The Tradition of Sawan Feasting
Sawan, or Shravan, is a deeply significant month for devotees of Lord Shiva. Fasting, especially on Mondays (Somwar), is a common practice. This involves abstaining from regular grains like wheat and rice, non-vegetarian food, onions, garlic, and regular table
salt. The focus shifts to a sattvik diet—simple, pure foods that are light on the body and calming for the mind. This includes fruits, dairy, and a special pantry of ingredients like sabudana (tapioca pearls), kuttu ka atta (buckwheat flour), potatoes, and sendha namak (rock salt). Traditionally, many vrat snacks are deep-fried, but the air fryer offers a fantastic way to achieve that satisfying crunch with a fraction of the oil, making the fast healthier and easier to manage.
1. Air-Fried Sabudana Vada
A quintessential fasting snack, these tapioca pearl patties are usually deep-fried to crispy perfection. The air fryer delivers that same delightful crunch with minimal oil. To make them, mix soaked sabudana with boiled and mashed potatoes, coarsely crushed roasted peanuts, chopped green chillies, cumin seeds, and sendha namak. Shape the mixture into flat, round patties. For best results, refrigerate them for about 20 minutes before cooking. Preheat your air fryer to 200°C, brush the basket and the vadas with a little oil, and air fry for 15-20 minutes, flipping them halfway through, until they are golden brown and crisp.
2. Crispy Kuttu ke Pakore
Buckwheat flour, or kuttu ka atta, is a staple during Sawan. These fritters are a popular evening snack. To make a healthier version, create a semi-thick batter using kuttu flour, water, and sendha namak. You can add sliced potatoes or other vrat-friendly vegetables like bottle gourd. Coat your chosen vegetable in the batter. Preheat the air fryer to 200°C. Arrange the pakoras in a single layer in the air fryer basket, spray with a little oil, and cook for about 10-15 minutes, flipping them once, until they are crisp and cooked through.
3. Air-Fried Arbi Tuk
Arbi, or taro root, has a wonderful texture that becomes incredibly crispy when roasted. This Sindhi-inspired dish is easily adapted for fasting. Boil the arbi until just tender, then peel and press them flat. Create a simple masala with sendha namak, black pepper, and roasted cumin powder. Gently toss the pressed arbi in the spices. Air fry at 200°C for 15-18 minutes, brushing them lightly with oil, until they are golden and crisp on the edges. This makes for a satisfying and flavourful side dish or snack.
4. Vrat-Friendly Aloo Tikki
Aloo tikki is a universal favourite, and it's easy to make a version suitable for Sawan. The key is to use a vrat-friendly binding agent. Mix boiled, mashed potatoes with chopped green chillies, ginger, fresh coriander, and sendha namak. For binding, instead of breadcrumbs or cornflour, use singhara atta (water chestnut flour) or rajgira (amaranth) flour. Shape the mixture into tikkis. Air fry at 180°C for 15-20 minutes, flipping halfway, until both sides are golden and crisp.
5. Shakarkandi (Sweet Potato) Chaat
Sweet potatoes are a nutritious and filling option during fasts. Making a chaat out of them is both healthy and delicious. Peel and cube sweet potatoes. Toss them with a bit of ghee or oil, sendha namak, and black pepper. Air fry at 180°C for 15-20 minutes, shaking the basket occasionally, until they are tender on the inside and slightly crisp on the outside. Once cooked, transfer them to a bowl and toss with roasted peanuts, pomegranate seeds, a squeeze of lemon juice, and fresh coriander for a delightful chaat.
6. No-Fry Farali Pattice
This popular Gujarati snack features a potato casing with a sweet and savoury filling. For the filling, combine grated fresh coconut, chopped nuts like cashews and peanuts, raisins, green chillies, and sendha namak. For the outer layer, use boiled mashed potatoes mixed with a vrat-friendly flour like arrowroot for binding. Encase a small amount of the filling within the potato mixture, forming a smooth ball or patty. Arrange the pattice in the air fryer, spray with a little oil, and cook at 180°C for 12-15 minutes, turning them over once, until crisp and golden brown.
