1. Crispy Sabudana Vada
Sabudana vada is a beloved fasting snack, but it's traditionally deep-fried. The air fryer transforms this classic into a guilt-free indulgence. To make them, start with well-soaked sabudana pearls, ensuring they are soft and fluffy. Mix them with boiled
and mashed potatoes, coarsely ground roasted peanuts, finely chopped green chillies, and sendha namak (rock salt). For the best results, refrigerate the shaped patties for about 20-30 minutes before cooking; this helps them hold their shape. Preheat your air fryer to 180°C, brush the vadas lightly with oil or ghee, and cook for 15-20 minutes, flipping them halfway through. The result is a vada that’s perfectly crispy on the outside and tender on the inside, with a fraction of the oil.
2. Kuttu Aloo Tikki (Buckwheat Patties)
Kuttu or buckwheat flour is a staple during Navratri and Sawan fasting. These tikkis are flavourful, filling, and incredibly easy to adapt for the air fryer. Combine kuttu atta with boiled, mashed potatoes, grated ginger, chopped green chillies, and sendha namak. You can also add chopped mint for extra freshness. Form the mixture into flat, round patties. Buckwheat flour has less moisture than other flours, which helps it crisp up beautifully. Preheat the air fryer to 190°C, brush the tikkis with ghee, and air fry for 12-15 minutes, flipping once at the halfway point. They come out golden and crisp, perfect for serving with a side of plain curd or a vrat-friendly green chutney.
3. Air-Fried Arbi (Colocasia)
Arbi, or taro root, has a tendency to absorb a lot of oil when fried, but it becomes wonderfully earthy and crisp in an air fryer. First, boil the arbi until tender, then peel and slice it into rounds or wedges. In a bowl, toss the pieces with sendha namak, black pepper, cumin powder, and a little amchur (dry mango powder) for tang. To bind the spices, you can use a teaspoon of singhara (water chestnut) or kuttu flour. Brush lightly with oil and air fry at 200°C for about 15-18 minutes, shaking the basket occasionally, until the edges are nicely browned and crispy. A final squeeze of lemon juice just before serving enhances the flavours.
4. Shakarkandi Chaat (Sweet Potato Chaat)
Sweet potato chaat is a delightful mix of sweet, tangy, and spicy flavours. Using an air fryer is an excellent way to prepare the sweet potatoes without boiling them, which preserves their texture. Peel and cut sweet potatoes into bite-sized cubes. Toss them with a little ghee, sendha namak, and black pepper powder. Air fry at 180°C for 15-20 minutes, or until the cubes are tender on the inside and slightly crisp on the outside. Once cooked, transfer the hot sweet potato cubes to a bowl. Add roasted peanuts, pomegranate seeds, chopped fresh coriander, and a generous squeeze of lemon juice. Toss everything together for a chaat that is both healthy and immensely satisfying.
5. Roasted Makhana (Fox Nuts)
Makhana is a light, nutrient-dense snack that's perfect for fasting days. While you can roast it in a pan, an air fryer ensures an even, hands-free roast every time. Simply toss the makhana in a bowl with a teaspoon of ghee, sendha namak, and a pinch of black pepper. You can also add other vrat-approved spices like cumin powder. Spread them in a single layer in the air fryer basket. Cook at 160°C for about 5-8 minutes, shaking the basket once in between to prevent them from burning. They are done when they become light and crunchy. Let them cool completely before storing in an airtight container for a quick snack whenever hunger strikes.
6. Falahari Paneer Tikki
For a protein-rich snack, these paneer tikkis are a fantastic option. They are soft on the inside with a delicate crust. To make them, crumble fresh paneer and mix it with a binder like mashed potato or a few spoons of rajgira (amaranth) flour. Add finely chopped green chillies, grated ginger, cumin powder, and sendha namak. Shape the mixture into small, flat patties. If the mixture is too soft, you can add a bit more flour. Preheat the air fryer to 180°C. Gently brush the tikkis with oil or ghee and cook for 15-18 minutes, flipping them carefully halfway through, until they are a lovely golden-brown colour. Serve these delicate tikkis hot with a cooling mint-coriander chutney.
