Craving sabudana vada without the guilt of deep frying? These Air Fryer Sabudana Vadas are your new go-to–crispy outside, soft inside, and every bit as delicious! 

Sabudana vadas are a fasting classic, but this air fryer version is a total game-changer. They’re super easy to make, taste just like the fried ones, and you don’t need to stand over hot oil or deal with splatters. Honestly, these are on repeat at my place during Navratri or whenever I want a snack that feels comforting without the guilt. 

It’s also one of my favorite Maharashtrian recipes along with Kanda Batata Poha and Misal Pav which I have loved since my college days!! 

Sabudana Vada Ingredients

• Sabudana (sago pearls) soaked in ¾ cup water for 6-8 hours (or overnight). Medium sized sabudanas work the best for this recipe
• Potatoes, boiled and mashed – forms the base and acts as a binding agent to prevent the air fryer vadas from breaking apart
• Roasted peanuts – adds lots of texture and a nutty flavor
• Green chilli  – for heat. Feel free to adjust according to your tolerance  
• Coriander and curry leaves – for earthy flavors and freshness
• Cumin seeds – to temper the oil
• Lemon juice – for freshness
• Salt and sugar – for balance, flavor, and seasoning
• Cooking oil – any neutral-flavored oil with a high smoke point

How to Soak Sabudana

Making anything with sabudana starts with soaking, and it’s key to get this step right to nail the dish. Here’s how to do it perfectly: 

• Wash and rinse the sabudana pearls: Soak sabudana in water in an even 1:1 ratio, until there’s enough water to cover all the sabudana without any excess. This recipe calls for ¾ cup sabudana pearls soaked in ¾ cup water.  Too much water will result in extremely sticky sabudana. 
• Leave it to soak for a minimum of 6 hours or even better, overnight, and you’ll never use any other method again.
• It’s important to put only as much water as necessary, because if there is extra liquid content which the sabudana can not soak in, the airfrying process becomes a mess. So stick to the ratio.
• Once soaked, squish a few sabudana pearls between two fingers. If the insides are even a little hard, that means they need to be soaked for longer. They should get mashed easily between your fingers.

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Frequently Asked Questions

Richa’s Top Tips

• Make sure the sabudana is soaked properly. To check this, press the pearls between your fingers, they should mash easily.
• Don’t skip oil brushing on the vadas. This helps them turn golden and crisp.
• Air fry in batches. Overcrowding prevents them from crisping up evenly.
• Let them cool for a couple of minutes before serving. These vadas crisp up as they cool!

Serving Ideas

• Serve hot with green chutney or curd.
• Pair with a cup of masala chai for the ultimate snack.
• Enjoy as part of a fasting thali during festivals.

Storage Tips

• These vadas are best eaten fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days.
• To reheat, just pop them back in the air fryer at 180°C for 2-3 minutes and they’ll get nice and crisp. 
• These vadas are not freezer-friendly as sabudana tends to change texture after freezing.

You won’t be able to get enough of these Airfryer Sabudana Vadas once you give them a try! These are absolutely perfect for those days when you want a snack that feels indulgent, but isn’t. Comfort food made healthy? I’m soo in!

If you make these, do send me pics over on my IG @my_foodstory!! These are perfect for the monsoon season so you gotta give it a try ASAP <3 

Watch Air Fryer Sabudana Vada Recipe Video

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Air Fryer Sabudana Vada

Crispy outside, soft inside, Air Fryer Sabudana Vada is just as delicious as its deep-fried version–except this one's a whole lot healthier 😍

Course Snacks & Appetisers

Cuisine Indian

Diet Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 12 vadas

Calories 90kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

• ¾ cup sabudana or sago pearls
• ¾ cup water

For the vada mix

• 3 small or 2 medium potatoes boiled, peeled and mashed
• ½ teaspoon cumin seeds jeera
• 1 tablespoons roasted peanuts de-skinned, crushed coarsely
• 1 green chilli finely chopped
• 2 teaspoons finely chopped coriander leaves
• 10 curry leaves finely chopped
• 1 teaspoon salt
• ½ teaspoon sugar
• Juice of ½ lemon

For greasing & brushing

• 1 -2 tablespoons cooking oil

Instructions

• Wash & soak sabudana in ¾ cup water for 6-8 hours or overnight. After the soaking hours, the sabudana will soak up all the water and fluff up. Refer note 1.
• Take soaked sabudana in a large bowl, add rest of the ingredients except oil & mix well.
• Preheat the airfryer at 200C.
• Grease your palm with oil, take a golf sized sabudana mixture on your palm and flatten it to form round discs or vadas. Repeat till all vadas are formed.
• Line the airfryer mesh with parchment paper, brush with oil, place vadas and brush some oil over the vadas. Avoid overcrowding and make sure that there is some gap between the vadas.
• Airfry the vadas for 7 minutes at 200C, flip them once, brush with oil and air fry them at 200 C for 6-7 more minutes. They turn crisp once they cool down.
• Repeat the same process for all the remaining vadas.

Video

Notes

1. To check if sabudana is soaked well, press one sabudana pearl in between your fingers and it should mash easily.
2. Any cooking oil may be used, I have used groundnut oil.

Nutrition

Calories: 90kcal | Carbohydrates: 17g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 227mg | Potassium: 232mg | Fiber: 2g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 28mg | Calcium: 12mg | Iron: 0.5mg

This article was researched and written by Navya Khetarpal.

The post Air Fryer Sabudana Vada appeared first on My Food Story.

These tandoori chicken bites are so delicious and versatile that you’ll be eating them with everything. Quick, easy, with the best homemade tandoori chicken marinade ever, this recipe is one for the keeps! 

These tandoori chicken bites have the same smoky charred flavor of traditional tandoori chicken, except you don’t need a tandoor for this recipe. Your air fryer is enough to help you achieve that. Yes, really! 

This recipe is so easy and delicious that I promise you’ll be having it every party you host henceforth. It’s got a simple curd, besan, and spices marinade and we serve it simply over a bed of curd with some sliced onions. But these are so versatile, that you serve it with chutney, add it to wraps, or have it rice or roti, and you have a meal that’s healthy, high-protein and so delicious you simply won’t be able to stop at one serving. 

Ingredients for Tandoori Chicken Bites

Chicken: Thigh boneless, skinless chicken for really juicy and tender chicken bites. I prefer not to use breast pieces as they tend to turn out dry

Curds: Whisked until creamy and lump free. Used in the marination to tenderise the chicken and add flavor as well as to serve 

Ginger garlic paste: For aroma and flavor 

Spices: Kashmiri red chilli powder and garam masala (preferably homemade, if not at least fresh) for flavor, color, and heat

Besan: Roasted until nutty and golden brown. Besan or gram flour adds flavor, helps the chicken brown evenly, as well as allows the marinade to stick to the chicken 

Salt: For seasoning

Kasuri Methi: For a herby, smokey flavor of authentic North Indian cooking. A little goes a long way 

Lemon juice: To add brightness and tang to every bite

Mustard oil: To tenderise the chicken and add a lovely smokey flavor 

Spring onion greens: Finely chopped and used as garnish to add a sharp flavor and freshness to every bite 

Onion: Cut in rings and served along with the tandoori chicken bites for added flavor and texture  

Frequently Asked Questions 

Richa’s Top Tips

• Marinate for at least 30 minutes: This gives the chicken time to absorb all those tandoori flavours. If you have the time, marinate it for 2–4 hours in the refrigerator for even better flavour.
• Use roasted besan: Roasted gram flour helps the marinade cling to the chicken and gives it that lovely tandoori-style coating. 
• Don’t skip the mustard oil: It adds that distinct, smoky, restaurant-style flavour that makes tandoori chicken so delicious.
• Whisk the marinade well: Make sure the curds, spices, lemon juice and mustard oil are mixed well before adding the chicken. This helps coat every piece evenly. 
• Finish at a higher temperature: Air frying at 200°C for the last 2 minutes helps the chicken develop a more roasted exterior. For extra charred edges, you can extend this slightly while keeping an eye on the chicken.

Serving Ideas 

• As a party appetiser: Serve these tandoori chicken bites over the creamy curd base with onion rings and spring onion greens. Add a squeeze of lemon just before serving for a fresh, tangy finish.
• With mint chutney: Pair the chicken with green mint-coriander chutney for a classic tandoori combination. The fresh, herby chutney works beautifully with the smoky spices.
• With naan or roti: Serve the chicken with warm naan, tandoori roti or homemade roti, along with sliced onions and mint chutney for an easy Indian-style meal.
• Make tandoori chicken wraps: Stuff the chicken into rotis or tortillas with crunchy lettuce, sliced onions, the curd dressing and a little mint chutney. These make a great quick lunch or dinner.
• Add to a rice bowl: Serve the bites over jeera rice or plain basmati rice with cucumber, sliced onions and a generous spoonful of the seasoned curd.
• Serve with a fresh salad: Pair the chicken with a crunchy salad made with cucumber, tomatoes, onions, coriander and lemon juice. It’s a refreshing contrast to the spiced chicken.
• Pair with other appetisers: If you’re serving these at a party, add paneer tikka, hara bhara kebabs or crispy potatoes to make a delicious Indian appetiser spread.

Storage Tips

• Storing leftovers: Let the cooked chicken cool slightly and transfer it to an airtight container. Refrigerate for up to 3–4 days.
• Store the chicken and curd separately: If you’re making these ahead, keep the chicken separate from the whisked curds, spring onion greens and onion rings. This prevents the chicken from becoming soggy.
• Reheating: Reheat the chicken in the air fryer at 180°C for 3–5 minutes, or until heated through. The exact time will depend on the size of the pieces and how cold they are. Avoid reheating it multiple times.
• Freezing: Freeze the cooked and cooled chicken in a freezer-safe airtight container for up to 2 months for the best quality. Thaw overnight in the refrigerator before reheating in the air fryer.
• Storing marinated chicken: You can prepare the marinade and coat the raw chicken ahead of time. Keep it covered in the refrigerator and cook within 1–2 days. Since this marinade contains lemon juice, I prefer not to leave the chicken marinating for too long, as the texture can change.

If you make this easy tandoori chicken bites recipe, don’t forget to DM me your pictures over on my IG @my_foodstory. I love seeing your recreations and talking to you! 

Watch Tandoori Chicken Bites Recipe Video

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Tandoori Chicken Bites

These tandoori chicken bites are so delicious and versatile that you’ll be eating them with everything. Quick, easy, with the best homemade tandoori chicken marinade ever, this recipe is one for the keeps!

Course Snacks & Appetisers

Cuisine Indian

Diet Halal

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 395kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

• 450 grams chicken thigh boneless cut into 1 ½ inch cubes

For marination

• 1/3 cup whisked curds
• 1 tablespoon ginger garlic paste
• 2 tablespoon kashmiri chilli powder can be adjusted to taste
• 1/2 teaspoon garam masala powder
• 1 tablespoon roasted besan roasted gram flour
• 1 teaspoon salt
• ½ teaspoon roasted & crushed kasuri methi
• 4 teaspoons lemon juice
• 2 tablespoons mustard oil

Other

• 1 – 2 teaspoons cooking oil
• 1 cup thick curds whisked
• 3 tablespoons finely chopped spring onion greens
• 1 onion cut into rings

Instructions

• Marinating chicken: Add all ingredients for chicken marinade to a bowl, whisk them to combine all the ingredients. Add chicken cubes, toss well in the marinade till the chicken gets coated well. Set aside to marinate for 30 mins to 1 hour.
• Preheat the airfryer to 180C. Brush the airfryer tray with oil.
• Place a portion of the marinated chicken cubes on the tray with some gap between each other. Try not to overcrowd the basket to ensure uniform frying. Air fry for 10 minutes at 180C & then for 2 minutes at 200C till the chicken is roasted well. Repeat the same process for the rest of the chicken cubes.
• Add 1 cup of whisked curds to a serving bowl, add spring onion greens and mix well. Top with air fried chicken, onion rings and serve.

Video

Nutrition

Calories: 395kcal | Carbohydrates: 10g | Protein: 26g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 115mg | Sodium: 765mg | Potassium: 486mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1343IU | Vitamin C: 5mg | Calcium: 116mg | Iron: 2mg

This article was researched and written by Urvi Dalal.

The post Tandoori Chicken Bites in the air fryer appeared first on My Food Story.

This Tangra chilli chicken brings the flavours of Kolkata’s famous Chinatown into your kitchen. It’s spicier and saucier than regular chilli chicken, and the air fryer gets the chicken perfectly crispy without deep-frying.

This Tangra chilli chicken has been making our Indo-Chinese nights at home so much better. If you’ve had regular chilli chicken a hundred times by now and it’s started to feel a bit dull, the Tangra version from Kolkata’s Chinatown is going to bring that excitement back again. It’s spicier, saucier, and the flavour of the sauce is so much deeper than what you get from a standard chilli chicken recipe.

We already have our Chinese chilli chicken dry on the blog, which my family loves, but ever since I made this Kolkata chilli chicken recipe version, it’s been a tough competition between the two. Try both and see which one your family picks.

Tangra Chilli Chicken Ingredients

• Chicken Thighs: Boneless, cut into ¾ inch cubes. Thighs stay juicier than breast after air frying.
• Marinade: Maida, cornflour, grated garlic, vinegar, egg, and salt. This coating is what gives the chicken its crispy exterior and flavor that holds up in the sauce.
• Sauce Mix: Dark soy sauce, tomato ketchup, red chilli sauce, oyster sauce, chicken broth paste, cornflour, and water. The combination of all these sauces is what gives Tangra chilli chicken its signature flavour that regular chilli chicken doesn’t have.
• Stir-fry aromatics: Garlic, ginger, and green chillies sliced diagonally.
• Vegetables: Onion petals, green and red capsicum. They get a quick stir-fry on high heat so they stay crunchy.
• Spring Onion Greens: For garnish.
• Oil: For brushing the air fryer basket and stir-frying.

Richa’s Top Tips

• Marinate the chicken for at least 30 minutes. The maida and cornflour coating needs time to set so it crisps up properly in the air fryer. A rushed marinade means the coating slides off, and you lose that crunch.
• Air fry in stages, finishing at 200°C. The initial fry at 180°C cooks the chicken through, and the final 2-3 minutes at 200°C gives it that deep golden, crispy finish that survives being tossed in the sauce.
• Keep the stir-fry on high heat and move fast. Everything in the wok happens quickly. The garlic, ginger, and chillies need just 30 seconds, and the onions and capsicum need a minute or two at most. If you lower the heat or cook too long, the vegetables go soft and lose their crunch.
• Mix the sauce ingredients ahead of time in a bowl. Once the stir-fry starts, things move fast, and you don’t want to be measuring sauces while the wok is smoking. Having the sauce mix ready to pour in saves time and stress.
• Don’t let the chicken sit in the sauce too long. Toss it in, cook for about 2 minutes, and serve immediately. The longer the chicken sits in the sauce, the softer the coating gets. You want that contrast between crispy chicken and saucy gravy.

