Ingredients:
- 4 medium potatoes (cut them into cubes)
- 1 big capsicum (Cut this capsicum into big cubes)
- 1 onion (Cut it into quarters. Now separate the layers carefully.)
- 5 tbsp. gram flour
- A pinch of salt to taste
For chutney:
- 2 cup fresh green coriander
- ½ cup mint leaves
- 4 tsp. fennel
- 2 tbsp. ginger-garlic paste
- 1 small onion
- 6-7 flakes garlic (optional)
- Salt to taste
- 3 tbsp. lemon juice
Method:
- Take a clean and dry container. Put into it the coriander, mint, fennel, and ginger, onion/garlic, salt and lemon juice. Mix them. Pour the mixture into a grinder and blend until you get athick paste.
- Now move on to the potato pieces. Slit these pieces almost till the end and leave them aside. Now stuff all the pieces with the paste that was obtained from the previous step. Now leave the stuffed potato aside.
- Take the chutney and add to it the gram flour and some salt. Mix them together properly. Rub this mixture all over the stuffed potato pieces. Now leave the cottage cheese aside.
- Now, to the leftover chutney, add the capsicum and onions. Apply the chutney generously on each of the pieces of capsicum and onion. Now take satay sticks and arrange the potato pieces and vegetables on separate sticks.
- Pre heat the Air Fryer at 290 Fahrenheit for around 5 minutes. Open the basket. Arrange the satay sticks properly. Close the basket. Keep the sticks with the cottage cheese at 180 degrees for around half an hour while the sticks with the vegetables are to be kept at the same temperature for only 7 minutes. Turn the sticks in between so that one side does not get burnt and also to provide a uniform cook.