If you are looking for egg breakfast ideas, then you are in the right place. Here are 17 quick and easy egg breakfast ideas that are high protein and healthy!
Eggs are one of the most popular choice of breakfast, and I think it’s for all the right reasons! Firstly, egg breakfast recipes are quick and easy to make. Most often 15 minutes is all you need to put together an egg breakfast dish. And honestly, that is such a blessing on rushed weekday mornings. Secondly, eggs are so versatile and you can cook them in so many different ways. Which means you will never be bored eating eggs for breakfast again. From the simple boiled egg or poached eggs to omelette, shakshuka, fried, and frittata, you have an egg recipe for each day of the week.
And lastly, eggs are so incredibly healthy! They’re high in protein, full of good fats, and come loaded with micro nutrients. All of these things make them ideal to eat at the start of the day.
Being a big fan of eggs for breakfast myself, I had to create a post with all of my favorite egg breakfast recipes. These are all incredibly easy to make, come together quickly, and we have tested multiple times. so you know they’re both fool-proof and delicious. So if you are looking for egg breakfast ideas or high-protein egg recipes to start your right, look no further because this post has you covered!
Egg Breakfast Recipes
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.
Chinese steamed eggs is a silky, savory custard-like dish made by steaming whisked eggs. It's one of the easiest and most delicious ways to eat eggs, tastes super silky, and comes together in under 20 minutes.
These Indian style Stuffed Eggs are the easiest way to give your daily boiled eggs an upgrade. Spicy, herby, and garlicky, this dish is an absolute banger!
A simple mayo recipe made from boiled eggs and a few other pantry staples. Perfectly creamy and delicious, but without all the excess fat and additives commonly found in store-bought mayonnaise!
These Korean Omelette rolls seem fancy but are a breeze to make, especially in a regular round pan. Packed with pantry staples like eggs and veggies, these rolls are a healthy, tasty, and kid-approved delight!
Spicy masala shakshuka is an Indian take on the traditional Middle Eastern dish. Eggs are poached till just set in a flavourful, spicy gravy that's so good you'll be licking the pan clean.
5 from 6 votes
Street Style Egg Bhurji
Try this street style egg bhurji, if you love eggs for breakfast. A twist on scrambled eggs, this recipe is spicy, buttery and full of flavour!
Watch recipe video above. This Spinach Potato Veggie Frittata packs in six to seven cups of veggies and has a creamy, custard like texture that’s incredible. It’s great when you want to feed a crowd, or meal prep a healthy breakfast for the week.
Baked Denver Omelet Breakfast Casserole is the perfect dish when you want to feed a crowd or even make freezer friendly breakfast bars that can be warmed up and eaten on the go. Loaded with onions, peppers, mushrooms, ham and a secret ingredients – this is a thick omelette thats hearty, healthy and delicious.
These savory garlic oats with a masala fried egg are healthy, delicious and a great way to switch up breakfast when you are bored of regular sweet oatmeal.
Check out this exciting recipe for a one pan Frittata that’s inspired by the Indian Masala Omelette. It’s spicy, has garam masala and can be made on the stovetop or the oven!
Loaded with onions, tomatoes, green chilies and coriander, these crisp Indian masala french toasts are perfect for breakfast, brunch or as a tea time snack.
Bisi Bele Bath is a delicious rice and lentil dish from Karnataka in South India. It’s comforting, comes together with everyday ingredients, and tastes like comfort and hug in a bowl.
Whenever the weather turns rainy, I immediately want to whip up something warm and comforting. While pakoras and soups will always be favorites, you need to try this bisi bele bath recipe the next time. It’s a simple, one-pot dish from Karnataka, India and is made using rice, lentils, veggies, and finished with an aromatic tempering.
The main flavor of this dish comes from a special spice blend called bisi bele bath powder and it’s unlike anything you’ve tasted before. For convenience and ease, I have used a store-bought bisibelabath masala, but you can easily make yours from scratch at home. Serve this delicious rice dish with papad or potato chips for a soul-satisfying meal.
Rice: I have used jeera samba rice for this recipe, but you can use any short-grained variety you like
Dal: We use toor dal as the main lentil. But this recipe also uses chana and urad dal in the tempering for a nutty flavor and texture
Veggies: Sambar onions, tomatoes, carrots, capsicum, beans, and green peas for flavor and texture Spices: Mustard and cumin (jeera) seeds, along with hing (asafetida), turmeric powder, and red chilli powder add warmth, color, and flavor to our bisi bele bath
Bisi Bele Bath Masala: The MVP of this recipe and the ingredient responsible for that authentic taste. I have used a store-bough bisi bele bath masala, but you can make yours at home too
Cashew nuts: Split in half, for added crunch and texture
Dessicated coconut: Adds a lovely, nutty flavor to the dish
Herbs: Lots of fresh curry leaves and coriander leaves for an earthy fresh flavor
Tamarind extract: To add brightness, tang, and that authentic Karnataka flavor
Jaggery: To balance out the tang tamarind and add a subtle sweetness
Ghee: The fat of choice to cook this dish in. It adds a beautiful richness and aroma. You may replace it with oil, but it will change the flavors slightly
Frequently Asked Questions
What is the difference between sambar rice and bisi bele bath?
Sambar rice is from Tamil Nadu and is a preparation of rice, lentils, and veggies using sambar powder as its primary spice mix. Whereas Bisi Bele Bath uses a special Bisi Bele Bath masala that gives it a deeper, more complex flavour with hints of spices, coconut and tamarind. Bisi Bele Bath is also typically softer and more porridge-like in consistency.
What is the difference between khichdi and bisi bele bath?
Khichdi is usually a simple, mildly seasoned combination of rice and dal, while Bisi Bele Bath is much more flavourful, made with vegetables, tamarind and a distinctive spice blend called Bisi Bele Bath masala. Bisi Bele Bath also has a more complex, spicy-tangy flavour and is traditionally served with a tempering and ghee.
Is bisi bele bath healthy?
Yes, this dish can be a healthy and balanced meal. It combines rice and toor dal for carbohydrates and plant-based protein, while the vegetables add fibre, vitamins and minerals. The amount of ghee or oil can affect its overall calorie content, so using it in moderation can make the dish lighter while still keeping it flavourful.
Is bisi bele bath spicy?
Bisi Bele Bath is typically mildly to moderately spicy, but you can adjust the heat by increasing or decreasing the amount of chilli powder in the dish.
Richa’s Top Tips
Cook the rice and dal until very soft. Bisi bele bath is supposed to have a slighty mushy, porridge-like consistency. So it’s important to overcook the rice and lentils a little bit.
Add the tamarind gradually. Tamarind gives the dish its lovely tang, but the amount needed can vary depending on how concentrated your tamarind is. Taste and adjust as you go.
Don’t skip the tempering. A final tempering of ghee, mustard seeds, curry leaves and other spices adds so much flavour and aroma to the finished dish.
Let it rest before serving. Give it a few minutes to sit after cooking. This allows the flavours to come together and gives the rice and dal time to absorb the masala.
Storage Tips
Fridge: Bisi Bele Bath keeps well in the refrigerator for 3 to 4 days. Allow it to cool completely before transferring it to an airtight container and refrigerating.
Reheat: It will thicken as it cools, so add a splash of water when reheating. Reheat it gently on the stovetop or in the microwave, stirring occasionally, until piping hot.
Freeze: You can also freeze this dish for up to 1 month, although the texture may be slightly softer after thawing.
Serving Ideas
Bisi Bele Bath is delicious on its own, but a few simple accompaniments make it even better.
