• Corporate Profile

Stovekraft has emerged as India’s largest kitchen appliances brand serving the needs of every homemaker in the country. Stovekraft’s design philosophy is founded on a pioneering spirit and a culture of innovation. We’ve built our heritage with a futuristic vision that stays true to the elemental of sustainable design. We believe in innovation which consistently connects people with food and design.

  • 600+ of product portfolio
  • 3700+ of human capital
  • Around 61000+ dealers are spread across India
  • We have our Global presence in 12+ countries

Stovekraft Limited is an ISO 9001:2008 certified company, which is India’s largest kitchen appliances industry. Over the years, Stovekraft has evolved as an organization by creating wonders consistently with the technology to make the dull household work in the kitchen, a pleasant and delightful experience. 

Our flagship brands are Pigeon & Gilma, each has an exclusive consumer proposition and tough marketing strategies. We are present across the country with over 34K+ dealers. With our brands, we offer premium kitchen solutions over a wide range of products which include a pressure cooker, non-stick cookware, gas and induction cooktops, mixer grinders, chimneys, and hobs. Our commitment to safety is deeply rooted in our thinking, as well as social welfare and providing equal employment opportunities. We have around 2000 dedicated employees currently. 

We are embedded in the products we design, manufacture, and the way they are delivered to our customers. In this fastest-growing world, our responsibility is to reduce the impact of our manufacturing footprint on the environment.

Over our rigorous efforts, we have reached a long way for our customers in the overseas markets. With an extensive global presence across Middle east countries, Kenya, Uganda, Sri Lanka, Fiji, Bahrain, Kuwait, Oman, and Tanzania. Our prestigious clients also include Walmart, Big Lots, and Belk in the USA. 

Stovekraft has the largest manufacturing facility for kitchen appliances in the Harohalli Industrial Area, Near Bangalore, and the second manufacturing unit at Baddi, Himachal Pradesh. 

It is our constant endeavor to provide the best services using ultramodern technology for our valued customers.

Our Vision

Is to be recognized as a leading kitchen appliances company across the globe by creating an impact on the environment using sustainable products while reducing the carbon footprint for our clients around the world.

Our Mission

Our mission is to set up the next generation of products with the highest quality standards through a qualified team. We provide a unique experience for our customers in the field of integrated kitchen appliances. Also, to enhance our customer experience & satisfaction by supplying the best products and services.

  • Milestone
  • CSR
  • Manufacturing
  • Board of Directors
2006 TIE-UPS

Enriching Life and Liveability

A village nearby our factory was facing a shortage of water, which is essential for all lives. So, Stovekraft came up with an initiative to solve the problem by digging a borewell for the village in order to meet the water crisis of the villagers. The new borewell is used by more than 250 families for drinking and domestic use. Local governing authorities have taken the access to supply the water to the village with a scheme. The village community is extremely happy as Stovekraft cleared the water crisis as well as let them use the water effectively in their livelihood activities.

Scaling Up the Infrastructure

We are focused on balancing economic prosperity, environmental responsibility and social benefits for the community. With that goal, Stovekraft decided to build a concrete pathway in front of our factory, where it was washed away during the rains. The pathway stretches over 500 feet in length. After the construction of the pathway, it enabled our factory employees to park their vehicles at their convenience. Even, we helped the local farmers to sell their fresh vegetables directly to the thousands of employees of the factory, as they left the premises after their shifts.

CSR Interventions in Primary Education

Stovekraft believes that every individual is entitled to the Right to Education. We aim to accomplish this through various projects designed around educating the marginalized and backward sections of society. Our projects in education started with sponsoring the construction of raw materials and renovating the local government primary school buildings. We also placed the benches and tables inside the classrooms, so that students should not sit on the floor. We came up with the initiative in 2010 to supply books and stationery for the academic year and later on we continued every year.


Stovekraft Limited is a certified company under an ISO 9001-2015. We design, engineer & manufacture world-class kitchen appliances. All our products come with the distinguished ISI certification. We have tied-up with local vendors to supply the raw materials and parts. We implement automated statistical process control systems to make sure that the products meet the high and reliable quality. We follow the kaizen method to improve the quality of the product.

We at Stovekraft are committed to improve the product quality and meet customer satisfaction. Quality assurance team ensures & confirms that all our products meet customer’s expectations. This typically involves planning, observation and inspection. All our products are designed and manufactured with the highest-quality standards.

  • Safety
  • Product durability
  • User-friendly features
  • Product efficiency


Stovekraft stands for continuous innovation. We are a fully integrated manufacturing facility to deliver all product & categories we work in. The process includes high quality checks that ensure every product released to the market is manufactured perfectly. We have already achieved innovation as a basis for improvements in every product and guaranteeing a value for money. We launch new products every year with latest updates & features to delight our consumers.

We encourage our workforce to think creatively and are prepared to tackle even the most difficult technological challenges. Our decentralised corporate structure puts us in a position to react flexibly to competition in global market areas and to transform ideas rapidly into effective results. We are the leaders in anti-scratch, induction-based cookware. Stovekraft has also won the prestigious IDESIGN award for the Pigeon super storm mixer grinder.


Stovekraft is aiming for maximum quality which is a key focus of our 100% Made in India cookware production. With no detail is overlooked and the technologies used are constantly evolving. Our highly automated plant is among the most advanced ones within the industry and can produce any type of cookware with non-stick coating. Quality and innovation are accompanied by a careful choice of our raw material suppliers, all of which are ISI standards.

All our non-stick pans and cookware are made of aluminium and shaped to perfection, using cutting-edge presses & technology.

