20-25 mins
25 mins
45-50 mins
Serves 4
Hang the curd to drain excess water, then gently squeeze out any remaining moisture.
Combine the hung curd with all the remaining ingredients and mix well until evenly blended.
Grease your palms, roll the mixture into small balls, and flatten them into round tikkis. Refrigerate for 30 minutes to firm up.
Lightly roll each kabab in dry maida, ensuring an even coating.
Preheat the Oxy Fryer for 5 minutes. Arrange the kababs in the fry basket and cook at 180°C for 20–25 minutes. Serve hot with green chutney or tomato ketchup.
Bestsellers
Handpicked by thousands of happy homes, these Kenstar favourites blend performance, style, and reliability—making everyday life easier and cooler.
These crispy bread triangles are coated in a sweet egg-white mixture and crunchy cornflakes for a...
This delicious vegetable quiche features a crisp, golden pastry shell filled with seasoned vegeta...
These delicious paneer enchiladas are filled with spicy vegetables, jalapeños, and cheese, then s...
These spicy potato fingers are tossed in a flavorful blend of ginger, garlic, and red chilli sauc...
These crispy papad-coated paneer bites are marinated with zesty lemon, aromatic spices, and ginge...
These savory vegetable muffins combine wholesome oats, flour, herbs, and colorful vegetables for ...
