Air Fryer 4-in-1 Snack Platter

Air Fryer 4-in-1 Snack Platter

Servings

2

Prep Time

5 minutes

Cuisine

Indian

Category

Starter / Snack

These four recipes are designed to be cooked together in Ninja Double Stack 7.6L- SL300IN- Cook Together, Serve Together: An irresistible air-fryer platter with wholesome green kebabs, bold and tangy achari paneer, and golden crispy savory bites (namakpare & mathri)—bringing together vibrant flavors and satisfying crunch in every bite.

Ingredients

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    • Boiled potato 200 g

    • Blanch Spinach (2cup, packed) 80 g

    • Boiled Peas 100 g

    • Ginger grated 5 g

    • Black pepper minced 2 g

    • Breadcrumbs 10 g

    • Salt 2 g

    • Red chili powder 0.3 g

    • Garam masala 0.3 g

    • Chaat masala 0.3 g

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    • Paneer 200g

    • Hung curd 80g

    • Achar oil 10g

    • Bell pepper 80g

    • Onion 40g

    • Salt 5g

    • Tandoori masala 3g

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    • Maida (all-purpose flour) 125 g

    • Water (for kneading) 55–65 g

    • Salt 2.5 g

    • Ajwain (carom seeds) 0.5 g

    • Ghee or oil (for moyan) 40 g

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    • Maida (all-purpose flour) 125 g

    • Water (for kneading) ~55–65 g

    • Salt 2.5 g

    • Ajwain (carom seeds) 0.5 g

    • Ghee or oil (for moyan) 40 g kasuri meethi- 2g

    Directions

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      1. Prepare mixture: In a bowl, mash boiled potatoes smoothly. Finely chop or blend blanched spinach. Add peas and lightly mash.

      2. Add flavoring: Mix in ginger, pepper, salt, red chili powder, garam masala, and chaat masala. Bind the mixture. Add breadcrumbs and mix well to form a soft dough-like mixture.

      3. Shape kababs: Divide into equal portions and shape into round or oval patties. Lightly grease the basket. Place kababs in a single layer in upper basket rack.

      4. Serve: Serve hot with green chutney or ketchup.

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      1. Prepare marinade: In a bowl, mix hung curd, achar oil, salt, and tandoori masala into a smooth paste.

      2. Marinate paneer: Cut paneer into cubes. Add paneer, bell pepper, and onion to the marinade. Mix gently and coat well. Rest for 20–30 minutes (longer = better flavor).

      3. Skewer: Thread paneer, onion, and bell pepper alternately onto skewers for even cooking. Place in upper basket tray in a single layer.

      4. Finish: Brush lightly with leftover marinade or a little oil for shine.

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      1. Prepare the dough: In a bowl, mix maida, salt, and ajwain. Add ghee/oil and rub well until crumbly.

      2. Knead dough: Add water gradually (55–65 g/one small teacup) and knead into a tight dough. Cover and rest for 10 minutes.

      3. Roll & cut: Roll the dough into a medium-thick sheet (not too thin). Cut into diamond or strip shapes using a knife or cutter. Place namakpare in single layer in lower basket.

      4. Cool: Let them cool completely—they crisp up after cooling.

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      1. Prepare dough: In a bowl, mix maida, salt, ajwain, and kasuri methi. Add ghee/oil and rub well into the flour until crumbly.

      2. Knead: Add water gradually (55–65 g/one small teacup) and knead into a firm dough.

      3. Cover and rest for 10–15 minutes. Shape mathri: Divide into small portions, roll into thick discs (not thin).

      4. Prick lightly with a fork. Put on lower basket on rack. Place mathri in a single layer in the lower basket on rack.

      5. Cool: Cool completely for best crisp texture.

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      1. Press the button 1, select “air fry” function at 180°C for 15min.

      2. Press the button 2. select “air fry” function at 180°C for 12 minutes.

      3. Press the key “sync”, you will get your food together.
       
       

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