Frequently Asked Questions

Storage Tips

• In the fridge: Store the air-fried chicken and the sauce separately in airtight containers for up to 2 days. Keeping them apart prevents the coating from going soggy. When ready to eat, reheat the sauce, crisp the chicken in the air fryer for 2-3 minutes, and toss together fresh.
• Freezing: The air-fried chicken freezes well on its own for up to two weeks. Thaw overnight in the fridge and crisp up in the air fryer before tossing in freshly made sauce. The sauce is best made fresh as the flavour dulls after freezing.
• The stir-fry vegetables: Best made fresh every time. Reheated onions and capsicum lose their crunch and turn limp, which takes away from the whole dish.

Serving Ideas

This chilli chicken Bengali recipe pairs best with rice or noodles. Here are our favourites from the blog:

• With Egg Fried Rice: The most classic pairing. A plate of egg fried rice with saucy Tangra chicken on top is a proper Indo-Chinese meal.
• With Chilli Garlic Noodles: If you want noodles instead, these spicy, garlicky noodles with the Tangra chicken on the side are an incredible combination.
• With Hakka Noodles: For something milder alongside the spicy chicken, regular hakka noodles let the Tangra sauce take centre stage.
• As part of an Indo-Chinese spread: Serve this with honey chilli potatoes and veg spring rolls for a proper Chinese dinner at home.

Customisation Ideas

• Make it drier: Reduce the water in the sauce mix to about ¼ cup instead of ¾ cup for a drier, stickier version that works great as a party starter.
• Make it with paneer or tofu: Cube them to the same size, coat in the same marinade, and air fry until golden. The Tangra sauce works just as well with both.
• Add cashews: A handful of roasted cashews tossed in at the end adds a crunch that pairs really well with the saucy chicken. Common in a lot of Kolkata-style Indo-Chinese restaurants.
• Use different vegetables: Baby corn, spring onions, and mushrooms all work well in the stir-fry alongside or instead of the capsicum and onions.

Did You Know?

Kolkata’s Tangra is the only Chinatown in India, and one of the oldest in the world. Chinese immigrants, mostly Hakka people from Guangdong province, settled in Kolkata in the late 18th century. They originally worked in leather tanneries and shoe-making, and the food they cooked at home gradually blended Chinese techniques with Indian spices and ingredients. That fusion is what we now call Indo-Chinese food, and Tangra is where it was born. The chilli chicken, manchurian, and fried rice that every Indian restaurant serves today can all be traced back to the kitchens of this small neighbourhood in East Kolkata. 

Once you make Tangra style chilli chicken, there’s really no going back to the regular version. Fair warning. Tag me on Instagram @my_foodstory when you make it, I’d love to see how yours turns out.

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Tangra Chilli Chicken

This Tangra chilli chicken is spicier and saucier than regular chilli chicken. Serve it fried rice or noodles for a street-style meal at home.

Course Main Course

Cuisine Indian Chinese

Diet Halal

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 421kcal

Author Richa

Equipment

• 1 Air Fryer
• 1 Wok

Ingredients

• 500 grams boneless chicken thighs cut into ¾ inch cubes

For marination

• ½ teaspoon salt
• ¼ cup all purpose flour / maida
• ¼ + ⅛ cups cornflour
• 2 teaspoons grated garlic
• 1 teaspoon vinegar
• 1 large egg

For sauce mix

• 1 ½ tablespoons dark soy sauce
• 3 ¾ tablespoons tomato ketchup
• 3 tablespoons red chilli sauce
• 1 ½ tablespoons oyster sauce
• 1 ½ teaspoons chicken broth powder
• ¾ teaspoon cornflour
• ¾ cup water

For stir fry

• 1 ½ tablespoons finely chopped garlic
• 1 tablespoon finely chopped ginger
• 8-9 green chillies sliced diagonally
• 1 medium onion cut into petals
• ½ green capsicum cut into ¾inch cubes
• ½ red capsicum cut into ¾inch cubes
• 2 tablespoons finely chopped spring onion greens

Instructions

Marinating chicken

• Add chicken to a bowl, add all the marination ingredients, give a good mix and set aside to marinate at least for 30 minutes

Sauce mix

• Add all ingredients for sauce mix to a bowl, whisk well and set aside.

Air frying chicken

• Preheat the air fryer to 180C and brush the basket with oil. Arrange the marinated chicken with some gap between each other. Brush with oil. Air Fry at 180C for 7 minutes, flip once, air fry at 180C for 5 minutes and for 2-3 minutes at 200C, till they turn golden from outside.

Making tangra chicken

• Heat oil in a wok or pan, add ginger, garlic and green chillies and saute on high for 30 seconds. Add onions, capsicums and saute on high for a minute or 2 till they get roasted. add air fried chicken and saute for a minute on high. Add sauce mix and cook on medium for 2 minutes while stirring constantly. Garnish with spring onion greens and serve.

Video

Nutrition

Calories: 421kcal | Carbohydrates: 30g | Protein: 25g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 164mg | Sodium: 1704mg | Potassium: 471mg | Fiber: 5g | Sugar: 15g | Vitamin A: 781IU | Vitamin C: 46mg | Calcium: 45mg | Iron: 2mg

This article was researched and written by Harita Odedra.

The post Spicy and Saucy Tangra Chilli Chicken | Kolkata Style appeared first on My Food Story.

These Air Fryer Chicken Nuggets are incredibly crispy, healthier because they are made in the Air Fryer and really juicy because of one secret ingredient that you definitely have in your pantry!

These Chicken Nuggets were the first thing that I made when I first bought my air fryer 5 years ago, and they turned out so good that that’s when I knew this appliance was going to change my life! They turn out just as crispy and juicy as their deep fried version, but they’re a lot easier, faster, and mess-free to make.

Plus, since this air fryer chicken nugget recipe uses a fraction of the oil in comparison to being deep fried, they’re so much healthier. They’re also really simple to make and you cna have one batch ready in as little 10-12 minutes! Sounds awesome, right? I love serving these with ketchup or mayo for the best 5 pm snack or party appetiser ever!

Chicken Nugget Ingredients

Chicken: Skinless chicken breast pieces is what I have used and what I would recommend for this recipe. Thigh pieces won’t give the same texture

Seasoning: Italian seasoning, paprika, and salt go into the marinade to give the chicken nuggets flavor and heat

Mayonnaise: This might sound weird, but it is my secret ingredient. Adding mayo to the marinade actually tenderises the chicken and adds a lot more flavor than egg, which is what a lot of chicken nugget recipe use. Believe me, you need to try this

Lime juice: Adds a bit of freshness and tang to every bite

Breadcrumbs: I prefer using Panko Breadcrumbs as compared to regular breadcrumbs because they are crisper. They are available easily on Amazon and speciality stores.

Parmesan cheese: To add that lovely cheese-y flavor and richness

Butter: Melted, to brush the chicken nuggets while air frying. You can use oil, but I prefer butter as it adds an extra layer of flavor and helps the nuggets brown beautifully

Richa’s Top Tips

• Use chicken breasts at room temperature. This helps the chicken cook more evenly and prevents the outside from getting done before the centre.
• Customise the seasoning of the nuggets. Add a little cayenne pepper for extra heat or mixed herbs for a delicious earthy flavours.
• Press the breadcrumb mixture onto the chicken. Don’t just toss the chicken in the breadcrumbs. Pressing them down helps the coating stick properly and gives you those crispy bits.

Storage Tips

I recommend you serve these chicken nuggets fresh because the panko coating is at its crispiest straight out of the air fryer.

• Refrigerator: Store leftover nuggets in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat them in the air fryer at 180°C for 3–5 minutes, flipping once, until hot and crispy again. Avoid the microwave if you want to retain the crunch.
• Freezing cooked nuggets: Let the nuggets cool completely, then freeze them in a single layer before transferring them to a freezer-safe container or bag. You can freeze them for up to 2 months.
• To reheat from frozen: Air fry at 180–190°C until heated through and crispy, adding a couple of extra minutes if needed. There’s no need to thaw them first.
• Make-ahead: You can marinate the chicken a few hours ahead, but I recommend coating it with breadcrumbs just before air frying so the coating stays crisp.

Serving Ideas

These nuggets are great as a snack, but honestly, they can easily turn into a quick lunch or dinner too.

• With dips: Serve them with mayo, ketchup ranch, honey mustard, barbecue sauce or a simple spicy mayo.
• As a snack platter: Add fries, potato wedges, corn ribs or some crunchy salad for an easy party-style spread.
• In wraps: Stuff the crispy chicken nuggets into a tortilla with lettuce, cheese, tomatoes and your favourite sauce.
• As a chicken burger: Chop the nuggets into smaller pieces. Pile them into burger buns with lettuce, cheese and mayo.
• With salad: Serve them over a simple green salad for a quick, protein-packed meal.
• With pasta: Slice the nuggets and serve them alongside creamy pasta or tomato pasta for an easy dinner.
• For kids: Serve with ketchup, cheesy dip or their favourite sauce alongside some fries or fresh fruit.

These air fryer chicken nuggets are crispy outside, juicy inside, and so much better than the frozen kind. They get beautifully golden in the air fryer, while the simple marinade keeps the chicken tender and flavourful. Serve them with your favourite dipping sauce for an easy snack, quick lunch, or a dinner everyone will happily reach for!

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Air Fryer Chicken Nuggets

Making Chicken Nuggets in the Air Fryer is really fast and easy. I have a secret ingredient in the marinade that makes these really juicy inside.

Course Snacks & Appetizers

Cuisine American

Prep Time 10 minutes minutes

Cook Time 6 minutes minutes

Total Time 11 minutes minutes

Servings 6 people

Calories 144kcal

Author Richa

Ingredients

• 350 grams Chicken Breasts skinless, boneless, at room temperature
• 1.5 tablespoon Italian Seasoning
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 1.5 tablespoon Mayonnaise
• 1 tablespoon Lime Juice
• 1/2 cup Panko Breadcrumbs
• 3 tablespoons grated Parmesan
• 2 tablespoons melted Butter

Instructions

• Trim off any fat from the breasts. Slice the chicken into 1/2 inch slices and cut each slice into 1 inch cubes.
• Marinate the chicken pieces in italian seasoning, paprika, salt, mayonnaise and lime juice. Mix well and set aside for 20-30 minutes.
• In a bowl, mix together breadcrumbs and parmesan. Place the chicken pieces one at a time in the mixture and coat them well with the breadcrumbs, pressing down to ensure the breadcrumbs coat each piece properly. Keep them aside in a plate.
• Place the coated chicken nuggets in the air fryer basket in a single layer, making sure to leave some gaps and not over crowd the basket. Air fry for 3 minutes at 190C. Brush with melted butter on both sides, flip the bottom side up and air fry again for 3 minutes till crispy. Serve them hot!

Video

Notes

• Butter: You can replace the butter with an oil spray or oil
• Dipping Sauce: I served these chicken nuggets with my mango mustard dipping sauce. You can find the recipe here. 
• Don’t overcrowd: Always make sure to keep the nuggets in a single layer and don’t overcrowd the basket or they won’t become crisp.

 

Nutrition

Calories: 144kcal | Carbohydrates: 5g | Protein: 14g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 590mg | Potassium: 257mg | Fiber: 1g | Sugar: 1g | Vitamin A: 345IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg

This article was researched and written by Urvi Dalal.

The post Air Fryer Chicken Nuggets appeared first on My Food Story.

If you are looking for a cool, new sandwich recipe, then this jalapeno popper toastie is the one you need to try. Tangy, spicy, cheesy, and full of flavor and texture, I promise this high protein snack will become your new favorite.   

I love snacks that feel indulgent but are actually secretly healthy. And bonus points if it’s also easy to make. And this jalapeno popper toastie is all of that and more. It’s cheesy, crunchy, a little spicy, tangy, and a total breeze to put together! Plus, all you healthy eaters are going to love it because it’s actually full of protein from the paneer and yogurt. 

This is my kids’ current favorite breakfast, but it’s sooo delicious that the husband and I can’t help be secretly happy when the kids demand it 😛We like to keep it simple by eating this with just a drizzle of tomato ketchup but you can it with any dip you like. Make extras though because these disappear fast!!  

Ingredients for Jalapeno Popper Toastie 

Jalapenos: The hero ingredient! Cut into slices for a bit in every bite  

Paneer: Cut into cubes. I have used homemade paneer, but store-bought works great as a replacement 

Veggies: Red capsicum, green capsicum, and chopped onions for texture and flavor 

Hung curd: Adds creaminess and freshness. You can swap with Greek yogurt 

Cheese: Grated mozzarella cheese for lovely cheesy flavor and richness 

Coriander leaves: Finely chopped for freshness in every bite

Seasoning: Oregano, chilli flakes, and salt for flavor and heat

Bread: I have used sourdough slices, but sandwich bread slices work just as well 

Frequently Asked Questions

Richa’s Top Tips

• Use thick yoghurt: Hung curd or Greek yogurt gives you a creamy filling without making the bread soggy. If your curd contains a lot of liquid, strain it before using.
• Cut the paneer small: Since these are toasties, cutting the paneer into small ¼-inch cubes helps it mix evenly with the vegetables and makes every bite easier to eat.
• Don’t overload the bread: It can be tempting to pile on the filling, but a moderate layer cooks more evenly and keeps the toastie crisp.
• Use mozzarella on top: The extra cheese melts beautifully and gives you that lightly roasted, bubbly topping that makes these jalapeno popper toasties so good.
• Watch the last couple of minutes: Air fryers can vary quite a bit, so start checking around the 6-minute mark. You want melted, lightly golden cheese rather than overly browned bread.
• Serve immediately: These are at their best straight out of the air fryer, when the bread is crisp and the cheesy paneer filling is warm and creamy.

Storage Tips

• These toasties are best eaten fresh because the bread gradually loses its crispness once refrigerated. However, if you have leftovers: 
• Fridge: Let them cool completely and store in an airtight container in the refrigerator for up to 2 days.
• Reheat: To reheat, place them in the air fryer at 180°C for 3–4 minutes, or until warmed through and crisp again. Avoid the microwave if possible, as it can make the bread soft and chewy.

Make-Ahead Tips

The paneer filling can be made up to 1 day ahead and stored in an airtight container in the refrigerator. This makes these jalapeno popper toasties especially handy for busy mornings, quick lunches or when you’re making a larger batch for a party.

For the best texture, assemble the toasties just before air frying. Keep the bread, paneer filling, jalapenos and extra mozzarella separate until you’re ready to cook. You can also chop the vegetables and paneer a few hours ahead and refrigerate them separately. This way, all you need to do is assemble, air fry and serve.

Customisation Ideas

• Make them extra spicy: Add finely chopped green chillies to the paneer mixture or increase the chilli flakes. You can also add a little hot sauce for an extra kick.
• Add corn: Sweet corn works really well with the spicy jalapenos and cheesy filling. Add a couple of tablespoons to the paneer mixture.
• Try different cheese: Swap some or all of the mozzarella for cheddar, processed cheese or a combination of cheeses for a richer, sharper flavour.
• Add more vegetables: Finely chopped mushrooms, spring onions or grated carrots can easily be added to the filling. Just avoid adding vegetables with too much moisture.
• Make it more protein-rich: Increase the paneer slightly or add finely chopped cooked chicken for a non-vegetarian version.
• Give it an Indian twist: Add a little chaat masala or cumin powder to the filling. A small amount goes a long way and works particularly well with the jalapenos and paneer.

This jalapeno popper toastie is one of those recipes that is simple yet delicious enough to become a favorite. I love preppign everything in advance and then simply assembling them for my kids’ tiffins. It honestly makes life so simple. 