  • Deep Drawing
  • Friction Press
  • Polishing and Grinding
  • Packing

With strict quality controls complete the production cycle, from raw materials to the finished product, ensuring a 100% quality standard compliance for all end products which is reflected by our product return numbers.


Stovekraft’s latest technology provides solutions to your concerns: safety and durability. We offer a unique combination of the best attributes of non-stick, with the best of stainless steel. Our state-of-the-art technology uses exceptionally durable, safe non-stick, combined with strong and beautiful steel peaks that radiate out in circles across the pan, protecting the surface from scratches. We’re so confident in our cookware not scratching, we even provide our own metal utensils. And best of all when you’re finished cooking, the cleaning will be a dream.

Our cookware cooks like steel but cleans like non-stick. Now you can transform the way you cook. We’ve pioneered major advances in cookware so you can cook with complete confidence. Our innovations set the standard & engineered for the most demanding kitchenware and built to last a lifetime.


Managing Director
Mr. Rajendra Gandhi is the founder of our company and has over 21 years of industry experience. With his entrepreneurial acumen, he has built stove kraft to become one of the leading brands for kitchen appliances in India and has been on the Board since 1999. He continues to be closely involved in the day-to-day affairs of the company and is instrumental in promoting Stove Kraft’s culture of innovation.


Non-Executive Director Mrs. Sunita Rajendra Gandhi is promoter of the Company. She was appointed as an additional non- executive director of the Company w.e.f. 2 nd February 2023. She completed her senior secondary certificate examination from SS Jain V High School, Secunderabad. She was also director of the Company from 10 July 2004 till 30 September 2016. She has contributed towards the growth of Company since inception with her support to Mr. Gandhi.


Executive Director
Ms. Neha Gandhi holds a Bachelor’s degree in Business Administration from Christ University, Bengaluru and has completed a Postgraduate certificate programme in Sales and Marketing Management from MICA (formerly Mudra Institute of Communications, Ahmedabad). She has served as a Graduate trainee at Viacom 18 Media Private Limited.


Independent Director
Mr. Anup Shah holds a bachelor’s degree in commerce from HR College, Mumbai, and a degree in law from Government Law College, Mumbai. He has over 36 years of experience in the field of law, specifically real estate law. Since founding his own firm in 1993, he has advised developers, builders and foreign and domestic investors in structuring real estate transactions, leases, development agreements and joint ventures. He specialises in commercial and property documentation, corporate and commercial litigation, property related issues, land laws and arbitration and alternative dispute resolutions. He is the Founder Partner of Anup S Shah Law Firm in Bangalore


Mr. Natrajan Ramakrishna

Independent Director
A qualified Chartered Accountant, Mr. Natrajan Ramakrishna (holding DIN 06597041) has an experience of over forty years in the accounting profession focusing mainly on Generally Accepted Accounting Principles (GAAP), IFRS, IndAS and Auditing. His areas of core competencies include Board and Corporate Governance Consulting, Financial Reporting, laying down Culture & Values Frameworks, Risk Management frameworks and Operational Excellence. He has extensive knowledge and experience in handling cultural integration. Having worked with some large International Accounting firms he has gained immense experience with boards and committees as to laying down policy frameworks relating to Business Resilience and Continuity Planning. He has a proven track record of work spread over various sectors focusing on Information Technology, Financial Services, FMCG Companies and Telecom. He has been a speaker at several conferences and professional forums.


Independent Director
Mrs. Shuba Rao Mayya holds a Bachelor’s degree in Commerce from the University of Mumbai and is a Chartered Accountant with the Institute of Chartered Accountants of India. She has previously worked with ICICI Limited, ICICI Prudential Life Insurance Company Limited and Tata Consultancy Services Limited. She also serves as a Director on the board of Ace Manufacturing System Limited and Happiest minds Technologies Limited.

Mr. Avinash Gupta

Independent Director
Mr. Avinash Gupta, (holding DIN 02783217), is a highly experienced, execution-focused senior leader with a strong, global background and brings more than 3 decades of experience and a vast network of business relationships. Avinash has worked extensively in financial services including M&A, equity and debt financing, private equity placement and advisory across the EMENA and Asia. Prior to joining Dun & Bradstreet in 2021, he worked with Rabo Equity Advisors where he was the Managing Director since 2018. Over the years, he has held various leadership positions including recently as Head of Deloitte India's Financial Advisory Services business. He has worked in senior positions across geographies and products in various institutions such as HSBC, UBS, Barings, Citibank, Falcon Capital, and Alpen Capital. In his initial years in the USA, he also worked as an equity analyst covering the Oil Services sector at Wedbush Morgan Securities (Los Angeles) and Howard Weil (New Orleans). Mr. Gupta has an MBA from the A.B. Freeman School of Business, Tulane University (Deans List with full fellowship) and a B.Tech. in Mechanical Engineering from the Indian Institute of Technology, BHU Varanasi. He is member of the National Executive Committees of Federation of Indian Chambers of Commerce and Industry (FICCI) and Associated Chambers of Commerce and Industry of India (ASSOCHAM).

Banana chips


Coat the sliced the bananas with a little bit of oil. The timing and crispiness depend on the thickness of each piece. Make sure to check in between.

Cake/ cupcake


The cooking time might have to be increased or decreased based on the thickness of the batter. Use only microwave/air fryer safe pan. Never pour the batter straight into the cooking basket. Check around 10 mins to make sure that cake is not being overcooked.



Cooking time depends on the thickness and size of the food. Coating the cutlets/ nuggets with a little bit of oil on top of the food is recommended.



The time taken to cook might differ based on the thickness of the base. Make sure to check in between the cooking process. Apply some oil to the cooking rack before placing.