With a crunchy side: Boondi, potato chips, papadam make for the perfect crunchy accompaniment to this comforting rice dish.
A cooling accompaniment: You can also serve this with a bowl of freshly set curd, some vegetable or cucumber raita, or even a refreshing cucumber salad.
Drizzle some ghee: A generous dollop of ghee just before serving adds a ton of flavor and I highly recommend it!
For a more traditional meal: Serve alongside a few vegetable sides (like this onion potato sabzi, or karela fritters, or any other sabzi you like),pickle, and crunchy papad.
You need to make this bisi bele bath just once to fall in love with it and add it to your dinner rotation. It’s comforting, warming, hearty, wholesome, and so so delicious. If you make this recipe, DM me your pictures or tag me in stories over on my IG @my_foodstory ❤️
Bisi Bele Bath is a delicious rice and lentil dish from Karnataka in South India. It’s comforting, comes together with everyday ingredients, and tastes like comfort and hug in a bowl.
¼cupbisibele bath powderi used MTR bisibele bath powder
¼cuptamarind extractnot super thick (see note 1)
1tablespoonjaggery
½tspchilli powder
1 ¼teaspoonsaltadjust to taste
½cupgreen peas
3cupswater
3tablespoonschopped coriander
Instructions
Add rice, dal, carrots, beans, salt, turmeric, oil and water to a pressure cooker. Cook on high for 1 whistle, then reduce the flame and cook for 2 more whistles. Let the pressure release naturally.
Heat ghee in a large kadhai or pot and add mustard and jeera. As they start to crackle, add urad dal, chana dal, cashews and roast till they are a light golden brown. Add curry leaves and hing.
Add sambar onions and capsicum and saute for two minutes. Add tomatoes, dessicated coconut, bisibele bath powder, tamarind extract, jaggery, chilli powder, salt, green peas and 2 cups of water. Boil this for 3-4 minutes.
Add the cooked rice, dal and veggies along with another cup or more of water (adjust as per the consistency you prefer) and simmer for 3-4 minutes. Top with fresh coriander.
This can be served immediately but I prefer to serve it after a couple of hours. The taste just gets better as it sits!
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.
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
How long do you poach eggs in an air fryer?
At 200°C, air fry the eggs for 6 minutes for set whites and soft, runny yolks. If you prefer a firmer yolk, add another 1-2 minutes of cooking time. But each air fryer is different, so you may need to experiment with the timing to achieve the best results in yours.
Can you poach eggs ahead of time?
Yes! Poached eggs can be made ahead of time and stored in the fridge for up to 2 days. Once they’re cooked, gently transfer them to an ice water bath to stop the cooking process. When you’re ready to serve, reheat them gently in warm water for a minute or two.
How do I prevent the egg from sticking to the ramekin or dish?
Lightly grease the ramekin with a little oil or butter before adding the boiling water and egg. This makes it much easier to gently scoop the poached egg out once it’s cooked. A silicone spatula or slotted spoon also helps when removing the egg.
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.
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.
These air fryer roasted veggies is the easiest side dish I make at home! They go with pretty much everything, and the air fryer gets them perfectly golden and tender without any fuss.
These air fryer roasted vegetables have become our go-to side for pretty much every non-veg meal we make at home. They need barely any oil and no babysitting, which frees me up to focus on the main dish. Plus, that roasted, slightly charred flavour of the veggies makes them so addictive!
To make these roasted air fryer veggies, I have used babycorn, carrots, broccoli, beans, zucchini, and onions, but you can swap in whatever vegetables your family enjoys. If you’ve been using your air fryer regularly for recipes like our air fryer chicken tikka or air fryer lemon garlic chicken, these roasted vegetables make the perfect side to go with them.
Vegetables: Babycorn, carrots, broccoli florets, beans, zucchini, and onion
Seasoning: Salt and crushed pepper
Dijon mustard: Adds slight tanginess and depth of flavor. You can also use kasundi instead
Oil: Olive oil or any neutral cooking oil
Water: A couple of tablespoons added to the outer basket to prevent the vegetables from drying out while roasting
Frequently Asked Questions
What types of vegetables work best in the air fryer?
Root vegetables like potatoes, carrots, and sweet potatoes work brilliantly because they hold their shape and caramelise well. Broccoli, cauliflower, bell peppers, zucchini, beans, and onions are all great too. The key is to group vegetables with similar cooking times together so nothing ends up overcooked or underdone.
Can I use frozen veggies for this recipe?
Fresh is recommended because frozen vegetables release a lot of water as they thaw, which prevents them from crisping up in the air fryer. If frozen is all you have, thaw them completely and pat them very dry before tossing with oil and seasoning.
Why are my veggies not browning?
Usually one of three reasons. Not enough oil on the surface, too many vegetables crowded in the basket, or the air fryer wasn’t preheated. The vegetables need space for the hot air to circulate, a thin coating of oil to help them brown, and a fully preheated air fryer to start crisping immediately.
Do I need to flip the vegetables while air frying?
You don’t need to flip individual pieces, but giving the basket a gentle shake or toss halfway through helps everything cook more evenly.
Richa’s Top Tips
Cut the vegetables into large pieces. They shrink significantly while roasting, so what looks like a big chunk raw will be the perfect size by the time it’s done. Small pieces will shrivel up and dry out.
Add the vegetables in stages based on cooking time. Babycorn and carrots take longer, so they go in first. Broccoli, beans, zucchini, and onions cook faster and get added halfway through. This way everything finishes at the same time without anything being overcooked or undercooked.
Line the basket with baking paper. This traps the natural juices from the vegetables and prevents them from drying out while roasting. It also makes cleanup much easier.
Add water to the outer basket. Just a couple of tablespoons. This creates a little steam that keeps the vegetables moist on the inside while the air fryer crisps up the outside.
Storage Tips
In the fridge: Store in an airtight container for up to 3 days. The vegetables hold their flavour well but will soften as they sit.
Freezing: Not recommended. Roasted vegetables lose their texture once frozen and thawed, especially broccoli and beans, which turn mushy.
Reheating tip: Pop them back in the air fryer at 200°C for 3-4 minutes to crisp them up again. The oven works too but takes longer. Avoid the microwave, as it makes them soft and steamy rather than crispy.
Serving Ideas
These air fryer vegetables are a side dish at heart, so they pair well with almost anything:
With Chicken Ghee Roast: A plate of rich, spicy ghee roast with these roasted vegetables on the side makes for a really balanced meal.
With Pepper Mutton Fry: The simplicity of the roasted veggies pairs perfectly alongside a bold, peppery mutton fry.
In a grain bowl: Pile them over some cooked quinoa or rice, add a spoonful of hummus, and drizzle with olive oil for a healthy, filling lunch.
In a wrap: Stuff them into a warm whole wheat pita with some hummus and pickled onions for a quick vegetarian meal.
With Mediterranean Quinoa Salad: Toss the roasted veggies into this salad while they’re still warm for a heartier, more substantial version.
Customisation Ideas
Go Mediterranean: Toss the vegetables with dried oregano, garlic powder, and a squeeze of lemon after roasting. Crumble some feta on top while they’re still hot.
Make it Indian: Swap the salt and pepper for chaat masala, amchur, and kashmiri chilli powder. Finish with a squeeze of lemon, and your masaledar roasted veggie chaat is ready.
Add paneer or chicken: Toss marinated paneer cubes or chicken pieces in with the second batch of vegetables. They crisp up beautifully in the air fryer alongside the veggies.
Try different vegetables: Sweet potatoes, potatoes, mushrooms, bell peppers, and cauliflower all roast really well in the air fryer. Use whatever is in your fridge and adjust the timing accordingly.
