1. Crispy Sabudana Tikki
A quintessential fasting favourite, Sabudana Tikki gets a healthy makeover in the air fryer. These pearl-like tapioca patties are crispy on the outside, soft on the inside, and incredibly satisfying. To make them, start by soaking sabudana until it's
soft and then drain it completely. In a bowl, mix the soaked sabudana with boiled and mashed potatoes, coarsely crushed roasted peanuts, finely chopped green chillies, and sendha namak (rock salt). Shape this mixture into small, flat patties. For the best results, you can refrigerate the patties for about 20 minutes before cooking. Preheat your air fryer to 180°C. Lightly brush the tikkis with a little oil or ghee and place them in the air fryer basket in a single layer. Air fry for 15-20 minutes, flipping them halfway through, until they are golden brown and crisp.
2. Kuttu Ke Pakore (Buckwheat Fritters)
No Sawan fast is complete without the earthy flavour of kuttu, or buckwheat flour. These pakoras are traditionally deep-fried, but the air fryer version is just as delightful and far lighter. Create a thick batter by mixing kuttu ka atta with mashed boiled potatoes, sendha namak, cumin seeds, and chopped green chillies. You can add a little water to get the right consistency. Preheat the air fryer to 180°C. Drop spoonfuls of the batter into the greased air fryer basket, ensuring they don’t overlap. Spray or brush them lightly with oil and air fry for 12-15 minutes, turning them once during cooking, until they are perfectly crisp and cooked through. Serve these hot with a side of vrat-friendly mint or coriander chutney.
3. Spiced Sweet Potato Wedges
Sweet potatoes, or shakarkandi, are a powerhouse of energy and nutrients, making them an excellent choice for fasting days. When air-fried, they transform into a delicious snack that’s both sweet and savoury. Begin by washing, peeling, and cutting sweet potatoes into even-sized wedges. In a bowl, toss the wedges with a light coating of ghee or oil, sendha namak, roasted cumin powder, and a pinch of black pepper. Arrange the seasoned wedges in a single layer in your air fryer basket. Cook them at 180°C for about 15-20 minutes. Be sure to shake the basket or flip the wedges halfway through the cooking time to ensure they become evenly crispy and tender.
4. Roasted Makhana (Fox Nuts)
Light, crunchy, and incredibly easy to prepare, roasted makhana is a perfect guilt-free snack. While often roasted in a pan, an air fryer makes the process even quicker and more hands-off. In a bowl, toss the makhana with a teaspoon of ghee and your preferred Vrat-friendly seasonings, like sendha namak and black pepper powder. Preheat your air fryer to around 180-200°C. Place the seasoned makhana in the basket. To prevent these light seeds from flying around and hitting the heating element, don't overfill the basket, or you can place a wire mesh on top. Air fry for just 3-5 minutes, shaking the basket once in between, until they are crunchy. Let them cool completely before storing them in an airtight container.
5. Air-Fried Vrat Aloo Tikki
Aloo Tikki is a universally loved snack, and a Vrat-friendly version is simple to create. For a crispier tikki that binds well, you can use a fasting-friendly flour like singhare ka atta (water chestnut flour) or rajgira atta (amaranth flour) instead of the usual corn flour or breadcrumbs. Mix boiled and mashed potatoes with the binding flour, sendha namak, chopped green chillies, and grated ginger. Form the mixture into patties. Preheat the air fryer to 200°C. Place the tikkis in the basket, brush with a little oil, and air fry for about 8 minutes. Flip them, brush with oil again, and cook for another 6-8 minutes until they are golden and have a crispy crust.
6. Raw Banana Chips
Instead of reaching for a packaged snack, make a fresh batch of crispy banana chips at home. These are surprisingly easy to make and serve as a fantastic crunchy treat during your fast. Start by peeling raw bananas and slicing them as thinly and evenly as possible. To prevent them from browning and to remove extra starch, soak the slices in a bowl of cold water for a few minutes. Drain them and pat them completely dry with a kitchen towel; this step is crucial for crispiness. Toss the dry slices with sendha namak and a pinch of black pepper powder. Arrange them in a single layer in your air fryer and cook at 160°C for 12-15 minutes, flipping them halfway through to ensure they cook evenly without burning.