Vegetable roast


This particular menu might need some adjustments with temperature and timing based on the type of vegetable that is being used. It is advised to start with a very low temperature and cooking time for vegetables which needs less time to get cooked.


Brush a little bit of oil on top. Make sure to check in the middle of the cooking process



Brush a little bit of oil on top of the food. Check-in between to make sure that the food is not being overcooked.

French fries


Make sure to use pre-packed or home-made frozen fries only. Shake the fries mid-way

Chocolate Chip Oatmeal Cookies


• 125 grams Wheat flour
• 90 grams Oats
• 100 grams Brown sugar
• 110 grams Butter
• 1/4 tsp Baking soda
• 1 tsp Vanilla essence
• 30 grams Cocoa powder
• 1-2 tbsp Milk (optional)


• Take butter in a bowl.
• Add sugar to it.
• Whisk butter, and sugar until fluffy and creamy.
• Add vanilla essence to it.
• Then add flour, cocoa powder, and baking soda to it.
• Mix until combined and add oats to it.
• Bring them together to form a dough.
• Cling wrap the dough and refrigerate for 30 minutes.
• Take a small ball of dough and flatten them a little in your hands.
• Prepare the same for the rest of the dough.
• Preheat the Pigeon Healthifry Digital Air Fryer at 160 degrees C for three minutes.
• Place the cookies in the air fryer basket and bake at the same temperature for 12-15 minutes till it is done.
• Allow it to cool down and store it in an airtight container.
• Enjoy Chocolate oatmeal cookies

Total Time: 35 mins



• 1 cup All-Purpose Flour
• 1/2 cup Gram flour
• 1/4 cup Sooji /Rava
• 1 cup Powdered Sugar
• 1 cup Ghee/Refined Oil
• 8-10 Green Cardamom
• 1/2 tsp Baking Powder


• Take sugar and ghee in a mixing bowl and whisk well.
• In another big bowl add refined flour, semolina, gram flour, cardamom, and baking powder. Mix all ingredients together.
• Add this flour mixture to the ghee mixture.
• Knead to smooth dough. So that it could be rolled into nankhatai.
• Now, take a small size dough ball in your palm from the mixture and roll it in a round shape. Flatten the dough ball into a cookie shape with the help of a palm. Don’t press too thin. It should be thicker.
• Make all the Nankhatai and arrange them on a plate. Keep them aside for 10 to 12 minutes.

Baking in Air fryer
• Preheat the Pigeon Healthifry Digital Air Fryer at 180 degrees C for 3 min.
• Now arrange the nankhatai inside the air fryer basket and bake them at 180 degrees C for 8 min. Turn the nankhatai again and bake for 2 minutes at the same temperature.
• Take it out from the basket and let the nankhatai cool down completely.
• Serve these mouth-watering and delicious nankhatai with hot tea, hot milk, or coffee.

Total Time: 40 mins



• 1 cup Maida
• ¼ tsp Kosher Salt
• 1 tsp Baking powder
• 1 tsp Sugar
• ¼ cup Ghee
• ¼ cup Yogurt

• 1 cup Sugar
• ½ cup Water
• Pinch of Saffron
• ½ tsp Ground Cardamom
• 1 tsp Rose Water
• 1 tsp Lemon Juice


• In a medium bowl mix flour, salt, baking powder, and sugar. Add ghee and yogurt and gently mix to make dough. Lightly press together all the ingredients until the dough just comes together. It’s ok for the dough to be uneven. Cover the bowl with plastic wrap and keep aside for 10 minutes.
• Make syrup. Add sugar, water, saffron, and cardamom to a medium saucepan and bring it to a boil. Lower the heat and add lemon juice and rose water. Simmer for 5 to 7 mins or until you get a one-string consistency. Turn the heat off and reserve.
• Preheat the Pigeon Healthifry Digital Air Fryer at 350 degrees C for 5 minutes.
• Lightly knead the dough again and make 10 balls. Shape each ball into a round and then lightly press it down to form a 1.5-inch to 2-inch disc. Using your pointer finger make a hole through the center. This step helps the center to cook evenly. Repeat with the remaining dough.
• Line the air fryer basket with parchment paper.
• Place the Balushahi on the parchment paper keeping distance between them.
• Air fry at 160 degrees C for 15 minutes. Once the air fryer is done cooking, take the basket out. If the Balushahi are not lightly golden brown, air fry again at 187 degrees C for 2 minutes.
• Gently place the Balushahi in the warm syrup and allow them to soak for 20 minutes. Then take out the Balushahi with a slotted spoon and arrange them on a parchment-lined baking sheet or a platter. Garnish with sliced pistachios and edible dried rose petals.

Total Time: 45 mins

Gulab Jamun


• 1 pack of store bought Gulab Jamun Mix
• 50 ml of Warm Milk
• ½ tsp Ghee
• ¼ tsp Saffron Strands
• ¾ cup Organic Sugar
• 320 ml Water
• ¼ tsp Cardamom seeds


For sugar syrup
• Bring all ingredients to a boil and cook until you get a light sticky syrup.
• Keep it hot turning the heat for a few minutes. It will thicken once it cools down.

For air fryer gulab jamun
• Boil/steam sweet potato, remove the skin and grate it.
• Add milk powder to it with 1 tbsp of hot ghee.
• Knead the dough, add more milk powder if required and keep it aside for 15 minutes.
• Grease your hands with ghee and shape the mix into balls of any shape.
• Transfer the tray into the freezer and allow it to freeze for 2-3 hours.
• Preheat the Pigeon Healthifry Digital Air Fryer at 150 degrees C for 10 minutes. (lace-trimmed muffin cases, greased with ghee in the air fryer)
• Place the frozen gulab jamun balls in the air fryer.
• Cook in the air fryer for 15 minutes. Brush with ghee twice in between intervals.
• Once they turn light brown, remove them slowly from the muffin case and move them to the warm sugar syrup.
Let them stay in the syrup for a few hours.
• Serve chilled or at room temperature.

