The Magic of Sabudana, Minus the Oil
Sabudana vada is a beloved fasting staple, but its deep-fried nature can make it a heavy indulgence. The air fryer transforms this snack, delivering a satisfyingly crispy exterior and a soft, chewy inside without the need for excessive oil. The key is in the preparation.
Ensure your soaked sabudana is well-drained to prevent the vadas from becoming sticky or breaking apart. Mix the sabudana with boiled, mashed potatoes, coarsely ground roasted peanuts, finely chopped green chillies, and sendha namak (rock salt). For an extra firm vada that holds its shape, you can refrigerate the patties for 15-20 minutes before cooking. To cook, preheat your air fryer to 180°C. Brush each vada lightly with ghee or oil and place them in a single layer in the basket. Air fry for about 15-20 minutes, flipping them halfway through and brushing the other side with a little more ghee to ensure they turn golden brown and perfectly crisp on both sides.
Sweet Potato Snacks, Redefined
Sweet potato, or shakarkandi, is a versatile and nutrient-rich ingredient that shines during vrat. Its natural sweetness makes it perfect for a range of snacks, from savoury to sweetish, and the air fryer brings out its best qualities. For a simple yet delicious snack, create sweet potato fries. Cut the sweet potato into wedges or thin slices, toss them with a touch of ghee and sendha namak, and air fry at 180°C for 10-12 minutes until the edges are crispy. Another great option is a vrat-friendly tikki. Mash boiled sweet potatoes and mix in chopped peanuts and spices like black pepper or cumin powder. Shape the mixture into small patties and air fry at a slightly higher temperature, around 190°C, for about 10-15 minutes until they are crisp and golden. These tikkis can be served on their own or as a base for a healthy chaat with a dollop of curd and vrat-friendly chutney.
Perfectly Charred Paneer Tikka
Paneer tikka is a protein-packed snack that is surprisingly easy to adapt for fasting and even easier to make in an air fryer. The circulating hot air mimics the high, dry heat of a tandoor, giving the paneer cubes a delightful char without drying them out. For a vrat-friendly marinade, use hung curd as your base. Whisk it with sendha namak, grated ginger, cumin powder, and a pinch of black pepper. Gently toss cubes of paneer and, if you like, chunks of bell peppers (if your tradition allows) in the marinade until they are well-coated. Let them marinate for at least 30 minutes. To cook, preheat the air fryer to 180°C. Arrange the paneer cubes in a single layer in the basket, leaving some space between them for even cooking. You can also thread them onto small skewers if you prefer. Air fry for about 10-12 minutes, turning them once halfway through, until the edges are slightly browned and charred. Serve hot with a squeeze of lemon juice.
Crisp Goodness from Seed Flours
Flours like kuttu (buckwheat) and singhara (water chestnut) are essential during Navratri and other fasts. Traditionally used to make deep-fried puris and pakoras, these flours adapt beautifully to the air fryer for lighter, guilt-free treats. To make kuttu pakoras, create a thick batter by mixing kuttu flour with water, sendha namak, and spices like green chilli and cumin seeds. You can fold in grated potato or paneer for added texture and flavour. Drop spoonfuls of the batter into a preheated air fryer basket lined with parchment paper, brush them with ghee, and air fry at 180°C-190°C for 12-15 minutes, flipping halfway. For singhara atta mathri, knead a stiff dough using the flour, mashed potato, ghee, and rock salt. Roll out the dough, cut it into small discs, prick them with a fork, and air fry at 180°C for 8-10 minutes until they are crisp and biscuit-like.
