Nishtha Jaisingh
Boil and grate potatoes in a bowl. Add crumbled paneer and hung curd.
Mix in chopped green chillies, ginger, sendha namak, red chilli powder, and garam masala.
Stir in chopped coriander leaves and samak rice flour until well combined.
Take small portions of the mixture and shape them into kebabs.
Preheat the air fryer to 180°C (356°F) for 10 minutes.
Place the kebabs, brush with a little oil, and air fry for 15 minutes until golden. Serve with Phalahari Chutney. Enjoy!