally ground for even flavour absorption, Mother’s Chicken Masala adds a rich, well-balanced taste to this Kerala-style chicken fry. Made without additives or preservatives, it helps bring familiar spice flavour to every bite.
2. Kerala-Style Air Fryer Fish Fry
Fish fry with rice and curry is one of those meals that can instantly bring Kerala flavours back to the table.
Ingredients
- 4 fish steaks or fillets
- 2 tbsp Mother’s Fish Masala
- ½ tsp Mother’s Turmeric Powder
- 1 tsp ginger-garlic paste
- 1 tbsp lemon juice
- Curry leaves
- 1–2 tsp oil
- Salt if required
Instructions
- Mix the fish masala, turmeric, ginger-garlic paste and lemon juice.
- Coat the fish well and rest for 20–30 minutes.
- Brush lightly with oil.
- Air fry at 180°C for 10–12 minutes.
- Turn carefully halfway through cooking.
AIR FRYER TIP
Thin fillets cook faster than thick steaks, so check them early. Let the first side cook until the surface has set before turning; flipping delicate fish too soon can cause it to break.
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Fish Masala
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Chicken Masala 100g
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Mother’s Fish Masala adds balanced heat and flavour without overpowering the fish. Its spice blend coats evenly, helping this Kerala-style air fryer fish fry develop a rich aroma and appetising colour. Made without artificial flavours or preservatives.
Serve It With
Pair your Kerala fish fry with Mother’s Kerala Matta Vadi Rice for a comforting Kerala-style lunch.
3. Kerala Beef Cutlet in the Air Fryer
Kerala beef cutlets are perfect for tea time, parties or an evening snack, and the air fryer makes the final cooking step much easier.
Ingredients
- 250 g cooked and shredded beef
- 2 boiled potatoes
- 1 tbsp Mother’s Meat Masala
- ½ tsp Mother’s Garam Masala
- 1 onion, finely chopped
- Ginger
- Green chilli
- Curry leaves
- Breadcrumbs
- Beaten egg
- Oil spray
Instructions
- Mix the cooked beef, mashed potato, onion, chillies and spices.
- Shape the mixture into cutlets.
- Dip in beaten egg and coat with breadcrumbs.
- Spray lightly with oil.
- Air fry at 190°C for 10–12 minutes, turning halfway.
AIR FRYER TIP
Refrigerate the shaped cutlets for 15–20 minutes before air frying. This helps them stay firm while turning.
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A warm, aromatic blend of whole spices, Mother’s Meat Masala adds depth to the beef cutlet filling while letting the meat's flavour come through. It blends easily with the potato, onion and spices, helping create a well-seasoned Kerala-style cutlet with balanced heat and aroma.
4. Kerala-Style Air Fryer Prawn Fry
A quick Kerala-style prawn fry works well as a starter or as a side dish with rice.
Ingredients
- 300 g cleaned prawns
- 1 tbsp Mother’s Fish Masala
- ½ tsp Mother’s Kashmiri Chilli Powder
- ¼ tsp Mother’s Turmeric Powder
- 1 tsp ginger-garlic paste
- 1 tsp lemon juice
- Curry leaves
- 1 tsp oil
Instructions
- Mix the prawns with all the ingredients.
- Rest for around 15 minutes.
- Arrange them in the air fryer basket.
- Air fry at 180°C for 8–10 minutes.
- Shake or turn once halfway through.
AIR FRYER TIP
Prawn size affects cooking time, so start checking early. Remove them once the flesh turns opaque and is just firm; cooking them longer can make them dry and rubbery.
Featured Product
Mother’s Fish Masala blends easily into the prawn marinade, adding gentle heat and depth while allowing the natural sweetness of the prawns to come through. It helps create a well-seasoned Kerala-style prawn fry with a rich, aromatic finish.
South Indian Air Fryer Recipes
5. Air Fryer Chicken 65
Chicken 65 is a great air fryer recipe because the small pieces cook quickly while developing crisp, spicy edges.
