Air Fryer 4-in-1 Snack Platter

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.

Prep Time
5 minutes
Servings
2
Category

Starter / Snack

Cuisine
Indian

Ingredients

  • 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
  • Paneer 200g
  • Hung curd 80g
  • Achar oil 10g
  • Bell pepper 80g
  • Onion 40g
  • Salt 5g
  • Tandoori masala 3g
  • 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
  • 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

  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.
  5. Prepare marinade: In a bowl, mix hung curd, achar oil, salt, and tandoori masala into a smooth paste.
  6. 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).
  7. Skewer: Thread paneer, onion, and bell pepper alternately onto skewers for even cooking. Place in upper basket tray in a single layer.
  8. Finish: Brush lightly with leftover marinade or a little oil for shine.
  9. Prepare the dough: In a bowl, mix maida, salt, and ajwain. Add ghee/oil and rub well until crumbly.
  10. Knead dough: Add water gradually (55–65 g/one small teacup) and knead into a tight dough. Cover and rest for 10 minutes.
  11. 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.
  12. Cool: Let them cool completely—they crisp up after cooling.
  13. Prepare dough: In a bowl, mix maida, salt, ajwain, and kasuri methi. Add ghee/oil and rub well into the flour until crumbly.
  14. Knead: Add water gradually (55–65 g/one small teacup) and knead into a firm dough.
  15. Cover and rest for 10–15 minutes. Shape mathri: Divide into small portions, roll into thick discs (not thin).
  16. Prick lightly with a fork. Put on lower basket on rack. Place mathri in a single layer in the lower basket on rack.
  17. Cool: Cool completely for best crisp texture.
  18. Press the button 1, select “air fry” function at 180°C for 15min.
  19. Press the button 2. select “air fry” function at 180°C for 12 minutes.
  20. Press the key “sync”, you will get your food together.