Air fryer recipes for a guilt-free Navaratra 

Crispy Haryali Paneer made in an air fryer (Pic and recipe by: @myfoodspree)

• Paneer – 200 gm
• Coriander – 1 cup
• Spinach – 1 cup
• Arrowroot powder – 2 tbsp
• Cashew – 1/4 cup n Cumin powder – 1 tsp
• Ginger
• Green chillies
• Lemon juice 1 tbsp
• Rock salt to taste
• Ghee – 1 tbsp

• Cut paneer into large pieces and set aside.
• In a mixer jar, add coriander, spinach, cashews, cumin powder, ginger, green chillies, lemon juice, rock salt and make a smooth paste.
  Transfer this paste to large bowl. Add arrowroot powder, ghee and mix.
• Add paneer pieces, coat them with the paste.
• Preheat air fryer at 200 degrees for 5 mins.
• Line the basket with an air fryer liner or parchment paper. Transfer paneer one by one to the basket. Do not overcrowd.
• Brush with ghee and cook for 10-15 mins at 400 degrees. If required, flip halfway.

Makhana walnut tikki made in an air fryer (Pic and recipe by @dillifoodies

• Hung curd – 1 cup
• Grated paneer – 1/4 cup
• Sendha namak to taste
• Grated ginger – 1 tsp
• Finely chopped green chilli – 1
• Finely chopped coriander – a handful
• Black pepper – 1/4 tsp
• Sabudana powder/flour – 2 tbsp
• Makhana flour – 1/4 cup
• Sabudana and makhana flour – extra for coating the tikkis
• Chopped walnuts – 2 tbsp
• Ghee – 2 to 3 tbsp (if shallow frying)

• To make sabudana and makhana flour, just pulse them a couple of times in the grinding jar and sift through a fine sieve.
• Start by mashing the paneer nicely until smooth and creamy.
• Add hung curd, makhana and sabudana flours along with ginger, green chillies, coriander, salt, black pepper and walnuts to the paneer.
• Pinch out lemon-sized balls from the mixture and shape them into tikkis.
  Coat the tikkis in sabudana and makhana flour.
• Now air fry these at 180 degrees for 15 mins.
• Transfer on a plate and serve with chutney of your choice