If you make this high protein toastie, don’t forget to DM the pictures @my_foodstory. Happy cooking!

Watch Jalapeno Popper Toastie Recipe Video

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Jalapeno Popper Toaster

This jalapeno popper toastie is a cool, new, healthy breakfast in town. Tangy, spicy, cheesy, and full of flavor and texture, I promise this high protein snack will become your new favorite.

Course Breakfast, Snacks & Appetisers

Cuisine international

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 4 toasties

Calories 440kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

• 2-3 jalapenos sliced
• 100 grams paneer cut into ¼ inch cubes
• ¼ cup finely chopped red capsicum
• ¼ cup finely chopped green capsicum
• 2 tablespoons finely chopped onions
• ¼ cup hung curd or greek yoghurt
• ½ cup grated mozzarella cheese divided
• 2 tablespoons finely chopped coriander leaves
• ¾ teaspoon oregano divided
• ¾ teaspoon chilli flakes divided
• ¼ teaspoon salt
• 4 sour dough or sandwich bread slices

Instructions

• Add paneer, red & green capsicums, onions to a bowl. Add hung curd, ¼ cup mozzarella cheese and coriander leaves, sprinkle oregano, chilli flakes, salt, give a good mix and set aside.
• Spread 2-3 tablespoons of the paneer mix on one side of each of the bread slices,, top with 1 tablespoon each of mozzarella cheese and 3-4 jalapeno slices each, sprinkle oregano and chilli flakes.
• Place the bread slices on the airfryer basket or tray with the paneer mix facing up and air fry at 180 C for 8 minutes till the cheese melts and gets mildly roasted on top and serve.

Video

Nutrition

Calories: 440kcal | Carbohydrates: 62g | Protein: 21g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 28mg | Sodium: 933mg | Potassium: 234mg | Fiber: 3g | Sugar: 7g | Vitamin A: 628IU | Vitamin C: 28mg | Calcium: 274mg | Iron: 5mg

This article was researched and written by Urvi Dalal.

The post High Protein Jalapeno Popper Toastie appeared first on My Food Story.

This Mexican Paneer Taco Recipe makes for a fun weeknight dinner or a party starter. It’s filling, easy to put together, and disappear really quickly! 

I love recipes that make you look at leftovers a little differently, and these Mexican paneer tacos recipe is exactly that. This is the best way to use up those leftover rotis and turn them into a fun recipe the whole family, but especially the kids, will love! I fill these easy roti tacos with homemade herbed paneer, spicy refried rajma, crunchy cabbage and a creamy dahi sauce, so you get a little bit of everything in every bite.

What I really love about these air fryer tacos is that they feel fun and a little fancy, but they’re actually quite easy to put together. The paneer and refried beans can be prepped ahead, while the roti taco shells take just a few minutes to crisp up in the air fryer. They’re perfect for a quick weeknight dinner but I’d also happily make these paneer tacos for a casual get-together or party too!

Ingredients for Veg Mexican Tacos 

To make paneer: We need full fat milk, vinegar, and water (to dilute the vinegar), along with chilli flakes and oregano, fresh coriander leaves, and salt to make masala paneer 

Paneer Marination: This is a simple, Mexican style marination that calls for garlic paste, oregano, chipotle seasoning, and salt 

For fried beans: Boiled rajma (kidney beans) stir fried in a neutral-flavored oil, garlic, salt, cumin and chilli powders, ketchup, salt and a splash of water 

To make tacos: We use leftover rotis for this recipe, which we crisp up in the air fryer. Other ingredients include neutral-flavored oil, purple cabbage, mayonnaise, hung curd or Greek yogurt, coriander leaves, red chilli sauce, ketchup, and salt  

Frequently Asked Questions 

Richa’s Top Tips

• Use slightly older rotis if you can. Leftover rotis that have lost some of their softness work particularly well because they crisp up nicely in the air fryer and hold their taco shape.
• Don’t skip the foil ball. It gives the roti something to mould around and helps create a proper taco cup rather than a flat, folded roti.
• Secure the roti with a toothpick. This keeps the taco shell in place while it air fries. Just remember to remove it once the shells have cooled slightly.
• Don’t overcrowd the air fryer. Leave some space between the taco shells so the hot air can circulate properly and crisp them evenly.
• Watch the taco shells towards the end. Rotis can go from crisp to too dark quite quickly, so keep an eye on them during the last minute.
• Mash the rajma well. The refried beans should be thick enough to sit inside the taco without making the crispy shell soggy.
• Let the paneer cool slightly before slicing. This makes it easier to cut neat strips without breaking the paneer.

Storage Tips

• Make ahead: The paneer, refried beans, cabbage salad and dahi sauce can all be prepared separately and refrigerated for up to 2-3 days. Store them in separate airtight containers and assemble the tacos just before serving.
• Don’t store assembled tacos: For the best texture, don’t store the assembled tacos. The moisture from the beans, cabbage and sauces will soften the crispy roti shells. The taco shells are best made fresh, but you can shape them ahead of time and air fry them just before serving.

Serving Ideas 

• These paneer tacos work really well as a fun weeknight dinner, snack or party appetiser, especially because you can prep all the fillings ahead of time and let everyone assemble their own.
• Serve them alongside Mexican Rice, Mexican Street Corn, Guacamole, Salsa or a simple corn and bean salad for a more substantial meal. 
• For a bigger spread, add some nachos with homemade salsa and guacamole or crispy air fryer potatoes on the side.
• You could also put everything on the table separately and make a little DIY taco bar with extra cabbage, chopped onions, coriander, cheese, jalapeños and different sauces. It’s especially fun when you’re serving these at a casual dinner or gathering.

Customisation Ideas

There are so many ways to change these tacos depending on what you have in the fridge:

• Change the protein: Swap the herbed paneer for tandoori chicken, shredded chicken, tofu or even crispy chickpeas.
• Switch up the beans: Rajma can be replaced with black beans or mashed chickpeas.
• Add more vegetables: Corn, diced bell peppers, grated carrots, lettuce, tomatoes or sliced onions would all work well here.
• Make them spicier: Add chopped green chillies to the cabbage salad or a little extra chilli sauce to the dahi dressing.
• Add cheese: A sprinkle of grated cheddar, mozzarella or a little crumbled feta would work particularly well.
• Try a different sauce: Replace the dahi sauce with mint yoghurt, coriander chutney, garlic mayo or a spicy chipotle mayo.

This Mexican paneer taco recipe is one of those recipe that looks more difficult than it actually is. Super customisable, easy to make, and so, so delicious, I promise everyone will be asking for seconds faster than you can make them. 

If you make this air fryer taco recipe, don’t forget to DM the pictures @my_foodstory. Happy cooking!

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Mexican Paneer Taco Recipe

This Mexican Paneer Taco Recipe makes for a fun weeknight dinner or a party starter. It’s filling, easy to put together, and disappear really quickly!

Course Snacks & Appetisers

Cuisine international

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 tacos

Calories 345kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

For herbed paneer

• 1 ½ litres full fat or whole milk
• 1 ½ tablespoons vinegar
• 3 tablespoons water
• 3 tablespoons finely chopped coriander leaves
• ½ teaspoon chilli flakes
• 1 teaspoon oregano
• 1 teaspoon salt

For paneer marination

• 1 teaspoon garlic paste
• 1 teaspoon oregano
• ½ teaspoon chipotle seasoning
• ½ teaspoon salt

For fried beans

• 1 tablespoon sunflower or any neutral cooking oil
• 2 tablespoons finely chopped garlic
• 1 ½ cups boiled rajma
• ½ teaspoon salt
• ½ teaspoon cumin powder
• ½ teaspoon red chilli powder
• 1 tablespoon ketchup
• ½ cup water

Other

• 1 tablespoon sunflower or any neutral cooking oil
• ¾ cup thinly sliced purple cabbage
• 1 tablespoon mayonnaise
• ⅛ teaspoon salt
• 2 teaspoons finally chopped coriander leaves
• 3 tablespoons hung curds / greek yoghurt
• 1 teaspoon red chilli sauce
• 1 tablespoon ketchup
• 8 leftover rotis of diameter 4 inch

Instructions

Making herbed paneer:

• Take vinegar, 3 tablespoons of water in a glass, mix well and set aside. Add milk to a pot, add coriander leaves, chilli flakes, oregano, salt, mix well. Bring milk to a roaring boil and reduce the heat to low.
• Add vinegar-water mix and stir with a spoon. Simmer for 1-2 minutes till you see the milk starting to split. Switch off the flame as soon as the milk splits completely and separates into whey and cheese curds.
• Line a sieve with a muslin cloth or cheese cloth and place this over another vessel. Strain the paneer into the cheesecloth. Once the whey has strained out, cover the paneer with the edges of the cheese cloth and place a heavy weight on it so it forms a block of paneer. Set this aside for 10 minutes.

Marinating paneer

• Take the herbed paneer block in a wide bowl or plate, add all the ingredients for marination and rub well on both the sides of the paneer. Set aside for 10 minutes.

Frying paneer

• Heat oil in a flat pan, add marinated paneer block and fry on both sides for 2-3 minutes on low till the paneer is roasted well on both sides. Transport to a chopping board and when it cools a bit, cut into ¾ inch wide strips.

Re-fried beans

• Heat oil in a pan, add chopped garlic and saute on high for a few seconds till fragrant. Add cooked rajma, salt, oregano, jeera powder, chilli powder, ketchup and mix well. Add ½ cup of water, mash well, cook on medium for 2-3 minutes till the beans absorb all the masalas.

Making tacos

• Preheat air fryer at 190C. Take each sheet of aluminium foil to roughly form an oval shaped ball. Hold the roti on your palm and keep the foil ball inside and fold the roti to form a cup/taco shell. Insert toothpick at one tip of the roti to the other tip. This step ensures that the taco shells retain their shape. Watch the video for detailed steps. Repeat the same process to make all the taco shells and place them on the airfryer basket with some gap between each other. Do not spray or brush oil and air fry for 3-4 minutes till the shells turn crisp. Transfer them to a plate and once they cool a bit, gently slide out the toothpick from each of the shells.

Prepping garnish

• Take sliced cabbage in a bowl, add mayonnaise, ⅛ teaspoon salt, mix well and set aside.

Dahi sauce

• Add hung curds, chilli sauce, ketchup to a bowl, mix well & set aside.

Serving Tacos

• Add 1 ½ tablespoons of re-fried beans to the fried tacos, place the paneer slices, add cabbage salad, drizzle dahi sauce and sprinkle coriander leaves.

Nutrition

Calories: 345kcal | Carbohydrates: 43g | Protein: 14g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 24mg | Sodium: 1048mg | Potassium: 494mg | Fiber: 6g | Sugar: 13g | Vitamin A: 615IU | Vitamin C: 6mg | Calcium: 357mg | Iron: 3mg

This article was researched and written by Urvi Dalal.

The post Mexican Paneer Taco Recipe appeared first on My Food Story.

Making these soy sauce chicken wings in the air fryer is a game changer! It’s quick, easy, and mess-free. All you need to do is marinate, air fryer, and serve, and an entire batch is ready in 20 minutes! 

These soy sauce chicken wings in air fryer is one of those recipes we make on repeat at home. They’re perfect for weeknight dinners when I want something that feels more fun than the usual stuff, but they also work so well when we’re having friends over. The marinade takes just a few minutes to throw together, and after that, the air fryer does pretty much all the work.

I especially love that there’s very little mess involved. The wings go straight from the marinade into the air fryer, so there’s no deep frying, splattering oil or a pile of dishes to deal with afterwards. They come out juicy on the inside, nicely browned and slightly crisp on the outside, with all that savoury soy and sesame flavour. Honestly, these disappear pretty quickly every time I make them!

Ingredients for Soy Sauce Chicken Wings

Chicken: Skin-on chicken wing pieces. I like using skin-on pieces as they get really crispy on the outside, but skinless pieces work too  

Soy sauce: I have light soy sauce for that savory umami flavor, but dark soy sauce will work in a pinch 

Vinegar: Adds a dash of tangy freshness to the dish

White pepper powder: Adds a subtle earthy flavor and a kick of heat 

Salt and sugar: For balance and seasoning

Oil: I have used toasted sesame oil for its authentic Indo-Chinese and nutty flavors, but you can use a neutral-flavored oil if that’s what you have available 

Baking powder: Helps make the chicken skin light and crispy  

Stock powder: Adds a savory, umami flavor boost. A little goes a long way 

Frequently Asked Questions 

Richa’s Top Tips

• Marinate for at least 4 hours. But if you have more time, I highly recommend marinating for 8 hours or overnight to give these chicken wings much more flavor. 
• Air fry the wings in a single layer. Overcrowding the air fryer basket restricts hot air flow and can lead to steamed chicken wings and not roasted. It can also cause uneven browning. 
• Start skin-side down: This gives the underside time to cook before flipping and helps the skin get evenly browned.
• Flip halfway through: This is important for even browning and roasting on both sides.
• Watch the salt: Light soy sauce and stock powder both contain salt, so start with the smaller amount of salt in the marinade if you’re unsure. You can always adjust the seasoning next time.
• Let them rest for a couple of minutes: Once cooked, let the wings sit for 2-3 minutes before serving. They’ll be juicy and easier to handle.

Storage Tips

• Fridge: I would recommend eating these straight out of the air fryer. However, you can store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: To reheat, place the wings in the air fryer at 180°C for 4–6 minutes, turning once, until hot and crisp again. Avoid microwaving if possible as it can make the skin soft and chewy.
• Freeze: You can also freeze the cooked wings for up to 2 months. Cool them completely before transferring them to a freezer-safe container or bag. Reheat directly from frozen in the air fryer, adding a few extra minutes to the cooking time.

Serving Ideas 

These soy chicken wings work really well as an easy appetiser or part of an Indo-Chinese-style meal. Serve them alongside:

• Vegetable Fried Rice, egg fried rice or chilli garlic noodles for a more substantial dinner.
• For a snack or party spread, pair them with Crispy Chilli Tofu, Chilli Paneer or Chicken Lollipops. 
• You could also serve the wings with a simple cucumber salad or some steamed vegetables to balance out the rich, savoury marinade.
• And if you’re putting together a proper Indo-Chinese feast, add Hot and Sour Soup or Egg Drop Soup to start, followed by the wings, fried rice and noodles.

These soy chicken wings are a breeze to put together thanks to the air fryer. They turn out crispy, juicy, and so delicious. I am convinced you won’t be able to stop at one because they’re so so addictive!  

If you make this air fryer chicken wings, don’t forget to DM the pictures @my_foodstory. Until then, happy cooking!

Watch Soy Sauce Chicken Wings Recipe Video

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Soy Chicken Wings in Air Fryer

Making chicken in the air fryer is a game changer! It’s quick, easy, and mess-free; all you need to do is marinate, air fryer, and serve, and an entire batch is ready in 20 minutes!