Did You Know?
Roasting vegetables at high heat triggers the Maillard reaction, the same chemical process that makes a steak taste so good. When vegetables are exposed to temperatures above 150°C, the natural sugars and amino acids on their surface react with each other and create hundreds of new flavour compounds that don’t exist in the raw vegetable. That’s why roasted carrots taste sweeter than boiled ones, and why roasted broccoli has a nuttiness that steamed broccoli never will. The air fryer is particularly good at this because it circulates heat directly around the food, creating more surface contact than an oven.
If you’ve never roasted vegetables in the air fryer before, give this recipe a try, and I think you’ll wonder why you didn’t start sooner. It’s one of the easiest, most useful things your air fryer can do. Share your pictures with me on Instagram @my_foodstory when you try it.
Watch Roasted Vegetables in Air Fryer Recipe Video
Making Air Fryer Roasted Veggies is the easiest, quickest way to have a delicious side ready in minutes! Serve with a non-veg main, add to salads, sandwiches, or wraps… the options are endless.
3-4teaspoonolive oil or any neutral flavoured cooking oil
2tablespoonswater
Instructions
Pre-heat the airfryer at 200C and line the basket with baking paper. Refer note 1
Add carrots and babycorn to a bowl, add ¼ teaspoon pepper, ¼ teaspoon salt, 1 teaspoon dijon mustard or kasundi and 1.5 teaspoon oil and toss to combine well.
Add 2 tablespoons of water to the outer basket of the airfryer to prevent the veggies from drying out while roasting.
Add the carrots and babycorn to the airfryer basket and air fry for 12 minutes at 200C.
While the veggies are airfrying, prep the other veggies. Add onion, beans, broccoli and zucchini to the same bowl. Add the remaining ¼ teaspoon pepper, ¼ teaspoon salt, 1 teaspoon mustard, 1.5 teaspoon oil and toss to combine well.
Once the baby corn and carrots are semi-roasted, pause the air fryer and add the remaining veggies to the basket. Toss everything together.
Air fry for 12 minutes at 180 C till everything is roasted well. Depending on your air fryer and how tender you prefer the veggies, you might have to roast them for another 2-4 minutes. Transfer to a plate and serve.
Video
Notes
Cut the veggies into 1.5 inch long thick batons as they reduce in size while roasting.
You can line your air fryer basket with parchment paper if you wish.
Crispy, nutritious and such an easy breakfast – Instant Ragi Dosa is best enjoyed with coconut chutney and podi. One of my favourite millet recipes and a really easy way to incorporate them in your diet.
We’ve spoken about how I’m trying to incorporate more millets in my diet and this by far is my favourite recipe. In fact now that I think about it, Ragi or Finger Millet is my most used millet. Because its so easy to incorporate – I use it to make ragi crepes, pancakes, cake and even ragi soup.
And today I have this delicious Instant Ragi Dosa for you – a super healthy, hearty breakfast that takes minutes to put together. Dosa is our go-to breakfast on my days and we do a lot of different kinds – regular dosa, oats dosa, banana dosa, millet dosa with a fermented batter, neer dosa, banana dosa and chilla. This Ragi Dosa is a current favourite because its more filling than regular dosa, doesn’t need fermentation and is a great way to incorporate ragi into the diet.
If you want to learn more about millets, including the types, how to cook them, ideas to include them in your diet and a lot more, make sure to check out my Millets 101 article.
Ingredients for Ragi Dosa
Here’s a quick picture of all the ingredients you’ll need for ragi dosa. Ragi flour or Finger Millet Flour is easily available at most places these days.
Ragi flour: Aka finger millet flour. It’s easily available in most stores both online and offline in India. If you’re outside India, you should be able to find it in any Indian supermarket near you
Semolina: Rava or semolina helps achieve that lacy, crispy texture of dosa. It also gives the dosa batter more body and prevents the dosa from falling apart
Rice flour: Helps make the batter light and airy and the dosa crispy
Onions: For texture and flavor in ever bite
Greens: Chopped coriander leaves and curry leaves add a lovely earthy flavor and freshness
Ginger: Finely chopped for flavor and aroma
Green chillies: Finely chopped for a kick of heat
Salt: For seasoning
Oil: Any neutral-flavored oil helps to prevent the dosa from sticking and makes it crispy. You can also use butter or ghee instead
Benefits of Finger Millet
Rich in calcium: Finger millet, also known as ragi, is naturally high in calcium, which supports strong bones and teeth.
Good source of fibre: Its fibre content can help support digestion and keep you feeling fuller for longer.
Naturally gluten-free: Ragi is a great grain option for people looking to include more gluten-free foods in their diet.
Provides plant-based iron: It contains iron, which plays an important role in supporting healthy red blood cell production.
Contains essential nutrients: Ragi provides nutrients such as magnesium, phosphorus and potassium, making it a wholesome addition to everyday meals.
Steady source of energy: Its combination of complex carbohydrates and fibre makes it a nourishing choice for breakfast, snacks or meals.
Frequently Asked Questions
Is ragi dosa healthier?
Yes, ragi dosa is much healthier than regular dosa thanks to its higher fiber content, and more nutrients such as calcium and iron.
Why is my ragi dosa sticking to the pan?
If your ragi dosa is sticking to the pan, the pan may not be at the right temperature or the batter may be too thick. Make sure the pan is well heated, use a thin, pourable batter, and avoid flipping the dosa until the edges are crisp and naturally start to release. If you’re using cast iron, a well-seasoned pan also makes a big difference.
Can I make instant ragi dosa without rava or semolina?
Yes, you can make instant ragi dosa without rava or semolina, but the dosa may be slightly less crispy and can be more delicate. Rava adds structure and helps create crisp edges, so if you leave it out, make sure the batter is thin and cook the dosa a little longer until it releases easily from the pan.
Richa’s Top Tips
Add water little by little. While making the batter, start by mixing all the dry flours with a little water to make a thick, lump free paste. Then add the other ingredients and water to make a thin, flowing batter
Rest the batterfor at least 30 minutes. This helps the semolina to swell up. The batter is best consumed on the same day, but can also be made the previous night and kept
Give the batter a stir before each dosa. This helps mix any flour thats settled at the bottom
Always pour the batter, not spread. Unlike regular dosas, the batter doesn’t have to be spread. It should be poured and swirled around on a hot pan. As it hits the pan, it’ll set into a lacy pattern. If you see any large unfilled pockets, pour a little batter to fill them (watch the video to see how this is done)
Cook the dosas on a low flame. This ensures they cook well and become crispy
The consistency of the batter should be like milk. The batter can thicken so you might have to add a little more water to the batter mid way to adjust the consistency.
Storage Instructions
Dosa batter: Store leftover batter in an airtight container in the refrigerator for up to 1 day. The rava will continue to absorb liquid, so add a splash of water and whisk well before making the dosas.
Cooked dosa: Ragi dosa is best eaten fresh as it tends to lose its crispiness as it sits. If you do have leftovers, refrigerate them in an airtight container for up to 1 day.
Reheating: Reheat leftover dosas on a hot tawa for a couple of minutes on each side to bring back some of the crispness. Avoid microwaving as it can make them soft and chewy.
Serving Ideas
Instant ragi dosa tastes best hot and crisp, straight off the pan. Here are a few things you can serve it with:
Coconut chutney: A classic pairing that works beautifully with the nutty flavour of ragi.
Tomato or onion chutney: Great if you like a little extra tang and spice.
Sambar: Serve with a bowl of hot sambar for a more filling breakfast or meal.
