These mini mushroom tarts need to be on your menu when you’re hosting a party and want something that looks fancy but won’t stress you out. This recipe uses readymade shells and a quick homemade creamy filling to have the dish ready in only 30 mins!

I recently made these mini mushroom tarts for a friend’s baby shower and they were such a  hit that I am now going to make them for every party I host this festive season! 😛 The filling is creamy, garlicky, and cheesy, and it tastes so good with that crunchy tart shell. The contrast between the warm mushroom filling and the crispy shell is what makes every bite so good, and they look delectable on every table. 

The filling takes about 20 minutes on the stove, and from there you just spoon it into the shells and serve. If you’ve been making our Dominos style garlic breadsticks or chilli cheese garlic bread for parties, these tarts will be the perfect add on to the spread. They’re great as a pass-around appetiser or set out on a platter for people to help themselves.

Ingredients for Mini Mushroom Tarts

• Mushrooms: Chopped into very small cubes so they cook evenly and fit neatly into the tart shells.
• Butter: For sautéing. It adds a richness that oil doesn’t have in a cream-based filling.
• Aromatics: Finely chopped garlic and celery.
• All Purpose Flour (Maida): This thickens the filling and gives it that creamy, scoopable consistency that holds together inside the shell.
• Milk & Cream Cheese: The milk loosens the filling and the cream cheese makes it rich and slightly tangy.
• Seasoning: Italian seasoning, salt, and crushed pepper. 
• Readymade Mini Tart Shells: These save a lot of time and work just as well as homemade.
• Spring Onion Greens: For garnish.

Frequently Asked Questions

Richa’s Top Tips

• Don’t brown the garlic. Sauté it on low heat just until fragrant. Browned garlic turns bitter and that bitterness carries through the entire filling.
• Stir continuously when adding the flour and milk. If you stop stirring even for a moment, the flour clumps and you’ll end up with lumps in the filling that are very hard to get rid of. Keep it moving on low heat and the mixture will turn smooth and creamy.
• Chop the mushrooms very small. You’re spooning this filling into tiny tart shells, so large chunks won’t fit well and will make the tarts hard to eat in one bite. Aim for roughly ⅛ inch cubes.
• If the filling thickens too much, add a splash of milk to loosen it. The flour continues to absorb the milk as the filling rests, so it can get quite thick by the time you’re ready to serve. A tablespoon or two of milk stirred in on low heat brings it back to the right consistency.
• Fill the tart shells right before serving. If the filling sits inside the shells too long, the shells absorb the moisture and go soft. For the best crunchy-creamy contrast, spoon the warm filling in at the last minute.

Storage Tips

• The filling: Stores well in an airtight container in the fridge for up to 2 days. Reheat on the stove with a splash of milk to loosen it up before using, as the flour absorbs the liquid as it sits.
• The assembled tarts: Best eaten immediately. The shells soften quickly once filled, so always assemble right before serving.
• Freezing: The filling freezes well for up to two weeks. Thaw overnight in the fridge and reheat on the stove with a little milk. The tart shells should be kept at room temperature in their original packaging and filled fresh.

Serving Ideas

These mini creamy mushroom tarts work as a party starter or as part of a bigger spread:

• With Roasted Tomato Pesto Soup: A warm bowl of soup with a couple of mushroom tarts on the side makes for a really cosy evening snack or light dinner.
• As part of a party platter: Serve these alongside our veg canapés and Dominos style garlic breadsticks for a proper appetiser spread when you have guests over.
• With Broccoli Soup: The creamy, cheesy filling with a warm bowl of broccoli soup is a combination that works beautifully for a light meal.
• With a glass of wine: If you’re hosting a more relaxed, adult gathering, these tarts with some wine and a cheese fondue make for a really elegant evening.

Customisation Ideas

• Try a spinach and cheese filling: Sauté some blanched spinach with garlic, mix with cream cheese and mozzarella, and use that as the filling instead. Works really well for a vegetarian party platter with some variety.
• Add chicken: Finely shredded cooked chicken mixed into the mushroom filling makes the tarts more substantial. A really good option if you’re serving these as a main snack rather than a starter.
• Swap the mushrooms: Finely chopped broccoli, corn, or bell peppers sautéed the same way work as alternative fillings if mushrooms aren’t your thing.
• Make it vegan: Use olive oil instead of butter. Use any plant-based milk in place of regular milk, and skip the cream cheese. A tablespoon of cashew butter blended with a splash of water gives you a similar creaminess without any dairy.

With the festive season in full swing, you should have this mushroom tart recipe you in your back pocket. They’re quick, reliable, and always a hit. Share your tarts with me on Instagram @my_foodstory when you make them.

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Mini Mushroom Tarts

These 20-minute mini mushroom tarts need to be on your menu when you’re hosting a party and want something that looks fancy but won’t stress you out.