Course Snacks & Appetisers

Cuisine Indian Chinese

Diet Halal

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8 wings

Calories 121kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

• 8 chicken wings with skin approx. 450 grams

For marination

• 3 tablespoons light soy sauce
• 2 teaspoon vinegar
• ¼-½ teaspoon salt
• ¼ teaspoon sugar
• 1 teaspoon white pepper powder
• 2 teaspoon toasted sesame oil
• ½ teaspoon baking powder
• ½ teaspoon stock powder

Instructions

• Add chicken wings with all the ingredients listed under marination in a bowl, mix well and set aside to marinate for 8 hours or overnight.
• Pre-heat airfryer at 200 C and brush the airfryer basket with a few drops of oil
• Add the marinated chicken wings to the basket skin side down, air fry at 200 C for 10 minutes. Flip once and air fry for another 8 minutes at 200 C till the wings are roasted well. Serve.

Video

Nutrition

Calories: 121kcal | Carbohydrates: 1g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 544mg | Potassium: 90mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 71IU | Vitamin C: 0.4mg | Calcium: 23mg | Iron: 1mg

This article was researched and written by Urvi Dalal.

The post Soy Sauce Chicken Wings In Air Fryer appeared first on My Food Story.

This makhana chocolate bark is for the times when  the chocolate craving hits, but you don’t want to reach for a packet of biscuits.It takes about 20 minutes and uses just five ingredients.

My family loves makhana as a snack, but this makhana chocolate bark has taken it to a completely different level at home. The combination of crunchy roasted makhana with milk and dark chocolate is so good that we now keep a batch in the freezer at all times. It’s become our favourite thing to reach for when someone wants something sweet after dinner.

This makhana chocolate bark recipe uses just five ingredients, and the air fryer does most of the work, so it’s really not much effort at all. If you’ve tried our mocha lava cake or eggless chocolate brownies for dessert, this chocolate makhana bark is the no-bake, everyday alternative that satisfies the same craving with a fraction of the effort.

Ingredients for Makhana Chocolate Bark

Makhana: AKA fox nut or popped lotus seed. If you’re outside India, you can easily find these in your local Indian grocery store. 

Chocolate: A mix of milk and dark chocolate. The milk chocolate adds sweetness and the dark chocolate adds depth. 

Butter: Just a teaspoon, tossed with the makhana before roasting.

Sugar: Half a tablespoon mixed in with the melted chocolate. You can skip it if your chocolate is sweet enough.

Cocoa Powder (Optional): Dusted on top before serving for a more intense chocolate flavour.

Oil: A little sunflower or neutral oil for greasing the parchment paper so the bark peels off cleanly.

Richa’s Top Tips

• Don’t over-roast the makhana. Six minutes at 170°C is enough to get them light and crunchy. If they go too long, they’ll turn hard and bitter instead of crispy. But all air fryers are different. So you may need to experiment on yours to figure out the perfect timing. 
• Use a mix of milk and dark chocolate. All milk chocolate makes it too sweet, and all dark can be too bitter. The combination gives you the best flavour and the right amount of sweetness.
• Mix the chocolate and makhana quickly once the chocolate melts. The chocolate starts setting fast, so you want every piece coated evenly before transferring to the parchment paper. Work quickly at this step.
• Grease the parchment paper before spreading the mixture. If you skip this, the bark will stick to the paper and break unevenly when you try to peel it off.
• Freeze for at least 2 hours before serving. The chocolate needs to set completely so the bark snaps cleanly into pieces. If you try to break it too early, it’ll be soft and messy.

Frequently Asked Questions

Storage Tips

• In the freezer: Store in an airtight container for up to two weeks. Place parchment paper between layers so the pieces don’t stick together.
• In the fridge: It keeps well in the fridge for about a week, though the texture is slightly less snappy than when frozen. Still tastes great.
• At room temperature: Not recommended. The chocolate will soften and melt, and the makhana will lose its crunch. Always keep this refrigerated or frozen.

Serving Ideas

This chocolate makhana bark works as a dessert, a snack, or even a homemade gift:

• With Masala Chai: A few pieces of cold chocolate bark with a hot cup of chai is a really lovely afternoon combination.
• As part of a dessert platter: Serve alongside chocolate covered almonds and eggless churros for a fun, shareable spread when you have people over.
• With Tender Coconut Ice Cream: Crumble the bark over a scoop of ice cream for an easy, fancy-looking dessert.
• As a gift: Break the bark into pieces, pack it into a nice box or jar, and you’ve got a really thoughtful homemade gift that takes almost no effort.

Customisation Ideas

• Peppermint bark: Add a few drops of peppermint extract to the melted chocolate before mixing in the makhana. Crush some candy canes and sprinkle on top before freezing for a festive version.
• Orange chocolate: Add a teaspoon of orange zest to the melted chocolate. It brings a really fresh, citrusy lift that pairs beautifully with the dark chocolate.
• Nutty bark: Toss in a handful of roughly chopped almonds, pistachios, or cashews along with the makhana before spreading on the parchment paper. Adds extra crunch and makes it more filling.
• White chocolate version: Swap the milk and dark chocolate for white chocolate and top with dried cranberries and crushed pistachios. Completely different flavour but just as easy.
• Sea salt and caramel: Drizzle some caramel sauce over the bark before freezing and finish with a light sprinkle of flaky sea salt. The sweet-salty combination with the crunchy makhana is incredible.

Did You Know?

Makhana, also called fox nuts or lotus seeds, are harvested from the prickly water lily plant that grows in stagnant water bodies across Bihar. India produces over 90% of the world’s makhana, and almost all of it comes from the wetlands of Bihar’s Mithila region. The harvesting process is entirely manual. Workers wade chest-deep into muddy ponds to collect the seeds from the bottom, which is why makhana is more expensive than most dry snacks despite looking so simple. Once harvested, the seeds are sun-dried, roasted, and popped, which is what gives them that light, crunchy texture. 

Fair warning, once you make this chocolate makhana bark, plain roasted makhana is going to feel a little boring. But that’s a good problem to have. We make a fresh batch almost every week now, and it’s become the thing everyone in the house reaches for after dinner. When you try it, share your pictures with me on Instagram  @my_foodstory.

Watch Makhana Chocolate Bark Recipe Video

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Chocolate Makhana Bark

Cruchy, cripsy, and super easy to make, this makhana chocolate bark is so delicious and addictive that you'll always keep a jar in your fridge.

Course Desserts

Cuisine international

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 150kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

• 2 cups makhana approx. 40 grams
• 1 teaspoon butter
• 60 grams milk chocolate
• 40 grams dark chocolate
• ½ tablespoon sugar
• 1 teaspoon sunflower or any neutral cooking oil
• 2 teaspoons cocoa powder optional

Instructions

• Take makhana in an airfryer safe container, add butter and mix well. Air fry at 170C for 6 minutes till it’s mildly roasted.
• Cut out a parchment paper with diameter 10 inches and grease with oil on one of the sides.
• Place chocolate on top of the roasted makhana and air fry at 170C for 2 minutes till the chocolate melts. Add sugar, mix well so the makhana is coated with chocolate & sugar.
• Transfer the mix to the greased parchment paper and freeze for at least 2 hours.
• Just before serving, peel off the parchment paper from the chocolate bark, transfer to a plate, dust with cocoa powder and serve.

Video

Notes

1. This has to be stored refrigerated.

Nutrition

Calories: 150kcal | Carbohydrates: 18g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 5mg | Sodium: 20mg | Potassium: 323mg | Fiber: 1g | Sugar: 5g | Vitamin A: 58IU | Vitamin C: 0.1mg | Calcium: 51mg | Iron: 2mg

This article was researched and written by Harita Odedra.

The post Makhana Chocolate Bark appeared first on My Food Story.

If you need a tofu recipe that’s easy and delicious, then this Crispy Chili Tofu is just what you need! It’s crispy, saucy, and has that addictive street-style Indo-Chinese flavor we all love so much!

If you haven’t yet found a tofu recipe you feel like eating on repeat or one you can add to your list of favorites, then I think Crispy Chili Tofu might just be the one. It’s got crispy pieces of tofu that we cook in the air fryer until they turn crisp and golden brown, and a glistening sauce that’s bursting with flavor that coats everything. The result is a dish that’s got the same savory flavor and texture of street-style Indo-Chinese, but made cleaner and healthier in your kitchen. 

I made this chili tofu recipe as a replacement for my paneer chilli recipe for dinner one night, and my family just couldn’t have enough of it. We love eating this with veg fried rice for a classic easy weeknight dinner. But you can serve it with hakka noodles, plain rice, or even use it as a filling to make rice paper rolls; the possibilities are endless! 

Ingredients for Crispy Chili Tofu Recipe

Tofu: I have used extra firm tofu as it retains its shape and doesn’t break apart during the cooking process. Extra firm tofu also gives the recipe a nice bite 

Spices: White pepper powder, Kashmiri red chilli powder lend a spicy kick 

Corn flour: Used as a coating for the tofu to make it light and crispy. We also mix it in water to make a slurry which helps to thicken the sauce

Oil: Sunflower or neutral-flavored oil with a high smoke point

Sauces: A mix of schezwan sauce, light soy sauce, and oyster sauce for color, heat, and that authentic Indo-Chinese flavors

Veggies: Cubed bell peppers. (I have used red and green, but you can use whatever you have) 

Garlic: Finely chopped for flavor and aroma 

Chicken stock: To adjust the consistency of the sauce as well as add flavor. Feel free to swap with veggie stock or simply water for a vegan or veg version

Spring onion greens: Used as garnish for freshness and crunch

Salt and sugar: For seasoning and balance

Frequently Asked Questions

Richa’s Top Tips

• Use firm tofu for this recipe. Firm or extra firm tofu works perfectly in this recipe as it retains the shape, doesn’t break apart, and has the perfect amount of texture and chew required for this Indo-Chinese dish.
• Handle the tofu gently. The coating can peel off if you toss or flip the tofu too aggressively. Use a pair of tongs or a spatula to carefully turn the pieces.
• Add the crispy tofu at the very end. Once the sauce has thickened, toss in the air-fried tofu and spring onion greens and mix just until coated. This keeps the tofu crisp instead of letting it sit in the sauce and turn soggy.
• Have everything ready before you start the stir-fry. The sauce comes together quickly, so chop your vegetables and measure out the sauces beforehand.

Storage Tips

• Fridge: Crispy chili tofu is best eaten immediately while the tofu is still crisp. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• For the best texture, store the crispy tofu and stir-fry sauce separately if you know you’ll have leftovers. 
• Reheat the tofu in an air fryer at 180°C for 3–5 minutes until hot and crisp, then warm the sauce separately and toss everything together just before serving.
• If the tofu has already been mixed with the sauce, reheat it in the air fryer or oven rather than the microwave. The microwave will heat it through, but the tofu will lose most of its crispiness.
• I wouldn’t recommend freezing this recipe because the texture of the tofu can become spongy after thawing. 

Serving Ideas 

• Along with fried rice: Serve it alongside veg, chicken, or egg fried rice or for an easy restaurant-style meal at home. The crispy tofu and savoury rice make a really satisfying combination.
• Pair with noodles: Pair it with Chilli Garlic Noodles or Hakka Noodles for a spicy, saucy Indo-Chinese dinner. I especially love noodles with this because you get a mix of crispy tofu, vegetables and chewy noodles in every bite.
• Make it a rice bowl: Spoon the tofu over steamed basmati rice and stir fried veggies and add some extra spring onions on top. It’s a simple option when you want something filling without making several dishes. 

This crispy chili tofu recipe is the easiest way to make authentic, street-style Indo-Chinese dishes at home. It’s clean, healthier, and so, so delicious. Making this chili tofu recipe in the air fryer also means we don’t need any extra oil and the whole process is mess free!

If you make this air fryer tofu recipe, don’t forget to DM the pictures @my_foodstory. Until then, happy cooking!

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Crispy Chili Tofu in Air Fryer

If you need a tofu recipe that’s easy and delicious, then this Crispy Chili Tofu is just what you need! It’s crispy, saucy, and has that addictive street-style Indo-Chinese flavor we all love so much.

Course Main Course

Cuisine Indian Chinese

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 256kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

For tofu marination

• 400 grams tofu cut into 1 inch cubes
• ½ teaspoon salt
• ½ teaspoon white pepper powder
• 1 teaspoon kashmiri chilli powder
• 2 teaspoons groundnut or any neutral flavoured oil
• ½ cup corn flour

For stir fry

• 2 tablespoons sunflower oil or any neutral cooking oil
• 1 tablespoon finely chopped garlic
• 5 red chillies whole
• ¼ cup cubed red bell peppers
• ¼ cup cubed green bell peppers
• 1 tablespoon schezwan sauce
• 1 tablespoon light soy sauce
• 2 teaspoons oyster sauce
• ½ teaspoon sugar
• ¾ cup chicken stock
• 1 teaspoon cornflour
• 1 ½ teaspoons water
• ½ cup spring onion greens cut into 2 inch long pieces

Instructions

• Take tofu in a bowl, add all the ingredients for marination, toss gently so the tofu does not break. Set aside for 5-10 minutes to marinate.
• Pre-heat airfryer at 200C.
• Add the marinated tofu to the air fryer basket, brush with a teaspoon of oil and air fry for 10 minutes at 200C. Flip them gently and air fry at 200C for 2-3 minutes. Remove the fried tofu from the basket gently so that the coating does not peel off and transfer to a plate.
• Heat 1 tablespoon sesame oil in a wok or pan, add garlic, red chillies and saute on medium for 1-2 minutes till fragrant, add red & green bell peppers and saute for high for a few seconds. Add schezwan sauce, soy sauce, sugar, stock and mix well.
• Mix cornflour in 1 ½ teaspoons of water to make a slurry and add to the pan while stirring continuously so there are no lumps formed. Cook for 2-3 minutes while stirring till the gravy thickens.
• Add fried tofu & toss gently for 1-2 minutes till they are coated with the gravy, garnish with spring onion greens and serve.

Video

Nutrition

Calories: 256kcal | Carbohydrates: 29g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 1mg | Sodium: 797mg | Potassium: 513mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1141IU | Vitamin C: 106mg | Calcium: 59mg | Iron: 2mg

The post Crispy Chili Tofu in air fryer appeared first on My Food Story.

You won’t believe how easy and hassle-free it is to make Chocolate Covered Almonds in the air fryer. All it takes is 4 ingredients and 10 minutes to make the most addictive snack ever! 

These chocolate covered almonds might look fancy and complicated, but trust me, they are a breeze to make. Especially if you have an air fryer. It calls for zero prep, only a couple of ingredients, just one container, and then the air fryer does most of the work for you. We roast the almonds in the air fryer, melt the chocolate in there, and then use the same container to coat them too. Sounds easy-peasy, right?

This recipe is super customisable too! You can use whatever chocolate and nuts you like and have or throw in some add-ins for a different flavor. Plus, you can make one big batch of these chocolate coated almonds and eat them for a long time, because they basically stay well forever! So let’s find out how to make them!

Ingredients for Chocolate Covered Almonds

Chocolate bar: I have used half a bar of dark chocolate and half a bar of milk chocolate, but you can use full dark or milk based on how your preference 

Nuts: I have used almonds for this recipe, but you can use any nut of your choice  

Cocoa powder: I have used sugar-free cocoa powder for an intense chocolate flavor, but you can use whatever you have available. 

