Make restaurant-style malai chicken tikka at home with minimal effort. The air fryer keeps things tidy while delivering juicy, charred pieces with rich, creamy flavor.

This air fryer malai chicken tikka recipe brings the smoky, creamy street-food experience to your kitchen. You get golden char and tender, juicy meat without standing over a grill. A short, straightforward prep and the air fryer do most of the work, making this an ideal appetizer or party dish.

Serve these malai tikkas with mint chutney and pickled onions for a classic combination. They also pair well with rice, flatbreads or can be shredded and used in wraps and bowls.

Malai Chicken Tikka Ingredients

Chicken: I use butterflied chicken drumsticks so the marinade penetrates the meat. You can use boneless pieces—prefer thighs for moisture and flavor—but bone-in pieces stay juicier.

Greek yogurt (hung curd): Acts as a tenderizer, helps spices cling to the chicken, and adds a subtle tang that balances the richness.

Ginger-garlic paste: Adds aromatic depth and warmth.

Spices: A little black pepper, cardamom powder and garam masala provide warm, rounded flavors without overpowering the creaminess.

Cheese: Grated processed or mozzarella cheese folds into the marinade and enriches each bite with a mild, creamy note.

Fresh coriander: Finely chopped coriander brings a fresh, herbaceous finish.

Butter: Brushed on at the end for shine and extra richness.

Frequently Asked Questions

Richa’s Top Tips

• Marinate well: Aim for at least one hour, but if you can, refrigerate overnight for the best flavor penetration and tenderness.
• Work the marinade into slits: Make shallow cuts in the thickest part of the meat and press the marinade into them so every bite is flavorful.
• Air fryer spacing: Arrange pieces in a single layer with space between them so hot air circulates and the chicken browns evenly.
• Adjust cooking time: Drumstick size and air fryer model vary. Start checking at 12 minutes and add a minute or two if needed.

Storage Tips

• Refrigerate: Store cooled leftovers in an airtight container for up to 3 days.
• Reheat: Reheat in the air fryer at 180°C for 3–5 minutes until just heated through—this helps retain moisture and crisp the exterior.
• Freeze: Cooked chicken tikka can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating in the air fryer.

Serving Ideas

• Traditionally serve hot with mint chutney, sliced onions and lemon wedges for brightness.
• For a fuller meal, accompany with jeera rice, naan, roti or a fragrant pulao.
• Shred leftover tikka for sandwiches, wraps, rolls or rice bowls for a quick, flavorful meal.

This recipe is an easy shortcut to a classic favorite. The air fryer replicates the charred edges and juicy interior of street-style malai tikka without the smoke or fuss of an open grill. The marinade is creamy and lightly spiced, delivering layers of flavor while keeping the chicken succulent.

Watch Malai Chicken Tikka Recipe Video

A short video demonstration can be helpful for techniques like butterflying drumsticks and judging doneness. If you prefer visual guidance, look for a simple step-by-step clip showing the slitting, marinating and air-frying process so you can follow along at your own pace.

This article was researched and written by Urvi Dalal.

The post Creamy Malai Chicken Tikka Made in the Air Fryer first appeared on Pakub.

This Chilli Egg Stir Fry is the latest Indo-Chinese favorite: spicy, saucy, tangy and full of umami. It’s quick to make and absolutely worth trying right away.

Chilli Egg Stir Fry is a simple, satisfying Indo-Chinese dish that combines fluffy omelette pieces with a tangy, slightly spicy sauce and crunchy vegetables. It takes about 20 minutes from start to finish and uses pantry-friendly sauces and basic produce. The result is bold in flavor yet light enough to serve as a snack, starter, or a side with rice or noodles. You can make it as a dry stir fry, or add a little extra water to turn it into a saucier gravy for serving over rice.

I often serve this as a side for fried rice or Hakka noodles; it pairs beautifully with both and livens up a simple meal. Alternatively, enjoy it as a quick 5 pm snack or spoon it into a wrap or roll for an easy on-the-go lunch. The combination of soft eggs and crisp vegetables coated in a glossy, balanced sauce is what makes this dish so addictive.

Chilli Eggs Stir Fry Ingredients

Eggs: Whole eggs, whisked into an omelette and cut into large pieces.

Spices: Crushed black pepper, green chilli and red chilli flakes to taste.

Vegetables: Tomato and capsicum (bell pepper) for texture and sweetness; onion for body.

Aromatics: Minced garlic and spring onion greens add aroma and freshness.

Sauces: A blend of light soy, dark soy, ketchup and sriracha (or red chilli sauce) with a splash of vinegar makes the sauce base.

Sweetener and thickener: A pinch of sugar balances the flavors; corn flour mixed with water forms a slurry to thicken the sauce.

Oil: A neutral oil with a high smoke point such as groundnut, sunflower, vegetable or canola.

Frequently Asked Questions

Top Tips

• Whisk eggs thoroughly: A well-whisked egg gives a fluffier omelette that holds up better in the stir fry.
• Cook vegetables on high heat: Sear onions, tomatoes and capsicum quickly so they remain slightly crunchy and develop a light roast flavor.
• Cut omelette into large pieces: Large pieces are easier to toss and keep the final dish from becoming soggy.
• Prepare the sauce in advance: Corn flour settles quickly, so mix the sauce and slurry ahead and stir again just before adding it to the pan.
• Avoid overcooking: After adding the sauce, 1–2 minutes on medium is enough. Overcooking makes the eggs rubbery.

Storage Tips

• Refrigerator: Store leftovers in an airtight container for up to 2 days.
• Reheating: Reheat gently in a pan over medium-low heat; add a splash of water if the sauce has thickened. Short intervals in the microwave with stirring also work.
• Freezing: Not recommended. The texture of the omelette and vegetables will change and may become watery or rubbery when thawed.

Serving Ideas

• With rice: Serve as a side with steamed rice, jeera rice, or fried rice for a quick meal.
• With noodles: Pairs well with Hakka noodles or chilli garlic noodles for a satisfying dinner.
• Light option: Serve with steamed vegetables or a simple cucumber salad.
• In a wrap: Spoon saucy eggs into a roti or wrap with fresh greens for a tasty roll.

Customisation Ideas

• Extra vegetables: Add mushrooms, carrots, cabbage, broccoli or baby corn, chopped small so they cook quickly.
• More protein: Include cooked chicken, prawns or tofu for a heartier stir fry.
• Extra heat: Add more green chilli, sriracha, red chilli flakes or a drizzle of chilli oil.
• Ginger: A little minced or julienned ginger sautéed with garlic adds depth.
• Fresh finish: Garnish with chopped spring onion greens, coriander or finely sliced spring onion whites.

