Veg Shami Kebab – Air Fryer Style

Step 1: Blanch Vegetables

Place the mixed vegetables (carrots, beans, peas, broccoli, cauliflower, corn) in a bowl and pour hot water over them. Let them sit for 10 minutes to blanch.

Step 2: Drain Vegetables

After 10 minutes, drain the blanched vegetables thoroughly using a colander.

Step 3: Mash Vegetables

Transfer the drained vegetables to a blender. Add fresh coriander leaves. Pulse or mash the mixture until the vegetables are finely chopped but still retain some texture.

Step 4: Combine Ingredients

Transfer the mashed vegetable mixture to a mixing bowl. Add grated boiled potatoes, spices (e.g., garam masala, chaat masala, salt, chili powder to taste), and lentil flour.

Step 5: Mix and Shape Cutlets

Mix all the ingredients thoroughly with your hands or a spoon until a cohesive mixture forms. Take small portions of the mixture and shape them into round, flat cutlets (shami kebabs).

Step 6: Prepare for Air Frying

Place the shaped cutlets on a baking sheet lined with parchment paper. Lightly brush each cutlet with oil. For best results, freeze the cutlets for 15-30 minutes to help them firm up.

Step 7: Preheat Air Fryer

Preheat your air fryer to 180°C (355°F).

Step 8: Air Fry Cutlets

Place the cutlets in the preheated air fryer basket, ensuring they are not overcrowded. Cook for a total of 20-22 minutes. After approximately 10-11 minutes, open the air fryer.

Step 9: Brush Oil and Flip

Lightly brush the partially cooked cutlets with oil and carefully flip them over. Continue air frying for the remaining 10-11 minutes until they are golden brown and crispy on both sides.

• Freezing the cutlets before air frying helps them hold their shape better and achieve a crispier exterior.

• Ensure the vegetables are well-drained after blanching to prevent a soggy mixture.

• These kebabs can also be pan-fried or deep-fried for a different texture.

• Adjust the spices to your preference, adding more chili for heat or different herbs for flavor.