Sugar: This is optional, but I would recommend using a little for balance, especially if you’re using only dark chocolate

Frequently Asked Questions

Richa’s Top Tips

• Melting chocolate: If your chocolate is not becoming very smooth when melting, stir in a drop or two of coconut oil to the melted chocolate.
• Adjust the sugar: We prefer the slight bitterness of dark chocolate, but you can increase or reduce the quantity of sugar in your cocoa powder depending on how sweet you like your chocolate coated almonds. 
• Add cocoa powder in batches: Adding the entire quantity of cocoa powder at once leads to clamping and uneven coating. So add in a little at a time, shake, and repeat for the most evenly coated choco almonds. 

Storage Tips

• Countertop/Room temperature: These chocolate almonds keep well in an airtight container on the countertop (away from humidity, heat, and direct sunlight) for 2-3 days. 
• Fridge: If you are making a larger batch and won’t be able to finish quickly, store these chocolate covered almonds in the fridge for up to 2 weeks. 
• Freeze: These choco almonds are super freezer friendly and stay good for months. 

Customisation Ideas

• Add some spice: Mix some cayenne pepper or red chilli powder into the chocolate for hint of spicy, smoky flavor
• Make it citrusy: Fold in a tablespoon of lemon or orange zest for a bright, citrusy flavor. A little goes a long way here 
• Sprinkle sea salt: For a sweet and salty flavor, sprinkle a pinch of sea salt before the chocolate covered almonds harden 
• Coffee flavored: Add a teaspoon or two of instant coffee powder mixed with hot water to deepen the flavor of chocolate.

This chocolate almond recipe in the air fryer is a fun, mess-free way to make an addictive snack in no time. It’s a clean, healthy snack (when eaten in moderation), and my kids absolutely love it! 

If you make this chocolate covered almonds recipe, don’t forget to DM the pictures @my_foodstory. Happy cooking!

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Chocolate Covered Almonds | Chocolate Almonds

Making chocolate covered almonds in your air fryer is sooo easy and hassle-free! All it takes is 4 ingredients and 10 minutes to make the most addictive snack ever!

Course Desserts, Snacks & Appetisers

Cuisine international

Diet Vegetarian

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Calories 228kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

• 175 grams almonds approx. 1¼ cups
• 35 grams milk chocolate
• 35 grams dark chocolate
• 1 tablespoon sugar
• 30 grams cocoa powder

Instructions

• Take almonds in an air fryer safe container and air fry at 180C for 6 minutes till it’s mildly roasted. Use the container which has a lid.
• Place chocolate on top of the roasted almonds and air fry at 150C for 3 minutes. Add sugar, mix the chocolate, sugar and almonds with a spatula till all the almonds are coated well with chocolate. Set aside to cool.
• Once it’s completely cool, add ⅓ quantity (10 grams) of cocoa powder, cover the container with the lid and shake well to coat the almonds. Open the lid, add another ⅓ quantity (10 grams) of the cocoa powder and repeat the same process. Add the remaining ⅓ quantity (10 grams) of cocoa powder and shake well to coat all the almonds. cocoa powder is added in 3 parts to ensure even coating of the almonds, if you add the cocoa powder all at once, it tends to clump at some places and does not taste good.

Video

Nutrition

Calories: 228kcal | Carbohydrates: 14g | Protein: 8g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 6mg | Potassium: 341mg | Fiber: 6g | Sugar: 5g | Vitamin A: 8IU | Vitamin C: 0.1mg | Calcium: 96mg | Iron: 2mg

This article was researched and written by Urvi Dalal.

The post Chocolate Covered Almonds in the air fryer appeared first on My Food Story.

If paneer tikka is the first thing your family orders at a restaurant, this air fryer version means you can have it whenever you want. It’s quick, it’s easy, and the paneer comes out beautifully charred every time.

This air fryer paneer tikka recipe gives you that smoky, charred flavour that you usually only get from a tandoor, and it only takes about 25 minutes. The marinade is a classic yogurt-spice base with mustard oil and roasted besan, which gives the paneer a beautiful colour and coating that crisps up perfectly in the air fryer. 

We make this when we have people over, and it always gets finished before anything else on the table. It also works really well as a weeknight dinner with some naan and sliced onions on the side. If our air fryer chicken tikka is already a favourite at home, this paneer version uses a similar method and is just as easy to put together.

Ingredients for Air Fryer Paneer Tikka

Paneer: Cut into 1-inch cubes. Fresh or homemade paneer works best as it holds its shape and chars better in the air fryer.

Vegetables: Onion, capsicum, and tomato, all cut into 1-inch cubes for skewering with the paneer.

Marinade: Hung curd, mustard oil, ginger-garlic paste, Kashmiri chilli powder, coriander powder, chaat masala, garam masala, kasuri methi, and salt.

Roasted Besan: Added to the marinade after dry roasting for 2-3 minutes. It gives the paneer a nutty flavour and helps the marinade coat and crisp up in the air fryer.

Finishing: Fresh coriander, a squeeze of lime juice, and a brush of melted butter right before serving.

Frequently Asked Questions

Richa’s Top Tips

• Roast the besan before adding it to the marinade. Raw besan will leave a floury taste on the paneer. Two to three minutes on low heat until it smells nutty and turns slightly golden is all it needs. This step makes a noticeable difference to the final flavour.
• Use mustard oil in the marinade. It adds a sharpness and pungency that regular oil can’t replicate. If you don’t have mustard oil, any neutral oil will work, but the tikka won’t taste as authentic.
• Cut everything into uniform 1-inch pieces. This ensures the paneer and vegetables cook evenly in the air fryer. Larger pieces won’t char properly in the time given, and smaller ones will dry out.
• Flip the skewers halfway and brush with butter. The flip ensures even charring on all sides, and the butter adds richness and helps the surface brown into those gorgeous charred spots that make paneer tikka look and taste as if it came from a tandoor.
• Finish at 200°C for the last 3-4 minutes. The higher temperature at the end is what gives the paneer those slightly charred, smoky edges. Skipping this step means you’ll get cooked paneer but not tikka-style paneer.

Storage Tips

• In the fridge: Store the paneer tikka in an airtight container for up to 2 days. The flavours hold up well overnight, though the charred edges won’t be as crispy.
• Freezing: You can freeze the marinated, uncooked paneer and vegetables for up to two weeks. When ready, thaw overnight in the fridge, skewer, and air fry fresh. Cooked tikka doesn’t freeze as well since the paneer can turn rubbery.
• Reheating tip: Pop the tikka back in the air fryer at 180°C for 3-4 minutes to warm through and bring back some of the char. Avoid the microwave as it makes the paneer chewy and the vegetables soggy.

Serving Ideas

This paneer tikka works as a starter, a snack, or as part of a bigger meal. Here are a few ways we enjoy it:

• With Mint Chutney and sliced onions: The most classic way to serve paneer tikka. The cool, herby chutney with the smoky, charred paneer is a combination that never gets old.
• With No Yeast Naan or Lachha Paratha: Wrap a piece of tikka in warm naan with some chutney and onions for a quick tikka roll.
• With Green Coriander Chutney: If you prefer something brighter and tangier than mint chutney, this one works just as well with the smoky paneer.
• As part of a spread: Serve this alongside our hara bhara kebab and veg seekh kebab for a proper vegetarian starter platter when you have people over.

Customisation Ideas

• Make it achari: Add a tablespoon of pickle masala to the marinade for a tangy, spicy version. If you’ve tried our achari chicken tikka, this is the vegetarian take on that same flavour.
• Try it with tofu: Firm tofu cubes marinated and air-fried the same way work really well. Press the tofu beforehand to remove excess water so the marinade sticks better.
• Add pineapple to the skewers: Chunks of pineapple between the paneer and vegetables caramelise beautifully in the air fryer and add a sweet, tangy contrast to the smoky tikka.
• Make a tikka wrap: Slice the charred paneer, stuff it into a warm roti or naan with some mint chutney, sliced onions, and a squeeze of lemon. One of the best ways to eat leftover tikka.
• Swap the capsicum for mushrooms: Whole button mushrooms or thick slices of portobello hold up really well on the skewers and soak up the marinade beautifully.

Did You Know?

Roasting besan before adding it to a marinade is a technique borrowed from Lucknowi kebab kitchens. Kebab makers in Lucknow discovered that raw besan leaves a floury, chalky taste on the surface of kebabs, but roasting it first transforms it into a nutty, flavourful binder that also helps the marinade crisp up during cooking. This same trick works in paneer tikka. The roasted besan creates a thin coating that chars and crisps in the air fryer, which is why this paneer tikka in air fryer gets those beautiful smoky edges that most home versions miss. 

If you’ve been wanting to make paneer tikka at home but thought you needed a tandoor to get it right, this recipe is proof that you don’t. The air fryer handles it beautifully, and the whole thing is done in under 25 minutes. When you make it, come show me on Instagram @my_foodstory.

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Air Fryer Paneer Tikka

This air fryer paneer tikka recipe is quick, easy, and tastes just like it was made in a tandoor. Charred smokey paneer, crunchy veggies, and a marinade that sings of flavor, this recipe is must-try!

Course Snacks & Appetisers

Cuisine Indian

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 13 minutes minutes

Total Time 23 minutes minutes

Servings 6 servings

Calories 302kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

For paneer tikka

• 400 grams Paneer cut into 1 inch cubes (Cottage Cheese)
• 1 Onion cut into 1 inch cubes (medium sized)
• 1 Capsicum deseeded and cut into 1 inch cubes
• 1 Tomato deseeded and cut into cubes (optional)
• Chopped Coriander or Cilantro Lime juice for topping

For the marinade

• 3 tablespoon Besan chickpea flour
• 3 tablespoons Mustard Oil
• 1/2 tablespoon Ginger Garlic Paste
• 1/2 cup Hung Curd or Greek Yogurt
• 2 teaspoons Kashmiri Red Chilli Powder or Paprika
• 1 tablespoon Coriander Powder
• 1 teaspoon Chaat Masala Powder available at Asian/Indian stores
• 1/2 teaspoon Garam Masala Powder
• 1 teaspoon kasuri methi crushed
• 3/4 th teaspoon salt adjust to taste if needed

Instructions

• Roast the besan on a low flame for 2-3 minutes till it starts smelling nutty and turns a very light golden brown.
• Mix all the ingredients under marinade into a bowl and add paneer to it. Toss the paneer in the marinade till the cubes are coated well.
• Preheat the air fryer at 180℃ for 3 minutes.
• Skewer paneer cubes alternating with onions, capsicum and tomato (if using). This should make about 3-4 skewers.
• Place the skewers in the air fryer basket or tray and cook for 10 minutes. Flip half way through and brush with melted butter at the 5 minute mark. After 10 minutes, increase the temperature to 200℃ for 3 to 4 minutes till the paneer has a slight char on the surface. Serve hot with some naan, sliced onions, cream, and coriander. Enjoy!

Video

Nutrition

Calories: 302kcal | Carbohydrates: 9g | Protein: 13g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 45mg | Sodium: 39mg | Potassium: 202mg | Fiber: 2g | Sugar: 3g | Vitamin A: 996IU | Vitamin C: 30mg | Calcium: 359mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Air Fryer Paneer Tikka appeared first on My Food Story.

Pillow-y soft, buttery goodness: that’s how I’d describe these Air Fryer Dinner Rolls. Don’t worry though, making them doesn’t get easier than this! 

Fresh bread baking in your kitchen is one of life’s greatest joys, and these Air Fryer Dinner Rolls will fill your space with that delicious aroma. 

That’s right. Air fryers aren’t just for frozen snacks or reheating pizza. From Sponge Cake to Baked Pasta to these Dinner Rolls, it’ll surprise you just how much you can do with your air fryer. These rolls are quick to make, requiring only 14 minutes of cooking time, and they’re even easy to make eggless (see below for the egg-free version). Serve them with butter (essential!), eggs, dips, or curry for a cozy meal.

Ingredients for Dinner Rolls

Egg: Whole eggs used in the dough to help the bread rise and make it super soft and spongy. Alternatively, we also use one whisked egg as an egg wash

Yeast: Instant yeast mixed in with lukewarm milk and sugar to activate it. This helps the dough rise to the double it’s size and makes the bread super soft and spongy

Oil: Makes the bread really soft from the inside

Flour: All purpose flour or maida forms the base of the dough. I would not recommend using whole wheat flour as it won’t have the same flavor and texture

Salt: To season

Seeds: Kalonji and white sesame seeds used as a topping. Even though this is optional, it adds a lovely nutty flavor so I highly recommend it

Frequently Asked Questions

Richa’s Top Tips

• The fluffiness of your dinner rolls is all in the kneading. So, make sure to knead your dough for at least 10-12 minutes. Your arms should definitely be tired by the end of it!
• To check if the dough is kneaded well, press the dough & it should bounce back quickly. Alternatively, take a small piece of dough, stretch till it becomes a thin film without tearing. If it tears, knead it for a few more minutes and test again.
• If you have a stand mixture, use that instead. That makes the kneading process so much easier.
• Check the temperature of the milk. First, make sure the milk used to activate the yeast is lukewarm and not boiling hot. If the milk is too hot, it can kill the yeast and prevent the dough from rising properly.
• You can also make these dinner rolls eggless. Simply swap the egg in the dough for melted butter for an eggless version.
• Dinner rolls aren’t just for dinner. In fact, I often make these for breakfast to serve with eggs, aloo vada or misal. They also make a great accompaniment for soups and stews whenever we make them. It’s a really versatile recipe that you’ll find handy keeping in your back pocket.  

Storage Tips

• Fridge: Once the dinner rolls have cooled completely, transfer them to an airtight container and refrigerate for up to a week.
• Freeze: These dinner rolls are pretty freezer-friendly. Store them in ziplock bags or freezer safe containers to keep good for up to 2 months. Let them thaw at room temperature for a few hours before reheating.
• Reheating: To serve, warm the rolls in the microwave for a few seconds or heat them in the oven until soft and warm again.

Serving Ideas

These soft, fluffy dinner rolls are incredibly versatile and can be served in so many ways:

• Along with soups and stews: Serve them warm alongside creamy soups, hearty stews, or curries to mop up every last bit.
• As a side for dinner: These rolls are perfect with roast chicken, grilled vegetables, pasta, or any comforting main meal.
• Make mini sandwiches: Slice them in half and fill them with cheese, grilled chicken, paneer, eggs, or your favourite sandwich fillings.
• With butter and spreads: Serve them warm with salted butter, garlic butter, cream cheese, jam, or honey.
• For a breakfast spread: Toast leftover rolls and serve with eggs, avocado, or your favourite breakfast toppings.

Once you start making dinner rolls in the air fryer, you’ll never buy them from the store again. These are addictive! Enjoy them fresh and you’ll be making these again and again. Send me pics of your recreations over on my IG @my_foodstory!

If you liked this recipe, be sure to check out the other recipes in my Air Fryer Series for more inspo on what you can do with your air fryer! 

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Air Fryer Dinner Rolls

Pillow-y soft, buttery goodness: that’s how I’d describe these Air Fryer Dinner Rolls. Making them doesn’t get easier than this!