Course Snacks & Appetizers

Cuisine international

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Author Richa

Ingredients

• 2 tablespoons butter
• 2 tablespoons finely chopped garlic
• 2 tablespoons finely chopped celery
• 500 grams mushrooms chopped into ⅛ inch cubes
• 2 tablespoons all purpose flour maida
• ½ cup + 3 tablespoons milk
• 2 tablespoons cream cheese
• ½ + ⅛ teaspoon salt
• ¼ teaspoon crushed pepper
• ¾ teaspoon italian seasoning
• 18-20 mini tart shells
• 2 tablespoons finely chopped spring onion greens

Instructions

• Heat butter in a pan, add garlic, celery and saute on low for a minute till they turn fragrant. Take care not to brown the garlic.
• Add mushrooms, saute for 3-4 minutes till the mushrooms are cooked well.
• Add flour & stir continuously on low for 1-2 minutes till they get mildly roasted.
• Add milk, while stirring continuously and cook on low for 1-2 minutes till the milk mixes well with the flour, cooks well and turns creamy. Refer note 1
• Add cream cheese, salt, pepper, italian seasoning, mix well and cook for 1-2 minutes till the mushrooms absorb the seasoning. At this stage, if the mixture gets too dry you may add 1 ½ – 2 tablespoons of milk to adjust the consistency to be creamy.
• Add 1 ½ tablespoons of the creamy mushroom mix to each of the tart shells, garnish with spring onion greens and serve immediately.

Video

Notes

1. Stir continuously while adding milk to avoid getting lumps in the mixture. 
2. The flour in mushroom mixture tends to absorb the milk as it rests. So just before serving, heat the mixture, add 1 to 1 ½ tablespoons of milk to adjust the consistency, add in the tart shells and serve.
3. This has to be served immediately as the tart shells turn soggy.

The post Mini Mushroom Tarts – the perfect party appetizer appeared first on My Food Story.

Looking for an appetizer that’s as pretty as it is delicious? This Paneer Beetroot Toast has got you covered!

When you’re planning your party spread, you need an appetizer that’s as eye-catching as it is tasty. That’s where this Paneer Beetroot Toast comes in. It’s a snack that’s both fun to eat and make!  This is a savory version of our popular rasmalai toast  recipe. With its creamy beetroot-paneer spread, crunchy toasted bread, and a sprinkle of fresh herbs and feta, this recipe is a flavor-packed masterpiece.

It’s tangy, garlicky, and perfectly balanced, making it the ideal bite for any gathering. Whether it’s a New Year’s celebration or a laid-back weekend get-together, these toasts are your go-to for all your entertaining needs.

Why You’ll Love This Recipe

Here’s why this Beetroot Toast deserves a spot on your party menu:

• Quick and Easy: Just 20 minutes from start to finish.
• Bright and Beautiful: The vibrant beetroot spread adds a pop of color to your appetizer spread.
• Flavorful Topping: Creamy paneer and tangy hung curd combined with garlic and lemon zest create a unique, savory topping.
• Customizable: Use your favorite bread and garnish with rosemary, dill, or even microgreens to make it your own.

Beetroot Toast Ingredients Overview

Beetroot: Boiled or steamed until tender. Responsible for that vibrant color and a lovely earthy flavor

Paneer: To add creaminess and body the topping. I have used homemade malai paneer, but you can use high-protein paneer if you like

Hung Curd: Adds richness, creaminess, and a slight tang. I wouldn’t recommend replacing it with Greek yogurt or dahi as the mixture won’t come out as thick as needed

Garlic: Grated, for flavor and aroma

Lemon zest: Adds a beautiful lemon-y flavor and aroma

Bread: Golden-toasted bread cut in triangles. I have used regular white bread, but you can use brown, multigrain, sourdough, or whatever type you prefer

Frequently Asked Questions

Richa’s Top Tips

1. Choose the Right Bread. Regular white bread works wonderfully for this recipe, but multigrain or sourdough bread are great alternatives as they hold their shape and add extra flavor.
2. Cook the Beetroot Well. Boil or steam beets until fork-tender for a smooth and creamy spread.
3. Chill the Spread. Refrigerate the beetroot topping for 30 minutes before piping. This helps the flavors meld and makes it easier to work with.
4. Get Creative with Garnishes. While rosemary and dill are classic, you can add crumbled feta, pomegranate seeds, or even a sprinkle of za’atar for a twist.
5. Toast Bread Just Before Serving. This ensures your toast stays crisp under the creamy topping.
6. Use Mild Hung Curd. Avoid using overly sour curd, as it can overpower the delicate flavor of the beetroot spread.

Packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Healthy and delicious? Yes, please!

This Beetroot Toast is a showstopper! Perfect for holiday parties, New Year’s celebrations, or even a fancy brunch, it combines bright flavors, a stunning appearance, and irresistible creaminess. Serve it up, watch it disappear, and let your guests rave about your appetizer game.

Try it and tag me on IG @my_foodstory. I’d love to see your creations!