Potato masala: Add a spoonful of South Indian-style potato masala and fold the dosa for a delicious ragi masala dosa.
Curd or yoghurt: A simple option that works especially well with a spicy chutney on the side.
Chutney powder: Sprinkle some podi over the dosa and drizzle with a little ghee for an easy, flavourful option.
This dosa is really versatile. You can also add some grated carrots or thinly sliced cabbage to the batter. Another great addition is to stuff the dosa with grated paneer, or crack an egg on it while its cooking. Choose from my trio of chutney recipes for a super delicious breakfast.
Ragi dosa is an instant dosa recipe that’s also a great way to include millets in your diet. It doesn’t need any grinding or fermenting. Rich in iron and fibre, these dosas are healthy, hearty & nutritious. The trick is to make sure the batter is the consistency of milk.
Add Ragi Flour, Rice Flour, Semolina and salt to a large mixing bowl. Add half the water and mix well to form a lump free batter. Add all the other ingredients and the remaining water to the bowl. The consistency of the batter should be like milk.
Rest the batter for 30 minutes.
Making the Dosa:
Heat a non-stick tawa or a seasoned cast iron tawa on medium heat.
Once hot, take a ladle full of batter and pour from about a 1-2 inch height in a circular motion starting from the edge to the center. Don't try to spread the batter, always pour it around the pan.
As the batter hits the hot pan, you’ll see the dosa setting with small holes. These holes allow the steam to escape and help make the dosa crispy. If there are any big holes, you can fill them up with a little batter. Turn the flame to low, drizzle ½ teaspoon oil and let it cook for a couple of minutes or till it turns golden.
The dosas take 4-5 minutes to cook on a low flame. Flip the dosa and cook for another minute or two.
Serve hot with coconut chutney or any other chutney of your choice.
Video
Notes
For Gluten Free ragi dosa, skip sooji rava or semolina. Dosas will taste as good, but will be a little thinner.
You may also add grated veggies like carrots, cabbage, beetroot etc to the batter if you like.
Leftover batter can be refrigerated and will stay fresh for up to 3 days.
You can use any Dosa Tawa, but I personally like using a Nonstick Tawa as the dosa doesn’t stick to the tawa and is easier to flip.
Feel free to use oil or ghee to cook the dosa
Give the batter a stir before each dosa. This helps mix any flour thats settled at the bottom
Cook the dosas on a low flame so that they cook well and become crispy
You might have to add a little more water to the batter mid way in case the batter becomes too thick. It should be the consistency of milk.
Unlike regular dosas, the batter doesn’t have to be spread. It should be poured and swirled around on a hot pan. As it hits the pan, it’ll set into a lacy pattern. If you see any large unfilled pockets, pour a little batter to fill them (watch the video to see how this is done).
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.
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
How is roti pizza different from regular pizza?
Regular pizza uses a yeasted dough that’s proofed, shaped, and baked. Roti pizza skips all of that and uses a leftover roti or chapati as the base instead. The result is thinner, crispier, and a lot quicker to make. It won’t taste exactly like a traditional pizza, but it’s delicious in its own way and takes a fraction of the time.
What kind of roti works best for roti pizza?
Day-old leftover rotis work best because they’ve lost some moisture and crisp up really well in the air fryer. Fresh rotis are too soft and tend to stay floppy even after air frying. Whole wheat, multigrain, or regular maida rotis all work fine.
Why is my roti pizza soggy?
Most likely the roti wasn’t air fried plain before adding the toppings. That first 3 minutes of air frying the bare roti is what crisps up the base. Also check if you’ve added too much sauce or piled on too many toppings, both release moisture and make the base soggy.
Can I use naan instead of roti for pizza?
You can, but naan is thicker and softer so the texture will be quite different. It’ll feel more like a flatbread pizza than a crispy thin crust. If using naan, air fry it plain for an extra minute or two to get a crispier base before adding toppings.
Can I make this without an air fryer?
Yes. Heat a tawa on medium, place the roti with toppings, cover with a lid, and cook for 4-5 minutes until the cheese melts and the base crisps up. The air fryer gives a more even crispiness, but the tawa method works well too.
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 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.
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!
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
Corn may be replaced with any veggie of your choice such as baby corn.
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!
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
Want To Use Your Air Fryer More?
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Frequently Asked Questions
How to know when the makhana is roasted?
If you can crush the makhana in one hand, then it’s ready. It should powder easily and make a crunching sound.
How to store roasted makhana?
These air fried roasted makhana and nuts stay well at room temperature in an airtight container for about two 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.
My makhana has become soft. Can I re-roast it?
Absolutely! Makhana can get soft and chewy after a few days of being outside/exposed to air. If you notice this with your makhana, you can easily re-roast it for about 2-3 minutes in the air fryer or for a few minutes on the stovetop.
Can I make it oil-free?
I think you can, even though I haven’t tried that. However, adding a little ghee or oil might be a good idea as it helps the masala stick to the makhana.
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 masalais 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!
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.
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.
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.
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.
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!
jump to section: masala potato wedges in air fryer
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
Why are my potato wedges not crispy?
This happens for a number of reasons like excess moisture in potatoes, an overcrowded air fryer basket, too much oil, and not enough cooking time. But to troubleshoot, make sure to soak and wipe the potatoes thoroughly, sprinkle a little extra cornflour, and try air frying them for a minute or two.
Do I need to peel the potatoes?
Nope! Potato wedges actually taste better with skin on. The skin adds extra texture and crisps up beautifully in the air fryer. Just give the potatoes a good scrub before cutting them into wedges.
Can I use sweet potatoes instead?
Yes, but sweet potato wedges cook a little differently. They won’t become quite as crispy as regular potatoes because they contain more moisture and natural sugars. Reduce the cooking time slightly and avoid overcrowding the basket. I would recommend trying out my air fryer sweet potato fries recipe instead.
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!
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 ❤️
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.
1 ½tablespoonssunflower or any neutral flavored cooking oildivided
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.
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
This air fryer Thai eggplant is for anyone who’s given up on getting eggplant crispy at home without using half a bottle of oil. The air fryer finally solves that problem, and the sweet, savoury Thai sauce with basil and garlic makes it genuinely hard to stop eating.
This air fryer Thai eggplant packs in so much flavour that it’s hard to believe how few ingredients go into it. It’s become one of our favourite vegetarian recipes at home, and if eggplant has always been a tough sell in your house, this might be the recipe that changes things.
If you’re bored of eating baingan bharta and the occasional brinjal curry, this Thai basil eggplant is going to be a breath of fresh air in your kitchen. The Thai basil, garlic, and ginger give it a really bold and aromatic flavour, and the whole dish comes together in about 35 minutes, making it a perfect choice for your next weekly lunch or dinner.
Ingredients for Thai Eggplant
Eggplant: One large eggplant, peeled and chopped into large cubes. Salted for 45 minutes before cooking to draw out moisture.
Tapioca Flour: Used to coat the eggplant before air frying. It gives a lighter, crispier finish than regular flour.
Sauce: Light soy sauce, oyster sauce, water, and sugar. Simple but brings that sweet-savoury Thai flavour together.
Aromatics: Thinly sliced garlic and julienned ginger, sautéed quickly before the sauce goes in.
Thai Red Chillies: Thinly sliced, added at the end for heat and colour.
Fresh Basil Leaves: Added right at the end for that signature Thai fragrance.
Sesame Seeds: Sprinkled on top for a nutty finish.
Sesame Oil: I’ve used sesame oil for its flavour, but any neutral cooking oil works.
Frequently Asked Questions
What if my eggplant isn’t crisping up in the air fryer?