Ingredients
- 400 g boneless chicken
- 1½ tbsp Mother’s Chicken Masala
- 1 tsp Mother’s Kashmiri Chilli Powder
- 2 tbsp thick curd
- 1 tbsp ginger-garlic paste
- 1 tbsp cornflour
- Curry leaves
- 1 tbsp oil
- Salt as required
Instructions
- Cut the chicken into similar-sized pieces for even cooking.
- Mix the chicken with the curd, spices, cornflour and oil.
- Marinate for around 30 minutes.
- Arrange the chicken in a single layer.
- Air fry at 190°C for 14–16 minutes, turning halfway.
- Finish with crisp curry leaves before serving.
AIR FRYER TIP
Keep the marinade thick enough to cling to the chicken. If the curd mixture is very runny, the coating can stay wet instead of developing crisp edges in the air fryer.
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Mother’s Chicken Masala blends easily into the marinade, adding balanced spice and rich aroma to this air fryer Chicken 65. Its finely ground texture helps coat the chicken evenly for a flavourful, well-seasoned finish.
6. Air Fryer Crispy Bhindi
Looking for an easy vegetarian Indian air fryer recipe? Crispy bhindi needs only a few ingredients and works as both a snack and a side dish.
Ingredients
- 250 g bhindi
- ½ tsp Mother’s Chilli Powder
- ½ tsp Mother’s Coriander Powder
- 2 tbsp besan
- ½ tsp cumin powder
- 1 tbsp oil
- Salt as required
Instructions
- Wash the bhindi and dry it thoroughly.
- Slice and toss with the spices, besan and oil.
- Spread the bhindi across the basket.
- Air fry at 190°C for 12–15 minutes.
- Shake the basket two or three times while cooking.
AIR FRYER TIP
Make sure the bhindi is completely dry before adding the spices and besan. Surface moisture can make the coating pasty instead of crisp.
Featured Products
Mother’s Chilli Powder adds balanced heat and a bright natural colour to the bhindi coating, helping this air fryer crispy bhindi develop a bold, appetising finish. Made without additives or preservatives.
Coriander Powder
Coriander Powder
Available Sizes: 100g, 250g, 500g & 1kg
Shop NowMother’s Coriander Powder brings a warm aroma and gentle earthy flavour to the spice coating, adding depth to the bhindi without overpowering its natural taste. Made without added colours, preservatives or artificial flavours.
7. South Indian Air Fryer Potato Fry
This simple spicy potato fry pairs well with rice, sambar, rasam or curd rice.
Ingredients
- 3 medium potatoes, cubed
- ½ tsp Mother’s Turmeric Powder
- 1 tsp Mother’s Chilli Powder
- 1 tsp Mother’s Coriander Powder
- Curry leaves
- 1 tbsp oil
- Salt as required
Instructions
- Parboil the potato cubes for around 5 minutes.
- Drain well.
- Toss with the spices, curry leaves and oil.
- Air fry at 200°C for 15–18 minutes.
- Shake halfway and cook until the edges become crisp.
AIR FRYER TIP
Parboil the potatoes only until the outside begins to soften, then drain and let them dry before adding the spices. Excess surface moisture can stop the edges from crisping properly.
Featured Products
Mother’s Chilli Powder adds balanced heat, bold flavour and a bright natural colour to the potatoes, helping this South Indian air fryer potato fry develop a vibrant, spicy finish. Made without additives or preservatives.
Mother’s Turmeric Powder adds a warm earthy note and vibrant golden colour to the potatoes, helping the spice coating look and taste more appetising as the edges crisp in the air fryer. Finely ground and made without added dyes, preservatives or artificial additives.
North Indian Air Fryer Recipes
8. Air Fryer Paneer Tikka
Paneer tikka is one of the easiest Indian favourites to make in an air fryer.