This chilli egg stir fry is a standout dish that transforms simple eggs into something exciting and flavorful. The contrast of silky eggs, crisp vegetables, and a glossy, tangy sauce is what makes it memorable. If you try it, feel free to share a photo — cooks love seeing how a recipe turns out in different kitchens.

Chilli Egg Stir Fry

This article was researched and written by Urvi Dalal.

The post Spicy Chilli Egg Stir-Fry Recipe with Tangy Sauce first appeared on Pakub.

Making a sizzler at home may seem intimidating, but this paneer sizzler is much simpler than it looks. Break it into small steps—marinate, sauté, make the sauce, cook herb rice—and the result is restaurant-quality without the fuss.

This paneer sizzler is the vegetarian counterpart to a chicken sizzler and follows many of the same techniques. Each component is straightforward: a quick paneer marinade, a tangy shashlik sauce, buttered herb rice, lightly sautéed vegetables and mushrooms, plus potato wedges. Taken together they create that dramatic, smoky sizzler presentation — but each element is simple on its own.

I recommend prepping the components ahead of time. Marinate and fry the paneer, blanch and sauté the vegetables, cook and season the herb rice, and make the sauce. When it’s mealtime, the final assembly on a hot sizzler plate takes only a few minutes and delivers the theatre of sizzling steam and aroma.

Ingredients for Paneer Sizzler

Paneer: Cut into 4 squares or rectangles and marinate for 10–15 minutes before frying.

Paneer Marinade: Ginger-garlic paste, salt, crushed pepper, green chilli sauce and light soy sauce.

Shashlik Sauce: Ginger, garlic, celery, tomato ketchup, vinegar, sriracha or red chilli sauce, soy sauce, vegetable stock, salt, sugar, pepper and a cornflour slurry to thicken.

Herb Rice: Cooked rice sautéed briefly with butter, garlic and chopped spring onion greens.

Vegetables: Broccoli, beans, carrots and cabbage — blanched and then sautéed for a tender-crisp texture.

Mushrooms: Shiitake or shimeji, halved and sautéed with onion rings.

Potato Wedges: Fried or oven-baked wedges served on the plate alongside the sizzler components.

Butter & Oil: Small amounts of butter and neutral oil are used to build flavor across the components.

Frequently Asked Questions

Richa’s Top Tips

• Heat the sizzler plate until it smokes. This step ensures the dramatic sizzle and aroma; give it several minutes on high heat before assembling.
• Keep the shashlik sauce boiling. The sauce must be at a rolling boil when poured so it vaporises and sizzles on contact with the hot plate.
• Avoid overcooking paneer. Fry for only 2–3 minutes on medium to get a light golden crust; overcooked paneer becomes tough.
• Blanch vegetables first. Since final assembly cooks them very briefly, blanching preserves a tender-crisp texture and vivid color.
• Use cabbage as a barrier under the rice. Cabbage strips prevent rice from burning or sticking to the extremely hot plate.

Storage Tips

• Refrigerator: Store each component separately in airtight containers for up to 48 hours. Separating the sauce, rice, veggies, mushrooms and paneer preserves texture and makes reheating easier.
• Freezing: The shashlik sauce freezes well for up to two weeks. Vegetables and paneer don’t retain their original texture after freezing, so they’re best made fresh.
• Reheating: Reheat the sauce to a rolling boil, warm rice and vegetables individually, and heat the sizzler plate from cold. The final sizzle depends on both plate and sauce being piping hot.

Serving Ideas

The paneer sizzler is a satisfying one-plate meal, but you can create a complete restaurant-style experience by pairing it with a warm soup to start and a rich dessert to finish.

• Appetiser: A bowl of hot sweet corn soup or a light clear soup prepares the palate.
• Snack: Garlic breadsticks or crisp starters are nice while the sizzler is assembled and plated.
• Dessert: A warm chocolate molten cake or another cozy dessert rounds out the meal beautifully.

Customisation Ideas

• Vegan version: Swap paneer for firm tofu and replace butter with oil. The shashlik sauce is already vegan-friendly.
• Different sauce: Try a garlic-pepper sauce for more heat, or a smoky barbecue-style glaze for a different flavor profile.
• More protein: Add grilled mushrooms, marinated tofu or a fried egg to make the sizzler heartier.
• Seasonal veggies: Baby corn, asparagus, bell peppers and zucchini all work well — use what’s fresh and available.
• Global twist: For a Mexican-inspired sizzler, swap the sauce for a spicy salsa, use chilli-garlic fried rice, and serve guacamole and sour cream on the side.

Did You Know?

Shashlik originally referred to skewered meat in Central Asia. The sauce used widely in South Asian restaurants today evolved separately: it’s a tangy, tomato-and-vinegar-based sauce usually thickened with cornflour and adapted to local tastes. The Indian-style shashlik sauce is sweeter, tangier and thicker than its original counterpart and has become a staple for sizzlers.

Home-made sizzlers are more accessible than they seem. With a bit of planning — marinate the paneer, blanch the vegetables, prepare the rice and keep the sauce hot — you can reproduce that sizzling, smoky moment at home. Follow the timing tips, keep the sauce boiling when you pour, and enjoy the spectacle as much as the food.

Watch Paneer Sizzler Recipe Video

A video demonstration can be helpful for timing and plating. Search for a trusted recipe video to see the final assembly and pouring technique in action.

Paneer Sizzler with Shashlik Sauce

A simple way to recreate the restaurant veg sizzler at home by preparing a few easy components and assembling them hot.

Prep: 10 mins

Cook: 35 mins

Total: 45 mins

Servings: 2

By: Richa

Ingredients

Shashlik sauce

• 2 tsp neutral oil
• 1 tsp finely chopped ginger
• 1 tbsp minced garlic
• 1 tbsp minced celery
• 2½ tbsp tomato ketchup
• 2 tsp vinegar
• 1 tbsp sriracha or red chilli sauce
• 2 tsp light soy sauce
• ⅛ tsp salt, ½ tsp sugar, ¼ tsp crushed pepper
• 1 cup vegetable stock
• 1 tbsp cornflour mixed in ¼ cup water

Paneer marinade

• 100 g paneer, cut into 4 pieces
• 1 tsp ginger-garlic paste
• ⅛ tsp salt, ¼ tsp crushed pepper
• ½ tsp green chilli sauce, ½ tsp light soy sauce

Herb rice

• ½ tsp butter, 1 tsp grated garlic
• ¾ cup cooked rice, ¼ tsp salt
• 1½ tbsp chopped spring onion greens

Other

• 6–8 broccoli florets, 8 beans (halved), 2 carrots (2″ strips)
• 2 cups water for blanching, ½ tsp salt (divided)
• 1 tbsp neutral oil, 1½ tbsp butter
• 1 small onion, cut into rings
• ½ cup halved mushrooms (shiitake/shimeji)
• 4–5 cabbage leaves, cut into ½” strips
• 7–8 fried potato wedges

Instructions

Marinate paneer

Combine marinade ingredients, coat the paneer pieces, and let rest for 10–15 minutes.