Course Side Dishes

Cuisine international

Diet Halal

Prep Time 10 minutes minutes

Cook Time 14 minutes minutes

Rest Time 2 hours hours

Total Time 2 hours hours 24 minutes minutes

Servings 14 dinner rolls

Calories 173kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

For dinner rolls

• 1 whole egg approx. 60 grams
• 3 tablespoons sugar 38 grams
• 1 ½ teaspoons instant yeast
• 1 cup lukewarm milk 240 ml
• ¼ cup cooking oil
• 3 cups all purpose flour / maida 405 grams
• ¾ teaspoon salt

For egg wash

• 1 egg whisked with 2 teaspoons of water

For topping (optional)

• 1 tablespoon sesame seeds
• 1 tablespoon kalonji seeds

Instructions

• Take lukewarm milk and 1 ½ tablespoons sugar in a large bowl. Add yeast and allow to stand for 3-4 minutes till it gets frothy.
• Add the remaining 1 ½ tablespoons of sugar, egg, oil & salt and whisk till everything combines well. Add all purpose flour & knead it for at least 10-12 minutes. To check if the dough is kneaded well, press the dough & it should bounce back quickly. Or take a small piece of dough, stretch till it becomes a thin film without tearing. If it tears, it should be kneaded more.
• Cover the bowl with a kitchen towel and rest it for 1 to 2 hours in a warm place till the dough rises and almost doubles in size. Punch the dough down and transfer it onto the kitchen platform and flatten it.
• Brush the airfryer basket with butter.
• Divide the flattened dough into 15 equal portions of 52 gms each.
• Shape each portion into a smooth ball using the tuck method.(Watch my video for detailed steps)
• Place them in the airfryer basket with some gap between each other. Allow it to proof for an hour till each ball rises and gets puffed up. See note 2.
• Brush each roll with egg wash and sprinkle white sesame seeds & kalonji seeds.
• Air fry at 150 C for 12 minutes.
• Follow the above steps 7 to 9 for the rest of dough balls to make the dinner rolls.

Video

Notes

1. Kneading the dough very well is very important, so do not skip it.
2. Air fryer with 5 litres capacity holds 9 rolls at a time and the one with 7 litres capacity holds 12 rolls.
3. Topping with sesame seeds and kalonji seeds is optional but do not skip it as it gives a good flavour to the dinner rolls.

Nutrition

Calories: 173kcal | Carbohydrates: 25g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 25mg | Sodium: 141mg | Potassium: 81mg | Fiber: 1g | Sugar: 4g | Vitamin A: 62IU | Vitamin C: 0.004mg | Calcium: 41mg | Iron: 2mg

This article was researched and written by Urvi Dalal.

The post Air Fryer Dinner Rolls | Bread Rolls Recipe appeared first on My Food Story.

Making delicious, street-style malai chicken tikka at home super easy, and the air fryer makes the job so hands- and mess-free! It’s got the same juicy chicken, the same char, and the same rich, delicious flavor.  

This air fryer malai chicken tikka recipe is so good, you’ll wonder why you did not make it sooner! It’s got that perfectly charred skin we all love, along with a beautiful smokey aroma and flavor, and the juiciest chicken ever! 

And making this in the air fryer means apart from a quick 5 minute prep, your air fryer does most of the heavy lifting. Serve with mint chutney and pickled onions for the most perfect party appetiser ever! 

Malai Chicken Tikka Ingredients 

Chicken: I have used chicken drumsticks that are butterflied (check the video below) to allow the marinade to seep in. You can use boneless pieces, but pick thigh pieces as they juicy and tender through the cooking process  

Greek Yogurt: Helps tenderise the chicken, adds flavor, and helps the spices stick to the chicken for better flavor

Ginger garlic paste: To add aroma and flavor 

Spices: Pepper powder, cardamom powder, and garam masala for flavor

Cheese: Processed cheese cube for a lovely richness of flavor to ever bite

Coriander: Finely chopped fresh coriander for lots freshness and flavor 

Butter: For brushing. Adds a beautiful rich finish

Frequently Asked Questions 

Richa’s Top Tips

• Marinate for at least an hour: But the longer the better. This gives the chicken time to absorb the flavours. If I have time, I like to marinade in the refrigerator overnight for best results. 
• Get the marinade into the slits: Don’t just coat the outside. Use your fingers to work the marinade into every slit and crevice for flavourful chicken throughout.
• Don’t overcrowd the basket: Arrange the drumsticks in a single layer with some space between them. This allows hot air to circulate properly and helps the chicken brown evenly.
• Keep an eye on the cooking time: Drumsticks can vary quite a bit in size, so start checking around the 12-minute mark. Smaller pieces may cook faster, while larger ones may need a couple of extra minutes.

Storage Tips

• Fridge: Store leftover chicken tikka in an airtight container in the refrigerator for up to 3 days. Let it cool completely before refrigerating.
• Reheat: To reheat, place the drumsticks in the air fryer at 180°C for 3-5 minutes, until heated through. Avoid overheating as the chicken can dry out.
• Freeze: You can also freeze the cooked chicken for up to 2 months. Thaw overnight in the refrigerator and reheat in the air fryer until hot.

Serving Ideas

• These malai chicken tikkas are traditionally served hot with mint chutney, sliced onions, and lemon wedges. 
• For a more substantial meal, serve them with jeera rice, naan, roti or pulao. 
• You can also shred the cooked chicken and use it in wraps, rolls, sandwiches or rice bowls.

This air fryer malai chicken tikkas recipe is truly a game changer and the easiest way to get delicious street-style chicken tikka at home in no time. If you make this recipe, don’t forget to DM the pictures @my_foodstory. Until then, happy cooking!

Watch Malai Chicken Tikka Recipe Video

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Air Fryer Malai Chicken Tikka

Making street-style malai chicken tikka at home super easy and mess-free thanks to our air fryer. It’s got the same juicy chicken, the same char, and the same rich, delicious flavor.

Course Snacks & Appetizers

Cuisine Indian

Diet Halal

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 254kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

• 6 chicken drumsticks approx 500 grams
• ¼ cup hung curd or greek yogurt
• 2 teaspoon ginger garlic paste
• ¾ teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon cardamom powder
• ½ teaspoon garam masala
• ½ teaspoon sugar
• ⅓ cup grated cheese processed or mozzarella cheese
• 2 tablespoons chopped coriander
• 1 tablespoon butter

Instructions

• Butterfly the chicken drumsticks by making 3 slits in the meatiest part (watch the video to see how).
• Mix together hunger curd, ginger garlic paste, salt, pepper, cardamom powder, garam masala, sugar, cheese and coriander in a bowl.
• Add the chicken drumsticks and make sure the marinade goes into every crevice. Marinate for at least an hour.
• Place the drumsticks in the air fryer basket and air fry at 200C for 12-15 minutes. Depending on the size of the drumstick and your air fryer, add or reduce 2 minutes.
• Brush with butter and serve hot.

Video

Nutrition

Calories: 254kcal | Carbohydrates: 2g | Protein: 24g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 120mg | Sodium: 728mg | Potassium: 293mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 227IU | Vitamin C: 0.1mg | Calcium: 102mg | Iron: 1mg

This article was researched and written by Urvi Dalal.

The post Air Fryer Malai Chicken Tikka appeared first on My Food Story.

These Air Fryer Poached Eggs recipe is the easiest, fool-proof way of poaching eggs. They come out perfectly every time, you don’t even need to stand at the stove, and make your mornings a lot easier!

These air fryer poached eggs have made mornings so much simpler in our house. I no longer have to watch over the boiling water on the stove, or stress about swirling it at the right time. All you need is a ramekin, an egg, and 6 minutes in your air fryer. The eggs come out with perfectly set whites and a soft, runny yolk every single time.

We make eggs almost every day at home, and therefore I have come up with several different ways to enjoy them.  My chilli oil fried eggs, mayak eggs, and Kerala egg roast have been my go-to recipes for a long time. And now this poached eggs recipe is one of the simplest of the lot. It’s a great one to have in your breakfast rotation when you want something healthy with zero fuss.

Ingredients for Perfect Poached Eggs

Eggs: Fresh eggs work best because the whites hold together better and give you a neater poached egg.

Water: You’ll need boiling water to create the hot water bath inside the ramekins while the eggs cook in the air fryer.

Salt: Optional, for seasoning the eggs before serving.

Frequently Asked Questions

Richa’s Top Tips

• Don’t fill the ramekins too much. Fill them only halfway with water so there’s enough room for the egg without the water spilling over.
• Use a small steel bowl: I found that using a small steel bowl or katori actually yielded much better results as compared to glass or ceramic.
• Preheat the air fryer. Don’t skip the 200°C preheating step. Starting with a hot air fryer makes for the perfect poached eggs.
• Use tongs to remove the ramekins. They’ll be very hot after cooking, so use tongs and handle them carefully.
• Adjust the cooking time for your yolk. Six minutes gives you soft, runny yolks, but add a minute or two if you prefer your poached eggs more set.
• Scoop the eggs out gently. A slotted spoon works best for lifting the eggs from the water without breaking the delicate yolk.

Storage Tips

• Refrigerate: If you’re making these ahead, transfer the cooked poached eggs to an ice water bath immediately after cooking. Once cooled, drain and store them in an airtight container in the fridge for up to 2 days.
• Reheating: Place the chilled poached eggs in a bowl of warm water for 1-2 minutes to warm them through. Avoid boiling water, as it can overcook the eggs and turn the yolks firm.
• Freezing: Not recommended. Poached eggs don’t freeze and thaw particularly well, and the whites can become rubbery and watery.

Serving Ideas

Air fryer poached eggs are best served warm, with something to soak up that runny yolk. Here are a few easy ways to enjoy them:

• On avocado toast: Spoon mashed avocado over crispy toast, top with a poached egg, and finish with salt, pepper, and chilli flakes.
• Over a breakfast bowl: Add the poached egg to a bowl of sautéed vegetables, roasted potatoes, or grains for a filling breakfast.
• With breakfast potatoes: Pair with crispy air fryer potatoes and a little hot sauce for an easy weekend breakfast.
• On an English muffin: Add the poached egg to a toasted English muffin with a little butter or cheese for a quick breakfast sandwich.
• Add it to a salad: Top a fresh salad with a poached egg and let the runny yolk act like a creamy dressing. It works especially well with greens, tomatoes, avocado, and a simple vinaigrette. 

Did You Know?

That little white string attached to the yolk is called the chalaza. It might look like a piece of egg white that needs to be removed, but it actually has an important job. The chalaza anchors the yolk in place and helps keep it centred inside the egg. You will usually notice it more clearly in very fresh eggs, and that’s actually a good thing. A prominent chalaza is one of the little signs that your egg is fresh. So the next time you crack an egg and see that white, stringy bit, leave it there. 

If you’ve always thought poaching eggs was too fiddly or complicated, these air fryer poached eggs are about to change your mind. Make them for breakfast, add one to a salad, or pile one onto toast when you want something simple but satisfying. /Once you try this method, poached eggs might just become one of the easiest ways to cook eggs. Tag me on Instagram @my_foodstory when you try it.

Watch Air Fryer Poached Eggs Recipe Video

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Air Fryer Poached Eggs

Making poached eggs in the air fryer is the easiest and mess-free way to do it. Once you try this method, you won't poaching eggs the traditional way ever again.

Course Breakfast, Snacks & Appetisers

Cuisine international

Diet Halal

Cook Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 2 eggs

Calories 63kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

• 1 cup water
• 2 eggs

Instructions

• Boil water in a pot.
• Pre-heat airfryer at 200 C.
• Pour boiling water into 2 ramekins or any air fryer safe bowl to fill upto half the bowl. Crack an egg into each bowl.
• Airfry at 200C for 6 minutes to make soft centred poached eggs.
• Remove the ramekin bowls using tongs, gently scoop out the poached eggs, transfer to a plate and serve.

Video

Nutrition

Calories: 63kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 68mg | Potassium: 61mg | Sugar: 0.2g | Vitamin A: 238IU | Calcium: 28mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Air Fryer Poached Eggs appeared first on My Food Story.

These air fryer roasted veggies is the easiest side dish I make at home! They go with pretty much everything, and the air fryer gets them perfectly golden and tender without any fuss.

These air fryer roasted vegetables have become our go-to side for pretty much every non-veg meal we make at home. They need barely any oil and no babysitting, which frees me up to focus on the main dish. Plus, that roasted, slightly charred flavour of the veggies makes them so addictive!

To make these roasted air fryer veggies, I have used  babycorn, carrots, broccoli, beans, zucchini, and onions, but you can swap in whatever vegetables your family enjoys. If you’ve been using your air fryer regularly for recipes like our air fryer chicken tikka or air fryer lemon garlic chicken, these roasted vegetables make the perfect side to go with them.

Ingredients for Air Fryer Veggies

Vegetables: Babycorn, carrots, broccoli florets, beans, zucchini, and onion 

Seasoning: Salt and crushed pepper

Dijon mustard: Adds slight tanginess and depth of flavor. You can also use kasundi instead 

Oil: Olive oil or any neutral cooking oil 

Water: A couple of tablespoons added to the outer basket to prevent the vegetables from drying out while roasting

Frequently Asked Questions

Richa’s Top Tips

• Cut the vegetables into large pieces. They shrink significantly while roasting, so what looks like a big chunk raw will be the perfect size by the time it’s done. Small pieces will shrivel up and dry out.
• Add the vegetables in stages based on cooking time. Babycorn  and carrots take longer, so they go in first. Broccoli, beans, zucchini, and onions cook faster and get added halfway through. This way everything finishes at the same time without anything being overcooked or undercooked.
• Line the basket with baking paper. This traps the natural juices from the vegetables and prevents them from drying out while roasting. It also makes cleanup much easier.
• Add water to the outer basket. Just a couple of tablespoons. This creates a little steam that keeps the vegetables moist on the inside while the air fryer crisps up the outside.

Storage Tips

• In the fridge: Store in an airtight container for up to 3 days. The vegetables hold their flavour well but will soften as they sit.
• Freezing: Not recommended. Roasted vegetables lose their texture once frozen and thawed, especially broccoli and beans, which turn mushy.
• Reheating tip: Pop them back in the air fryer at 200°C for 3-4 minutes to crisp them up again. The oven works too but takes longer. Avoid the microwave, as it makes them soft and steamy rather than crispy.

Serving Ideas

These air fryer vegetables are a side dish at heart, so they pair well with almost anything:

• With Chicken Ghee Roast: A plate of rich, spicy ghee roast with these roasted vegetables on the side makes for a really balanced meal.
• With Pepper Mutton Fry: The simplicity of the roasted veggies pairs perfectly alongside a bold, peppery mutton fry.
• In a grain bowl: Pile them over some cooked quinoa or rice, add a spoonful of hummus, and drizzle with olive oil for a healthy, filling lunch.
• In a wrap: Stuff them into a warm whole wheat pita with some hummus and pickled onions for a quick vegetarian meal.
• With Mediterranean Quinoa Salad: Toss the roasted veggies into this salad while they’re still warm for a heartier, more substantial version.

Customisation Ideas

• Go Mediterranean: Toss the vegetables with dried oregano, garlic powder, and a squeeze of lemon after roasting. Crumble some feta on top while they’re still hot.
• Make it Indian: Swap the salt and pepper for chaat masala, amchur, and kashmiri chilli powder. Finish with a squeeze of lemon, and your masaledar roasted veggie chaat is ready.
• Add paneer or chicken: Toss marinated paneer cubes or chicken pieces in with the second batch of vegetables. They crisp up beautifully in the air fryer alongside the veggies.
• Try different vegetables: Sweet potatoes, potatoes, mushrooms, bell peppers, and cauliflower all roast really well in the air fryer. Use whatever is in your fridge and adjust the timing accordingly.

