We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat oil in a pan. Add jeera, garlic, green chillies, and peanuts. Sauté on medium flame till fragrant and lightly roasted.
Add coriander and salt, toss well and switch off the flame.
Transfer everything to a blender jar and blend coarsely. Keep aside.
Peel and grate boiled potatoes well. Divide the grated potato equally into 3 portions.
To Portion 1, add spinach puree. To Portion 2, add beetroot puree. To Portion 3, add haldi.
To each portion, add maida, oil, and salt. Mix and bind everything to form a soft, non-sticky dough.
Lightly brush oil on your palms. Take a small portion of colored dough, flatten it, place thecha filling in the center, seal and roll into a smooth ball.
Arrange the balls in the basket, lightly brush or spray oil on top.
Air-fry at 180°C for 20–25 mins, turning halfway, until golden and crispy.
Want to keep this recipe for later? We can email it to you!
Add more maida or oil to the dough if it feels sticky.
Ensure the thecha filling is not too smooth for better texture.
Can I use a different filling?
Yes, you can experiment with different fillings like cheese or mixed vegetables.
What if I don't have an air fryer?
You can bake the balls in a preheated oven at 180°C until golden and crispy.
How do I store leftovers?
Store in an airtight container in the refrigerator and reheat in the air fryer before serving.
Can I make the dough in advance?
Yes, you can prepare the dough a day ahead and refrigerate it until ready to use.
What dips pair well with these balls?
Ranch dip, mint chutney, or any dip of your choice works well.
Easy but WOW Recipes!🥘 🥙 Recipes and Cocktails 🍸 Come hungry, leave inspired🤍 💌poseandplaces@gmail.com