Herb rice

Melt ½ tsp butter in a pan, sauté garlic until light golden, add cooked rice and salt, then fold in spring onion greens. Keep warm.

Blanch and sauté vegetables

Bring water to a boil with ¼ tsp salt. Add broccoli, beans and carrots and boil for up to 1 minute. Drain and plunge into ice water. To finish, heat 1 tsp butter in a pan, add the blanched veggies and ⅛ tsp salt and sauté for 1–2 minutes until glossy.

Sauté mushrooms

Heat 1 tsp oil, sauté onion rings until translucent, add mushrooms with ⅛ tsp salt and cook 1–2 minutes until lightly roasted.

Make shashlik sauce

Heat oil, sauté ginger, garlic and celery briefly until fragrant. Add vegetable stock and bring to a boil. Stir in ketchup, vinegar, sriracha, soy sauce, salt, sugar and pepper. Simmer 4–5 minutes, then add cornflour slurry while stirring. Once glossy and thickened, reduce heat and keep warm at a simmer.

Fry paneer

Heat a flat pan with 2 tsp oil and fry marinated paneer on medium for 2–3 minutes until lightly roasted on both sides.

Assemble and serve

Heat the sizzler plate on high until smoking. Using tongs, place it on the wooden base, add 1 tsp butter and spread cabbage strips as a protective layer. Arrange herb rice over cabbage, add sautéed vegetables and potato wedges, place roasted paneer on top and mushrooms above the paneer. Pour the boiling shashlik sauce around and over the paneer — it should sizzle and smoke. Serve immediately.

Notes

1. You can substitute or add any vegetables and mushrooms you prefer.
2. Blanching is important so the vegetables are cooked when served.
3. Cabbage protects the rice from burning on the hot plate.
4. The sauce must be boiling hot when poured to ensure the sizzling effect.

This article was researched and written by Harita Odedra.

The post Paneer Sizzler with Tangy Shashlik Sauce first appeared on Pakub.

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 a hug in a bowl.

When the days are rainy or you crave something warm and satisfying, bisi bele bath is an ideal choice. This traditional Karnataka one-pot meal blends rice, lentils and vegetables with a unique spice mix to create a fragrant, slightly porridge-like dish. It’s easy to make with pantry staples, and the result is hearty, flavorful and deeply comforting.

Bisi Bele Bath Ingredients

Rice: Traditionally jeera samba is used, but any short-grain rice works well.

Dal: Toor dal is the main lentil for creaminess. Small amounts of chana dal and urad dal are used in the tempering for texture and nuttiness.

Vegetables: Common choices include sambar onions, tomatoes, carrots, capsicum (green bell pepper), beans and green peas for color, texture and nutrition.

Spices: Mustard seeds, cumin (jeera), hing (asafoetida), turmeric and chilli powder add warmth and depth.

Bisi Bele Bath Masala: The defining spice blend for this dish. You can use a quality store-bought mix or prepare it at home from roasted spices, coconut and lentils.

Cashews: Split in half and lightly roasted for crunch.

Desiccated coconut: Adds a subtle, nutty richness to the gravy.

Herbs: Fresh curry leaves and chopped coriander (cilantro) for bright, aromatic notes.

Tamarind extract: Provides the characteristic tang typical of Karnataka preparations.

Jaggery: Balances the tamarind with a gentle sweetness.

Ghee: Clarified butter adds aroma and richness; you may substitute oil but flavor will differ slightly.

Frequently Asked Questions

Top Tips

• Cook rice and dal well: Aim for a soft, slightly mushy texture—bisi bele bath should be creamy rather than grainy.
• Add tamarind gradually: Concentration varies; taste and adjust to get the right tang.
• Tempering matters: The final tempering of ghee, mustard, curry leaves and roasted dals/cashews adds essential aroma and texture.
• Rest before serving: Letting the dish sit for a few minutes allows the flavors to meld and the consistency to settle.

Storage Tips

Refrigerator: Store cooled bisi bele bath in an airtight container for 3–4 days.

Reheating: It thickens as it cools—add a little water when reheating and warm gently on the stove or microwave, stirring to restore a creamy consistency.

Freezing: You can freeze portions for up to 1 month. Texture may soften after thawing; reheat gently and adjust seasoning if needed.

Serving Ideas

Bisi bele bath is satisfying on its own, but these accompaniments enhance the experience:

• Crunchy sides: Papad, potato chips or boondi provide a contrasting texture.
• Cooling sides: Plain curd (yogurt), cucumber raita or a simple salad balance the spices.
• Finish with ghee: A drizzle of warm ghee just before serving elevates aroma and richness.
• Traditional meal: Pair with a vegetable sabzi, pickle and papad for a fuller spread.

Recipe Overview

Ingredients (serves 6–8)

• ¾ cup rice
• ½ cup toor dal
• ½ cup carrots, cut
• ½ cup beans, cut
• 1 tsp salt (adjust)
• ½ tsp turmeric powder
• 1 tsp oil
• 2 cups water (for cooking rice & dal)
• 2 tbsp ghee
• ½ tsp mustard seeds, ¼ tsp cumin seeds
• 1 tsp urad dal, 1 tsp chana dal
• 5–6 cashews, halved
• 12–15 curry leaves
• ½ tsp hing
• ½ cup sambar onions
• 1 green capsicum, cubed
• 2 tomatoes, chopped
• ¼ cup desiccated coconut
• ¼ cup bisi bele bath powder
• ¼ cup tamarind extract (not too thick)
• 1 tbsp jaggery
• ½ tsp chilli powder
• 1 ¼ tsp salt (total, adjust)
• ½ cup green peas
• 3 cups water (for gravy)
• 3 tbsp chopped coriander

Instructions

1. Add rice, dal, carrots, beans, salt, turmeric, oil and 2 cups water to a pressure cooker. Cook 1 whistle on high, then 2 more whistles on medium-low. Let pressure release naturally.
2. Heat ghee in a large kadhai or pot. Add mustard and cumin; when they crackle, add urad dal, chana dal and cashews. Roast until light golden, then add curry leaves and hing.
3. Add sambar onions and capsicum; sauté 2 minutes. Add tomatoes, desiccated coconut, bisi bele bath powder, tamarind extract, jaggery, chilli powder, salt, green peas and 2 cups water. Bring to a boil and simmer 3–4 minutes.
4. Add the cooked rice, dal and vegetables, plus another cup of water (or more to reach desired consistency). Simmer 3–4 minutes, stir in chopped coriander and adjust seasoning.
5. Serve hot. The dish often improves after resting for a short time, so it can be made ahead and reheated.