Total Time: 3 hrs 40 mins

Lava Cake


• 2½ tbsp Baking Flour
• 3 tbsp Chocolate Protein powder
• 2 tbsp Unsweetened Cocoa powder
• ¼ tsp Baking powder

• ¼ cup Unsweetened Almond Milk
• 1 Tbsp Greek Yogurt
• ¼ tsp Vanilla Extract
• 2 tsp Chopped Chocolate or Chocolate Chips


• Lightly grease the cup of ramekin.
• In a bowl, whisk flour, chocolate protein powder, cocoa powder and baking powder.
• In another bowl, whisk almond milk, yogurt and vanilla.
• Add wet mix to try and stir until combined. Batter should be smooth.
• Taste batter and add sweetener if needed.
• Pour half batter into ramekin, add chocolate, and pour remaining batter.
• Place in the Pigeon Healthifry Digital Air Fryer and cook for 14-15 minutes at 148 degrees C.
• Let cool for a few minutes and enjoy!

Total Time: 20 mins

Peanut Butter Explosion Cakes


• 3 tbsps All-Purpose Flour
• 2 tbsps Granulated Sugar
• 1 tsp Baking powder
• 3 tbsps Milk
• 2 tbsps Creamy Peanut Butter


• In a small bowl mix together the flour, sugar, baking powder, and milk.
• Fold in the peanut butter, and mix until smooth.
• Spoon into an oven-safe mug.
• Set the mug into the Pigeon Healthifry Digital Air Fryer for 5-6 minutes at 165 degrees C.
• Garnish with whipped cream or frosting, and sprinkle some peanut butter chips on top.

Total Time: 11mins

Bread Roll


• 8 Bread Slices
• 3-4 Boiled Potatoes (Medium size)
• ½ tsp Jeera seeds
• 1½ tsp Dhaniya powder
• 1 tsp Jeera powder
• ½-1 tsp Red Chilli powder

• ½ tsp Amchur powder
• Salt to taste
• 1+2 tbsp Oil
• 1 tbsp finely chopped Dhaniya
• Small Ginger pieces
• 1-2 Green Chillies


• Take boiled potatoes. Peel and mash it.
• Coarsely crush ginger and green chillies.
• Heat 1 tbsp oil in a pan/kadhai.
• Add jeera seeds, once the seeds crackle, add ginger and green chilli paste. Saute for 1-2 seconds.
• Now add dhaniya powder, and saute it for 2-3 seconds. Keep the flame low.
• Now add fennel powder, red chilli powder, amchur powder, and salt.
• Mix well and saute potato mixture for 1-2 mins.
• Switch off the flame and let the potato mixture cool completely. You can transfer it to another plate/bowl.
• Once it cools completely, add and mix chopped dhaniya leaves.

Make the Rolls
• Cut the thick edges of the bread.
• In a bowl, take some water, enough to dip the sides of the bread.
• Dip the sides lightly and then using your palms, squeeze out the extra water. Do it carefully, keep the bread flat & ensure that the bread does not tear.
• Now keep a tbsp or less filling in the center of the bread. Do not add too much filling or the bread covering will tear away and the edges won’t seal properly.
• Seal the edges and make oval-shaped rolls.

Air Fry the Rolls
• Preheat your Pigeon Healthifry Digital Air Fryer at 200 degrees C.
• Brush the rolls lightly with oil.
• Arrange the rolls in the Air Fryer basket. Add rolls as per the capacity of your air fryer.
• Air Fry at 200 degrees C for 12-15 mins.
• You can turn the rolls after 8 mins to evenly fry the rolls from all sides.
• Once done, serve hot with tomato ketchup or any chutney of your choice.

Total Time: 30 mins

Sabudana Vada


• ½ cup Sabudana
• 2 medium Potatoes (boiled & mashed)
• ¼ cup Roasted & Coarsely Crushed Peanuts
• 2 Green Chilies (finely chopped)
• ½ tsp Ginger (grated)
• ½ tsp Jeera

• 1-2 tbsps Cornstarch or Rice Flour (optional)
• 1 tbsp Lime Juice
• 2 tbsps Dhaniya (finely chopped)
• Salt to taste
• Oil for frying


• Rinse the sabudana 1-2 times and drain all the water. Next, soak the sabudana in 2 cups of water for 2-4 hours.
• They will double in size after soaking, and you can easily mash them between your fingers. Also, make sure they are soaked well else unsoaked sabudana may burst in oil.
• Place a sheet of parchment or lightly oiled aluminum foil in the basket/tray. Now place the vadas into a single layer. Brush some oil on top of vadas.
• Adjust the temperature of the Pigeon Healthifry Digital Air Fryer to 200 degrees C, and set the time to 18 minutes. So preheating starts for 3 minutes.
• Insert the cooking tray in the center position.
• Carefully flip the vadas.
• Once vadas are crispy and golden brown, take them onto the plate and serve air fryer sabudana vada hot with ketchup or green chutney.