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Paneer Beetroot Toast

Tangy, herby, and incredibly vibrant, this paneer beetrooat toast is the easiest NYE appetizer or game night snack!

Course Snacks & Appetisers

Cuisine Indian

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 persons

Calories 239kcal

Author Richa

Ingredients

• ¼ cup roughly chopped cooked beetroots (see note 1)
• 200 grams paneer
• 3 tablespoons hung curd
• 6 cloves garlic grated
• ⅛ teaspoon salt
• 2 teaspoons lemon zest
• 4 slices of bread

Instructions

• Add all ingredients, except lemon zest to a mixer & blend to a smooth & creamy paste.
• Mix the lemon zest & refrigerate for 30 minutes.
• Toast bread slices on a pan or toaster till they are light golden. Cut each slice into 4 triangles and set aside.
• Fill the beetroot spread in a piping bag & pipe it on the bread triangles and serve.

Video

Notes

1. Cook beetroots for 10 minutes till they are tender, peel and use them. 

Nutrition

Calories: 239kcal | Carbohydrates: 17g | Protein: 12g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Cholesterol: 34mg | Sodium: 229mg | Potassium: 103mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5IU | Vitamin C: 3mg | Calcium: 298mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Paneer Beetroot Toast appeared first on My Food Story.

If you’ve never made puffed amaranth at home before, this is the recipe you need. It’s light, crunchy, nutritious, and comes together in minutes. 

Making puffed amaranth at home is so much easier than most people expect, and once you see how quickly the seeds pop on a hot pan, you’ll start finding ways to use them in everything. They make for an amazing snack as they’re healthy, full of good dietary fiber, potassium, iron, and antioxidants. 

If you already snack on our air fryer roasted makhana regularly, puffed amaranth gives you another really good option that’s just as quick and nutritious. 

Frequently Asked Questions

Richa’s Top Tips

• The pan has to be very, very hot before you add the seeds. If the pan isn’t hot enough, the seeds won’t pop, and you’ll end up with hard, unpopped amaranth that’s unpleasant to eat. Test with a couple of seeds first, and if they pop within a second or two, the pan is ready.
• Only add 1-2 tablespoons of seeds at a time. If you dump all the seeds in at once, the pan temperature drops and they won’t pop evenly. Small batches give you the best results.
• Shake the pan continuously and transfer the popped seeds immediately. Amaranth burns very quickly once popped, so you need to keep the pan moving and get them out within 5-6 seconds. Even a few extra seconds can turn them bitter.

Storage Tips

Store in an airtight jar at room temperature for up to a week. It stays crunchy as long as no moisture gets in.

Serving Ideas

This puffed amaranth is a great snack on its own, but here are a few ways to enjoy it:

• Turn it into a bhel: Check this recipe for how to turn it into a bhel. It’s crunchy, tangy, and the perfect healthier replacement for puffed rice. 
• As an evening snack with Masala Chai: A bowl of this crunchy bhel with a hot cup of chai is the most satisfying 5 pm combination.
• As a topping: Sprinkle the puffed amaranth and roasted makhana over yogurt, smoothie bowls, or salads for extra crunch and nutrition.
• During fasting days: Amaranth is commonly eaten during Navratri and other fasts. Skip the peanuts and chaat masala, season with rock salt and cumin instead, and it becomes a great vrat-friendly snack.

Did You Know?

Amaranth was a staple food of the Aztec empire and was so important that it was used in religious ceremonies. When the Spanish conquistadors arrived in the 1500s, they banned amaranth cultivation because they saw it as a threat to their efforts to convert the Aztec population to Christianity. The ban lasted nearly 500 years, and amaranth almost disappeared as a food crop. It survived only because small farming communities in remote parts of Mexico and Central America quietly continued growing it. Today it’s experiencing a global comeback as a superfood, but for thousands of years before that, it was simply dinner. 

This popped amaranth has become our go-to healthy snack, and I hope it becomes yours too. And now that you know how to puff amaranth at home, the possibilities are really endless. Tag me on Instagram @my_foodstory when you try it. 

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Puffed Amaranth | How to Pop Amaranth

If you’ve never made puffed amaranth at home before, this is the recipe you need. It’s light, crunchy, nutritious, and comes together in minutes.

Course Snacks & Appetizers

Cuisine Indian

Diet Gluten Free, Vegan, Vegetarian

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 servings

Calories 90kcal

Author Richa

Ingredients

• ¼ cup amaranth seeds

Instructions

• Heat a heavy bottomed pan or kadai until very hot, add 1-2 tablespoons of amaranth seeds and heat on high heat. Within 1-2 seconds the seeds will start popping, shake the pan continuously for 5-6 seconds till the seeds have popped and immediately transfer the popped amaranth to a bowl as they tend to burn. If the pan is not very hot, the popping process will not occur and it is a very quick process. Follow the same steps to quickly pop the seeds and add to the bowl.