You only need to make bisi bele bath once to appreciate its comforting, warming and wholesome appeal. If you try this recipe, share your photos and feedback—it’s a truly rewarding dish to cook and enjoy.

This article was researched by Urvi Dalal

The post Bisi Bele Bath Recipe: Authentic Karnataka Lentil Rice first appeared on Pakub.

These Air Fryer Poached Eggs are the easiest, most reliable way to poach eggs. They turn out perfectly every time, require minimal attention, and make busy mornings much simpler.

Poaching eggs in the air fryer has simplified breakfast in our home. You don’t need to hover over a pot of boiling water or time a swirling motion. All it takes is a heat-safe ramekin or small bowl, an egg, and about six minutes in a preheated air fryer. The result is consistently firm whites and a soft, runny yolk—perfect for toast, salads, or breakfast bowls.

We cook eggs frequently, so I’ve developed a handful of favorite preparations for different moods. This air fryer poached eggs method is one of the quickest and least fussy options. If you want something healthy and low-effort for the morning, this recipe belongs in your regular rotation.

Ingredients for Perfect Poached Eggs

Eggs: Use the freshest eggs you can find. Fresh egg whites hold together better, producing a neater poached egg.

Water: Boiling water creates a hot bath inside the ramekin while the egg cooks in the air fryer. This helps set the white without overcooking the yolk.

Salt: Optional. Season to taste just before serving.

Frequently Asked Questions

Top Tips

• Don’t overfill the ramekins. Fill them halfway with water to avoid spills and give the egg room while cooking.
• Choose a small steel bowl if possible. Thin metal bowls heat quickly and can produce more consistent results than heavy ceramic or glass.
• Preheat the air fryer. Start at 200°C so the cooking environment is already hot when the ramekins go in.
• Use tongs to remove hot ramekins. The containers will be very hot after cooking—handle with care.
• Adjust cooking time for yolk preference. Six minutes yields soft-centred yolks; add a minute or two for firmer yolks.
• Scoop eggs out carefully. A slotted spoon or silicone spatula helps lift the egg free without breaking the yolk.

Storage Tips

• Refrigerate: Cool cooked eggs in an ice bath, drain, and store in an airtight container in the fridge for up to 2 days.
• Reheating: Warm chilled poached eggs in a bowl of warm water for 1–2 minutes. Avoid boiling water to prevent overcooking the yolk.
• Freezing: Not recommended. Poached eggs generally don’t maintain texture well after freezing and thawing.

Serving Ideas

Air fryer poached eggs pair beautifully with anything that benefits from a silky runny yolk. Try these easy serving ideas:

• On avocado toast: Spread mashed avocado on crisp toast, top with a poached egg, and finish with salt, pepper, and chilli flakes.
• Over a breakfast bowl: Add the egg to sautéed vegetables, roasted potatoes, or cooked grains for a satisfying start to the day.
• With breakfast potatoes: Serve alongside crispy air-fried potatoes and a dash of hot sauce.
• On an English muffin: Place the egg on a buttered, toasted muffin for a quick breakfast sandwich.
• On a salad: Top a fresh salad with a poached egg; the yolk becomes a creamy dressing for greens and vegetables.

Did You Know?

The little white string attached to the yolk is the chalaza. It helps anchor the yolk in place and keeps it centered in the egg. You’ll see the chalaza more in very fresh eggs, and that’s a sign of quality—so there’s no need to remove it.

If poaching eggs has always seemed fiddly, this air fryer method will change your mind. It’s a straightforward, low-stress way to make poached eggs for breakfast, salads, sandwiches, or bowls. Try it once and you may find it becomes your preferred method of cooking poached eggs. If you cook this, consider sharing a photo on social media with your own handle or account name.

Recipe Video

A short video demonstration shows the simple steps: preheat the air fryer, fill the ramekins halfway with boiling water, crack an egg into each bowl, then air fry at 200°C for about 6 minutes for a soft-centred poached egg. Adjust time to suit your air fryer and yolk preference.

Air Fryer Poached Eggs

Summary: Making poached eggs in the air fryer is quick, clean, and dependable. Once you try this technique, you may never return to the traditional stovetop method.

Equipment

• Air fryer
• Two heat-safe ramekins or small metal bowls
• Tongs and a slotted spoon or silicone spatula

Ingredients

• 1 cup boiling water (approximately, for two ramekins)
• 2 fresh eggs
• Salt and pepper, to serve (optional)

Instructions

1. Bring water to a rolling boil on the stove.
2. Preheat the air fryer to 200°C (400°F).
3. Pour boiling water into two ramekins to fill them about halfway. Crack one egg into each ramekin.
4. Place the ramekins in the preheated air fryer basket and cook at 200°C for about 6 minutes for soft-centred yolks. Increase cooking time by 1–2 minutes for firmer yolks as needed.
5. Use tongs to remove the hot ramekins. Gently lift the eggs out with a slotted spoon or silicone spatula, transfer to a plate or toast, season, and serve.

Nutrition (per egg approximately)

Calories: 63 kcal • Protein: 6 g • Fat: 4 g • Carbohydrates: 0.3 g

This article was researched and written by Harita Odedra.

The post How to Make Poached Eggs in an Air Fryer first appeared on Pakub.

These air fryer roasted veggies are the easiest side I make at home. They pair with almost anything, and the air fryer browns them perfectly without constant attention.

Air fryer roasted vegetables have become my go-to side dish for most meals. They use minimal oil, require almost no babysitting, and develop a delicious roasted, slightly charred flavour that keeps everyone coming back for more. The method below is flexible — use the vegetables you have on hand and adjust times slightly to suit your air fryer and texture preference.

Ingredients for Air Fryer Veggies

Vegetables: Baby corn, carrots, broccoli florets, beans, zucchini, and onion (or any mix you prefer)

Seasoning: Salt and crushed pepper

Dijon mustard: Adds a subtle tang and depth. You can substitute a regional mustard or paste if you like.

