Crisp • Air-Fried • Experimental This Zero Oil Pani Puri came from an experiment. I had previously made puris using just 3 g oil and wanted to see if I could push the idea further and make them with no oil at all. It wasn’t easy — it took three attempts before the puris came…
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A silky coconut custard served inside natural coconut shells and finished with a thin, crisp layer of caramelized brown sugar. Creamy underneath, crackly on top and beautifully simple. Highlights Preparation time: 15 minutesCooking time: 10 minutesChilling time: 3 hoursServings: 2 Nutrition & Macros Total recipe: Per serving: Ingredients Method Ippitizer Note Keep the sugar layer…
A colourful and comforting Bengali favourite made with sweet potato, carrot and beetroot, flavoured with freshly roasted whole spices, ginger and green chilli. The mixture is shaped into chops, coated in breadcrumbs and air-fried until crisp and golden. Served hot with kasundi and tomato ketchup, it keeps the familiar flavour of a Bengali vegetable chop…
Traditional bafla bati made with wheat flour and semolina, gently boiled and then air-fried until crisp and golden. Instead of serving it with the customary dal, these baflas are finished with a small, fresh and spicy mooli salad. Recipe Highlights Preparation Time: 20 minutesCooking Time: 25 minutesTotal Time: 45 minutesServings: 1 serving of 2 baflas…
Crispy Air-Fried Idli Chaat A colourful chaat made with idli pieces that are crisp on the outside and soft inside, layered with lightly sweetened yogurt, mint chutney, onion, green chilli, pomegranate and fresh coriander. This version was inspired by Ranveer Brar’s Idli Chaat. His version uses deep-fried idli pieces; I adapted the idea by air-frying…
A lighter twist on the classic brunch favourite. This Ippitizer version replaces the usual English muffin base with a crispy cauliflower hash brown, then tops it with a soft poached egg and creamy hollandaise-style sauce. Total Time: 30 minutesServes: 1 Nutrition / Macros — Per Serving376 kcal • 17 g protein • 31 g fat…
A traditional Bengali chorchori made with spinach and mixed vegetables, enriched with browned fish head and prawns. Panch phoron, ginger, garlic and green chilli create its distinctive rustic flavour, while the vegetables are cooked until tender and almost dry. Recipe Highlights Preparation Time: 15 minutesCooking Time: 25 minutesTotal Time: 40 minutesServings: 2 Nutrition and Macros…