Did You Know?

Roasting vegetables at high heat triggers the Maillard reaction, the same chemical process that makes a steak taste so good. When vegetables are exposed to temperatures above 150°C, the natural sugars and amino acids on their surface react with each other and create hundreds of new flavour compounds that don’t exist in the raw vegetable. That’s why roasted carrots taste sweeter than boiled ones, and why roasted broccoli has a nuttiness that steamed broccoli never will. The air fryer is particularly good at this because it circulates heat directly around the food, creating more surface contact than an oven. 

If you’ve never roasted vegetables in the air fryer before, give this recipe a try, and I think you’ll wonder why you didn’t start sooner. It’s one of the easiest, most useful things your air fryer can do. Share your pictures with me on Instagram @my_foodstory  when you try it.

Watch Roasted Vegetables in Air Fryer Recipe Video

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Air Fryer Roasted Veggies

Making Air Fryer Roasted Veggies is the easiest, quickest way to have a delicious side ready in minutes! Serve with a non-veg main, add to salads, sandwiches, or wraps… the options are endless.

Course Side Dishes

Cuisine international

Diet Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 97kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

• 2 carrots peeled and cut into 1 1/2 inch pieces
• 8 baby corn cut into 4 lengthwise
• 1 onion cut into wedges
• 10 beans cut into 2
• 1 cup broccoli florets
• 1 zucchini cut into 6-8 length wise
• ½ teaspoon pepper crushed, divided
• ½ teaspoon salt divided
• 2 teaspoon dijon mustard or kasundi
• 3-4 teaspoon olive oil or any neutral flavoured cooking oil
• 2 tablespoons water

Instructions

• Pre-heat the airfryer at 200C and line the basket with baking paper. Refer note 1
• Add carrots and babycorn to a bowl, add ¼ teaspoon pepper, ¼ teaspoon salt, 1 teaspoon dijon mustard or kasundi and 1.5 teaspoon oil and toss to combine well.
• Add 2 tablespoons of water to the outer basket of the airfryer to prevent the veggies from drying out while roasting.
• Add the carrots and babycorn to the airfryer basket and air fry for 12 minutes at 200C.
• While the veggies are airfrying, prep the other veggies. Add onion, beans, broccoli and zucchini to the same bowl. Add the remaining ¼ teaspoon pepper, ¼ teaspoon salt, 1 teaspoon mustard, 1.5 teaspoon oil and toss to combine well.
• Once the baby corn and carrots are semi-roasted, pause the air fryer and add the remaining veggies to the basket. Toss everything together.
• Air fry for 12 minutes at 180 C till everything is roasted well. Depending on your air fryer and how tender you prefer the veggies, you might have to roast them for another 2-4 minutes. Transfer to a plate and serve.

Video

Notes

1. Cut  the veggies into 1.5 inch long thick batons as they reduce in size while roasting.
2. You can line your air fryer basket with parchment paper if you wish.

Nutrition

Calories: 97kcal | Carbohydrates: 15g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 353mg | Potassium: 430mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5502IU | Vitamin C: 36mg | Calcium: 44mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Air Fryer Roasted Veggies appeared first on My Food Story.

Ask any parent what their kids want for dinner and pizza will be in the top three. This air fryer roti pizza has been my shortcut to making that happen on busy weeknights using leftover rotis.

This air fryer roti pizza is one of the easiest things I make for my kids and they love it every single time. The roti gets super crispy in the air fryer first, then you load it up with pizza sauce, cheese, and veggies, and pop it back in for a few minutes. It takes about 20 minutes and you probably already have all the roti pizza ingredients you need in the fridge. 

If leftover rotis usually end up sitting in your fridge untouched, this recipe and our smashed tacos are two really good reasons to start saving them. You can also try our mini veg pizza if you want to make pizza from scratch, but for those evenings when you just need something quick and the kids are already hungry, this roti pizza is hard to beat.

Roti Pizza Ingredients 

Leftover Rotis: Day-old rotis work better than fresh ones because they hold their shape and crisp up nicely in the air fryer.

Pizza Sauce: Store-bought or homemade, either works.

Mozzarella Cheese: Shredded. Be generous, it’s pizza after all.

Veggie Toppings: Corn, red and green bell peppers, and onions. But you can use whatever your family likes.

Italian Seasoning: Sprinkled on top before air frying for that classic pizza flavour.

Frequently Asked Questions

Richa’s Top Tips

• Air fry the roti plain first before adding toppings. Three minutes at 180°C crisps up the base and prevents the pizza from turning soggy. 
• Place a bowl or plate on top of the roti while air frying it plain. The hot air can cause the roti to fly around in the basket. A small bowl or plate on top keeps it flat and ensures it crisps up evenly.
• Leave a small gap around the edges when spreading the sauce. About a quarter inch all around is enough. If the sauce reaches the edges, it spills over during air frying and makes the base soggy.
• Don’t overload the toppings. It’s tempting, but too many veggies and cheese weigh down the roti and prevent the base from staying crispy. A thin layer of each is all you need.
• Serve immediately. Roti pizza is at its best straight out of the air fryer when the cheese is still melty, and the base is still crispy. It softens quickly as it cools.

Storage Tips

• Best eaten fresh. This is one of those recipes that’s meant to be made and eaten right away. The roti loses its crispiness quickly once it cools, and the toppings make it soggy if it sits too long.
• Freezing: Not recommended. The roti base goes chewy and the vegetables release water once thawed.
• Prep ahead tip: If you’re making these for a party or a bigger group, you can prep the toppings and sauce in advance. Then just assemble and air fry each roti pizza fresh as people are ready to eat. It only takes about 7 minutes per pizza so they come out quickly.

Serving Ideas

Roti pizza is a snack that works best fresh out of the air fryer. Here are a few ways to make it more of a moment:

• With Roasted Tomato Pesto Soup: Pizza and tomato soup is a classic pairing, and this roti pizza version is no different. 
• With Air Fryer Sweet Potato Fries: Pizza and fries on the same plate. Kids won’t believe their luck. 
• With Lychee Soda: A cold, fizzy glass of lychee soda alongside hot roti pizza makes for the most fun snack time spread.
• As a movie night snack: Make a few chapati pizzas with different toppings, cut them into wedges, and serve on a big board. Easy, fun, and everyone gets to pick their favourite.

Customisation Ideas

• Go desi: Skip the pizza sauce and spread green coriander chutney as the base instead. Top with paneer cubes, onions, and green chillies for a fully Indian version.
• Make it non-veg: Shredded chicken, leftover keema, or chicken tikka pieces work really well as toppings. Add them over the cheese so they warm through while the pizza air fries.
• Try a white pizza: Skip the pizza sauce entirely and use veg mayonnaise or garlic butter as the base. Top with mushrooms, corn, and extra cheese for a creamy, saucy version.

If this air fryer roti pizza recipe saves you from one pizza delivery order, my job here is done. But honestly, it’ll probably save you from a lot more than one. When you make it, share your pictures with me on Instagram @my_foodstory, I’d love to see what toppings your family goes with.

Watch Roti Pizza Recipe Video

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Air Fryer Roti Pizza

This air fryer roti pizza is the quickest way to make a delicious thin crust pizza at home in no time. It's a quick and easy recipe that uses leftover rotis and a few other ingredients for a meal the kids will love!

Course Snacks & Appetisers

Cuisine international

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2 servings

Calories 173kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

• 2 leftover rotis
• 3 tablespoons pizza sauce
• ¼ cup cooked or frozen corn
• ¼ cup red bell peppers cut into ¼ inch pieces
• ¼ cup green bell peppers cut into ¼ inch pieces
• 2 tablespoons onions cut into ¼ inch pieces
• ¼ cup + 2 tablespoons shredded mozzarella cheese
• ½ teaspoon italian seasoning

Instructions

• Pre-heat air fryer at 180 C.
• Place one roti in the air fryer basket, place a bowl or plate big enough to cover the roti. This is to make sure that the roti does not fly around while air frying and gets uniformly fried. Air fry at 180 C for 3-4 minutes (depending on your air fryer) till it gets crisp on the edges. This step ensures that the pizza does not turn soggy.
  2 leftover rotis
• Take out the air fried roti and place on a plate or chopping board. Spread 1 ½ tablespoons of pizza sauce onto the roti leaving ¼ inch from the edges all around the roti so that the sauce does not spill over from the edges while air frying.
  3 tablespoons pizza sauce
• Sprinkle 2-3 tablespoons of mozzarella cheese on top of the pizza sauce.
  ¼ cup + 2 tablespoons shredded mozzarella cheese
• Place 2 tablespoons each of the veggie toppings – corn, red & green bell peppers on top and sprinkle some italian seasoning.
  ¼ cup cooked or frozen corn, ¼ cup red bell peppers, ¼ cup green bell peppers, 2 tablespoons onions, ½ teaspoon italian seasoning
• Place the roti in the air fryer basket and air fry at 180C for 4 minutes, till the cheese melts and veggies are cooked well.
• Transfer to a plate, repeat the same process for the second roti and serve.

Video

Notes

1. Corn may be replaced with any veggie of your choice such as baby corn. 

Nutrition

Calories: 173kcal | Carbohydrates: 24g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 418mg | Potassium: 268mg | Fiber: 3g | Sugar: 4g | Vitamin A: 854IU | Vitamin C: 43mg | Calcium: 132mg | Iron: 2mg

This article was researched and written by Harita Odedra.

The post Air Fryer Roti Pizza with leftover rotis appeared first on My Food Story.

These Air Fryer Roasted Makhana and Nuts are crispy, crunchy, delicious, and insanely easy to make. Roasting in the air fryer means there’s no need for excess oil, and everything’s ready in 20 minutes!

If you’ve never tasted makhana before, consider this your cue to make some right now. Also known as fox nuts, popped lotus seeds, or phool makhana, these babies are loaded with healthy vitamins and nutrients, have a tonne of benefits, and are absolutely delicious!  

Making roasted makhana is also insanely easy, and our trusty air fryer makes everything a whole lot easier. Unlike roasting on the stove where you need to constantly keep stirring, an air fryer makes most of the process handsfree, which means you can have this makhana snack ready in under 20 minutes!

Reasons You’ll Love This

• You can eat it on fasting days as well as if you follow a sattvic lifestyle. 
• The addition of roasted almonds and roasted cashews makes this already healthy dish even more wholesome. 
• This snack is easily customisable. You can vary the masalas, spices, and add or exclude ingredients based on what you have available. 
• Perfect non-fried alternative for a crunchy snack to have with your evening chai. 
• You can easily make a big batch for the week.  
• If you don’t have an air fryer, you can easily make this on the stovetop too. 

Air Fryer Roasted Makhana Ingredients

Makhana: Also known as popped lotus seeds, you’ll find these in any grocery store both online and offline in India, and in Indian stores if you live outside India

Nuts: I have used a mix of cashews and almonds, but you can use any nuts you like. I also add peanuts, walnuts, pistachios, Brazil nuts, and hazelnuts from time to time for a little change

Spices: Chaat masala provides a lovely tanginess and turmeric powder adds a bit of colour

Salt: For seasoning

Curry leaves: For a sweet, earthy, freshness

Ghee: Helps the masala stick to it. Plus ghee adds a rich flavor, but you can use oil for a vegan version

Frequently Asked Questions

Richa’s Top Tips

• Preheat the air fryer: A properly preheated air fryer helps the makhana and nuts roast evenly and turn crisp without overcooking.
• Shake halfway through: Give the basket a good shake around the 3-minute mark so the makhana and nuts brown evenly on all sides.
• Don’t overcrowd the basket: Spread everything out as much as possible. If your air fryer basket is small, roast in batches for better browning and crunch.
• Cool completely before storing: The makhana and nuts will continue to crisp up as they cool. Make sure they’re completely cool before transferring them to an airtight jar, otherwise trapped steam can make them soggy.
• Taste and adjust the seasoning: Chaat masala can vary in saltiness, so taste the roasted makhana once cool and add a little more salt or chaat masala if needed.
  

Roasted Makhana Variations

This recipe is a basic version of makhana, but fox nut is a super versatile ingredient and there are so many ways of seasoning it. These are some of our favourites: 

• Peri-peri makhana: Simply toss everything in some store-bought peri-peri masala for a tasty treat.  
• KFC fried chicken masala: My KFC fried chicken masala is honestly so delicious, and it will take your makhana game a notch higher!  
• Makhana chaat: Instead of the usual murmura, mix some onions, tomatoes, boiled potatoes, green chutney, tamarind chutney, and sev for a quick chaat. 
• Cheese Makhana: A little sprinkling of either parmesan cheese or cheese powder will make this an instant kids’ favourite!    
• Garlic Makhana: Garlic makes everything better, and roasted makhanas are no exception. Toss everything in a dash of garlic powder for an instant boost of flavor. 
• Paprika Makhana: If you prefer a dash of heat, paprika makhana is your best friend!  

Storage Tips

• Once completely cooled, transfer the roasted makhana and nuts to an airtight container. They stay fresh at room temperature for up to 2 weeks. But make sure the container is clean and dry. If exposed to air or moisture, roasted makhana can become soft and soggy and don’t really taste great. 
• If they begin to lose their crunch, simply pop them back into the air fryer at 160°C (320°F) for 2-3 minutes. Let them cool completely before storing again.
• Avoid refrigerating them, as the moisture in the fridge can make the makhana soft and chewy instead of crisp.

Benefits of Makhana 

Makhana has got loads of essential nutrients and vitamins that makes it super healthy, but roasting makes it even better. When you roast makhana, it becomes easier to chew and won’t get stuck in your teeth. Here are some more benefits of eating makhana that will convince you to make this dish ASAP:  

• High protein and fiber: Makhanas are a great way to increase your daily protein and fiber intake, both of which can aid in weight loss.   
• High in antioxidants: Being a rich source of antioxidants, makhanas help neutralise the effects of harmful free radicals, prevent oxidative damage. Which means it’ll help you maintain healthy, youthful skin, as well as reduce inflammation.  
• Loaded with essential vitamins and nutrients: Makhanas are a rich source of phosphorus, calcium, magnesium, zinc, etc. making it a great addition to your diet to prevent heart problems, diabetes, and high blood sugar among others.
• Gluten free and vegan: Since makhana is naturally gluten-free and vegan, it is the perfect snack for people with dietary restrictions.  

Ever since I have started making roasted makhana at home, my evening snack game has become so easy and guilt free. And since this easy makhana snack travels really well, I love making it a part of my kids’ school tiffin and they totally loves munching on it!

Watch Roasted Makhana Recipe Video

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Air Fryer Roasted Makhana and Nuts

This air fryer roasted makhana and nuts is such a healthy snack! It's wonderfully crispy, irresistibly crunchy, and oh-so-delicious, plus, they're a breeze to whip up.