Oil: Olive oil or a neutral cooking oil

Water: A couple of tablespoons added to the outer basket to help keep the vegetables moist while roasting

Frequently Asked Questions

Top Tips

• Cut vegetables into large pieces. They shrink while roasting. Thick batons about 1.5 inches long hold up well; very small pieces can dry out.
• Stagger vegetables by cooking time. Harder vegetables like carrots and baby corn go in first. Add quicker-cooking items such as broccoli, beans, zucchini and onions later so everything finishes together.
• Line the basket with parchment paper. This helps trap juices and prevents excessive drying while making cleanup easier.
• Add a little water to the outer basket. Two tablespoons create light steam to keep interiors moist while the air fryer crisps the outside.

Storage Tips

• Refrigerator: Store in an airtight container for up to 3 days. Flavour holds up but texture will soften over time.
• Freezing: Not recommended — roasted vegetables often lose texture and become mushy after freezing and thawing.
• Reheating: Reheat in the air fryer at 200°C (around 390°F) for 3–4 minutes to restore some crispness. The oven also works but takes longer. Avoid the microwave if you want them crisp.

Serving Ideas

These air fryer vegetables are a versatile side that complements many mains and dishes. Ideas:

• With a rich, spicy roast: The simple roasted vegetables balance bold, saucy mains.
• With peppery or robust meat dishes: Their restrained seasoning offsets highly spiced or heavily sauced mains.
• In a grain bowl: Serve over quinoa or rice with a spoonful of hummus and a drizzle of olive oil for a healthy lunch.
• In a wrap: Stuff into warm flatbread with hummus and pickled onions for a quick vegetarian meal.
• Mixed into salads: Toss warm roasted vegetables into salads to add texture and warmth.

Customisation Ideas

• Mediterranean twist: After roasting, toss with dried oregano, garlic powder and lemon juice. Add crumbled feta while still hot.
• Indian flavours: Season with chaat masala, amchur and Kashmiri chili powder, then finish with fresh lemon juice for a tangy, spiced version.
• Add protein: Toss in marinated paneer cubes or small chicken pieces with the second batch of vegetables so they cook together.
• Try different vegetables: Sweet potatoes, potatoes, mushrooms, bell peppers and cauliflower roast well — adjust timing accordingly.

Did You Know?

Roasting vegetables at high heat triggers the Maillard reaction, the same chemical process that deepens flavour in roasted meats. Above around 150°C, natural sugars and amino acids react to form new flavour compounds, which is why roasted carrots taste sweeter and roasted broccoli develops a nutty, complex profile. The air fryer enhances this effect by circulating hot air closely around the food, increasing surface contact and promoting browning.

If you haven’t roasted vegetables in the air fryer yet, this method is a great place to start. It’s fast, reliable and useful for weekend meal prep or quick weeknight dinners. Share your results and experiment with different vegetable combinations and seasonings to find your favourite variation.

Recipe: Ingredients and Instructions

This article was researched and written by Harita Odedra.

The post Crispy Roasted Vegetables in the Air Fryer first appeared on Pakub.

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 simplest and most reliable dinners I make for my kids — and they love it every time. Using leftover rotis as the base saves time and creates a thin, crisp crust after a quick stint in the air fryer. The process is straightforward: crisp the plain roti first, then add sauce, cheese, and vegetables, and air fry again until the cheese melts. From start to finish it takes about 20 minutes, and most of the ingredients are likely already in your fridge or pantry.

Roti Pizza Ingredients

Leftover Rotis: Day-old rotis work best — they hold their shape and crisp up nicely in the air fryer.

Pizza Sauce: Store-bought or homemade, both are fine. Use a thick sauce rather than something very runny to avoid sogginess.

Mozzarella Cheese: Shredded is easiest. Be generous but avoid piling it so high that the roti droops.

Veggie Toppings: Corn, red and green bell peppers, and onions are classic choices here, but any vegetables that cook quickly will work.

Italian Seasoning: A light sprinkle adds classic pizza flavour — oregano, basil, or a simple mixed dried herb blend works well.

Frequently Asked Questions

Richa’s Top Tips

• Air fry the roti plain first. Three minutes at 180°C crisps the base and prevents sogginess when you add toppings.
• Keep the roti flat while air frying. Place a small heatproof plate or bowl over the roti so the hot air doesn’t lift and flip it.
• Leave a small rim clear of sauce. About a quarter-inch gap around the edge helps prevent sauce from spilling over and making the base soggy.
• Don’t overload toppings. A light layer of cheese and vegetables is enough — too many toppings weigh the roti down and reduce crispness.
• Serve immediately. Roti pizza is at its best right out of the air fryer, while the cheese is melty and the base is crisp. It softens as it cools.

Storage Tips

• Best eaten fresh. This recipe is meant to be enjoyed immediately; the roti loses crispness quickly after cooling and toppings can make it soggy if stored.
• Freezing not recommended. Freezing and thawing tends to make the roti chewy and the vegetables watery.
• Prep ahead. You can prepare sauce and chop toppings in advance. When ready to serve, assemble and air fry each roti for the best texture — it only takes a few minutes per pizza.

Serving Ideas

Roti pizza shines as a quick snack or light meal when served fresh. A few serving suggestions to elevate the experience:

• Classic combo: Pair hot roti pizza with a warm tomato-based soup for a comforting, familiar pairing.
• Kid-friendly sides: Serve with oven or air fryer fries — sweet potato or regular — for a fun plate kids enjoy.
• Cool drink: A cold fizzy or fruity drink complements the warm, cheesy slices and makes snack time feel special.
• Shareboard style: Make several rotis with different toppings, cut into wedges, and serve on a board for movie night or a casual gathering.

Customisation Ideas

• Indian-style: Replace pizza sauce with green coriander chutney and top with paneer, onions, and green chillies for a desi twist.
• Non-veg options: Use shredded cooked chicken, leftover keema, or small pieces of cooked chicken tikka. Add over the cheese so they warm through while air frying.
• White pizza: Skip the tomato sauce and use a thin layer of garlic butter or mayonnaise, then top with mushrooms, corn, and extra cheese for a creamy version.

Recipe and Instructions

If this air fryer roti pizza keeps you from ordering delivery even once, that’s a win. It’s fast, flexible, and perfect for busy nights. I’d love to see your variations — share pictures and your favourite toppings on social channels under the same recipe name to inspire others.

This article was researched and written by Harita Odedra.

The post Air Fryer Roti Pizza Using Leftover Rotis first appeared on Pakub.