Video

Nutrition

Calories: 90kcal | Carbohydrates: 16g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 1mg | Potassium: 123mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 0.5IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg

This article was researched and written by Harita Odedra.

The post Crunchy Puffed Amaranth | How to Pop Amaranth 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! 

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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.

Thecha Paneer are soft paneer cubes coated in fiery green chili garlic chutney, seared in a hot pan until the edges turn golden and the thecha crisps up. The outside is spicy, nutty, and slightly crunchy, while the inside stays creamy and mild, so every bite is balanced. It takes about 10 minutes of cooking, […]

The post Thecha Paneer (Spicy Green Chilli Garlic Paneer Bites) appeared first on Ministry of Curry.

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.

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.

Watch Air Fryer Paneer Tikka Recipe Video

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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.

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.

This Chilli Egg Stir Fry is the latest Indo-Chinese dish in town! Spicy, saucy, tangy, and full of umami, it’s a dish you absolutely need to make ASAP! 

This Chilli Eggs Stir Fry is my latest Indo-Chinese favorite dish. It’s spicy, tangy, addictive, and like most Indo-Chinese dishes, super quick and easy to make. All you need is eggs, some basic Indo-Chinese sauces, a few veggies, and only 20 minutes to make this dish that will climb right up on your favorites list. This is an egg chilli dry style recipe, but you can easily turn it into a gravy if you want to serve it for dinner. 

You can serve these chilli eggs as a starter as well as a quick and filling 5-pm snack. But I recently served as a side for dinner with some fried rice and noodles and believe me, the bowls were licked clean! Let’s find out how to make this delicious chilli egg recipe. 

Chilli Eggs Stir Fry Ingredients 

Eggs: Whole eggs, whisked to make an omelette 

Spices: Crushed pepper, green chilli, and red chilli flakes for a slight kick of heat

Veggies: Tomatoes and capsicum for flavor and texture

Aromatics: Onions, spring onion greens, and minced garlic for flavor and aroma

Sauces: Light and dark soy sauce, ketchup, sriracha or red chilli sauce, and vinegar mixed together to make the sauce 

Sugar: For balance and a hint of sweetness

Salt: To season 

Corn flour: Mixed in water to form a slurry. Helps the sauce thicken

Oil: I have used groundnut oil but any neutral-flavored oil with a high smoke point like sunflower, vegetable, canola, etc. will work here

Frequently Asked Questions 

Richa’s Top Tips

• Whisk the eggs well: This helps incorporate air into the eggs and gives you a fluffy omelette. It’s an important step to ensure the omelette holds up well when tossed with the sauce.
• Keep the vegetables crunchy: You want the veggies to be slightly charred but still crispy, rather than soft and mushy. To achieve that, make sure to cook the onion, tomato and capsicum briefly over high heat. 
• Cut the omelette into large pieces: Larger pieces are easier to toss with the sauce without breaking apart. Smaller pieces tend to make the dish soggy.
• Mix the sauce before adding it to the pan: The corn flour settles quickly, so give the sauce a good stir just before pouring it in.
• Don’t overcook after adding the sauce: The sauce only needs 1-2 minutes to thicken and coat the eggs. Cooking it for too long can make the omelette rubbery.

Storage Tips

• Fridge: Store leftover chilli egg stir fry in an airtight container in the refrigerator for up to 2 days.
• Reheat: Reheat it gently in a pan over medium-low heat until warmed through. Add a splash of water if the sauce has thickened too much. You can also microwave it in short intervals, stirring between each interval.
• Freezing not recommended: The texture of the omelette and vegetables can become rubbery and watery after thawing.

Serving Ideas

• Along with a rice dish: This chilli egg stir fry is great as a quick side dish with steamed rice, jeera rice or fried rice. 
• With noodles: You can also serve it with hakka noodles or even these chilli garlic noodles for a quick weeknight meal.
• For a lighter meal: Serve it alongside some steamed vegetables or a simple cucumber salad. 
• In a roll: You can also spoon the saucy eggs into a roti or wrap with some fresh spring onions and veggies for an easy egg roll.

Customisation Ideas

• Add more vegetables: Sliced mushrooms, carrots, cabbage, broccoli or baby corn would all work well. Cut them into small pieces so they cook quickly.
• Make it extra spicy: Add more green chilli, sriracha or red chilli flakes. You can also add a little chilli oil before serving.
• Add protein: Toss in cooked chicken, prawns or tofu along with the omelette for a more substantial stir fry.
• Make it more saucy: Increase the sauce quantities slightly and add a splash more water if you want something that works particularly well with rice or noodles.
• Add ginger: Finely minced or julienned ginger can be sautéed along with the garlic for extra flavour.
• Use different greens: Finish with chopped spring onion greens, coriander or even a handful of finely sliced spring onion whites for extra freshness.