The most common reason is skipping or rushing the salting step. If the eggplant still has moisture in it, no amount of air frying will make it crispy. Salt it for the full 45 minutes, then pat it completely dry before coating with tapioca flour. Also make sure you’re not overcrowding the basket; the pieces need space for the hot air to circulate.
Can I make this with another vegetable?
Zucchini, sweet potato, and cauliflower all work well with this same method and sauce. Adjust the air frying time based on the vegetable since some cook faster than others. The sauce and aromatics stay the same.
Can I add protein to this recipe?
Crispy tofu or air-fried chicken pieces tossed in alongside the eggplant work really well. Cook them separately in the air fryer first, then add everything to the sauce together at the end.
Can I deep fry the eggplant instead of air frying?
You can, but eggplant absorbs oil like a sponge, which is exactly what this recipe is trying to avoid. The air fryer gives you the same crispiness with barely any oil. If you do deep fry, make sure the oil is very hot so the eggplant spends less time in it.
Richa’s Top Tips
Don’t skip the salting step. This is the most important part of the recipe. Salting the eggplant for 45 minutes draws out the excess moisture that usually makes it soggy. Pat it dry with a towel after salting for the crispiest result.
Use tapioca flour, not cornflour or maida. Tapioca flour gives a much lighter, crispier coating that stays crunchy even after tossing in the sauce. Other flours tend to turn heavy and chewy.
Air fry in two stages. The first round at 170°C cooks the eggplant through, and the second blast at 200°C for 3 minutes crisps up the outside. Skipping the second stage means soft eggplant instead of crispy.
Let the eggplant cool slightly before removing from the basket. If you try to take it out when it’s too hot, it sticks to the basket, and the coating peels off. A couple of minutes of cooling makes them release easily.
Toss in the sauce right before serving. The crispy coating absorbs liquid quickly, so the longer it sits in the sauce, the softer it gets. Add the eggplant to the sauce at the last minute for the best texture.
Storage Tips
In the fridge: Store the eggplant and sauce separately in airtight containers for up to a day. The eggplant will lose its crispiness as it sits, but the flavour stays good.
Freezing: Not recommended. The crispy coating doesn’t survive freezing and the eggplant turns mushy once thawed.
Reheating tip: Pop the eggplant back in the air fryer at 200°C for 2-3 minutes to crisp it up again, then toss it in freshly warmed sauce. Microwaving will make it soft and soggy.
Serving Ideas
This air fryer Thai eggplant works as a starter, a side, or even a main depending on how you serve it:
As a side to curries: It pairs beautifully alongside butter chicken or Thai chicken curry. The crispy eggplant adds texture and a completely different flavour to the plate.
With jeera rice: The simplest way to turn this into a full meal. The sauce coats the rice, and every spoonful is satisfying.
With Coconut Rice: The nutty coconut rice with crispy Thai eggplant on top makes for a really lovely vegetarian meal.
As a starter with dips: Serve the crispy eggplant alongside hummus or garlicky yogurt party dip for a spread when you have people over.
On its own: As a starter or a snack, the crispy eggplant with that glossy sauce needs nothing else.
Customisation Ideas
Add protein: Crispy tofu or air-fried chicken pieces tossed in alongside the eggplant work really well. Cook them separately first, then add everything to the sauce together.
Try it with zucchini: If eggplant isn’t available, thick zucchini chunks work with the same method and sauce. They crisp up nicely and hold the coating well.
Make it spicier: Add a teaspoon of sriracha or gochujang to the sauce for a deeper, more complex heat beyond the Thai red chillies.
Add cashews: Toss in a handful of roasted cashews when you add the eggplant to the sauce. The crunch and nuttiness pair really well with the sweet-savoury Thai flavours.
Top with crumbled feta: A little feta scattered over the hot eggplant adds a salty, tangy bite that works surprisingly well with the sweet-savoury Thai sauce.
Did You Know?
Eggplant is technically a berry, not a vegetable. Botanically, it belongs to the same family as tomatoes, potatoes, and bell peppers, called the nightshade family. What we think of as the flesh is actually the fruit’s pulp, and those tiny seeds inside are the real seeds of the plant. It was originally cultivated in India over 4,000 years ago and made its way to the rest of the world through Arab traders.
If eggplant has been sitting at the bottom of your grocery list for a while, give it another chance with this Thai eggplant recipe. I think you’ll be pleasantly surprised. When you try it, share your pictures with me on Instagram @my_foodstory, I’d love to see your crispy eggplant.
The easiest and healthiest way to turn eggplant into a delicious dish, this Air Fryer Thai Eggplant is a total must-try to convert even non-brinjal lovers into ardent fans.
1large egg plantapprox.350 gms, chopped into large cubes, approx.4 cups (refer step 1)
¾teaspoonsalt
4tablespoonstapioca flour
1tablespoon+ 1 teaspoon light soy sauce
1tablespoon+ 1 teaspoon oyster sauce
1tablespoon+ 1 teaspoon water
½teaspoonsugar
2teaspoonssesame oil or any neutral cooking oil
4garlic clovesthinly sliced
1inchgingerjulienned
8-10basil leaves
2thai red chilliesthinly sliced
1teaspoonsesame seeds
Instructions
Prepping egg plants
Peel egg plant (watch the video for more info), half them lengthways, cut each half into 3-4 long pieces (depending on the size of egg plant) and cut each piece into large chunks / triangular pieces.
Salting egg plants
Transfer to a bowl, add salt, toss well and set aside for 45 minutes to an hour, so it releases water (approx. 3 tablespoons). Do not skip this step as it ensures that the egg plants turn out crispy.
Transfer the egg plants to a towel and pat dry to remove any moisture on them. Transfer to a bowl, add tapioca flour and toss until evenly coated.
Take soy sauce, oyster sauce, water, sugar in a bowl, combine them well and set aside.
Air frying eggplants
Pre-heat the airfryer at 170C and brush the basket with oil. Add the coated eggplants, brush with oil and air fry at 170C for 12-13 minutes till they are cooked well. Airfry at 200C for 3 minutes till they turn crisp from the outside. Do not remove them when they are too hot as they stick to the basket and peel off. Cool them a bit, remove from the airfryer and transfer to a plate.
Heat a pan with oil, add garlic, ginger & saute on high for a few seconds till fragrant. Add sauce mix & cook for 1-2 minutes till it boils. Add air fried egg plants and toss for a minute till the sauce coats the egg plants. Top with basil leaves, red chillies & sesame seeds.
This Chutney Cheese Egg Sandwich is a delicious, high-protein snack for the whole family. It’s creamy, cheese-y, spicy, flavorful, yet incredibly healthy, quick, and simple!
This chutney cheese egg sandwich is like an upgrade to your morning bread and egg breakfast situation. It’s spicy, flavor, cheesy, but just as quick, easy, hassle-free, and delicious as the latter. I first made this a few months ago for my diabetic dad in an attempt to add more protein to his everyday meals, but I really couldn’t believe how flavorful it turned out!
The egg sandwich recipe calls for just 7 ingredients, and you’ll most likely have all of them at home already. Besides boiling eggs, it’s a no-cook sandwich recipe that makes busy morning breakfasts quick and effortless. Believe me, it’s one of those recipes you need to have in your back pocket!
Eggs: Hard-boiled and grated. Check out this article for some exclusive tips on how to make perfect hard-boiled eggs each time.
Cheese: I have grated regular processed cheese cubes for that savory salty flavor.
Yogurt: I have used Greek yogurt. But you can also use hung curd (if you have time) for a creamier consistency.