If you’ve only ever had sizzlers at restaurants, this chicken sizzler recipe is a fun and achievable dish to make at home. It tastes just as good and fills the kitchen with an irresistible aroma.

This chicken sizzler brings together everything that makes the restaurant version so satisfying: fragrant herb rice, crisp sautéed vegetables, roasted chicken, mushrooms, and a bold garlic pepper sauce that sizzles when poured onto a hot plate. Despite its impressive presentation, the dish breaks down into straightforward components that are simple to prepare.

Total time is roughly 45 minutes, most of which is hands-off marinating and quick prep so the final assembly is fast. If you like, add a creamy parmesan mushroom sauce or serve with potato wedges to recreate the full restaurant experience at home.

Ingredients for Chicken Sizzler

Chicken Breast: Boneless, cut into three pieces and marinated for 25–30 minutes.

Chicken Marinade: Ginger-garlic paste, salt, crushed pepper, green chilli sauce, and light soy sauce.

Garlic Pepper Sauce: Onion, celery, garlic, coriander stems, sriracha or red chilli sauce, light soy sauce, vegetable stock, crushed pepper, a little sugar and a cornflour slurry to thicken.

Herb Rice: Cooked rice sautéed briefly with butter, garlic and chopped spring onion greens.

Vegetables: Blanched and sautéed broccoli, beans, carrots and cabbage strips to protect the rice on the hot plate.

Mushrooms: Shiitake or shimeji, halved and sautéed with onion rings.

Potato Wedges: Fried wedges served alongside the sizzler for a complete plate.

Butter & Oil: Used across components for cooking and added flavor.

Frequently Asked Questions

Richa’s Top Tips

• Heat the sizzler plate until it smokes. This is essential for the sizzling effect. Keep the plate on high heat for 5–7 minutes before assembling.
• Keep the garlic pepper sauce boiling hot. The sauce must be at a rolling boil as you pour it so it sizzles and creates smoke.
• Blanch vegetables first. Blanching for about one minute followed by an ice bath preserves crunch and color, since vegetables don’t cook long during final assembly.
• Prep everything in advance. Once you place the hot plate on its wooden base the process moves quickly. Have rice, veggies, chicken, mushrooms and sauce ready to go.
• Use cabbage under the rice. Cabbage strips act as a barrier so rice doesn’t burn or stick to the hot plate.

Storage Tips

• Refrigerate: Store each component separately in airtight containers for up to two days — garlic pepper sauce, herb rice, sautéed vegetables, mushrooms and roasted chicken keep best when not mixed.
• Freeze: The garlic pepper sauce freezes well for up to two weeks. Vegetables and cooked chicken are better fresh, as texture and moisture change after freezing.
• Reheating: Reheat the sauce on the stove until it boils, warm rice and vegetables separately, and reheat the serving plate or skillet thoroughly. The sizzle only happens when both plate and sauce are piping hot.

Serving Ideas

A chicken sizzler is essentially a full meal on its own. For a restaurant-style sequence at home, consider these ideas:

• Begin with a warm soup. A light sweet corn or vegetable soup pairs nicely and sets the mood before the sizzler arrives.
• Offer a small starter. Garlic breadsticks or a simple salad give guests something to nibble on while you finish assembling the sizzler.
• Finish with a warm dessert. A molten chocolate or mocha lava cake is a satisfying way to round out the meal.

Customisation Ideas

• Vegetarian option: Replace chicken with marinated paneer or thick tofu slices. Roast them until golden and use the same garlic pepper sauce.
• Swap the rice: Use egg fried rice or basil fried rice instead of herb rice for different flavors.
• Add seafood: Toss in marinated prawns at the end for a surf-and-turf sizzler — they cook very quickly.

Did You Know?

The sizzler originated in India. The concept of serving food on a piping hot plate to create a dramatic sizzle was popularized in Mumbai during the 1960s. Restaurateurs adapted the hot-plate technique to local tastes, creating the sizzler as it is known today.

If your family loves sizzlers, skip the takeaway and prepare this chicken sizzler at home. The flavors are the same, the presentation remains dramatic, and you get to enjoy it in the comfort of your own home. When you try it, share a photo on social media and tag the recipe source if you like.

Chicken Sizzler

Make a restaurant-style chicken sizzler at home — bright, flavorful and surprisingly simple to assemble.

Prep: 10 mins

Cook: 35 mins

Total: 45 mins

Servings: 2 people

Ingredients

Garlic pepper sauce

• 2 tsp neutral cooking oil
• 1½ tbsp finely chopped onions
• 2 tsp minced celery
• 2 tbsp minced garlic
• 2 tsp finely chopped coriander stems
• 1 tsp sriracha or red chilli sauce
• 2 tsp light soy sauce
• 1 cup vegetable stock
• 1 tsp garlic paste
• 2 tsp crushed pepper
• ½ tsp sugar
• ½ tbsp cornflour mixed in ¼ cup water

Chicken marinade

• 220 g boneless chicken breast, cut into 3 pieces
• 1½ tsp ginger garlic paste
• ¼ tsp salt
• ½ tsp crushed pepper
• 1 tsp green chilli sauce
• 1 tsp light soy sauce

Herb rice

• ½ tbsp butter
• 1 tsp grated garlic
• ¾ cup cooked rice
• ¼ tsp salt
• 2 tbsp chopped spring onion greens

Other

• 6–8 broccoli florets
• 8 beans, halved
• 2 carrots, cut into 2-inch strips
• 2 cups water (for blanching)
• ½ tsp salt, divided
• 1 tbsp neutral cooking oil
• 1½ tbsp butter
• 1 small onion cut into rings
• ½ cup halved mushrooms (shiitake or shimeji)
• 4–5 cabbage leaves, cut into ½-inch strips
• 7–8 fried potato wedges

Instructions

Marinating chicken

• Add all marinade ingredients to a bowl, mix well and marinate the chicken for 25–30 minutes.

Herb rice

• Heat ½ tsp butter in a pan, sauté garlic until lightly golden. Add cooked rice, salt and toss. Top with spring onion greens and set aside.

Sautéing veggies

• Blanch vegetables: boil 1½ cups water with ¼ tsp salt, add broccoli, beans and carrots for up to 1 minute, then transfer to ice water and drain.
• Sauté blanched vegetables in 1 tsp butter with ⅛ tsp salt for 1–2 minutes until glossy.
• For mushrooms, heat 1 tsp oil, sauté onion rings until translucent, add mushrooms and ⅛ tsp salt and sauté until lightly roasted.

Roasting chicken

• Heat a flat-bottomed pan with 2 tsp oil, add marinated chicken and fry on medium for 3–4 minutes until cooked and lightly roasted.

