Airfryer has been one of the best investment of 2018. I was initially hesitant to get one as I use the oven frequently and was skeptical if the airfryer would be any different. Turns out, the dishes turn out to be more crunchier in the airfryer. I can now relish all my favourite fried dishes without any guilt.
Ambode being my favourite snack, it was the first dish I tried in the airfryer. I was amazed at the consistent outer crunch and a soft backed inside.
Ingredients
2 cups split chickpea
2 onions
2 green chilli
1 strand bay leaves
½ tsp baking powder
1 inch ginger
Salt to taste
1 pinch asafoetida
1 tsp oil
1 tbsp red chili powder (optional)
1 cup chopped dil (optional)
2 onions
2 green chilli
1 strand bay leaves
½ tsp baking powder
1 inch ginger
Salt to taste
1 pinch asafoetida
1 tsp oil
1 tbsp red chili powder (optional)
1 cup chopped dil (optional)
Directions
- Soak the split chickpea for 4 hours and drain the water completely. Coarse grind without adding water and set aside.
- Grate the ginger and add to the ground mix
- Chop the onions and roast it in a hot pan with a spoon oil
- Mix all the ingredients and make small flat balls
- Grease the airfryer pan and bake for 20 minutes at 370
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