• 1 cup mixed vegetables, chopped (I have used carrots, french beans, green peas)
  • 1/2 cup paneer
  • 2 medium boiled mashed potatoes
  • 3 green chillies
  • 1 inch ginger
  • 3-4 garlic cloves
  • 1/4 cup fresh mint leaves
  • 2 tbsp corn flour
  • 1/2 tsp garam masala powder
  • Salt to taste
  • 1 tbsp chaat masala
  • Oil for brushing
  • 12-14 bamboo skewers


Step 1 Place the chopped vegetables, ginger, garlic, green chillies, mint leaves and paneer in a food processor and mince them. you may grate the carrot, finely chop the french beans and coarsely grind the green peas.

Step 2 In a large mixing bowl, add minced vegetables, mashed potatoes, garam masala powder, salt and cornflour. Mix well.

Step 3 Once the kebab mixture is ready, divide equally into lemon sized balls (approximately 12 to 14 ). Wet your palms and shape each of them around individual bamboo skewers. Ensure that you press the ends firmly, so that they don't fall apart. Remember to soak the bamboo skewers in water for at least 2-3 hours before using them or they will tend to burn.

Step 4 Pre heat the Airfryer at 200oC. Brush the Tikkis with oil and air fry at 180oC for 10 minutes or till slightly golden brown on the outside.

Serve hot along with freshly made salad and green coriander chutney or ketchup.


  • Before you mince the vegetables ensure they are completely dry. After washing vegetables, pat dry them using a vegetable towel.
  • Ensure that the potatoes are well mashed and there are absolutely no lumps as these would make the kebab fall apart.
  • Before you start frying the kebab please test one first to ensure that the binding is right and the kebab does not fall apart. If required add one tbsp of corn flour.
  • Add chaat masala as soon as you remove the kebab from the pan as they are hot and can absorb the flavour well.