Garlic pepper sauce

• Heat oil in a pan, add ginger, garlic and celery and sauté briefly on high until fragrant. Add onions, salt, sugar, crushed pepper, ketchup, vinegar, sriracha and soy sauce. Stir and bring to a boil, then simmer 4–5 minutes. Stir in the cornflour slurry and cook until the sauce thickens and becomes glossy.

Assembling the sizzler

• Heat the sizzler plate or a heavy cast iron skillet on high until it smokes. Using tongs or heat-proof gloves, place it on a wooden base. Add 1 tsp butter, spread cabbage strips to cover the surface and sauté briefly. Layer herb rice over the cabbage, add the sautéed vegetables and potato wedges. Place roasted chicken on top, add mushrooms over the chicken, and pour the boiling garlic pepper sauce over the chicken and around the plate. Serve immediately while it sizzles.

Notes

1. You can use any vegetables or mushrooms you prefer in the sizzler.
2. Blanching vegetables is crucial so they are not raw when served.
3. Cabbage leaves prevent rice from burning or sticking to the hot plate.
4. The sauce must be boiling hot when poured to create the sizzling and smoking effect.

Nutrition (approx.)

Calories: 1168 kcal, Carbohydrates: 169 g, Protein: 82 g, Fat: 34 g

This article was researched and written by Harita Odedra.

The post Chicken Sizzler Recipe: Juicy Grilled Chicken with Veggies first appeared on Pakub.

If you’ve been searching for an eggless, whole-ingredient mayonnaise that’s oil-free, high in protein, and genuinely delicious, this veg mayonnaise is exactly what you need.

This eggless veg mayonnaise is made from paneer and cashews and comes remarkably close to the flavor and texture of conventional mayonnaise. Soaked cashews create a silky, rich base while paneer contributes body and protein without weighing the spread down. Mustard, garlic, a touch of honey and black salt (kala namak) round out the flavor, giving the mayo a subtle egg-like note often missing from other eggless versions.

If you like creamy sandwich spreads or homemade dressings, this recipe is an ideal egg-free alternative. Use it as a dip, a sandwich spread, or a salad dressing—wherever you would normally reach for store-bought mayo. Once you try making mayonnaise at home, its freshness and flavor will likely keep you from going back to packaged versions.

Ingredients for Veg Mayonnaise

Paneer: Cut into small cubes to add richness and structure to the mayo.

Cashews: Soaked in hot water for 10–15 minutes to achieve a very smooth, creamy texture.

Apple Cider Vinegar: Provides the tangy balance every good mayo needs.

Mustard Sauce / Kasundi: Offers sharpness and depth of flavor.

Garlic: Whole cloves blended in for a mild savory note.

Black Salt (Kala Namak): The secret ingredient for an unmistakable egg-like nuance in eggless mayo.

Honey: A small amount to balance acidity and round the flavor.

Salt: A pinch to taste in addition to the black salt.

Frequently Asked Questions

Richa’s Top Tips

• Soak the cashews well. A minimum of 10–15 minutes in hot water yields a smoother texture. If you can, soak them longer for an extra silky finish.
• Don’t skip black salt. It adds a sulfurous edge that mimics the flavor of eggs; regular salt cannot replicate this effect.
• Blend thoroughly. Run the blender until the mixture is completely smooth with no graininess—this is key to great texture.
• Serve cold or at room temperature. This mayonnaise is not meant for cooking; heat can cause it to separate and change texture.
• Adjust consistency with small amounts of water. If the mayo is too thick, add water one tablespoon at a time and blend until you reach the desired creaminess.

Storage Tips

• Refrigerate: Keep the mayo in a clean, airtight glass jar for up to one week. It will thicken slightly as it chills; stir before using.
• Do not freeze: Freezing is not recommended because the paneer and cashew base can separate and lose its original texture after thawing.
• Keep it clean: Use a dry, clean spoon each time to prevent contamination and extend shelf life.

Serving Ideas

This veg mayonnaise is versatile and pairs well with a wide range of dishes. A few favorite ways to enjoy it:

• As a dip for fries or wedges: Crispy sweet potato fries or spicy potato wedges are excellent with a bowl of this creamy mayo.
• Sandwich spread: Mix in finely chopped bell peppers, carrots and spring onions for a crunchy vegetable spread that keeps sandwiches interesting.
• Sauce for wraps: Use in wraps—vegetarian shawarma-style or grilled vegetable wraps—to add creaminess and tang.
• As a dressing base: Thin with a little water or extra vinegar to make a bright, creamy dressing for salads and grain bowls.

Customisation Ideas

• Garlic mayo: Increase the garlic for an assertive, aromatic spread ideal for burgers and roasted vegetables.
• Spicy mayo: Stir in sriracha or a spoonful of chili oil for a fiery version that lifts sandwiches and tacos.
• Herb mayo: Blend in fresh herbs like coriander or dill for a bright, green mayo that pairs well with grilled dishes.
• Smoky tandoori-style mayo: Add Kashmiri chili powder and a little roasted cumin for a warm, smoky spice that complements kebabs and tikkas.

Did You Know?

Cashews are an excellent base for creamy, dairy-like textures in plant-based cooking. When soaked and blended, cashews create a luxuriously smooth paste because their high fat content allows them to emulsify and feel rich on the palate. This is why cashews are commonly used to make vegan cheeses, creamy sauces and spreads that closely mimic dairy products.

This veg mayonnaise takes about 20 minutes to prepare with simple, readily available ingredients. It’s rich in protein, easy to make, and works wherever you’d use regular mayo. If you try it, tag the recipe creator on social media so others can see your variations and serving ideas.

Watch Veg Mayonnaise Recipe Video

A step-by-step video can be helpful for technique—watch a demonstration to see the desired texture and blending process. (Video omitted here.)

Veg Mayonnaise | Eggless Mayonnaise

Creamy, protein-rich and made with whole ingredients, this veg mayonnaise is a great home-made alternative to store-bought mayo. Use it in salads, dips, wraps and sandwiches.