Total Time: 22 mins

Chana Dal Vada


• 1/4 Cup Onions (finely chopped)
• Coriander Leaves (as required)
• 1/4 Tsp Saunf
• Salt to taste

• Oil (to brush)
• 1/2 Cup Chana Dal (grind & soaked for 1 -2 Hrs)
• 2 Green Chillies
• 1/4 Inch Ginger


• Grind all the ingredients under ‘To grind’ coarsely without water. Few Dals can be visible.
• Remove it into a bowl.
• Add other ingredients except for oil to the ground dal.
• Mix it with your hands. Take a small lime-sized portion and flatten it slightly in your palm. Transfer it to the plate.
• Repeat with the remaining dal mixture. Brush all the vadas with oil.
• Set the Pigeon Healthifry Digital Air Fryer to 204 degrees C. Preheat for 2 minutes.
• Arrange the vadas in the air fryer basket. Do not crowd the basket. Leave little space between the vadas for air circulation. (Depends on the size of the vadas)
• Slide the basket into the Air fryer and set the time to 15 minutes. Flip the vadas twice to get them cooked crisp.
• Once the timer ends, remove vadas from the basket.
• Repeat till you are done with all vadas. Serve hot with chutney or ketchup.

Total Time: 40 mins

Masala Peanuts


• 1 cup Raw Peanuts (with skin)
• ⅓ cup Besan
• 3 tbsp Rice Flour
• ½ tsp Ground Turmeric
• ¼ tsp Hing (optional)
• 1 tsp Ground Chili

• 1 tsp Chaat Masala
• 1 tbsp Lime Juice
• 1 tbsp Oil
• Salt to taste
• 1-2 tsp water (optional)


• Take a bowl, and add gram flour, rice flour, red chili powder, turmeric powder, hing, chat masala, and salt as per taste. Mix them well and keep them aside.
• In another bowl take peanuts. Now add oil, lime juice and mix it well.
• Add the prepared flour mixture and coat the peanuts just by mixing with the spoon.
• Add a tsp of water and mix gently so that the peanuts are evenly coated.
• Peanuts are ready for air-frying or baking.
• Preheat the Pigeon Healthifry Digital Air Fryer at 350F for 5-minutes.
• Spray with oil and air-fry at 350F for 4-6 minutes until peanuts start to change color.
• If your peanuts are in clumps, gently break them at this point. Now flip and cook for another 4-minutes till the masala peanuts look crispy and well cooked.
• Depending on the size of your batch and your air fryer’s setting, one batch should take between 10-12 minutes to cook.
• Allow the peanuts to cool down completely and then sprinkle some chaat masala on them.
• As the peanuts cool down, they become crispy and flavorful.
• Masala peanuts are ready.

Total Time: 22 mins

Beetroot Tikki


• 2 medium-sized Beets
• 5 medium-sized White Potatoes
• 1 Onion (chopped)
• 1 tbsp. Dhaniya powder
• 1 tbsp. Turmeric

• 4 tbsp. light Olive Oil
• 1 tbsp Chili powder
• 1/2 tbsp. Jeera powder
• 1/2 tbsp. Garam Masala


• Clean the beets really well. Peel them with a peeler and then grate them.
• Wash the potatoes and boil them till they are soft. Mash them with the skin on.
• In a pan, heat some oil. Once the oil is hot enough, add the chopped onion and saute the onion till it’s translucent.
• Add the grated beets and mashed potatoes into the pan along with turmeric, salt, dhaniya powder, jeera powder & chili powder. Mix it well.
• Cover and cook on low heat for 12 to 15 minutes.
• After 15 minutes, the beetroot cutlet mixture will be ready. Turn off the heat and let the mixture cool.
• Take a lemon size ball from the beetroot tikki mixture and flatten it in your palm to form a tikki.
• On a plate, take some suji and roll the tikkis in the suji. Follow this process to use all the mixture.
• Freeze the prepared beetroot tikkis for a couple of hours or till you are ready to air fry them.
• In your Pigeon Healthifry Digital Air Fryer, stir-fry the beetroot cutlets for 12-14 minutes.
• Enjoy piping hot beetroot cutlets with some masala chai.

Total Time: 42 mins

Corn Fritters


• 1 cup Corn
• 1/4 cup Water
• 1 cup Chickpea Flour
• 1/4 cup Rice Flour
• 1 small Onion (finely chopped
• 2 Garlic Cloves minced
• 1 tsp Onion Garlic salt or all-purpose seasoning

• 1/2 tsp Lal Mirch
• 1/4 tsp Kali Miri
• Salt to taste
• Oil Spray
• 1/4 cup Ajamod (for garnish)


• Coarsely grind the corn kernels in 1/4 cup of water.
• In a large mixing bowl, combine the rest of the ingredients. Mix well and form a dough.
• Divide the mixture into six equal parts. Make round balls and flatten them like small pancakes.
• Preheat the Pigeon Healthifry Digital Air Fryer at 176 degrees C.
• Grease the air fryer basket with oil spray. Place the fritters on the basket.
• Put it in the air fryer.
• Choose 176 degrees C for 12 minutes. Halfway through, open the lid, flip the fritters, spray some oil, and air fry further.
• Once done, serve immediately.

Total Time: 25 mins



For the tahini sauce
• 1/2 cup Tahini
• 1/4 cup Yogurt
• 1/2 Lemon (juice only)
• 2 tbsps Olive Oil
• 1/4 to 1/2 cup Hot Water

For the falafel
• 425gms Kabuli Chana (rinsed & drained)
• 1/4 cup fresh Ajamod
• 1/4 cup Dhaniya
• 2 Cloves Or Garlic
• 1 large Mini Pyaaz (chopped)
• 3 tbsps All-Purpose Flour
• 2 tbsps Sesame Seeds
• 2 tsps Bhuna Jeera
• 1 tsp Lal Shimla Mirch
• 1/2 Lemon (juice only)
• 1 tsp Salt
• Spray Olive Oil

For serving
• 6 pita pieces of bread
• Fresh lettuce
• 1 Tomato (sliced thinly)
• 1/2 Red Onion (sliced thinly)
• 1 Cucumber (sliced thinly)


Make the tahini sauce
• In a sized medium bowl, stir tahini, yogurt, lemon juice, and olive oil together.
• The mixture will be very thick to start. Thin it out with hot water until it’s easily spreadable.
• Slowly add 1/4 to 1/2 cup of hot water to get it to the right consistency.