This egg chilli stir fry isn’t your usual starter, but once you try it, there is no going back. It’s spicy, tangy, and full of delicious flavors and textures. It’s a total must-try! If you make this recipe, DM me your pictures or tag me in stories over on my IG @my_foodstory ❤️  

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Chilli Egg Stir Fry

Spicy and saucy, this chilli egg stir fry is best served on it's on as a snack, or along with fried rice or noodles for a satisfying weeknight dinner.

Course Snacks & Appetisers

Cuisine Indian Chinese

Diet Halal

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2 servings

Calories 185kcal

Author Richa

Ingredients

• 2 eggs
• A pinch salt
• ⅛ teaspoon crushed pepper
• 2 ½ teaspoons groundnut or any neutral cooking oil divided
• 2 teaspoons minced garlic
• 1 green chilli sliced diagonally
• 1 onion cut into petals
• 1 tomato deseeded and cut into petals
• ½ capsicum cut into ½ inch triangles or squares
• 3 tablespoons finely chopped spring onion greens

Sauce mix

• 1 teaspoon light soy sauce
• ½ teaspoon dark soy sauce
• 1 tablespoon ketchup
• ½ tablespoon sriracha or red chilli sauce
• 1 teaspoon vinegar
• ½ teaspoon sugar
• ⅛ teaspoon salt
• ¼ teaspoon crushed pepper
• ½ teaspoon red chilli flakes
• ½ teaspoon corn flour
• ¼ cup water

Instructions

• Break 2 eggs into a bowl, add a pinch of salt, ⅛ teaspoon of crushed pepper, whisk well and set aside.
• Take all the ingredients for sauce mix in another bowl, stir to combine well and set aside.
• Heat a flat bottomed pan, brush with ½ teaspoon of oil, pour the whisked eggs and make a fluffy omelette. Cut into 5-6 large pieces and transfer to a plate.
• Heat the same pan with 2 teaspoons of oil, add garlic and green chillies and saute for a few seconds till fragrant. Add onions, tomatoes & capsicum and saute for a minute on high till they get lightly roasted and crunchy.
• Add omelette pieces and saute for a few seconds.
• Mix the sauce mix, add to the pan and cook on medium for 1-2 minutes till the sauce coats the eggs well. Take off the heat and serve.

Video

Notes

1. Sauce mix has to be mixed and kept handy before making the stir fry as its a quick recipe.
2. Do not overcook the eggs and veggies as they turn soggy & do not taste good in the stir fry. 

Nutrition

Calories: 185kcal | Carbohydrates: 17g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 823mg | Potassium: 432mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1964IU | Vitamin C: 59mg | Calcium: 64mg | Iron: 2mg

This article was researched and written by Urvi Dalal.

The post Chilli Egg Stir Fry (Spicy and Saucy) appeared first on My Food Story.

If you love a good chicken wrap but want something lighter, fresher and packed with protein, this high-protein chicken salad wrap is exactly what you need!

Looking for a lunch that is high in protein, packed with crunch and actually exciting to eat? This high-protein chicken salad wrap might just become your new favorite!

Creamy, crunchy, juicy and incredibly satisfying — all wrapped up into one wholesome, protein-packed meal. Perfect for a quick lunch, easy dinner or a delicious meal-prep option!

And there are more than 5 reasons why you will fall for this recipe!

They are high in protein while being low in calories thanks to the Greek yogurt instead of mayo.

Loads of crunch from fresh veggies giving every bite plenty of texture.

Big on flavor from paprika, garlic powder and Italian seasoning.

Perfect for meal prep where you can assemble the wraps whenever you need a quick meal when you have the salad ready!

Skillet-toasted for extra deliciousness - that final golden toast takes these wraps from good to seriously addictive!

What is a High-Protein Chicken Salad Wrap?

A High-Protein Chicken Salad Wrap is a wholesome, satisfying wrap made with tender seasoned chicken, crunchy fresh vegetables and a creamy protein-rich dressing, all wrapped in a soft tortilla.

Unlike a traditional chicken salad that often relies heavily on mayonnaise, this version uses Greek yogurt as the base of the dressing, giving it a creamy texture while adding extra protein.

The chicken is seasoned with paprika, garlic powder, black pepper and Italian herbs, pan-seared until golden, then shredded and tossed with crisp iceberg lettuce, carrot, celery and spring onion greens.

The finished chicken salad is tucked into a wholewheat tortilla and lightly toasted on a skillet until golden and crisp.

The result is a fresh, creamy, crunchy and protein-packed meal that works beautifully for lunch, dinner or a quick meal-prep option.

The post High-Protein Chicken Salad Wrap | Easy & Healthy Chicken Wrap Recipe first appeared on Flavor Quotient.

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.

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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.

If you love chicken recipes that are bold, spicy, juicy and loaded with classic Indian spices, this chicken tawa fry is the one you need to try! Just be warned that this is not for the faint-hearted!

There are chicken recipes that are delicious, and then there are recipes where you simply cannot stop going back for another bite—this chicken tawa fry definitely belongs in the second category!

