Chef Sanjeev Kapoor's must-try air fryer recipes this winter

Enjoying hot or warm foods during the winter season is a comfort that can't be weaved in words. And the idea of crispy fried food adds to the culinary joy it offers. But, if you are someone who is concerned over fried foods and looking for something tasteful yet healthy, then these must-try air fryer recipes by celebrity chef Sanjeev Kapoor will surely tempt your taste buds. As per him, shorter cooking times help preserve heat-sensitive nutrients, especially in vegetables, compared to prolonged frying or boiling. Scroll down to read the recipes.

Ingredients: 1 cup refined flour (maida), ½ tsp salt, ¼ tsp sugar, ½ tsp instant dry yeast, ½ tbsp ghee, 2 tbsps warm milk, 1 tbsp oil, ½ tsp roasted and crushed coriander seeds, ½ tsp roasted and crushed cumin seeds, ½ inch ginger, chopped, 2 green chillies, chopped, ¾ tsp dried pomegranate seeds (anardana) powder, 1 medium onion, chopped, ½ tsp red chilli powder, ½ tsp salt, ½ tsp garam masala powder, 2 medium potatoes, boiled, peeled and mashed, 1 tbsp chopped fresh coriander leaves, oil for spraying, onion seeds to sprinkle, and butter for basting
Method: To make the dough, take refined flour in a bowl. Add salt, sugar, instant dry yeast and ghee. Add warm milk, 3 tbsps warm water and knead to soft dough. Cover with a moist muslin cloth and set aside for 1 hour. To make the stuffing, heat oil in a nonstick pan. Add roasted coriander seeds, roasted cumin seeds, ginger, green chillies and sauté for 30 seconds. Add dried pomegranate seeds powder, onion and sauté till it turns translucent. Add red chilli powder, garam masala powder and salt and mix well. Add boiled potatoes and mix well. Add coriander and mix. Take the pan off the heat and allow it to cool. Dust some refined flour on the surface and divide dough into 8 equal portions, make a dent in the centre and stuff with prepared stuffing. Seal the edges and roll into a thick disk. Spray some oil, sprinkle onion seeds and roll some so that the onion seeds don’t fall. Preheat the air fryer at 200°C for 2-3 minutes. Arrange 4 kulchas at a time in air fryer basket and air fry for 7 minutes. Flip and air fry for 3 minutes more. Brush some butter and serve hot.

Ingredients: 10-12 button mushrooms, sliced, 1 medium yellow capsicum, 1 medium onion, 2 ready made tortillas, fajita Sauce, ½ tsp red chilli powder, 1/2 tsp smoked paprika powder, ¾ tsp cumin powder, salt to taste, ½ tsp dark soy sauce, 2 tbsps sweet chilli sauce, hummus to spread, and guacamole as required
Method: To make fajita sauce, mix red chilli powder, smoked paprika powder, cumin powder, salt, dark soy sauce and sweet chilli sauce in a bowl. Add mushrooms, red capsicum and onion and mix well. Preheat the air fryer at 200°C for 2-3 minutes. Line the air fryer tray with aluminium foil and roast the vegetables for 15 minutes. Allow to cool. Place tortillas on the worktop and spread hummus evenly, place a generous portion of mushroom mixture on one side, top with guacamole and roll tightly. Slice and serve.

Ingredients: 2 large raw bananas, 1½ tsps turmeric powder, 2 tbsps coconut oil, and ½ tsp salt
Method: Peel and thinly slice raw bananas using a slicer. Take sufficient water in a bowl. Add 1 tsp turmeric powder and mix well. Add sliced bananas and soak for 30 minutes. Transfer the slices on a kitchen towel and pat dry. Transfer in a bowl. Add coconut oil, remaining turmeric powder and salt and mix well. Preheat the air fryer at 150°C for 2-3 minutes. Arrange the slices in a single layer in an air fryer basket and air fry for 8-10 minutes. Allow to cool and serve.

Ingredients: ½ cup + 2 tbsps sago (sabudana), soaked for 6-8 hours, 2 medium boiled potatoes, 1 tbsp ginger-green chilli paste, 100 grams roasted peanuts, 3 tbsps chopped fresh coriander leaves, 2 tsps salt, 2 tsps sugar, 1 tsp cumin seeds, 1 tbsp ghee + for greasing, ¾ tbsp lemon juice, and coconut chutney for serving
Method: Take soaked sago in a bowl. Add potatoes, ginger- green chilli paste, roasted peanuts, coriander leaves, salt, sugar, cumin seeds, ghee and lemon juice and mix well. Divide the mixture into equal portions and roll into balls. Flatten each ball. Preheat the air fryer at 180°C for 4-5 minutes. Grease the air fryer basket with some ghee and arrange the sabudana vadas in a single layer in the air fryer basket. Air fry for 15 minutes. Flip, brush some more ghee and air fry for 10 minutes more. Serve hot with coconut chutney.

Ingredients: 100 gms makhana, 2 tbsp melted butter, 2 tbsp peri peri spice mix, and salt to taste
Method: Preheat the air fryer to 150°C. Mix makhana, butter, peri peri spice mix and salt in a bowl. Spread half the makhana in a single layer in the air fryer basket. Air fry for 7-8 minutes. Similarly air fry remaining makhanas. Allow to cool and serve.

Ingredients: 100 grams grated mozzarella cheese, 1 whole garlic pod, 4 soft loaf slices, 1/8 tsp salt, 1 tsp black pepper, ¼ tsp dried mixed herbs, 1 tsp olive oil, and 50 grams butter
Method: Cut the garlic head and transfer on a piece of aluminium foil. Sprinkle salt, crushed black peppercorns and dried mixed herbs. Drizzle olive oil on top and gather the edges of aluminium foil to seal completely. Preheat the air fryer at 180°C for 2-3 minutes. Transfer the garlic and air fry for 20 minutes. Allow to cool and squeeze out pulp in a bowl. Add butter and mix well. Apply this mixture on loaf slices and sprinkle mozzarella cheese on top. Air fry for 3 minutes. Serve hot.

Images Courtesy: istock