Prep: 10 mins

Total: 25 mins

Servings: 4 servings

Ingredients

• 100 grams paneer, cut into ¼ inch cubes
• ½ cup broken cashews
• ½ cup hot water (for soaking)
• 1 tablespoon apple cider vinegar
• 2 teaspoons mustard sauce or kasundi
• 4–6 cloves garlic, whole
• ⅛ teaspoon salt
• ⅛ teaspoon black salt (kala namak)
• 1 tablespoon honey
• 3 tablespoons water (adjust for consistency)

Instructions

1. Soak the cashews in hot water for 10–15 minutes, then drain and discard the soaking water.
2. Add the drained cashews and the remaining ingredients to a blender or mixer. Grind until completely smooth. You should get a semi-thick, creamy mayonnaise; adjust water in small amounts if needed to reach your preferred consistency.
3. Use the veg mayonnaise as a dip for fries, potato wedges, chips or crackers.
4. For a sandwich spread, mix 2–3 tablespoons of mayo with finely chopped red bell peppers, carrots, broccoli and spring onion greens, then spread between bread slices.

Nutrition

Calories: 184 kcal, Carbohydrates: 11 g, Protein: 7 g, Fat: 13 g, Saturated Fat: 5 g, Sodium: 184 mg, Fiber: 1 g, Sugar: 5 g, Calcium: 135 mg, Iron: 1 mg.

This article was researched and written by Harita Odedra.

The post Protein-Packed Egg-Free Veggie Mayonnaise first appeared on Pakub.

Making potato wedges in an air fryer is simple and fuss-free. This masala potato wedges recipe gives consistently great results with minimal oil and clean-up.

A plate of hot, golden potato wedges served with a couple of dips is hard to resist. They work as a nostalgic snack for kids, a casual party nibble, or a perfect companion to beers and conversation. Crispy on the outside and soft inside, these wedges are comfort food at its best.

This masala potato wedges recipe is made in the air fryer, so there is no deep frying, very little oil and far less mess. The wedges still achieve that appealing golden-brown exterior and a fluffy interior. I love them plain, but they also pair wonderfully with roast chicken, burgers, sandwiches and salads. Try this air fryer potato wedges recipe and you’ll see how easy it is to get great results every time.

Masala Potato Wedges Ingredients

• Potatoes: Cut into wedges with the skin left on. Regular potatoes work well; if you’re outside India, Russets or Yukon Gold also give excellent results.
• Ginger-garlic paste: Adds fragrant, savory notes.
• Spices: Turmeric, cumin powder and crushed black pepper provide flavor and color.
• Salt: To taste.
• Corn flour: Helps the spice mix cling to the wedges and contributes to a light, crispy finish.
• Oil: A neutral oil such as sunflower or any high-smoke-point cooking oil works well.

Frequently Asked Questions

Top Tips

• Uniform size: Cut wedges to a similar size so they cook evenly.
• Cook in batches for large quantities: Lay wedges in a single layer with space between them. Overcrowding traps steam and prevents crisping.
• Soak and dry: Soaking the wedges removes excess starch, which helps them brown and crisp instead of steaming. Pat them very dry before seasoning.

Storage Tips

• Refrigerate: Leftovers keep in an airtight container in the fridge for up to 3 days. They are best eaten the same day but still reheat well.
• Freeze: Cool wedges completely, arrange them in a single layer on a tray and freeze. Transfer to a freezer-safe bag and store for up to 3 months.
• Reheat: Reheat refrigerated wedges in the air fryer at 180°C for about 5 minutes; frozen wedges take about 8–10 minutes. This restores crispness better than a microwave.

Serving Ideas

Potato wedges are versatile and pair with many dips. Some popular options include classic tomato ketchup, mayonnaise-based dips, yogurt dips, herb chutneys or hummus. They’re also great alongside grilled meats, sandwiches and salads.

Potato Wedges Seasoning Ideas

Once you master the basic method, experiment with spice blends to suit your mood. Here are a few ideas to try:

• Classic Garlic-Herb: Garlic powder, onion powder, dried oregano, parsley and black pepper.
• Peri-Peri: Peri-peri spice with smoked paprika and a touch of garlic for heat and smokiness.
• Parmesan & Herb: Toss hot wedges with grated parmesan, garlic powder and fresh parsley just before serving.
• Indian Masala: Chaat masala or roasted cumin, Kashmiri chilli powder and a squeeze of lemon for tangy, spiced wedges.
• Cajun: Cajun seasoning with smoked paprika for a bold, spicy profile.
• Lemon Pepper: Lemon pepper with a little garlic powder for a bright, zesty finish.
• Spicy BBQ: Smoked paprika, garlic and onion powders, chilli powder and a pinch of brown sugar for sweet-smoky flavor.
• Tandoori: Tandoori masala with Kashmiri chilli powder and dried fenugreek (kasuri methi) for an Indian-inspired twist.

Tip: If you add delicate ingredients like grated parmesan, fresh herbs or lemon juice, do so after the wedges come out of the air fryer to keep the flavors fresh and avoid burning the cheese.

Whether served as a snack, a side, or topped with your favorite ingredients, these air fryer potato wedges are a crowd-pleaser. They crisp up nicely, stay soft inside, and are easily customized. After you try this method, frozen wedges will likely seem unnecessary.

If you make this recipe, feel free to share photos or tag me on social media to show how yours turned out.

Watch Air Fryer Potato Wedges Recipe Video

Masala Potato Wedges in Air Fryer

Quick, mess-free potato wedges that crisp up beautifully in the air fryer.

Prep: 10 mins

Cook: 10 mins

Total: 20 mins

Servings: 6 servings

Equipment

• 1 Air Fryer

Ingredients

• 4 potatoes, approx. 400 g
• 1 teaspoon ginger-garlic paste
• 1 teaspoon salt
• 1 teaspoon crushed black pepper
• A pinch turmeric powder
• 1/4 teaspoon cumin powder
• 2 teaspoons corn flour
• 1 1/2 tablespoons sunflower or neutral-flavored oil, divided

Instructions

• Wash and scrub the potatoes, then cut them into even wedges. Keep the wedges submerged in water until you are ready to season to prevent browning.
• Drain and pat the wedges completely dry with a tea towel. Place them in a mixing bowl.
• Add the ginger-garlic paste, salt, crushed black pepper, turmeric, cumin, corn flour and 1/2 tablespoon of oil. Toss gently so each wedge is evenly coated with the spice mix.
• Preheat the air fryer to 200°C (approx. 390°F). Lightly brush or spray oil on the basket to prevent sticking.
• Arrange the wedges in a single layer in the basket with space between them. Brush with a few drops of the remaining oil. Air fry at 200°C for 5 minutes, then brush and flip the wedges and air fry for another 5 minutes or until golden and crisp. Cook in batches if needed.

Nutrition

Calories: 148 kcal, Carbohydrates: 26 g, Protein: 3 g, Fat: 4 g, Sodium: 397 mg, Potassium: 599 mg, Fiber: 3 g.

The post Crispy Masala Potato Wedges in the Air Fryer first appeared on Pakub.