Course Snacks & Appetizers

Cuisine Indian

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 portions

Calories 197kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

• 50 grams makhana fox nuts
• 50 grams almonds
• 50 grams cashews
• 1 teaspoons ghee
• 1 sprigs curry leaves
• 1 teaspoon chaat masala
• ¼ teaspoon turmeric powder
• ¼ teaspoon salt

Instructions

• Preheat the air fryer to 180°C.
• In the preheated air fryer, add Makhana, almonds, cashews and air fry at 180°C for 6 minutes. Around the 3-minute mark, shake the nuts for even browning.
  50 grams makhana, 50 grams almonds, 50 grams cashews
• Add ghee, curry leaves, chaat masala, turmeric powder, and salt on top of the roasted makhana and nuts, give a good toss and air fry at 180°C for 2 minutes.
  1 teaspoons ghee, 1 sprigs curry leaves, 1 teaspoon chaat masala, ¼ teaspoon turmeric powder, ¼ teaspoon salt
• Transfer to a plate to cool and store in an airtight jar.

Video

Notes

• It is important to pay attention to the cook time as nuts can burn very easily. Each air fryer is different, and the exact time of roasting may differ slightly depending on the one you have. I would recommend checking every minute or so after first roasting the nuts and makhana for 3 minutes. 
• If roasting on the stovetop, never do it on high heat as that can burn the makhana and cook things unevenly. Makhana roasts best on low heat for those perfect crunchy and crispy results. 
• If you’re making a bigger batch, I would recommend roasting it in batches. Overcrowding the pan can make the makhana chewy instead of crunchy.
• If you’re vegan, you can easily replace the ghee with coconut, olive or mustard oil, depending on what you prefer. You can even use any vegetable oil instead.

Nutrition

Serving: 50g | Calories: 197kcal | Carbohydrates: 15g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 148mg | Potassium: 348mg | Fiber: 2g | Sugar: 1g | Vitamin A: 16IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 2mg

This article was researched and written by Urvi Dalal.

The post Air Fryer Roasted Makhana and Nuts appeared first on My Food Story.

Making potato wedges in air fryer is easy-peasy! This is a quick and mess-free masala potato wedges recipe that cooks that delivers perfect results each time. 

There is nothing more delicious than a plate of hot potato wedges and a couple of dip options. It’s nostalgic, comfort food that always works right from being a kiddie snack to beers and conversations with friends.   

This masala potato wedges come together in the air fryer, which means no deep frying, no excess oil, and no guilt. And the result is the same delicious golden-brown, crispy outside and creamy, fluffy insides that are so hard to resist. I love eating these on their own, but they taste so good with roast chicken, burgers and sandwiches, and salads among other things., You need to try this air fryer potato wedges recipe today! 

Masala Potato Wedges Ingredients 

• Potato: Cut into wedges with the skin on. I have used an older crop of regular Indian potatoes, but Russet potatoes or Yukon Gold work really well if you’re outside India 
• Ginger garlic paste: Adds a lovely flavor and aroma 
• Spices: Turmeric powder, cumin powder, and crushed pepper add for flavor and color
• Salt: To season
• Corn flour: Helps the masala coat the potatoes evenly and makes the wedges light and crispy 
• Oil: I have used sunflower oil, but any neutral-flavored oil with a high-smoke point will work for this recipe 

Frequently Asked Questions 

Richa’s Top Tips

• Cut the wedges into the same size to help them cook evenly. 
• If making a large batch, cook in batches: Make sure to line the potato wedges in a single layer with space in the between. An overcrowded basket can steam the potatoes instead of crisping and browning them. 
• Soak the potatoes well: Soaking the potatoes is an important step to strip away excess starch, prevent steaming, and have crispy wedges. Please don’t skip this step. 

Storage Tips

• Refrigerate: Even though these are best served fresh, you can store any leftovers in the fridge for up to 3 days in an airtight container.  
• Freezer: Cool down the fries completely and line them on a tray. Stick it into the freezer overnight and then transfer to a freezer-safe bag and store for up to 3 months. 
• Reheat: You can easily reheat these in the air fryer at 180℃ for about 5 minutes if refrigerated and about 8 to 10 minutes if frozen. 

Serving Ideas

These air fryer potato wedges taste incredible with any dip. Here are some of my favorites! 

• Tomato ketchup 
• Boiled Egg Mayo
• Yogurt Party Dip 
• Green Coriander Chutney 
• Beetroot Hummus 

Potato Wedges Seasoning Ideas 

When it comes to potato wedges seasoning, the world is your oyster! Once you’ve got the basic method down, you can play around with different spice blends depending on what you’re craving.

• Classic Garlic Herb: Garlic powder, onion powder, dried oregano, dried parsley and black pepper.
• Peri Peri: Peri peri seasoning, smoked paprika and a pinch of garlic powder for spicy, smoky wedges.
• Cheesy Parmesan: Toss the hot wedges with grated parmesan, garlic powder and chopped parsley just before serving.
• Indian Masala: Chaat masala, roasted cumin powder, Kashmiri chilli powder and a squeeze of fresh lemon juice.
• Cajun: Cajun seasoning with a pinch of smoked paprika for bold, smoky flavour.
• Lemon Pepper: Lemon pepper seasoning with a little garlic powder for bright, zesty wedges.
• Italian Herb: Italian seasoning, garlic powder and a sprinkle of parmesan for wedges that pair beautifully with pasta.
• Spicy BBQ: Smoked paprika, garlic powder, onion powder, chilli powder and a pinch of brown sugar for a sweet and smoky finish.
• Tandoori: Tandoori masala with a little Kashmiri chilli powder and dried fenugreek leaves (kasuri methi) for an Indian-inspired twist.

Tip: If you’re adding parmesan, fresh herbs or lemon juice, do it after the wedges come out of the air fryer. This keeps the cheese from burning and the herbs tasting fresh.

Whether you’re serving them as a snack, a side or loading them up with your favourite toppings, these air fryer potato wedges are always a hit. They’re crispy on the outside, fluffy on the inside, and so easy to customise with different seasonings. Once you try them, you’ll wonder why you ever bought frozen wedges!

If you make this recipe, DM me your pictures or tag me in stories over on my IG @my_foodstory ❤️   

Watch Air Fryer Potato Wedges Recipe Video

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Masala Potato Wedges in Air Fryer

Making potato wedges in air fryer is easy-peasy! This is a quick and mess-free masala potato wedges recipe that cooks that delivers perfect results each time.

Course Snacks & Appetizers

Cuisine international

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 148kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

• 4 potatoes approx. 400 gms
• 1 teaspoon ginger garlic paste
• 1 teaspoon salt
• 1 teaspoon crushed pepper
• A pinch ‘turmeric powder
• ¼ teaspoon cumin powder
• 2 teaspoons corn flour
• 1 ½ tablespoons sunflower or any neutral flavored cooking oil divided

Instructions

• Wash and cut the potatoes into wedges with skin-on. keep them soaked in water till using as they turn brown if exposed to air.
  4 potatoes
• Drain the potato wedges and pat dry with a kitchen towel. Add to a bowl.
• Add ginger garlic paste, salt, crushed pepper, turmeric powder, cumin powder, cornflour, ½ tablespoon sunflower oil and combine it all to ensure the wedges are coated well.
  1 teaspoon ginger garlic paste, 1 teaspoon salt, 1 teaspoon crushed pepper, A pinch ‘turmeric powder, ¼ teaspoon cumin powder, 2 teaspoons corn flour
• Pre-heat air fryer at 200C and brush the basket with oil.
• Place the potato wedges on the air fryer basket with some gap between each. Brush with a few drops of oil and air fry at 200C for 5 minutes. Brush with oil, flip and air fry at 200C for 5 minutes or until they are golden & crisp.
  1 ½ tablespoons sunflower or any neutral flavored cooking oil

Video

Nutrition

Calories: 148kcal | Carbohydrates: 26g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 3g | Sodium: 397mg | Potassium: 599mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 28mg | Calcium: 19mg | Iron: 1mg

The post Masala Potato Wedges in Air Fryer appeared first on My Food Story.

Gobi 65 is an Indo-Chinese classic dish with battered, deep-fried cauliflower. But in this recipe, we make gobi 65 in the air fryer for a lighter, healthier, and guilt-free version. 

Most of our Indo-Chinese orders call for either gobi 65 or chicken 65, because how can they not! What is not to love about crispy spicy cauliflower florets in the most delicious tempering. Originally Gobi 65 is made by deep frying cauliflower florets, but this recipe is my attempt at making it healthier by air frying gobi. The result is the same crispy, crunchy cauliflower, but minus the excess oil and guilt. And once tossed in that quick tempering, it creates pure magic! 

It’s a quick recipe that calls for some basic ingredients but delivers max flavor. Once you find out how easy it is to make gobi 65 at home, believe me you’re never calling for takeout again! 

Gobi 65 Ingredients 

Cauliflower: Cut into florets and blanched for before use. 

Spices: turmeric powder, Kashmiri red chilli powder, cumin powder, fennel powder, and coriander powder for warmth, color, and flavor.

Ginger and garlic: Used in two ways – the paste is used in the marinated and finely chopped ginger and garlic is used in the tempering for flavor and aroma. 

Sugar: for balance and to add a slight sweetness. 

Curry leaves: Used in the marinade and tempering for an earthy flavor and aroma. 

Curd: To tenderise the cauliflower, help the marinade stick, and add a slight tanginess to the dish. Can be subbed with unflavored Greek yogurt.

All purpose flour: Or maida. To make the gobi really crispy and airy. 

Oil: Any neutral-flavored oil like peanut, sunflower, vegetable, etc. 

Green chilli: For spice and heat authentic to Indo-Chinese cooking. You can adjust the amount to suit your spice tolerance. 

Frequently Asked Questions 

Richa’s Top Tips

• Don’t skip blanching. A quick 30-second blanch helps clean the cauliflower, softens it slightly, and ensures a more even cook. Be sure to rinse it with cold water immediately so it doesn’t continue cooking.
• Drain the cauliflower well. Any excess moisture will thin out the batter and prevent it from sticking properly. Pat the florets dry with a paper towel or a clean kitchen towel if needed.
• Add water gradually. The batter should lightly coat each floret instead of being runny. You may not need the full tablespoon depending on how much moisture is left on the cauliflower.
• Leave space in the air fryer basket. Arrange the florets in a single layer with a little gap between each one so the hot air can circulate and crisp them evenly.
• Brush with oil between batches. A light brushing of oil during air frying helps the coating cook evenly and gives the cauliflower a beautifully crisp exterior.
• Stir fry on high heat. This high temperature is what helps retain that crispiness and prevents soggy, steamed cauliflower.

Storage Tips

• Refrigerate: Store leftover Gobi 65 in an airtight container in the refrigerator for up to 2 days.
• Reheat: Reheat in the air fryer at 180°C for 4-5 minutes until hot and crispy again. You can also reheat it in a hot pan for a few minutes.
• Avoid microwaving: The coating tends to soften and lose its crisp texture.
• Not freezer-friendly: I recommend enjoying this recipe fresh as the coating can become soft after freezing and thawing.

Serving Ideas

• Serve hot with sliced onions and lemon wedges for a classic restaurant-style feel.
• Pair with green chutney or spicy mayo as a snack or appetizer.
• Serve alongside fried rice, hakka noodles or schezwan noodles for an Indo-Chinese meal.
• Add it to wraps or rolls with onions and mint chutney for a quick lunch.
• Enjoy with a chilled soft drink or masala soda for the perfect party snack.

Customisation Ideas

• Make it spicier: Increase the green chillies or add a pinch of hot chilli powder while stir frying.
• Add vegetables: Toss in sliced onions, bell peppers or spring onions during the final stir fry for added texture.
• Make it extra crispy: Sprinkle a little extra cornflour into the batter if it feels too loose.
• Skip the final stir fry: The air-fried or fried cauliflower tastes delicious on its own with a dipping sauce if you’re short on time.
• Experiment with flavours: Finish with crushed black pepper, toasted sesame seeds or chopped coriander for a slightly different twist.

Whether you’re looking for an easy party starter, a teatime snack or just a fun new way to enjoy cauliflower, this Air Fryer Gobi 65 is always a good idea. It’s spicy, crispy, packed with flavour and much lighter than the traditional deep-fried version. Once you try it, I bet it will become your new favorite way to make gobi!

If you make this recipe, DM me your pictures or tag me in stories over on my IG @my_foodstory ❤️

Watch Gobi 65 Recipe Video

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Gobi 65

This Indo-Chinese classic Gobi 65 features crispy, spicy cauliflower. Since this version is made in the air fryer, it's lighter but just as delicious and crispy.

Course Snacks & Appetizers

Cuisine Indian Chinese

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 154kcal

Author Richa

Equipment

• 1 Air Fryer

Ingredients

For marination

• 300 grams cauliflower florets approx. 3 cups, cut into 1 inch size florets
• 1 ½ teaspoons ginger garlic paste
• ⅛ teaspoon turmeric powder
• 1 tablespoon + ¾ teaspoon kashmiri chilli powder
• ¾ teaspoon coriander powder
• ¼ teaspoon cumin powder
• ¾ teaspoon salt
• ¾ teaspoon sugar
• 2 sprigs curry leaves finely chopped
• 2 ¼ tablespoons curds / yoghurt whisked
• 3 tablespoons maida
• 1 ½ tablespoons corn flour
• 1 ½ teaspoons groundnut oil or any neutral cooking oil
• 1 tablespoon water

Other

• 2 tablespoons groundnut oil or any neutral cooking oil divided
• 1 teaspoon finely chopped garlic
• 1 teaspoon finely chopped ginger
• 2 green chillies halved
• ½ teaspoon kashmiri chilli powder
• ¼ teaspoon fennel powder
• 2 sprigs curry leaves

Instructions

Blanching cauliflower

• Add cauliflower florets & salt to boiling water, mix for 30 seconds and drain them immediately. Do not keep longer. Rinse them with cold water & drain again. Set aside. See note 1

Marinating cauliflower

• Take blanched cauliflower florets in a wide bowl or deep plate. Add all ingredients given for marination except water and combine well with your hands. Add water, 1 teaspoon at a time and combine well. Mix with your hands to make sure the batter coats the cauliflower well.

Air frying cauliflower

• Pre-heat airfryer at 180C and brush the basket with oil. Place the marinated cauliflower florets with some gap between each other, brush some oil and air fry at 180C for 10 minutes. Brush oil and air fry at 180C for 8-10 minutes till the masala is cooked well. Brush with a few drops of oil and air fry at 200C for 2-3 minutes till they turn golden and crisp. Transfer to a plate once they cool a bit.
• OR

Deep frying cauliflower

• Heat ¼ cup of oil in a deep pan or kadai and once it’s medium hot, drop the marinated florets into the oil & fry on medium heat for 4-5 minutes or until they turn golden and crisp. Do not over crowd the pan as it does not fry uniformly. Fry the cauliflower in batches.

Gobhi 65 fry

• Heat oil in a kadai or pan, add garlic, ginger and green chillies and fry lightly over medium flame. Once fragrant, add curry leaves and saute for a minute. Add kashmiri chilli powder, saunf powder and saute. Add fried cauliflower and stir fry on high heat for a minute. Serve.

Video

Notes

1. Cauliflower is blanched exactly for 30 seconds to make it slightly tender but do not cook or leave in the boiling water for longer than 30 seconds. Over blanched cauliflower does not work for the recipe.

Nutrition

Calories: 154kcal | Carbohydrates: 15g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 577mg | Potassium: 308mg | Fiber: 3g | Sugar: 4g | Vitamin A: 718IU | Vitamin C: 59mg | Calcium: 50mg | Iron: 1mg