Scrub the potatoes clean if dirty and rinse them under running water. Remove and discard any sprouting areas. Secondly boil the potatoes until they are soft and can be mashed. I pressure cooked them, by placing them on a trivet in the instant pot with 2 cups of water for 10 minutes high pressure. Also, I let the pressure release naturally. You can also use a stove top pressure cooker or boil them in a pot on the stove. They need to be tender so that you can peel and mash them easily.
Crumble the paneer.
In a mixing bowl use a potato masher or the back of a spoon to mash the potatoes. Additionally, make sure there are no lumps. Then add in the crumbled paneer and mix well.
Next add in the Greek yogurt and mix well. Also add in the serrano peppers and cilantro.
Moreover, add in all the spices, sugar, salt and singhara flour. Mix well. Additionally, gently toss mixture and break the lumps up with fingertips until ingredients are evenly mixed.
Meanwhile, grease the air fryer tray generously with oil preheat the air fryer at 350 degrees Fahrenheit for 5 minutes.
Then, generously grease a tray, cookie sheet, plate or an aluminum foil with oil.
Shape mixture with hands into evenly small sized patties (small flat cake). Don’t make the patties to big or else they won’t get air fried evenly, may stick to the base and break. For instance, they should be much smaller than the palm. Then, brush each patties/kabab with oil generously.
Further working in batches, place the patties/kabab in a single layer in the air fryer basket / tray.
Finally, cook in the Air Fryer at 350°F for 22 minutes or until the inner part in tender and the top is crisp. Every air fryer is different so please start checking after the 20-minute mark.
When done carefully transfer the air fried kababs to a serving plate.
Serve warm as an appetizer/snack.