Air fryer recipe · Mains
Achari Veg Bowl
Mixed vegetables tossed in tangy pickle spices and air fried until crisp.
- 30 minTotal time
- 190°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 120kcal
- 3.4 gprotein
- 17.3 gcarbs
- 4.4 gfat
- 3.8 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- potato2 medium
- cauliflower150 g
- capsicum1 medium
- boiled chickpeas100 g
- achari masala2 tbsp
- yogurt2 tbsp
- mustard oil1 tbsp
Method
Marinate the vegetables
Cut the potato, cauliflower and capsicum into even bite size pieces so they cook at the same rate. Toss with achari masala, yogurt and mustard oil, then rest for 15 minutes. The yogurt softens the veg and helps the spices stick.
Air fry the potato and cauliflower
Preheat the air fryer to 190°C, then add the potato and cauliflower. Air fry for 12 minutes, shaking the basket twice so every side meets the hot air. Even contact gives you tender insides and lightly charred edges.
Add the capsicum and chickpeas
Add the marinated capsicum and boiled chickpeas to the basket and toss everything together well. Adding the capsicum later keeps it slightly crunchy, while the chickpeas soak up the achari spices as they warm through.
Finish and crisp
Air fry at 190°C for 8 min until the capsicum is tender and everything is lightly crisp at the edges and hot through. Give the basket one last shake before serving so nothing sticks, then spoon into a bowl.
