Ingredients
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1/2 cup Green peas
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1 SpinachLarge bunch
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Iced waterfor ice bath
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2/3 Green Chillies
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3/4 Garlic Cloves
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1 small piece Ginger
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2 Medium Potatoesboiled and grated
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100 g Paneercrumbled or grated Breadcrumbs (as needed for binding, or you can substitute with roasted besan )
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2.5 tsp Amchur PowderDry mango Powder
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1 tsp Garam Masala
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1/2 tsp Turmer Powder ic
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1 tsp Red chilli powder
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salt
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Fresh coriander leaves
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Cashews
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Oil
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Chaat masaka
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Green chutney
About
Craving a healthy, crispy snack that uses almost no oil? Kangna and I are making our favorite Hara Bhara Kebab using the Nester Air Fryer! By switching from traditional pan-frying to air-frying, we keep all the rich nutrients of the spinach and green peas intact without the heavy grease. This recipe gives you a beautifully crispy outside and a soft, melt-in-your-mouth inside. Plus, the Nester Air Fryer’s Steamlock technology ensures your kebabs don’t dry out. Grab your ingredients and let’s get cooking!
Nutritional Values (Per Serving – Approx 2 Kebabs):
Calories: 110 kcal
Protein: 4 g
Carbohydrates: 19 g
Fat: 2 g
Fiber: 3.5 g
Steps
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1
Done
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Start by bringing a pan of water to a boil. Add the green peas and spinach. Turn off the heat and let them sit for exactly two minutes to prevent overcooking and losing that bright green color. |
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2
Done
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Quickly use tongs to transfer the spinach and peas directly into a bowl of ice-cold water. This instantly stops the cooking process. |
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3
Done
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Drain the vegetables completely. Add them to a mixer jar along with the green chilies, garlic, and ginger. Blend into a smooth paste. Try to use as little water as possible so you won't need to add too much binding agent later. |
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4
Done
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Transfer the green paste into a large mixing bowl. Add the grated boiled potatoes, crumbled paneer, and breadcrumbs. |
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5
Done
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Mix in your dry spices: amchur powder, garam masala, turmeric, red chili powder, coriander powder, and salt. |
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6
Done
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Fold in the freshly chopped coriander leaves to enhance the flavor. If the mixture feels a bit too wet to shape, simply add a little more breadcrumbs. |
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7
Done
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Take small portions of the mixture and roll them into round kebab patties. Gently press a halved cashew nut into the center of each kebab. |
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8
Done
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Lightly brush the tops of the kebabs with a few drops of oil to help them crisp up. |
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9
Done
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Place the kebabs on the Nester Air Fryer tray. Cook on the Air Fry preset at 180°C for 15 to 20 minutes until they develop a beautiful crust. |
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10
Done
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Remove the hot kebabs, sprinkle a little chaat masala over the top, and serve immediately with fresh mint chutney! |
