1. Air-Fried Sabudana Vada
The king of fasting snacks, sabudana vada, is notorious for soaking up oil. The air fryer delivers that essential crispy exterior and soft, chewy interior with just a fraction of the fat. To begin, ensure your sabudana (tapioca pearls) is well-soaked
and completely drained. Mix the sabudana with boiled and mashed potatoes, coarsely crushed roasted peanuts, finely chopped green chillies, fresh coriander, and sendha namak (rock salt). Shape the mixture into flat, round patties. For best results, let them chill in the refrigerator for about 15-20 minutes. Preheat your air fryer to 180°C. Lightly brush or spray the vadas with ghee or oil and place them in a single layer in the basket. Air fry for about 12-15 minutes, flipping them halfway through and brushing the other side with a little more oil to ensure they become evenly golden brown and crisp.
2. Crispy Vrat-Style Aloo Tikki
Aloo tikki is a comforting classic that adapts beautifully to the air fryer. For a vrat-friendly version, mix boiled and mashed potatoes with a binding flour like singhare ka atta (water chestnut flour) or kuttu ka atta (buckwheat flour). Add sendha namak, chopped green chillies, and finely chopped coriander. To make them hold their shape better, you can add some grated paneer or crushed peanuts. Shape the mixture into flat, round tikkis about an inch thick. Chilling the patties for 20 minutes before cooking helps them become crispier. Preheat the air fryer to 200°C. Brush the tikkis with oil or ghee on both sides and cook for 12-15 minutes, flipping them carefully after about 8 minutes. They are ready when they are golden and have a firm, crisp crust.
3. Kuttu ke Pakore (Buckwheat Fritters)
Deep-fried kuttu pakoras can often feel heavy. The air-fried version offers a lighter but equally satisfying crunch. Create a thick batter by mixing kuttu ka atta with water, sendha namak, green chillies, and jeera (cumin seeds). You can fold in grated potato, paneer cubes, or other vrat-friendly vegetables. Instead of dropping spoonfuls into hot oil, place small portions of the batter onto parchment paper inside your preheated air fryer basket. Brush the tops generously with ghee. Air fry at 190°C for about 12-14 minutes, flipping them halfway through. The result is a delightful, crispy snack perfect with a side of mint-coriander chutney.
4. Spiced Shakarkandi (Sweet Potato) Fries
Sweet potatoes are a fasting staple, packed with fibre and natural sweetness. Turning them into crispy fries in the air fryer is incredibly simple. Wash and peel the sweet potatoes, then cut them into even-sized wedges or fries. Toss them in a bowl with a light coating of oil or ghee, a sprinkle of sendha namak, and a pinch of black pepper or roasted cumin powder. Arrange them in a single layer in the air fryer basket to ensure they cook evenly. Air fry at 180°C for 15-20 minutes, shaking the basket or turning the wedges halfway through the cooking time. They are done when they are tender on the inside and perfectly crisp on the outside.
5. Air-Fried Arbi (Taro Root)
Arbi, or taro root, has a tendency to absorb a lot of oil when fried traditionally. The air fryer method brings out its earthy flavour without the greasiness. First, parboil the arbi until it is just tender, then peel and cut it into thick wedges or roundels. Toss the pieces with a little ghee, ajwain (carom seeds), sendha namak, and a pinch of red chilli powder. Cook in a preheated air fryer at 180°C for about 15 minutes, or until the edges are brown and slightly charred. A final squeeze of lemon juice just before serving brightens up the flavours beautifully.
6. Crunchy Roasted Makhana (Fox Nuts)
Makhana is a light and nutritious fasting food that becomes an addictive snack when roasted. While pan-roasting is common, the air fryer does it faster and more evenly. Simply place your plain makhana in the air fryer basket. There is no need for much oil; a light spray is optional if you want seasonings to stick better. Air fry at 180°C for about 5-7 minutes, shaking the basket halfway through. They should be light and crunchy. Once they are out of the air fryer, you can toss them in a bowl with a little melted ghee, sendha namak, and black pepper. Let them cool completely before storing in an airtight container to maintain their crunch.