Make the falafel mixture
• In the food processor bowl, add the kabuli chana, ajamod, dhaniya, garlic, mini pyaaz, flour, sesame seeds, bhuna jeera, lal shimla mirch, lemon, and salt.
• Grind until the mixture comes together in a rough paste. It shouldn’t be completely smooth.
• Shape the falafel mixture into tbsp-sized discs, about 1-inch in diameter. Repeat until you use all the falafel mixture. You should get 25 to 30 falafel discs.

Air fry the falafel
• Spray the basket for your Pigeon Healthifry Digital Air Fryer with some non-stick olive oil.
• Add as many falafel discs into the basket as you can without them touching and spray them with olive oil very lightly.
• Air fry the falafel at 176 degrees C for 8 minutes. Flip and fry for another 6 minutes on the second side.
• Repeat until you’ve cooked all the falafel.

Serve the falafel
• Serve the falafel in a warm pita.
• Serve with tahini yogurt sauce and any toppings you like!
• Leftover falafel will store great in the fridge for 5 to 6 days or you can freeze the falafel for longer storage.
• Reheat falafel in an oven at 176 degrees C for 10 to 12 minutes until warmed through.

Total Time: 24 mins

Mix veg pakoda


• 1 ¼ cup Besan
• 3 tbsp Rice Flour
• 1 ½ tsp Chilli Powder
• A pinch of Hing
• 2 tsps Salt
• ½ cup Cabbage sliced into thin long strips or 1/2 cup finely chopped Potatoes

• ½ finely chopped Onion
• ¼ cup freshly chopped Dhaniya
• 2 tsps finely chopped Green Chillies
• 2 tbsp Mazola Corn Oil
• ¼ cup water
• Ketchup or Coriander Chutney to serve


• Mix besan with rice flour in a large mixing bowl.
• In another bowl, take all the veggies and add spices and salt. Set aside for five minutes to allow vegetables to lose some water.
• Now add 2 tbsps of Mazola Corn Oil and mix well. Add besan-rice flour mixture and give a good mix. Set aside for a few minutes.
• After 5-6 minutes, mix the batter/dough again and add a tbsp of water at a time or more as needed to make a batter of dough-like consistency. Remember that the consistency of the batter should be thick, not semi-fluid.
• Preheat the Pigeon Healthifry Digital Air Fryer at 179 degrees C for 5 minutes.
• Now line the air fryer tray with aluminum foil and grease it with cooking oil spray.
• Take a small spoon and scoop out an equal amount of mixture onto it.
• Air fry at 179 degrees C for 10 minutes while turning the pakoras halfway during cooking and then air fry for 4 minutes again at 162 degrees C. Depending on the air fryer, it may take 12- to 18-minutes for the pakoras to become crispy and fully cooked.
• Once the pakoras turn evenly brown and crispy, they are ready to serve.
• Serve hot with chutney or ketchup.

Total Time: 18 mins

Kanda Bhajiya


 • 3 White Onions
• 1 tsp Sea Salt
• 1 tbsp Garlic Paste
• 1 inch Ginger
• 3 Green Chillies
• 1 tbsp Panch Phoran

 • 1 tsp Kashmiri Chilli powder (optional)
• 2 tbsp Canola oil
• 1/2 tsp Turmeric
• 4 tbsp Rice Flour
• 140g (approx) Besan Flour
• 3 tbsps finely chopped Coriander Leaves


 • Cut the onions in half and then finely slice them. Mix the salt into them and set them aside for an hour or up to four hours.
• After an hour the onions will be limp and moist. Squeeze the onions to release the water into the bowl. Add the remaining ingredients to the onions, being careful not to add too much gram flour. You should easily be able to pick up a ball of the onion mixture.
• Divide the mixture into small bhajis.
• Heat your Pigeon Healthifry Digital Air Fryer to 176 degrees C Spray the basket with oil spray generously.
• Place the bhajis in the basket. You will need to cook these in batches.
• After 15 minutes, your first batch will be cooked to perfection.
• Serve hot or at room temperature.

Total Time: 4 hrs 30 mins

Pull Apart Cheese Garlic Bread


• 2 tbsps  Ghee
• 2 tbsps Olive Oil
• 1 tbsp finely chopped Parsley
• 1 tsp Italian Seasoning

• 4 Garlic Cloves (minced)
• Salt & pepper to taste
• 1 loaf Sourdough Bread
• 1 cup shredded Mozzarella Cheese (You can also use cubed cheese)


• Melt the butter in a small bowl for about 15-30 seconds.
• Add olive oil, garlic, parsley, Italian seasoning, salt, and pepper. Stir with the butter.
• Place the bread horizontally. Cut the bread diagonally, about 2/3rds of the way through, not entirely cutting through the bread. Avoid the edges and corners. Turn the bread around and make similar diagonal cuts to create small diamond shapes.
• Fill the cut crevices of bread with the garlic butter, you can use a cooking brush for this step.
• Add cheese into each of the cracks. You can use shredded or cubed cheese – cubed is a lot easier to stuff. However, shredded cheese melts better – so take your pick!
• Place the bread in the Pigeon Healthifry Digital Air Fryer. Cook on 180 degrees C for 5 minutes or until the cheese has melted.
• Cool and serve.

