The secret to truly crispy paneer kebabs lies in the texture of your mashed potatoes and the even spreading on the sheet pan. Getting the right consistency for your mixture ensures they hold their shape and develop that desired golden crust. This paneer kebabs recipe is designed for ease and maximum flavor, making it a fantastic addition to your weeknight rotation. I discovered that using a combination of potatoes and paneer creates a wonderfully tender interior that contrasts beautifully with the crispy exterior achieved through sheet pan baking or air frying. It’s a versatile dish that can be adapted for various preferences.
Ingredients for paneer kebabs
- 1 cup (6 oz) boiled and mashed potatoes
- 1 cup (6 oz) grated paneer (use firm tofu for a vegan version)
- ½ cup cooked and mashed green peas (optional, you can also use grated carrots.)
- ¼ cup finely chopped red onions
- 2 tablespoons chopped cilantro
- 1 to 2 green chilies (finely chopped (optional))
- ½ teaspoon garam masala
- ½ teaspoon Kashmiri red chili powder
- ½ teaspoon chaat masala
- 1 teaspoon kosher salt
How to make paneer kebabs
- In a large bowl, combine all the ingredients and mix well until everything comes together into a firm dough. If the mixture feels sticky, add more roasted besan or breadcrumbs, one tablespoon at a time, until it holds its shape.
- Air Fryer Method: Place an air fryer parchment liner in the basket. Transfer the kebab mixture onto the liner and use a silicone spatula to spread it evenly into an 8×8-inch square.
- Divide into four strips by gently pushing the mixture apart to create slight gaps between each kebab. Make horizontal indentations about ½ inch apart along each strip.
- Lightly spray or brush oil on top. Air fry at 360°F for 12 to 15 minutes until the tops are golden brown.
- Oven Method: Preheat the oven to 400°F. Line a sheet pan with parchment paper and lightly spray it with oil.
- Spread the kebab mixture evenly on the prepared sheet pan. Bake at 400°F for 18-20 minutes, or until golden brown and crispy on the edges. Flip halfway through for even browning, if desired.
- Serve hot with your favorite chutney or dipping sauce.
Pro tips
- For the crispiest kebabs, ensure your mashed potatoes are not too wet. If they are, you can dry them out slightly on the stovetop for a few minutes.
- Don’t overcrowd the pan or air fryer basket; this allows for better air circulation and crisping.
- A good trick is to chill the mixture for 15-20 minutes before shaping and cooking, which helps them firm up and prevents crumbling.
Give these vegetarian sheet pan paneer kebabs a try for a satisfying and flavorful meal. Experiment with different dipping sauces or serve alongside a fresh salad. Enjoy!
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