Spring onion: For a sharp fresh flavor, and a slight crunch.
Salt: for seasoning.
Frequently Asked Questions
Which bread works best for this egg sandwich recipe?
I have used whole wheat bread, but you can use white bread, sandwich bread, multigrain bread, sourdough or any other bread you prefer.
Can I prepare the sandwiches in advance?
Yes. Assemble the sandwiches and refrigerate them for up to a few hours. As an extra step, you can wrap them in cling foil to prevent them from turning soggy or breaking apart.
Can I eat add veggies to this recipe?
Absolutely! Bellpeppers, grated carrot, finely chopped onions, tomatoes and diced cucumber are some veggies that taste really good in this egg sandwich.
Can I eat this bread toasted?
Yess! You can easily toast the sandwich if you like. It will taste just as delicious!
Storage Tips
This cheese and egg sandwich is best enjoyed fresh. But If you’d like to prep ahead, make the filling and store it in an airtight container in the refrigerator for up to 2 days. Assemble the sandwich just before serving to keep the bread from becoming soggy.
If you’ve already assembled the sandwich, wrap it tightly and refrigerate for up to 12 hours. It’s perfect for packing into a lunchbox but is best eaten the same day.
If you’re looking for a quick, protein-packed sandwich that doesn’t compromise on flavour, this chutney cheese egg sandwich is a great one to have in your rotation. It comes together in just a few minutes with simple ingredients, making it perfect for busy mornings, lunchboxes, or those days when you need an easy meal without much effort. Once you try it, it’s bound to become a regular in your kitchen.
If you make this recipe, DM me your pictures or tag me in stories over on my IG @my_foodstory ❤️
Add green chutney, grated eggs, cheese, yogurt/hung curd spring onion greens, salt to a bowl and give it a good mix.
2 tablespoons green chutney, 2 hard boiled eggs, 1/2 cheese cube, 1 tablespoon greek yoghurt / hung curd, ¼ cup finely chopped spring onion greens, ⅛ teaspoon salt
Assembling the sandwich
Place a bread slice on the work-top and spread approx. 3 tablespoons of the stuffing evenly. Cover with the other slice, press gently, cut into 2 and serve.
2 slices whole wheat bread
Video
Notes
This sandwich can also be grilled – it tastes just as good!
If you’ve got an air fryer and a bunch of fresh coriander in your fridge, you’re 20 minutes away from one of the best chicken dinners you’ll make at home.
This creamy coriander chicken has quickly become one of our favourite air fryer recipes. The chicken turns out super crispy and peppery from the marinade, and the coconut milk sauce you’ll make is so fragrant and green from all the fresh coriander that it fills the kitchen with the most amazing smell.
It uses ingredients I almost always have on hand and comes together really quickly for a delicious family meal. If you’ve been making our air fryer chicken tikka or air fryer lemon garlic chicken regularly, it’s time you try something fresh.
Chicken Thighs: I’ve used boneless chicken thighs cut into 1-inch pieces as they stay juicy even after air frying.
Marinade: Ginger garlic paste, crushed black pepper, white pepper, coriander powder, fresh coriander, cornflour, maida, egg, and salt.
Coconut Milk: Use thick coconut milk as it forms the base of the sauce and gives it its creaminess.
Aromatics: Garlic, green chilli, green chilli paste, and curry leaves.
Fresh Coriander: I’ve used it generously in both the marinade and the sauce.
Butter: For an extra rich sauce.
Oil: Groundnut or any neutral cooking oil for brushing the chicken in the air fryer.
Richa’s Top Tips
Marinate for at least 30 minutes. The cornflour and maida in the marinade form a light coating on the chicken that crisps up in the air fryer. Skipping or rushing the marinating time means the coating won’t set properly and the chicken won’t be as crispy.
Don’t overcrowd the air fryer basket. Leave some gap between the pieces so hot air circulates evenly, and every piece gets that golden, slightly charred finish on all sides.
Make the sauce while the chicken is in the air fryer. It only takes a few minutes on the stove, so by the time the chicken is done, the sauce is ready, and you can toss them together immediately.
Toss the chicken in the sauce right before serving. If it sits in the sauce too long, the crispy coating softens. You want that contrast between the crunchy chicken and the creamy sauce in every bite.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
You can, but thighs are recommended as they stay juicier after air frying. Breast pieces tends to dry out at high heat, so if you do use it, reduce the air frying time by a couple of minutes and keep an eye on it.
Can I make this without an air fryer?
Yes. Shallow fry the marinated chicken pieces in a pan with a couple of tablespoons of oil until golden and cooked through. It’ll take about 3-4 minutes on each side. The air fryer gives you the crispiness with less oil, but pan frying works just as well for flavour.
Can I add vegetables to this recipe?
Bell peppers, broccoli, and mushrooms all work well. Stir-fry them separately and add them to the sauce along with the chicken so they don’t get soggy.
Can I make this with prawns or paneer instead of chicken?
Both work really well. For prawns, air fry for about 4-5 minutes instead of 7, as they cook much faster. For paneer, cube it, coat in the same marinade, and air fry until golden. The coconut coriander sauce tastes great with all three.
Storage Tips
In the fridge: Store the chicken and sauce separately in airtight containers for up to 2 days. Keeping them apart prevents the coating from going soft.
Freezing: Not recommended. The coconut milk sauce tends to split once frozen and thawed, and the crispy coating on the chicken won’t survive freezing.
Reheating tip: Warm the sauce gently on the stove and pop the chicken back in the air fryer at 180°C for 2-3 minutes to crisp it up again. Toss them together just before serving for the best result.
Serving Ideas
This creamy coriander green chicken works as a starter or as part of a proper meal. Here are a few ways we enjoy it:
With Jeera rice: The simplest pairing. The coconut coriander sauce over warm rice is comfort food at its best.
With Lachha Paratha: Hot, flaky parathas with creamy, peppery chicken are a combination that always works.
With Tender Coconut Appam: Soft, lacy appams soak up the coconut coriander sauce beautifully and give the whole meal a South Indian feel.
With Butter Garlic Naan: If you want something more indulgent, warm garlic naan with this chicken makes for a really satisfying dinner.
On its own: As a starter or a snack, these crispy, saucy chicken pieces with a cold drink need nothing else on the side.
Did You Know?
Coriander is one of the oldest herbs known to humanity and it’s seeds have been found in ruins dating back to 5000 BC. It’s also mentioned in ancient Sanskrit texts, Egyptian papyri, and even the Bible. It was found in the tomb of Tutankhamun and was one of the first herbs to be brought to the Americas by European settlers. Every major cuisine in the world uses it in some form, leaves, seeds, or ground. Making it arguably the most universal herb on the planet.
If you love coriander, this recipe is going to make you really happy. And if someone in your house is on the fence about it, this might just be the recipe that wins them over. Tag me on Instagram @my_foodstory when you try it, I’d love to hear what your family thinks.
Buttery, creamy, fresh, and nutty, this air fryer coriander chicken is one of those recipes you need to try! Serve it with as is as a party starter or eat with naan or roti for lunch or dinner.
Add chicken to a bowl, add rest of the ingredients for marination, toss until all chicken pieces get well coated and set aside for 30 minutes.
250 gms boneless chicken thighs, ¼ teaspoon salt, 2 teaspoons ginger garlic paste, 2 teaspoons black pepper, 1 teaspoon white pepper, 2 teaspoons coriander powder, 3 tablespoons finely chopped coriander leaves, 2 ½ tablespoons conflour, 1 tablespoon all purpose flour / maida, ½ egg
Air frying chicken
Preheat the airfryer to 200C. Brush the airfryer basket with oil. Place the marinated chicken pieces on the airfryer basket with some gap in between. Brush / spray the chicken with a teaspoon of oil and air fry at 200C for 7 minutes until they are cooked through & slightly browned around the edges.