Tender pieces of boneless chicken are marinated with a fresh ginger-garlic-green chilli paste and then cooked on a hot tawa with caramelized onions, tomatoes and a fragrant blend of Kashmiri chilli powder and pav bhaji masala.

A little tamarind brings in the perfect tang, giving your tastebuds an unforgettable experience of deliciousness! .

Finished with a spoonful of ghee and fresh coriander, this chicken tawa fry is spicy, tangy, juicy and wonderfully laden with unforgettable flavors.

The juicy, spice-coated chicken with beautifully browned edges and layers of spicy, tangy and smoky flavors creates an everlasting memory in your heart! .

And if you really want the full street-food experience, serve it with butter-smeared pav toasted directly over the flame!

What is Chicken Tawa Fry?

Chicken tawa fry is a rustic Indian-style chicken preparation where bite-sized pieces of chicken are cooked on a wide, flat tawa along with thick, intensely flavored spices.

Unlike deep-fried chicken, this recipe uses very little oil and relies on the hot tawa to caramelize the onions, cook down the spices and give the chicken beautifully browned edges.

There are many regional and street-style versions of tawa chicken, but this one has my own Flavor Quotient twist!

The post Chicken Tawa Fry Recipe | Spicy, Juicy & Easy Tawa Chicken first appeared on Flavor Quotient.

Craving something rich and comforting? This Hyderabadi Mutton Marag is a flavorful, brothy soup with tender mutton, nutty flavors, and aromatic spices—perfect for chilly evenings.

A cold evening calls for a warm bowl of Mutton Marag, especially when there’s some crusty bread on the side. After all, what more could you possibly need? This Hyderabadi delicacy is a rich, brothy soup packed with nutty, garlicky flavours, while the mutton is cooked until wonderfully tender and falls right off the bone.

What makes this dish truly stand out is the way it’s made; pressure-cooked for tenderness, then slow-simmered for deep, layered flavors. A blend of almond and cashews gives the broth a silky texture, while whole spices bring in the classic warmth. Traditionally served as a starter at weddings and feasts, Mutton Marag is comfort food at its finest.

Pair it with naan, tandoori roti, or even just a hunk of crusty bread to soak up every last drop of that yummy flavorful broth. 

Mutton Marag Ingredients Overview

• Bone-in Mutton: The marrow infuses the broth with richness. You may use boneless mutton, but I highly recommend bone-in pieces for the best flavor
• Whole Spices: Cinnamon, cardamom, cloves, and bay leaves create complex flavors
• Nut Paste: Almond and cashew paste for a silky, creamy texture
• Herbs: Coriander and mint for freshness
• Lemon: A final squeeze adds brightness and tang

Frequently Asked Questions

Richa’s Top Tips

• Use Bone-in Mutton. This is the secret to achieving a ricer and more flavorful broth
• Pressure Cooking is the fastest way to get this soup on the table. It cuts down the cooking considerably and delivers mutton that is sooo tender and perfectly cooked
• Don’t skip on the final slow Simmer. It helps develops the full depth of flavor
• Don’t rush the onions. Sauté the onions until they turn light brown. This gives the marag a lovely depth of flavour without making the broth too dark.
• Adjust the consistency to your liking. Marag is meant to have a light, brothy consistency. If it gets too thick, simply add a little hot water and adjust the seasoning before serving.

Storage Tips

• Refrigerator: Let the mutton marag cool completely before transferring to an airtight container. Refrigerate for up to 3 days.
• Freezer: Marag freezes well. Store it in freezer-safe containers in individual portions and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat gently on the stovetop until piping hot. If the marag has thickened in the fridge, add a splash of water while reheating and adjust the seasoning if needed.
• Make-ahead tip: The flavours develop beautifully as the marag sits, so you can make it a day ahead and reheat it before serving.

Serving Ideas

• Serve mutton marag hot as a soup or light main course, with plenty of the fragrant broth and tender pieces of mutton in every bowl.
• Pair it with naan, roomali roti, or paratha to soak up the rich, nutty broth.
• For a more substantial meal, serve it alongside steamed basmati rice or jeera rice.
• A side of sliced onions, lemon wedges and green chillies works beautifully if you enjoy a little extra freshness and heat.

Once a royal banquet dish, Mutton Marag has become a popular choice for celebrations and cozy nights. With its rich broth, tender meat, and aromatic spices, it’s sure to become a favorite in your kitchen!

Tried this recipe? Tag me on IG @my_foodstory and show me your delicious bowls of Mutton Marag! 🍲✨

Watch Make Mutton Marag Recipe Video

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Hyderabadi Mutton Marag | Mutton Soup

Brothy, nutty, and flavorful, you'll want to slurp on a bowl of this mutton marag cold winter evenings with a side of bread or naan.

