These crispy air fryer mint and masoor tikkis are sure to become your next favorite evening snack. They’re healthy, delicious and super easy to make.
Just like most other Air Fryer snacks, they are low in calories, but super crispy and have the perfect crispy texture that you love so much.
Best of all, you can bring in a lot of variation in flavor and add-ons based on your personal reference.
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Ingredients For the Air Fried Mint and Masoor Tikkis Recipe
You will need just a handful of ingredients to make the air fried mint and masoor tikkis.
- Masoor dal/ Red lentils (soaked): ½ cup
- Mint leaves (finely chopped): ½ cup
- Besan/ gram flour: ¼ cup
- Red chili powder: ½ tsp
- Garam masala: 1 tsp
- Salt: 2 tsp
- Paneer (grated): ½ cup
- Oil: For brushing
How to Make Air Fried Mint and Masoor Tikkis
Once you have all your ingredients ready, here is what you’ll need to do to make the air fried mint and masoor tikkis.
In a pressure cooker, add the masoor dal and cook it until it's mushy. Once cooked, let it cool down to room temperature.
Next, take a mixing bowl and add the cooked dal, mint leaves, ginger garlic paste, besan, red chili powder, garam masala, salt, and grated paneer.
Mix them together.
Pre-heat the air fryer at 200℃ for 5 minutes.
Take a bamboo stick and cut it into a size that would fit into an air fryer.
Take a scoop of the mixture and shape it into a long flat tikki around the stick.
Repeat the above step for the remaining mixture.
Transfer the tikkis into the air fryer. Brush them with oil.
Cook them at 180℃ for 8-10 minutes or until they turn golden brown.
Serve hot with green chutney and onion salad.
Frequently Asked Questions
To make the tikkis more protein rich, you can also add some boiled chickpeas into the mix.
Chopped veggies like carrot, cabbage, cauliflower, broccoli, green peas, bell peppers and sweet potatoes can be wonderful additions to the tikki mixture. Just remember that if you’re adding more of these, you’ll need to adjust the seasonings and spices accordingly to get the perfect balance of flavor. 
Your leftover tikkis can be refrigerated for up to 3 days. Make sure you use a clean container and separate each of the tikkis with parchment paper to keep them from sticking to each other.
You can then reheat them in the Air Fryer again, or in the microwave.
Tips & Tricks to Make the Air Fried Mint and Masoor Tikkis
Ready to try this recipe? Here are some more tips and tricks you might want to take note of
- If you don’t have the besan that the recipe calls for, you can use all purpose flour or corn flour instead. The idea is to use flour to help the other ingredients bind together and not let the tikkis fall apart.
- Breadcrumbs can also be another great addition to the tikkis if you don’t want to use flour.
- To make these Air Fryer tikkis more crispy, you can use rice flour instead of besan.
- Remember to leave a little space between each of the tikkis in the Air Fryer basket. This will help him get nice and crispy on all the sides
- You can also try this recipe with another lentil of your choice. Just remember that most other lentils take longer to cook than the red masoor.
- While pressure cooking the lentils, remember to use very little water. This will help you shape the tikkis and keep the mixture from getting too watery.
- To bring a bit of variation to the dish, you can also shape the tikkis into ovals and then insert a skewer stick in the center.
- These tikkis can be deep fried, baked or even pan fried. If you’re pan frying the tikkis in little oil, remember to keep the heat medium and flip the tikkis once they brown up on one side.
Serving Ideas & Suggestions
These crispy Air Fryer mint and masoor tikkis can be enjoyed as an evening snack, teamed up with some mint chutney or any other dipping sauce of your choice.
You can also serve them as a side dish with any of your main Indian meals.
Enjoyed trying this Air Fryer recipe? Here are a few more interesting ones you might want to take a look at.
📖 Recipe
Air Fried Mint and Masoor Tikkis
Ingredients
- ½ cup Masoor Dal/ Red Lentils, (soaked)
- ½ cup Mint Leaves , (finely chopped)
- ¼ cup Besan/ Gram Flour
- ½ teaspoon Red Chili Powder
- 1 teaspoon Garam Masala
- 2 teaspoon Salt
- ½ cup Paneer , (grated)
- 1 teaspoon Oil
Instructions
- In a pressure cooker, add the masoor dal and cook it until it's mushy. Once cooked, let it cool down to room temperature.
- Next, take a mixing bowl and add the cooked dal, mint leaves, ginger garlic paste, besan, red chili powder, garam masala, salt, and grated paneer. Mix them together.
- Pre-heat the air fryer at 200℃ for 5 minutes.
- Take a bamboo stick and cut it into a size that would fit into an air fryer.
- Take a scoop of the mixture and shape it into a long flat tikki around the stick.
- Repeat the above step for the remaining mixture.
- Transfer the tikkis into the air fryer. Brush them with oil.
- Cook them at 180℃ for 8-10 minutes or until they turn golden brown.
- Serve hot with green chutney and onion salad.
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