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Airfryer Veg Recipes for Diwali Snacks

The document provides recipes for 10 Indian snacks and dishes that can be made using an air fryer, including veg pakoras, chakli, stuffed okra, tawa sabzi, and French toast. Instructions include combining ingredients like gram flour, spices, and vegetables into batters or stuffings and then cooking them in the preheated air fryer at temperatures between 180-200°C for periods of 10-12 minutes until cooked through.

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Gayathri
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19 views3 pages

Airfryer Veg Recipes for Diwali Snacks

The document provides recipes for 10 Indian snacks and dishes that can be made using an air fryer, including veg pakoras, chakli, stuffed okra, tawa sabzi, and French toast. Instructions include combining ingredients like gram flour, spices, and vegetables into batters or stuffings and then cooking them in the preheated air fryer at temperatures between 180-200°C for periods of 10-12 minutes until cooked through.

Uploaded by

Gayathri
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

6. Veg.

Fritters/Pakoda

1. Make your thick pakoda batter using gram flour (half cup), salt, turmeric

powder (1/2 teaspoon), red chili powder (1 teaspoon) and cumin powder (1/2

teaspoon).

2. Now, put your favorite veggies or simply onion juliennes in it. Mix well.

3. Place the fritters on butter paper and gently brush them with oil.

4. Preheat the Airfryer to 200°C for 3 minutes and cook them for about 10

minutes.

7. Chakli/Murukku

1. Get Chakli mix in a bowl, and add some salt, water, and oil in it.

2. Knead it into a dough and prepare Chaklis with the Chakli maker.

3. Place them on butter paper and brush them with oil.

4. Preheat the system on 180°C for 5 minutes and cook them for 12 minutes or

until you get the desired crispiness.

Note – Murukkus can be prepared in this fashion, so follow the same instructions.

Other than these two items, you can also make air-fried Shev, Shakkarpare &

Karanji/Gujiya for healthy Diwali faral.

8. Stuffed Okra/Bharwan Bhindi

1. In a mixing bowl, add the gram flour (3-4 tablespoon), chopped onions (1

tablespoon), freshly grated coconut (2 tablespoon), garam masala powder (1

teaspoon), turmeric powder (1/2 teaspoon), red chilli powder (1/2 teaspoon), dry

mango powder (1/2 teaspoon), cumin powder (1/2 teaspoon) & salt.

2. Mix these ingredients and prepare thick masala for stuffing.

3. Get the deseeded bhindis and stuff this masala into them. Brush some oil on

them.
4. Cook the bharwan bhindis in preheated Airfryer for 12 minutes.

Likewise, you should be able to make more stuffed vegetable recipes like Bharwan

Shimla Mirchi, Bharwan Bhavnagri Mirchi, and Bharwan tomatoes etc. Just prepare

the stuffing as per your liking.

9. Veg. Tawa Fry/Tawa Sabzi

1. Slit the okra (2-3 nos.), shallots (2 nos.), cherry tomatoes (4.5 nos.), peeled

baby potatoes (2-3 nos.), brinjals (2-3 nos.) into halves by keeping their one side

attached.

2. Now, get the garam masala powder (1/2 teaspoon), red chili powder (1

teaspoon), turmeric powder (1/2 teaspoon), dry mango powder (1/2 teaspoon),

black pepper powder (1/2 teaspoon) and salt in a bowl. Mix them well.

3. Use this masala mixture to stuff & coat the veggies.

4. Preheat the Airfryer to 200°C for 3 minutes and put all veggies in the fryer

basket. Cook them for 10 minutes.

You will need to check the veggies in the middle of this process, as the cooking time

differs for each vegetable.

10. French Toast

1. Prepare a thick batter with the help of besan (4 tablespoons), chopped onions

(3-4 tablespoon), chopped green chilies (2 teaspoons), turmeric powder (1/2

teaspoon), red chili powder (1/2 teaspoon), asafoetida (1/2 teaspoon) and salt.

2. Apply the batter on your slices of bread with spoon or fork and put them on a

butter paper or Aluminum foil.

3. Preheat the fryer to 200°C for 3 minutes. Place the slices of bread in the

basket and brush them with oil. Cook them at 180°C for 3-4 minutes.

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