Total Time: 20 mins

Malai Kofta


• 1 tbsp Oil
• 1/2 to 1-inch Dalchini
• 1 Elaichi
• 3 Kali Miri
• 2 to 3 Clove
• 1(slit) Hari Mirchi
• 1/2 inch chopped Ginger
• 1 chopped Onion
• 8 to 10 Kaju

1 chopped Tomato
• Salt to taste
• Water (as required)
• 1 tbsp Ghee
• 1 Bay leaf
• 1 tsp Red Chili powder
• 1 tsp Dhania powder
• 1 tsp Garam Masala
• 3 tbsp Doodh Malai
• Coriander leaves (to garnish)

For kofta

• 2 big Aloo/Potato
• 1/2 cup (grated) Paneer
• 1/2 to 1 tsp Lal Mirchi powder
• Salt to taste
• 1 tbsp Corn flour
• 1/2 tsp Dhania powder
• Oil for greasing
• 1/2 tsp Bhuna Jeera powder


• Heat oil in a pan, put the dalchini, elaichi, kali miri, cloves, slit hari mirchi, chopped ginger, and onion. Saute well on medium flame. Add cashew nuts, keep mixing and saute for 1 to 2 minutes.
• Put chopped tomatoes, and salt. Saute on a medium flame for 7 to 8 minutes. After that, allow it to cool down and grind to make a puree. Add little water, and start grinding. Put more water and grind again to a fine consistency.
• Heat ghee in a kadhai, put bay leaf, red chili powder, dhaniya powder, and immediately put in the gravy mixture. Let it boil on medium flame. Add some water, lower the flame and add garam masala powder.
• Again put water into the gravy mixture for the desired consistency and put about 1/2 tsp of salt. Allow it to boil and cook for the next 7 to 10 minutes. Meanwhile, prepare the kofta mixture.
• First, set the temperature of the air fryer at 200 degrees C for preheating for 10 minutes. In a bowl, take the boiled & mashed potato, grated paneer, red chili powder, salt, corn flour, dhania powder, and jeera powder. Mix well with your hands.
• Take a small portion, and roll it between the palms to make small to medium size balls. Grease the balls with oil, and place them in the Pigeon Healthifry Digital Air Fryer.
vii. Set the air fryer on 200 degrees C for 20 minutes. After 10 minutes, open and apply more oil on the balls. Check the gravy mixture as it is boiling, and put in the fresh milk cream. Mix well together.
• As you see there is a change in the color of the gravy, now it can be served. For serving, take a plate, pour gravy mixture, place three malai kofta balls, and again lightly pour gravy over it.
• Drizzle the kofta with fresh milk cream with a spoon and garnish with coriander leaves.
• The Malai Kofta in Pigeon Healthifry Digital Air Fryer is ready to serve with roti/phulka or steamed rice.
Total Time: 50 mins

Bharwa bhindi


• 200 gms Bhindi
• 1 tbsp Cumin Coriander powder
• 1 tsp Amchur powder
• 2 tsp Garam Masala powder
• 1 tsp Sesame Seeds powder

• 1/2 tsp Turmeric powder
• ½ tsp Red Chilli powder
• 1 pinch Hing
• Salt as required


• Wash the Bhindi. Spread on a kitchen towel and pat dry to absorb any excess moisture.
• Make a vertical, lengthwise slit on each bhindi. Ensure not to cut through the bhindi; it should be intact on the other side. Slightly open it up for stuffing.
• Prepare the stuffing by mixing all the above-mentioned ingredients.
• Stuff each bhindi generously with the stuffing.
• Spray the Pigeon Healthifry Digital Air Fryer basket with a little bit of cooking oil.
• Place the bhindi in the Pigeon Healthifry Digital Air Fryer. Spray with oil.
• Air fry bhindi at 180 degrees C for 10 minutes.
• Change the temperature to 160 degrees C and cook for another 5 minutes.
• Take out the crispy cooked bhindi and squeeze lemon juice on top.

Total Time : 22 mins

Roasted Mushroom


• 230gms Mushrooms (washed and dried)
• 1-2 tbsps Olive Oil
• 1/2 tsp Garlic Powder
• 1 tsp Soy Sauce

• Salt to taste
• Black pepper to taste
• Lemon wedges (optional)
• 1 tbsp chopped Parsley


• Cut mushrooms into halves or quarters. Toss in a bowl with garlic powder, salt, pepper, Worcestershire, or soy sauce and oil.
• Air fry at 190 degrees C for 10-12 minutes, tossing and shaking halfway through.
• Remove from the Pigeon Healthifry Digital Air Fryer and squeeze lemon on top to garnish.
Total Time: 25 mins

Paneer Popcorn


• ½ cup Paneer Cubes (12-15 small cubes)
• 1/4th cup All-Purpose Flour
• 1 tsp Kashmiri Red Chilli Powder
• ½ tsp Garam Masala Powder

• ¼ tsp Turmeric Powder
• 1/4th tsp Ginger-Garlic Paste
• 1/3rd cup Bread Crumbs
• Salt to taste
• Water (as required)


• In a mixing bowl, add the flour, Kashmiri chilli powder, garam masala powder, turmeric powder, ginger garlic paste and salt as needed.
• Add water a little at a time and shift to make a thick paste.
• Add in the paneer cubes and coat them in the batter.
• On a plate, add the breadcrumbs. Roll each paneer cube coated with batter slightly in the breadcrumbs, to create a top layer. Set aside.
• Load the Pigeon Healthifry Digital Air Fryer with the prepared cubes of paneer and cook for 8 minutes on 180 degrees C.
• Shake the cubes midway and continue cooking.
• Once golden and crispy, remove the paneer safely with tongs and onto a serving plate.
• Enjoy hot with chutney of choice or ketchup.

