Air fryer recipe · Snacks
Air-Fryer Kutchi Dabeli Patties
Sweet-tangy Kutchi dabeli filling pressed into patties and crisped to scoop into buns with pomegranate and sev.
- 30 minTotal time
- 190°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 185kcal
- 5.3 gprotein
- 22.5 gcarbs
- 9.2 gfat
- 4.0 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Boiled potatoes3 cups mashed
- Dabeli masala2 tbsp
- Tamarind-date chutney3 tbsp
- Roasted peanuts1/2 cup
- Pomegranate seeds1/3 cup
- Oil for brushing1 tbsp
Method
Build the masala base
Warm the dabeli masala in a teaspoon of oil for a few seconds to wake up the aromatics, then fold it into the mashed potato with the tamarind-date chutney and salt. The mixture should taste sweet, sour and gently spicy all at once.
Stud with crunch
Press half the roasted peanuts and pomegranate seeds into the potato so each bite carries pops of texture. Keep the rest aside for garnishing the assembled buns later.
Form the patties
Shape the mixture into six flat, even rounds and smooth the edges so they hold together. Refrigerate briefly so the chutney-rich filling sets and resists cracking.
Glaze before frying
Brush each patty lightly with oil on top and bottom for an appetising sheen and crisp surface. A thin coat is enough since the filling is already moist.
Air-fry to set the crust
Place the patties in a single layer and air-fry at 190C for 14 minutes, flipping gently once midway. Slide each hot patty into a buttered pav and shower with sev, peanuts and the reserved pomegranate.