Ingredients
- 250 g paneer, cubed
- 3 tbsp thick curd
- 1 tsp Mother’s Garam Masala
- 1 tsp Mother’s Kashmiri Chilli Powder
- ½ tsp Mother’s Turmeric Powder
- 1 tsp ginger-garlic paste
- Onion
- Capsicum
- 1 tsp oil
- Salt as required
Instructions
- Mix the curd, spices and ginger-garlic paste.
- Add paneer, onion and capsicum and coat well.
- Marinate for 20–30 minutes.
- Air fry at 190°C for 10–12 minutes.
- Turn once and cook until lightly browned around the edges.
AIR FRYER TIP
Start checking the paneer as soon as the edges begin to brown. Cooking it for too long can make the cubes firm or rubbery rather than soft in the centre. Use firm paneer and turn it gently to prevent breaking.
Featured Product
Mother’s Garam Masala adds warm aroma and balanced spice to the paneer marinade, helping this air fryer paneer tikka develop a rich, well-rounded flavour without overpowering the paneer.
9. Air Fryer Aloo Tikki
Crisp outside and soft inside, aloo tikki makes an easy evening snack without the need for deep frying.
Ingredients
- 3 boiled potatoes
- ¼ cup green peas
- 1 tsp Mother’s Coriander Powder
- ½ tsp Mother’s Garam Masala
- Green chilli
- 2 tbsp breadcrumbs
- Salt as required
- Oil spray
Instructions
- Mash the potatoes.
- Add peas, spices and breadcrumbs.
- Shape into flat patties.
- Spray lightly with oil.
- Air fry at 200°C for 12–16 minutes, turning halfway.
AIR FRYER TIP
Keep the tikkis evenly shaped and not too thick. If the potato mixture feels very soft, chill the shaped patties before air frying so they hold their shape more easily when turned. A light spray of oil on both sides helps create a crisp outer layer.
Featured Product
Mother’s Coriander Powder adds a warm aroma and gentle earthy flavour to the potato and pea mixture, giving these air fryer aloo tikkis extra depth without overpowering the other spices. Made without added colours, preservatives or artificial flavours.
10. Air Fryer Samosa
Yes, samosas can be made in an air fryer too. You can also prepare the outer covering at home using Mother’s Chakki Atta.
Ingredients
For the Dough
- 1 cup Mother’s Chakki Atta
- 1½ tbsp oil
- Salt
- Water as needed
For the Filling
- 2 boiled potatoes
- ¼ cup peas
- ½ tsp Mother’s Garam Masala
- ½ tsp Mother’s Coriander Powder
- Cumin seeds
- Green chilli
- Salt as required
Instructions
- Prepare a firm dough using atta, oil, salt and water.
- Cook the potato and pea filling and allow it to cool.
- Roll the dough, add the filling and shape into samosas.
- Brush lightly with oil.
- Air fry at 180°C for 12–15 minutes, turning once.
AIR FRYER TIP
Keep the dough firm, roll the wrappers evenly, brush lightly with oil, and leave space between the samosas. This helps them cook through evenly and gives a crisp, golden crust.
Featured Product
Try Mother's Chakki Atta
Chakki Atta
★ 4.7 (11 reviews)
Available Sizes: 500g, 1kg & 5kg
Shop NowMother’s Chakki Atta makes a smooth, easy-to-handle dough with good elasticity for shaping samosa wrappers. Its natural wheat flavour works well with the filling and helps create an evenly cooked air-fryer crust.
7 Quick Tips for Indian Air Fryer Cooking
- Avoid overcrowding the basket. Hot air needs space to circulate for even cooking and crisping.
- Use a small amount of oil where needed to improve browning and crispness.
- Cooking times can vary depending on portion size, ingredient thickness and air fryer model.
- Turn or shake the food halfway through cooking where required for more even results.
- If food is browning too quickly, reduce the temperature slightly and check it earlier.
- Later batches may cook faster because the air fryer is already hot, so start checking them sooner.
- Make sure chicken, meat, fish and seafood are fully cooked before serving.
Wriitten by Ajin Mahaan Parameswaran, Reviewed by Abhijith Joseph