Total Time : 25 mins

Tandoori platter

For tikkas of paneer, mushroom, potato, and broccoli


  • 8-10 pieces of Mushroom
  • 2 large Potatoes
  • 250 gms Paneer
  • 1 large Red Bell Pepper
  • 1 large Yellow Bell Pepper
  • 1 large Tomato
  • 1 Broccoli
  • 1 large Onion

For the tandoori marinade –
• 1 cup Fresh Yogurt
• 2 tbsp Besan
• 1/2 Lemon Juice
• 1 tbsp Red Chili Powder
• 1 tsp Turmeric Powder
• Salt to taste
• 1 tbsp Jeera Powder
• 1 tbsp Oil
• 1 tbsp Green Chilli Paste
• 1 inch piece Ginger / 1 tbsp Ginger Paste
• 1/2 tsp Ajwain
• 1 tbsp Black Pepper Kernels


• Wash the vegetables thoroughly and cut them into one-inch squares. Boil the potatoes.
• Coat the paneer and other vegetables in the tandoori marinade.
• Let them sit in the marinade in the refrigerator for 30-60 minutes.
• Arrange tikkas on wooden skewers or toothpicks.
• Follow the sequence as mentioned or have fun with the combinations of your choice. Bell Pepper-Onion-Paneer-Tomato-Onion-Bell Pepper. Onion – Mushroom-Onion-Mushroom. Broccoli and potatoes can be skewered individually.
• Preheat the Pigeon Healthifry Digital Air Fryer for 5 minutes at 180 degrees C.
• Arrange the skewered vegetables and paneer in the Pigeon Healthifry Digital Air Fryer. Drizzle a few drops of oil (olive oil for a healthier option) and cook for 15-18 minutes. Midway, at around 10 minutes, check on the tikkas and turn them around, drizzle some more oil.
• Remove from the Air Fryer, garnish with coriander, lime juice, and chaat masala, and enjoy with mint chutney or ketchup.

Total Time: 1hr 30 mins



• Ripe banana – 3
• Maida/ All purpose flour – 1 cup
• Rice flour – 1 tablespoon (optional. Used for crispiness)
• Sugar – 1 table spoon (optional)

• Turmeric powder – ¼ teaspoon
• Water – as required
• Salt – 1 pinch
• Baking soda – 1 pinch (optional) (to avoid sticking to the pan)


• Peel the ripe banana and cut it lengthwise
• To a bowl add maida, rice flour, sugar, turmeric powder, water, salt, baking soda and make a batter which neither too thick nor too runny
• Preheat the Air fryer at 180ͦ C for 3-4 minutes.
• Coat/ spray the Air fryer basket with some oil or lay a parchment paper.
• Now dip the cut bananas in the already made batter and place it on the oil coated basket. Do not over crowd
• Close the basket and Air fry at 180°C and Air fry for about 10 – 12 minutes or until it turns gets a slight golden brown colour. Make sure to open the Air fryer around 6 minutes apply some oil on top of the fritters and fry them again



• 1 head cauliflower
• 1 teaspoon  salt
• 1/2 teaspoon chili powder
• 1/2 teaspoon black pepper

• ¼ teaspoon turmeric powder
• 1 cup breadcrumbs
• Oil as required


•  Coat the cauliflower with turmeric, smoked paprika, salt, pepper, breadcrumbs and some oil till the cauliflower is well coated in the seasoning.
• Fry in the Air Fryer at 200°C for around 15 minutes. Make sure to flip every 3 minutes.
• Once the cauliflower turns golden brown and crispy remove from the air fryer and serve



• 2 bitter gourd sliced into thin rounds
• 3 tbsp. chickpea flour (besan)
• 1 tbsp. rice flour
• ½ tsp. carom seeds or ajwain
• 1 tsp. cayenne
• 1 tsp. amchur or dry mango powder

• 1 tsp. coriander powder
• 1 tsp. garam masala powder
• salt to taste
• Juice of ½ lemon
• Oil as required


• Add some salt to the bitter gourd slices and keep it aside for an hour. Squeeze out the water and wash them to remove the extra water and salt. This helps in reducing the bitterness.
• Add all the masala powders along with besan and coat them well
• Mix well and leave aside to marinate for about 20 minutes.
• Now add required oil and mix again.
• Preheat airfryer at 160 C for 5 minutes.
• Brush the basket and lay out bitter gourd chips for air frying or you can use parchment paper to prevent sticking.
• Air fry for 10 minutes turning once in the middle.
• Now increase the temperature to 200 C and air fry for 6-8 minutes more turning once in the middle.
• Your bitter gourd chips should turn golden brown and crispy



• 250 gm okra – cut in thin slivers
• 1 tsp. coriander powder
• 1 tsp. roasted cumin powder
• ½ tsp. black salt optional
• 1 tsp. cayenne or chilli powder
• ½ tsp. black pepper powder optional
• ½ tsp. garam masala powder

• 1 tsp. amchur powder or dry mango powder
• ½ tsp. turmeric powder
• ½ tsp. ajwain (optional)
• Salt to taste
• 2 tbsp. besan (chick pea flour)
• Oil as required


• Wash the okra and pat them dry. Cut them vertically into thin slivers.
• Mix all the dry masalas together along with chickpea flour. Mix the cut bhindi with the masala mixture and coat it thoroughly. Add required oil, mix it once again and let it marinate for few minutes
• Preheat your air fryer to 160 C for 6 minutes.
• Now brush oil on your air fryer basket and put in the masala bhindi in it. Air fry the bhindi for about 8 minutes on 160 C. Then increase the temperature to 180 C and fry for about 4-5 minutes or till the bhindi are well cooked and crispy brown.
• Transfer it to a plate. Rest for 2 minutes and serve this guilt-free munchies

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