Course Snacks & Appetisers

Cuisine Indian

Diet Halal

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Total Time 55 minutes minutes

Servings 4 persons

Calories 528kcal

Author Richa

Equipment

• 1 Pressure Cooker

Ingredients

• 2 tablespoons ghee
• 1 cinnamon stick
• 4 cloves
• 1 bayleaf
• 2 green cardamoms
• 1 ½ cups sliced onions 3 medium, approx. 250 gms
• 1 tablespoon ginger garlic paste
• ½ kg bone-in mutton 500 gms
• 2 ¼ teaspoons salt divided
• 5 cups + 2 tablespoons water divided
• 2 green chillies whole
• ½ teaspoon turmeric powder
• 1 teaspoon garam masala powder
• ½ teaspoon cardamom powder
• 1 ½ teaspoons black pepper powder
• 4 tablespoons finely chopped coriander leaves divided
• 2 tablespoons chopped mint leaves
• 2 tablespoons almond paste
• 2 tablespoons cashew paste
• 1 tablespoon lemon juice

Instructions

• Heat ghee in pressure cooker, add whole spices, saute for a minute on low heat, add onions, saute for 3-4 minutes on medium heat till they turn light brown. Add green chillies, ginger garlic paste along with 2 tablespoons of water & saute for 2 minutes.
• Add mutton & 1 teaspoon of salt & saute for 5-6 minutes till the mutton gets coated with the aromatics and turns light golden.
• Add 2 tablespoons of coriander leaves, 1 ½ cup of water and close the lid of the pressure cooker. After 1 whistle, lower the heat and cook for 20 minutes. Let the pressure release on its own. At this stage, mutton should be cooked to tender but the meat should not fall off the bones as it may get too mushy.
• Open the pressure cooker and heat it on high. Add the spice powders, remaining 1 ¼ teaspoon of salt, almond and cashew paste, lemon juice, remaining 2 tablespoons of coriander leaves, mint leaves, remaining 2 ½ cup of water and mix everything well. Simmer for 20 minutes and serve.

Video

Notes

1. Bone-in mutton is best suited for this recipe as the bone & marrow renders a rich flavour to the soup. 
2. Water is added with ginger garlic paste to avoid it from getting burnt.
3. Pressure cooking mutton helps it get cooked faster vs cooking in a pot which may take double the time depending on the mutton.

Nutrition

Calories: 528kcal | Carbohydrates: 16g | Protein: 23g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 110mg | Sodium: 1479mg | Potassium: 482mg | Fiber: 4g | Sugar: 7g | Vitamin A: 145IU | Vitamin C: 10mg | Calcium: 89mg | Iron: 3mg

This article was researched and written by Harita Odedra.

The post Hyderabadi Mutton Marag | Mutton Soup 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!

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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.

These potato waffles have made breakfast so much easier on busy mornings. A handful of ingredients, a waffle maker, and about 25 minutes are all you need to get something hot, cheesy, and filling on the table.

My kids are obsessed with these cheese potato waffles and honestly, so am I. They’re crispy, cheesy, and I manage to get broccoli into them without anyone complaining. The waffle maker does most of the work, which means I’m not standing over the stove on busy mornings, and that’s always a win.

If your mornings need a breakfast that’s quick and homemade but still gets everyone excited, give these a try. If our high protein dosa or moong dal chilla are already part of your morning routine, these potato waffles make a really nice change when you want something different.

Ingredients for Potato Waffle

Potato: rated into julienne-like strips. 

Cheese: A mix of grated mozzarella and a processed cheese cube. 

Egg & Milk: These bind the batter together and keep the waffles moist on the inside.

Broccoli: Cut into tiny bits and mixed right into the batter.

Tapioca Flour: Helps the waffle hold its shape and adds crispiness to the outside.

Seasoning: Salt, crushed pepper, grated garlic, and a pinch of Kashmiri chilli powder for colour.

Oil: Any neutral cooking oil like sunflower for greasing the waffle maker.

Frequently Asked Questions

Richa’s Top Tips

• Pat the potatoes completely dry after soaking. Any excess water in the batter will make the waffles steam instead of crisp. Take a minute to squeeze and pat them dry with a kitchen towel.
• Make sure the waffle maker is fully heated before adding the batter. A cold or half-heated waffle maker is the main reason waffles stick and fall apart. Give it time to heat up properly between each waffle too.
• Don’t open the waffle maker too early. It’s tempting to check, but opening it before the waffle has set will tear it apart. Give it a full 3 minutes on the first side before flipping.

Storage Tips

• In the fridge: Store cooked waffles in an airtight container for up to a day. They lose their crispiness as they cool, but they reheat well.
• Freezing: These freeze surprisingly well. Let them cool completely, stack with parchment paper between each waffle, and freeze in a Ziploc bag for up to two weeks. Great for meal prepping breakfast in advance.
• Reheating tip: Pop them back in the waffle maker for a minute or two, or in the air fryer at 180°C for 3-4 minutes. Both bring back the crispiness really well. The microwave will make them soft and chewy, so avoid it if you can.

