To make Diwali snacks in an air fryer, brush or spray a thin coat of extra virgin olive oil on the snack, set the air fryer to 180°C or lower, and shake the basket halfway through. Gramiyaa's extra virgin olive oil has a smoke point of 185°C, so keeping the heat just under that works well for olive oil for air frying.

Diwali week has a way of filling your kitchen with trays of snacks and a stove that never gets a rest. An air fryer takes some of that load, because it crisps snacks with a thin coat of oil instead of a full pan of it. This guide shows how to use extra virgin olive oil for air frying, and it walks through five air fryer snacks for Diwali you can make this season.

Why Extra Virgin Olive Oil Works for Air Frying

Gramiyaa's extra virgin olive oil is a Tunisian single origin oil, made from Chemlali olives that are pressed within hours of harvest. It is single cold pressed, unrefined and has zero trans fat. Every batch is lab-tested and traceable, and you can scan the QR on the pack to see the details.

The flavour is fresh and fruity, with a balanced, buttery finish. That matters in an air fryer, because a thin coat of oil is all that sits between the snack and the hot air, so the oil’s flavour carries into the finished snack. A good one pays off. 

Olive Oil for Air Frying: Basics Before You Start

A few habits make most of the difference:

• Keep the temperature at 180°C or below, since the smoke point is 185°C.

• Use the Gramiyaa squeeze pack of olive oil. One easy squeeze at a time gives you just the right portion with no messy pours, so the oil goes on in a thin, even coat. 

• Pat wet ingredients dry before oiling them, or the surface will steam instead of crisp.

• Cook in a single layer and do not crowd the basket.

• Shake or flip halfway, because air fryers heat unevenly in the corners.

A teaspoon or two of oil is usually enough for a basket-sized batch. Times vary from one air fryer to another, so check a minute or two early the first time.

Air Fryer Diwali Recipes to Try This Year

Snack

Temperature

Time

Shake or flip

Namak pare

160°C

8 to 10 minutes

Halfway

Masala peanuts

170°C

8 to 10 minutes

Twice

Aloo tikki

180°C

12 to 14 minutes

Halfway

Paneer tikka bites

180°C

8 to 10 minutes

Halfway

Mini samosas

180°C

12 to 15 minutes

Halfway

Namak pare

Mix maida, salt, ajwain and a spoonful of olive oil into a firm dough, and rest it for 20 minutes. Roll it out, cut into diamonds, prick each piece with a fork and brush a little oil on top. Air fry in a single layer until golden, then let them cool fully so they turn crisp.

Masala peanuts

Toss raw peanuts with a little besan, red chilli powder, salt and a teaspoon of olive oil, until they are lightly coated. Air fry and shake the basket twice, because peanuts darken fast near the end. Keep these away from anyone with a nut allergy at the table.

Aloo tikki

Boil and mash potatoes, mix in chopped coriander, green chilli, salt and a spoonful of breadcrumbs, and shape into flat rounds. Brush both sides with olive oil. Flip once during cooking, and serve with chutney.

Paneer tikka bites

Marinate paneer cubes in curd, ginger-garlic paste, chilli powder and salt for 30 minutes. Brush olive oil on the basket and on the cubes, then air fry until the edges colour. Finish with a squeeze of lemon.

Mini samosas

Fill small samosa pastry with a spiced potato and pea mix, seal the edges and brush each one with oil. Air fry until the pastry is golden and crisp. They will taste a little drier than deep-fried samosas, so serve them warm with a tangy chutney.

Planning Your Air Fryer Snack Tray

Most air fryer baskets hold one small batch at a time, so a long snack list needs a plan. Start with the dry snacks, namak pare and masala peanuts, since they keep well and can be made a day or two ahead. Let them cool completely, then store them in an airtight container. Leave the aloo tikki, paneer bites and samosas for the day itself, and serve them warm. If you are making several batches back to back, wipe out any crumbs between rounds so they do not burn.

Extra Virgin Olive Oil for Cooking Beyond the Air Fryer

Once Diwali is over, the same bottle can stay in use. Extra virgin olive oil for cooking works for sautéing and garnishing, and its flavour is mild enough to sit alongside Indian spices. That makes it easy to use olive oil for Indian cooking in everyday dishes. Sauté vegetables for a quick sabzi, or drizzle a little over a salad, a dip or a hot bowl of soup just before serving.

How to Store Olive Oil

Olive oil keeps best when you look after the pack:

• Store it in a cool, dry place, away from direct sunlight.

• Keep the cap closed after every use.

• Do not use a pack that is bloated or leaking.

• Use it within the 18-month shelf life.

Allergen note: the oil contains olives and is made in a facility that also handles mustard, tree nuts, coconuts, peanuts and sesame seeds. If you are cooking for guests, check this first.

Get Your Diwali Snack Tray Ready

Diwali means second helpings and a table that keeps filling up. Gramiyaa Extra Virgin Olive Oil is big on flavour and light on the stomach because it is single cold pressed, so you can enjoy the feast and still feel light. Order it at gramiyaa.com, and scan the QR on the pack to see where your batch came from. 

FAQs

Can you use olive oil in an air fryer?

Yes. Use a thin coat and keep the temperature below the oil's smoke point. Gramiyaa cold pressed olive oil has a smoke point of 185°C, so setting the air fryer to 180°C or lower is a safe range.

How much oil should you use in an air fryer?

A light coat is enough. A teaspoon or two for a basket-sized batch, brushed or sprayed on, helps snacks crisp without making them greasy.

Can you make Diwali snacks in an air fryer?

Yes. Namak pare, masala peanuts, aloo tikki, paneer tikka bites and mini samosas all work well. Cook in a single layer, shake or flip halfway and check a little early.

Do air fryer snacks taste like deep-fried snacks?

They are close, but not identical. Air fried snacks are crisp and golden, though a little drier than deep-fried ones. Brushing the oil on evenly helps the texture.

Is extra virgin olive oil good for Indian cooking?

Yes, for sautéing and garnishing. Its flavour is fresh and fruity, so it pairs well with vegetables, salads and dips. For deep frying, a higher smoke point oil like groundnut oil suits better.