Air Fryer Tindora & Potato Recipe – Crispy Indian Snack

Last Updated on 2 months by Neha Deshmukh

Air Fryer Tindora & Potato Recipe – Crispy Indian Snack

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, satisfying snack. And if that snack happens to be a little bit crispy, a little bit spicy, and totally Indian… well, even better, right? I stumbled upon this air fryer tindora and potato recipe a while back, and it’s become a total staple in my house. It’s seriously addictive!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s unbelievably easy – seriously, minimal effort involved. The air fryer does almost all the work! It’s also super fast, clocking in at under 20 minutes from start to finish. Plus, it’s a fantastic way to enjoy tindora, a slightly underrated vegetable that deserves a spot on your plate. Trust me, you’ll be hooked.

Ingredients

Here’s what you’ll need to make this crispy goodness:

• 12 oz package frozen tindora
• 2 medium potatoes
• 1/2 Tbsp oil (vegetable, canola, or sunflower work great)
• 1 Tbsp dhana jeeru (coriander-cumin powder)
• 1/2 tsp Kashmiri chili powder
• 1/2 tsp amchoor (dry mango powder)
• 1/2 tsp salt
• 1/2 tsp garam masala
• 1/4 tsp turmeric powder

Ingredient Notes

Let’s talk ingredients for a sec! A few things will really make this recipe shine:

• Tindora: This is a unique Indian vegetable, sometimes called Indian round gourd. It has a slightly bitter taste that mellows out beautifully when cooked. You can usually find it frozen in Indian grocery stores.
• Kashmiri Chili Powder: Don’t skip this! It’s what gives the snack that gorgeous red color and a mild, fruity chili flavor. It’s much less spicy than regular chili powder.
• Dhana Jeeru: This is a classic Indian spice blend of coriander and cumin. It adds such an authentic flavor. If you can’t find it pre-mixed, you can easily make your own by combining equal parts ground coriander and cumin.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grab a large bowl and toss the frozen tindora and peeled and chopped potatoes with the oil and salt. Make sure everything is evenly coated – we want maximum crispiness!
2. In a separate small bowl, mix together the dhana jeeru, Kashmiri chili powder, amchoor, garam masala, and turmeric powder. This is our flavor bomb!
3. Now, pop the tindora and potato sticks into your air fryer basket. No need to preheat! Set the temperature to 380°F (190°C) and air fry for 10-12 minutes.
4. Carefully remove the basket and give the veggies a good toss. Sprinkle the spice mixture over everything and toss again, ensuring every piece is nicely coated.
5. Return the basket to the air fryer and cook for another 5 minutes at 380°F (190°C), or until everything is golden brown and wonderfully crispy.

Expert Tips

A few little things that’ll take this recipe to the next level:

• Don’t overcrowd the air fryer basket. Work in batches if necessary to ensure even cooking and maximum crispiness.
• For extra crispiness, you can lightly spray the vegetables with oil after adding the spices.
• Keep a close eye on the tindora during the last few minutes of cooking – it can burn quickly!

Variations

Want to switch things up? Here are a few ideas:

• Spice Level:
  • Mild: Reduce the Kashmiri chili powder to 1/4 tsp.
  • Medium: Stick with the 1/2 tsp Kashmiri chili powder.
  • Hot: Add a pinch of cayenne pepper or a finely chopped green chili to the spice mix.
• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free: This recipe is naturally gluten-free.
• Festival Adaptation – Diwali Snack: This makes a fantastic Diwali snack! My aunt always makes a huge batch for our Diwali celebrations.

Serving Suggestions

This air fryer tindora and potato is best enjoyed hot and crispy, straight from the air fryer! It’s perfect as an afternoon snack with a cup of chai, or as a side dish with your favorite Indian meal. I love to serve it with a dollop of mint chutney.

Storage Instructions

Leftovers can be stored in an airtight container at room temperature for up to 2 days. However, they will lose some of their crispiness. You can try reheating them in the air fryer for a few minutes to crisp them up again, but they won’t be quite the same as freshly made.

FAQs

Got questions? I’ve got answers!

1. What is Tindora and where can I find it?

Tindora is a unique Indian vegetable, also known as Indian round gourd. It has a slightly bitter taste that becomes mild and delicious when cooked. You can usually find it frozen in Indian grocery stores.

2. Can I use fresh potatoes instead of frozen?

Absolutely! Just make sure to peel and chop them into similar-sized sticks as you would for frozen fries. You might need to adjust the cooking time slightly.

3. What is Dhana Jeeru and can I substitute it?

Dhana Jeeru is a blend of coriander and cumin powder. If you can’t find it, you can substitute it with equal parts ground coriander and cumin.

4. How do I adjust the spice level of this recipe?

You can easily adjust the spice level by adding more or less Kashmiri chili powder, or by adding a pinch of cayenne pepper for extra heat.

5. Can this be made in the oven if I don’t have an air fryer?

Yes, you can! Preheat your oven to 400°F (200°C). Toss the tindora and potatoes with oil and spices, then spread them in a single layer on a baking sheet. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.