Preparing the sauce
Heat oil in a pan or preferably a flat bottomed kadai, add butter & once it melts, add garlic, green chillies, curry leaves and saute for a minute on medium until garlic turns golden. Add green chilli paste and saute for ½ a minute till the rawness goes. Add 2 tablespoons of coriander leaves and saute for a few seconds till they wilt. Add coconut milk, water, salt, pepper and bring to a boil on high and simmer for 1-2 minutes
1 teaspoon groundnut oil or cooking oil, 1 tablespoon butter, 1 tablespoon finely chopped garlic, 1 green chilli, 1 sprig curry leaves, 2 teaspoons green chilli paste, 3 tablespoons finely chopped coriander leaves, ½ cup thick coconut milk, ¼ cup water, ¼ teaspoon salt, ¼ teaspoon black pepper
Coriander chicken
Add the airfried chicken to the sauce, mix well and saute for a minute till the sauce coats the chicken. Take off the heat, garnish with the remaining 1 tablespoon of coriander leaves and serve.
If you think tofu is boring, these creamy chilli tofu noodles are about to change your mind. Silky tofu sauce with a crispy, umami-packed tofu crumble on top makes this one of the most satisfying noodle bowls I’ve ever made at home.
We eat these creamy chilli tofu noodles so often at home that I’ve lost count. They’re warm, comforting, and have this incredible depth of flavour from the shiitake mushrooms and homemade chilli oil. And because we make both the sauce and the crumble from tofu, every serving is protein-rich, something that’s not very common with noodle dishes.
The whole thing takes about 30 minutes and uses ingredients that are easy to find. This is easily one of our favorite weeknight noodle bowls, and it’s usually on rotation with peanut butter ramen and chilli chicken noodles.
Ingredients for Creamy Chilli Tofu Noodles
Tofu: Use firm tofu for best results. It holds up well both when blended into a sauce and when crumbled and fried.
Shiitake Mushrooms: Dried, soaked in hot water for 10 minutes, and finely chopped.
Walnuts: Roughly chopped, for crunch and richness in the crumble.
Crumble Marinade: Oyster sauce, dark soy sauce, vinegar, garam masala, grated garlic, and grated ginger.
Tofu Sauce: Peanut butter, garlic, salt, and water blended with tofu.
Noodles: Any thick noodle works well here. Cook as per package instructions.
Chilli Oil: For drizzling on top before serving.
Spring Onions: Whites and greens, separated.
Oil: Any neutral cooking oil.
Frequently Asked Questions
Can I make this without oyster sauce?
Yes. Use a tablespoon of soy sauce mixed with half a teaspoon of sugar as a substitute. The flavour won’t be identical but it’ll still taste great. If you’re making this fully vegan, look for a vegetarian oyster sauce which is usually mushroom-based.
Can I use a different mushroom instead of shiitake?
You can use dried or fresh cremini, button, or oyster mushrooms. But shiitake brings a deeper umami flavour that other mushrooms don’t quite match. If using fresh mushrooms instead of dried, just chop them fine and fry a little longer to get the moisture out.
What kind of noodles work best for this recipe?
Any thick noodle works well. Udon, egg noodles, or even ramen noodles are all good options. Avoid very thin noodles like vermicelli as they get lost under the sauce and crumble.
How spicy are these chilli noodles?
The spice comes mainly from the chilli oil drizzled on top, so you have full control. Start with a teaspoon and add more if you want it hotter. Without the chilli oil, the noodles are savoury and creamy but not spicy at all.
Can I add more vegetables to the noodles?
Yes. Broccoli, bok choy, edamame, and baby corn all work well. Stir fry them quickly and add them on top with the crumble so they stay crunchy.
Richa’s Top Tips
Use firm tofu, not silken. Silken tofu is too soft and watery for both the sauce and the crumble. Firm tofu blends into a smooth sauce while still having enough structure to crumble and fry without falling apart.
Keep frying the crumble even when it looks mushy. It will turn mushy at first and that’s completely normal. Keep going on low heat for 4-5 minutes and it’ll turn golden and crispy. That’s where all the texture comes from.
Don’t overcook the noodles. They need to hold up against the sauce and crumble, so slightly undercooked is better than overdone. Drain them as soon as they’re ready.
Assemble right before eating. The sauce, crumble, and noodles are best combined at the last minute. If they sit too long, the noodles absorb the sauce and lose that saucy, coated texture you want.
Storage Tips
In the fridge: Store the sauce, crumble, and noodles separately in airtight containers for up to 2 days. Keeping them apart prevents the noodles from absorbing all the sauce and the crumble from going soft.
Freezing: Not recommended. The tofu sauce changes texture once frozen, and the noodles become mushy after thawing.
Reheating tip: Warm the noodles with a splash of water, heat the crumble on a hot pan to crisp it back up, and serve with fresh sauce. The sauce is best at room temperature or gently warmed, not hot.
Serving Ideas
These creamy chilli tofu noodles are a full meal in a bowl, but if you want to add something on the side:
With Vegetarian Gyoza Potstickers: Crispy gyoza alongside a creamy bowl of noodles is always a winning combination.
With Veg Spring Rolls: Light, crispy spring rolls are a great contrast to the rich, creamy sauce.
With Asian Slaw: Something fresh and crunchy on the side balances the richness of the tofu sauce nicely.
With a fried egg on top: If you’re not keeping it vegan, a runny fried egg over the noodles adds another layer of richness and protein.
Customisation Ideas
Add more veggies: Broccoli, bok choy, edamame, or baby corn all work really well with the recipe. You can stir-fry them quickly and add them on top with the crumble so they’re crunchy and fresh.
Make it non-veg: You can toss in shredded chicken or prawns for a very different flavour profile; the tofu sauce goes just as well with both options.
Swap the peanut butter: If you want a milder yet creamier taste, you can use cashew butter or almond butter for a slightly nuttier flavour.
Make it spicier: For a deeper, more layered spice, you can add in a teaspoon of gochujang or sriracha to the tofu sauce before blending.
Did You Know?
Tofu was invented over 2,000 years ago in China, and the most widely accepted story credits it to a happy accident. Legend says a Chinese cook accidentally curdled soy milk by adding nigari, a mineral-rich salt derived from seawater. The curds that formed were pressed together, and tofu was born. The process hasn’t changed much since. Every block of tofu you buy today is still essentially soy milk that’s been curdled and pressed.
If you’ve been looking for a plant-based meal that actually feels satisfying and comforting, this tofu noodles recipe is the one to try. The sauce is creamy, the crumble is crispy, and the chilli oil ties it all together. We make it all the time, and it hasn’t gotten old yet.
Tag me on Instagram @my_foodstory when you make it; I always love seeing these recipes in your kitchens.
Creamy, spicy, nutty, and full of umami, these Creamy Chilli Tofu Noodles are a must-try for Indo-Chinese lovers. It's loaded with flavor, easy to make, and endlessly customisable.
2shiitake mushrooms hydrated and finely choppedrefer note 1
5walnutsroughly chopped
1tablespoonoyster sauce
2teaspoonsdark soy sauce
1teaspoonvinegar
¼teaspoongaram masala powder
1teaspoongrated garlic
1teaspoongrated ginger
For sauce
100grams tofuapprox. 1 cup
2tablespoonspeanut butter
2garlic cloveswhole
1pinchsalt
¼cupwater
Other
225gramscooked noodlesapprox. 2 ½ cups
1tablespooncooking oil
2tablespoonsfinely chopped spring onion whites
¼cupfinely chopped spring onion greensdivided
1tablespoonchilli oil
Instructions
Marinating tofu
Take tofu in a bowl, add chopped shiitake mushrooms, walnuts and rest of the ingredients for the marination, give a good mix and marinate for 10 minutes.
