Crispy Outside, Soft Inside: Sabudana Vada
The quintessential fasting snack, Sabudana Vada, reaches new heights in an air fryer. Traditionally deep-fried, these tapioca pearl and potato patties can now be made with just a brush of ghee or oil. The air fryer circulates hot air evenly, creating
a wonderfully crisp and golden-brown exterior while keeping the inside perfectly soft and chewy. To get the best results, ensure your soaked sabudana is drained well and refrigerate the patties for about 15-20 minutes before air frying. This helps them hold their shape and achieve that signature crunch without absorbing excess oil, making it a lighter yet satisfying option.
A Crunchy, Savory Delight: Farali Pattice
Similar to Sabudana Vada but with a distinct personality, Farali Pattice features a potato casing filled with a sweet and savory mixture of coconut, peanuts, and spices. When deep-fried, the delicate filling can sometimes be overshadowed by the oiliness. The air fryer solves this by crisping up the potato shell to perfection while gently cooking the flavourful core. The result is a multi-textured snack where the crispy outer layer gives way to a soft, aromatic centre. For an even crunch, shape them into uniform discs and avoid overcrowding the basket. This Gujarati classic becomes a guilt-free indulgence, perfect for your fasting menu.
Light, Airy, and Perfectly Crunchy: Roasted Makhana
For those moments when you crave a light, crunchy snack, air-fried makhana (fox nuts) is the answer. Forget standing over a hot pan; the air fryer roasts them to an even, crisp texture in minutes. Simply toss the makhana with a little ghee and your preferred vrat-approved seasonings like rock salt and black pepper. A key tip is to not overcrowd the basket and perhaps use a wire mesh on top to prevent the light seeds from flying around and hitting the heating element. They cook very quickly, often in under 5 minutes, emerging as a delightful, airy, and crunchy snack that’s both healthy and addictive.
Earthy, Crispy Sticks: Air-Fried Arbi
Arbi, or taro root, has a reputation for being slimy, but the air fryer transforms it into something wonderfully crispy. Parboil the arbi, slice it into wedges or thick rounds, and toss with sendha namak, cumin powder, and other spices. A short time in the air fryer at around 180-200°C is all it takes to get crispy edges and a tender inside. This method uses significantly less oil than deep-frying, allowing the naturally earthy and slightly sweet flavour of the root vegetable to shine through. It’s a fantastic alternative to the usual potato fries.
The Fluffy, Crunchy Fritter: Kuttu Ke Pakode
Pakode are a staple, and fasting days shouldn't be an exception. Using kuttu ka atta (buckwheat flour), you can create delicious fritters without the guilt of deep-frying. Create a thick batter with kuttu flour, water, and spices, then mix in boiled and mashed potatoes or paneer cubes. Spoon small portions into the air fryer basket and cook until they are golden brown and crunchy. The air fryer creates a pakoda that is surprisingly light and fluffy on the inside with a satisfyingly crisp exterior, making it a perfect companion for your evening tea during Navratri or other fasts.
Soft and Sweet with a Tangy Twist: Shakarkandi Chaat
For a snack that leans towards soft and comforting, look no further than air-fried shakarkandi (sweet potato). Cubed sweet potatoes, tossed in a little ghee, can be air-fried until they are tender and slightly caramelized, bringing out their natural sweetness. Once cooked, these soft, warm cubes form the perfect base for a quick chaat. Toss them with lemon juice, rock salt, roasted cumin powder, and fresh coriander for a delightful mix of sweet, tangy, and savory flavors. Pomegranate seeds and roasted peanuts can be added for a pop of freshness and a contrasting crunch.
