Pakora

Doneness

Done when the gram-flour batter is deep golden and crisp on every cluster and the vegetables inside are tender — poke a thick one to check the potato or onion has softened, with no raw centre under a done crust. Turn the clusters at the halfway mark so they brown evenly instead of staying pale where they sit on the basket. Air-fryer pakora come out lighter and a touch less shatter-crisp than deep-fried but still crunch; if any are still pale at the time mark, give them 2–3 more minutes.

Oil & seasoning

Spray the clusters all over before cooking and again after the turn. A thick besan batter won't fry golden on its own in dry air — a light coat of oil is what crisps the surface instead of baking it to a pale, chalky crust. Don't drench them, though; too much oil pools on the parchment and the bottoms go greasy.

Season with: Onion pakora (kanda bhaji): thinly sliced onions in a spiced besan batter — the most common air-fryer pakora., Potato pakora (aloo): thin potato slices coated in the batter., Spinach or mixed vegetable: spinach, cauliflower, and chopped greens folded into the batter., Paneer pakora: cubes or slabs of paneer dipped in batter; serve with mint-coriander or tamarind chutney..

Watch out for

• !Keep the batter thick enough to cling — a runny besan batter drips off the vegetables and through the basket instead of forming a crisp shell. It should coat like a heavy pancake batter.
• !Spoon the clusters onto a parchment round or a well-sprayed basket; loose strands of onion or spinach stick to bare metal and tear when you turn them.
• !Slice potato and other firm vegetables thin (about ⅛ inch) so they cook through in the time the batter takes to brown — thick chunks leave a raw centre under a done crust.
• !Keep them in a single layer with space between; crowded clusters steam and stay soft instead of crisping.
• !Air-fryer pakora are lighter than deep-fried and won't be quite as shatter-crisp — a light spray and the halfway turn get them as close as dry heat allows.