Heat a wide pan with 1 tablespoon cooking oil, add spring onion whites and fry for a few seconds on high until fragrant, add the marinated tofu and fry on medium heat. Initially they will turn mushy but keep frying on low for 4-5 minutes till they turn golden and crispy. Add 2 tablespoons of spring onion greens and take off the heat.
1 tablespoon cooking oil, 2 tablespoons finely chopped spring onion whites, ¼ cup finely chopped spring onion greens
To serve
Take cooked noodles in a bowl, sprinkle a few drops of water and microwave for 30 seconds. add tofu sauce, top with tofu crumble, 2 tablespoons of spring onion greens, drizzle chilli oil and serve immediately.
1 tablespoon chilli oil
Video
Notes
To hydrate shiitake mushrooms, soak in hot water for 10 minutes.
We’ve been making this Air Fryer Lemon Garlic Chicken on repeat for weeks now, and my family still isn’t tired of it. It’s lemony, garlicky, and takes about 20 minutes to get on the table.
We eat a lot of chicken at home, and this air fryer lemon garlic chicken has quickly joined the ranks of one of the most loved recipes in our kitchen. The marinade is simple, but the lemon zest in it brings this beautiful citrusy aroma that fills the whole room. And the chicken turns out juicy and tender every single time.
Our air fryer chicken tikka and air fryer chicken tenders have been family favourites for a while, and this lemon garlic chicken is now part of the list. If your family loves chicken as much as mine does, I think this one’s going to earn a permanent spot in your kitchen too.
Chicken: I’ve used 350 grams of boneless thigh pieces here, cut into 1.5-inch pieces. I wouldn’t recommend breast pieces for this recipe as it comes out dry and chewy.
Lemon zest: Used in the marinade and herb butter. Adds a beautiful aroma and a lovely lemon-y flavor that’s hard to achieve with just lemon juice.
Other Marinade Ingredients: Lemon juice, grated garlic, crushed pepper, kashmiri chilli powder, honey, salt, and olive oil.
Herb Butter: Soft butter (I have used regular salted butter) mixed with lemon zest and freshly chopped coriander.
Skewers: For threading the chicken pieces before air frying.
Oil: Groundnut or any neutral cooking oil for brushing the basket and the chicken.
Frequently Asked Questions
Can I make this without an air fryer?
Yes. You can grill the skewers on a hot pan or tawa for about 3-4 minutes on each side, or bake them in the oven at 200°C for about 15-18 minutes. The air fryer gives you the best char with the least oil, but both alternatives work well.
Can I use chicken breast instead of thighs?
You can, but thighs are recommended because they stay juicier in the air fryer. Breast tends to dry out quickly, especially at high heat. If you do use breast, reduce the air frying time by a couple of minutes and keep an eye on it.
How do I know when the chicken is done?
The pieces should be slightly browned around the edges and cooked through with no pink in the centre. For boneless thigh pieces this size, 6-8 minutes total at 200°C is usually enough.
Can I add vegetables to the skewers?
Bell peppers, onion chunks, and zucchini all work well threaded between the chicken pieces. Just make sure they’re cut to a similar size so everything cooks evenly.
Do I need to use skewers or can I just lay the pieces flat?
You can skip the skewers entirely and lay the marinated pieces directly in the basket. The skewers just make it easier to flip and serve, but the chicken tastes the same either way.
Richa’s Top Tips
Marinate for at least an hour. The lemon juice and garlic need time to work into the chicken. The longer it sits, the more flavour each piece absorbs. If you have time, you can also marinate it overnight and keep it refrigerated.
Don’t skip the lemon zest in the marinade. The zest carries the concentrated citrus oils that give this chicken its signature aroma. Lemon juice alone won’t give you the same result.
Leave a gap between the skewers in the air fryer basket. If the pieces are touching, the hot air can’t circulate properly, and the chicken won’t get that golden, slightly charred finish on all sides.
Brush with oil before and after flipping. This helps the chicken brown evenly and keeps the surface from drying out during air frying.
Brush the herb butter on while the chicken is still hot. The heat melts the butter instantly, and it seeps into every piece, carrying the lemon zest and coriander flavour with it.
Storage Tips
In the fridge: Store in an airtight container for up to 2 days. The lemon and garlic flavours hold up well overnight.
Freezing: You can freeze the marinated, uncooked chicken for up to two weeks. Thaw overnight in the fridge, thread onto skewers, and air fry fresh. Make the herb butter fresh when you’re ready to serve.
Reheating tip: Pop the chicken back in the air fryer at 180°C for 2-3 minutes to warm through. Brush with fresh herb butter before serving to bring back that just-cooked flavour.
Serving Ideas
This air fryer lemon garlic chicken is versatile enough to work as a starter or as part of a meal. Here are a few ways we enjoy it:
With Hummus and Whole Wheat Pita Bread: Slide the chicken off the skewers, tuck it into a warm pita with some hummus, and you’ve got a proper Mediterranean style lunch.
With Mediterranean Chickpea Salad: The lemony chicken with this fresh, crunchy salad makes for a really light and satisfying meal.
With Egg Fried Rice: If you want something more filling, a plate of fried rice with these skewers on the side works really well.
On its own: With a squeeze of lemon and a cold drink. Sometimes the simplest way is the best way.
Did You Know?
Lemon zest contains five to ten times more concentrated citrus flavour than lemon juice. The zest is packed with essential oils, primarily limonene, which is where that intense, bright lemon aroma comes from. Lemon juice gives you acidity and tanginess, but the zest gives you fragrance. That’s why this recipe uses zest in both the marinade and the herb butter.
This air fryer lemon garlic chicken deserves a spot in every kitchen that loves good chicken. Try it, and I have a feeling the words ‘can we have that lemon chicken again?’ will follow very soon. Find me on Instagram @my_foodstory and tell me how it went.
Lemon-y, garlicky, and incredibly fragrant, this air fryer lemon garlic chicken is an absolute must- try recipe. It's quick, easy, healthy-ish and comes together in 20 minutes.
350gramsboneless chicken thighs cut into 1.5 inch pieces
2teaspoonslemon zest
2teaspoonslemon juice
2teaspoonsgrated garlic
¼teaspooncrushed pepper
1teaspoonkashmiri chilli powder
1teaspoonhoney
¼+ ⅛ teaspoon salt
2teaspoonsolive oil
Other
3skewers
1– 2 teaspoons groundnut or any cooking oil for brushing
1 ½tablespoonssoft butter
2teaspoonslemon zest
2teaspoonsfinely chopped coriander leaves
Instructions
Take chicken in a bowl, add rest of the ingredients for marinade, toss until all chicken pieces get well coated with the marinade and set aside for at least an hour.
Preheat the airfryer to 200C. Brush the airfryer basket with oil. Thread the chicken pieces onto the skewers and place them on the airfryer basket with some gap in between. Brush the chicken with a teaspoon of oil and air fry at 200C for 3 minutes, flip once, brush with oil & air fry at 200 C for another 3-5 minutes or until they are cooked through & slightly browned around the edges.
3 skewers, 1 – 2 teaspoons groundnut or any cooking oil for brushing
Brush the fried chicken with herb butter and serve.
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