Air fryer recipe · Mains
Stuffed Paneer Pockets
Paneer slices split into pockets and filled with a spiced dry masala, then air-fried until golden. Protein-forward and filling.
- 24 minTotal time
- 180°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 605kcal
- 42.0 gprotein
- 10.2 gcarbs
- 44.6 gfat
- 3.5 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- paneer300 g block
- mint chutney3 tbsp
- chopped coriander2 tbsp
- chaat masala1 tsp
- gram flour2 tbsp
- oil1 tbsp
Method
Make the pockets
Cut the paneer into thick squares, then slit each one on the side to open a pocket without cutting through. A deep but closed pocket holds the masala inside so it does not leak out while cooking.
Fill the masala
Mix the mint chutney, coriander and chaat masala, then spoon the paste into each pocket and press gently shut. Filling them just before cooking keeps the paneer from going soft and soggy.
Dust and coat
Whisk the gram flour with the oil and a little water into a thin batter, then brush it over each pocket. The batter seals the slit and crisps into a light golden coat in the basket.
Air-fry until golden
Place the pockets in a single layer and air-fry at 180°C for 15 min, until the outside is golden and the filling is heated through. A single layer lets every side crisp evenly.