Serving Ideas

These potato waffles are great on their own but even better with a few things on the side:

• With ketchup or mayo: The simplest way and usually how my kids eat them. A little boiled egg mayonnaise works really well if you want something homemade.
• With Egg Bhurji: A cheesy waffle with spicy egg bhurji on the side makes for the most satisfying weekend breakfast spread.
• With a stir-fried salad: Some quickly sautéed veggies alongside the waffles keeps the meal balanced and adds freshness.
• With Mango Lassi: A cold glass of mango lassi with hot, crispy waffles is a combination my kids never say no to.

Customisation Ideas

• Swap the broccoli: Finely chopped spinach, corn, bell peppers, or even grated zucchini work just as well. Use whatever your kids will eat without complaining.
• Add chicken or keema: Mix in a couple of tablespoons of cooked shredded chicken or leftover keema into the batter for a more filling, protein-heavy waffle.
• Turn them into waffle sandwiches: Make two thin waffles, spread some mayonnaise or ketchup between them, and press together. Kids go crazy for these. 
• Make a waffle chaat: Top the waffle with chopped onions, tomatoes, green chutney, sev, and a squeeze of lemon. Sounds odd, but the crispy cheesy base with chaat toppings is surprisingly addictive.

Did You Know?

Potatoes contain every nutrient a human needs to survive except calcium and vitamin D. In the 1800s, entire communities in Ireland and parts of South America lived almost exclusively on potatoes and milk for decades. The potato provided the carbohydrates, protein, fibre, and vitamins, while the milk filled the calcium gap. No other single vegetable comes close to being that nutritionally complete. 

Mornings are chaotic enough without breakfast adding to the stress. This potato waffles recipe has taken that pressure off in our house, and I think they’ll do the same in yours. Let the waffle maker do the work, enjoy your chai, and put something hot and homemade on the table without the fuss. Tag me on Instagram @my_foodstory when you make them, I’d love to see how yours turn out.

Watch Hash Brown Waffles Recipe Video

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Potato Waffle

Crispy, cheesy, and incredibly delicious, these crispy cheese potato waffles are kid-friendly, and a quick breakfast idea for busy mornings.

Course Breakfast, Snacks & Appetizers

Cuisine Continental

Diet Halal

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 waffles

Calories 150kcal

Author Richa

Equipment

• 1 Waffle Maker

Ingredients

• 1 large potato grated or julienned approx. 1 ¼ cups, refer note 1
• 1 ¾ cups boiling hot water
• 1 egg
• 2 tablespoons milk
• ¼ teaspoon salt
• ½ teaspoon crushed pepper
• 1 teaspoon grated garlic
• 1 tablespoon grated mozzarella cheese
• 1 cheese cube grated, approx. 1 ½ tablespoons
• ¼ cup cheddar cheese
• 1 tablespoon tapioca flour
• ¾ cup broccoli florets cut into tiny bits
• ⅛ teaspoon kashmiri chilli powder
• 1 tablespoon sunflower or any neutral cooking oil

Instructions

• Soak grated potatoes in hot water for 10 minutes to soften them a bit, drain and pat dry with a kitchen towel. Set aside. Refer note 2.
  1 large potato grated or julienned, 1 ¾ cups boiling hot water
• Take the egg in a bowl, whisk well, Add milk, salt, pepper, garlic, grated cheeses, tapioca flour, broccoli florets, kashmiri chilli powder, grated potatoes, give a good toss to combine well to form a thick batter.
  1 egg, 2 tablespoons milk, ¼ teaspoon salt, ½ teaspoon crushed pepper, 1 teaspoon grated garlic, 1 tablespoon grated mozzarella cheese, 1 cheese cube, ¼ cup cheddar cheese, 1 tablespoon tapioca flour, ¾ cup broccoli florets, ⅛ teaspoon kashmiri chilli powder
• Heat the waffle maker and coat the plates with a teaspoon of oil.
  1 tablespoon sunflower or any neutral cooking oil
• Fill the waffle iron with ⅓ cup of batter or as per the size of your waffle maker and cook for 2 minutes, flip and cook for 2-3 minutes or until they get crisp and golden on either side. Transfer to a plate. Repeat the same process for making waffles from the rest of the batter. Make sure waffle iron is fully heated between each waffle. Serve hot.

Video

Notes

1. Potatoes to be grated on the larger side of the grater, so they are like juliennes for best results.
2. Potatoes are soaked in hot water to tenderise/soften them or they tend to be raw and do not taste good in the waffles.

Nutrition

Calories: 150kcal | Carbohydrates: 14g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 52mg | Sodium: 250mg | Potassium: 318mg | Fiber: 2g | Sugar: 2g | Vitamin A: 296IU | Vitamin C: 26mg | Calcium: 106mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Crispy Potato Waffles (Hash Brown Waffles) appeared first on My Food Story.