1. Air-Fried Sabudana Vada
A classic fasting snack, these tapioca pearl fritters are a beloved treat. Traditionally deep-fried, they can be quite heavy. The fact is, sabudana is a pure starch that provides quick energy, making it ideal for fasting, but it also soaks up a lot of
oil. By using an air fryer, you can achieve that signature crispy exterior and soft, chewy interior with just a brush of ghee or oil, drastically reducing the fat content. This method makes the vada lighter on the stomach without sacrificing the crunch. To make them, mix soaked sabudana with boiled mashed potatoes, crushed peanuts, green chillies, and sendha namak. Shape into patties, brush with ghee, and air fry at 180°C for about 15-20 minutes, flipping them halfway through.
2. Crispy Kuttu ke Pakode
Buckwheat flour, or kuttu ka atta, is a powerhouse of nutrients and a staple during Hindu fasts. The fact behind its popularity is that kuttu is not a true grain but a fruit seed, making it a permitted food for vrat. It has a warming effect on the body and is rich in protein and fibre. However, when made into pakode, it tends to absorb a fair amount of oil. The air fryer solves this by using circulating hot air to cook the fritters. Simply make a thick batter of kuttu flour with water, sendha namak, and spices. You can add grated potatoes or paneer to the batter. Drop spoonfuls into the preheated air fryer, spray with a little oil, and cook at 190°C for 12-14 minutes until golden and crisp.
3. Shakarkandi Chaat (Sweet Potato)
Sweet potatoes are a fantastic source of complex carbohydrates and fibre, providing sustained energy throughout a fasting day. The fact here is both nutritional and practical: air-frying sweet potato cubes or wedges brings out their natural sweetness without needing any extra sugar or a large amount of oil. This method results in a delightful texture that is crispy on the outside and fluffy on the inside. Simply cut a peeled sweet potato into cubes, toss with a teaspoon of ghee, sendha namak, and a pinch of black pepper. Air fry at 180°C for 15-20 minutes, shaking the basket occasionally, until tender and slightly browned. Garnish with a squeeze of lemon juice for a tangy and satisfying chaat.
4. Roasted Makhana (Fox Nuts)
Makhana, or fox nuts, are light, crunchy, and packed with nutrients, making them an ideal fasting snack. The fact behind this superfood is its low calorie count and high content of antioxidants and protein. Traditionally, they are roasted in a lot of ghee to become crispy. An air fryer achieves the same result with minimal oil in under 10 minutes. The constant hot air circulation ensures each one is evenly toasted. For a simple snack, toss the makhana with a teaspoon of ghee and a sprinkle of sendha namak. Air fry at 160-180°C for about 6-8 minutes, shaking the basket halfway, until they are crisp to the touch. They become even crunchier as they cool down.
5. Air-Fried Vrat-Style Aloo Tikki
Potatoes are the backbone of many fasting menus, offering comfort and energy. The challenge with aloo tikki is getting a perfectly crisp crust without it becoming greasy. The fact is, the starch in potatoes is what allows them to form a golden-brown crust when cooked at a high temperature. An air fryer provides this high, dry heat perfectly. By brushing the patties with a minimal amount of ghee, you activate this crisping process without the excess fat. For vrat-friendly tikkis, mix boiled and mashed potatoes with some singhara (water chestnut) or kuttu flour for binding, add chopped green chillies and sendha namak. Shape into tikkis, brush with ghee, and air fry at 200°C for 12-15 minutes, flipping once.
6. Arbi (Taro Root) Fries
Arbi, or taro root, has a unique, slightly nutty flavour and is another popular vegetable during Sawan. The fact about arbi is that it has a starchy, absorbent texture that can make it oily when deep-fried. The air fryer offers a fantastic alternative, creating crispy fries with a creamy interior. The dry heat of the air fryer cooks the taro root perfectly while giving the edges a satisfying char. To prepare, parboil the arbi, peel it, and cut it into wedges or fries. Toss with a little oil, sendha namak, and ajwain (carom seeds). Air fry at 180°C for about 15 minutes, or until the edges are golden brown and crisp. This method transforms a dense root vegetable into a light and flavourful snack.
