An air fryer crisps food by blowing very hot air around it. Anything that blocks that air, or leaves water on the food’s surface, turns crisping into steaming. The good news is that nearly every common problem has a simple fix. Here are the mistakes our team sees most often in Indian kitchens, and what to do instead.
1. Overcrowding the basket
This is the big one. When aloo tikkis or fries are piled up, the hot air can’t reach the pieces in the middle, so they steam in their own moisture. Cook in a single layer with small gaps between pieces. Two quick batches give a far better result than one crowded one. If you regularly cook for a large family, our buying guide explains how to choose a basket by floor area, not just litres.
2. Putting food in wet
Washed vegetables, freshly marinated paneer and thawed frozen snacks all carry surface water. That water has to evaporate before browning can start. Pat food dry with a clean cloth or kitchen towel. For marinated tikka, let the excess marinade drip off before the pieces go in.
3. Using no oil at all
“Oil-free” is a selling point, but most food still needs a little fat to brown and crisp. A light coat, roughly a teaspoon or two for a batch of potatoes, makes a big difference. Toss vegetables in a bowl with oil and masala rather than pouring oil over them in the basket.
4. Using too much oil
The opposite problem. Extra oil pools in the drawer, smokes, and can leave food greasy. A refillable oil mister or a pastry brush gives a thin, even layer. Avoid aerosol cooking sprays with propellants, which can damage some non-stick coatings over time.
5. Not shaking or flipping halfway
The element sits above the food, so the top browns faster than the bottom. Shake the basket for small pieces like fries, makhana or chana, and flip larger items such as cutlets, fish fry and kebabs, at about the halfway mark.
6. Skipping a short preheat for crisp snacks
For breaded or crumb-coated food, frozen snacks and anything you want really crisp, a two to three minute preheat helps the outside set quickly. You don’t need long empty runs; they waste electricity and are hard on non-stick coatings. Roast vegetables and reheated food are usually fine without a preheat.
7. Using runny batter
Pakora and bhajiya batter made for deep frying will drip through the basket and set into a sticky mess. Use a thick batter or a dry coating: besan with very little water, rava, or breadcrumbs. Chilling coated pieces for 15–20 minutes helps the coating stick. Our guide to Indian snacks in the air fryer has more ideas that work.
8. Setting the temperature too high
Turning the dial to 200°C for everything often burns the masala or crumb before the inside is cooked. Spices such as red chilli powder and garam masala can scorch quickly in fast-moving hot air. Use 160–180°C for thicker items and anything heavily spiced, and save 190–200°C for thin items or a final crisping minute.
9. Covering the whole basket floor
Foil, paper or a solid tray laid across the entire base blocks the air coming up from below, and the underside of the food stays pale and damp. Use perforated liners that leave space around the edges, and always keep food on top so nothing lifts into the heating element. Never put a liner in while preheating an empty basket.
10. Cutting pieces unevenly
Large and small pieces in the same batch finish at different times, so you end up with some burnt and some raw. Cut potatoes, gobhi and paneer to a similar size. If you must mix sizes, put the bigger pieces in first and add the smaller ones partway through.
11. Not checking meat is cooked through
A golden outside doesn’t mean the inside is done, especially for thick chicken pieces. Use a food thermometer: chicken should reach 74°C at the thickest part. Without one, cut the thickest piece open; the juices should run clear and there should be no pink near the bone. Slashing drumsticks before marinating helps them cook more evenly.
12. Letting grease build up
Old oil and masala residue in the drawer smokes, smells, and can make food taste stale. Let the basket cool, then wash it after each use with warm water, mild soap and a soft sponge. Our guide on how to clean an air fryer basket covers stubborn, baked-on grease.
Quick fix table
| Problem | Likely cause | Fix |
|---|---|---|
| Soggy, pale food | Overcrowding, wet surface | Single layer; pat dry; light oil |
| Burnt outside, raw inside | Temperature too high | Drop to 160–180°C; cook longer |
| Uneven browning | No shaking; uneven sizes | Shake or flip halfway; cut evenly |
| Coating falls off | Batter too thin | Thick batter or dry crumb; chill first |
| Smoke | Grease build-up, too much oil | Clean the drawer; use less oil |
| Pale underside | Base fully covered | Perforated liner with gaps at the edges |
Bottom line
An air fryer rewards a little care. Cook in one layer, start with dry food, use a light coat of oil, shake halfway, and match the temperature to the thickness of what you’re cooking. Keep the drawer clean and check meat with a thermometer, and your samosas, tikkas and fries will come out crisp far more often than not.
Frequently asked questions
Why is my air fryer food soggy instead of crisp?
Usually the basket is overcrowded, the food is wet on the surface, or it wasn't shaken halfway. Cook in a single layer, pat food dry, add a light coat of oil and turn or shake the pieces midway.
Do I need to preheat an air fryer?
A short preheat of two to three minutes helps with crisp snacks and anything breaded. It isn't needed for most reheating or for roasting vegetables, and long empty runs only waste power.
Can I put paper or foil in the air fryer?
Yes, but only with food on top to hold it down, and never so it covers the whole basket floor. Loose paper can lift into the heating element, and a fully covered base blocks the airflow that makes food crisp.
Why does my air fryer smoke?
Usually old grease in the drawer, fatty food dripping, or too much oil. Clean the drawer after each use, trim excess fat, and add a little water to the drawer when cooking fatty meat if your manual allows it.
