The Basics of Sawan Cooking
Sawan fasting involves a sattvik diet, which means avoiding regular grains like wheat and rice, lentils, onions, garlic, and regular table salt. Instead, the pantry shifts to special ingredients like sabudana (tapioca pearls), kuttu ka atta (buckwheat
flour), singhara ka atta (water chestnut flour), potatoes, sweet potatoes, and paneer. Sendha namak, or rock salt, is used for seasoning. Traditionally, many fasting snacks are deep-fried, but an air fryer allows you to achieve that same satisfying crunch with a fraction of the oil, making meals lighter and easier to digest during the monsoon season.
1. Air-Fried Sabudana Vada
Sabudana vada is a classic fasting snack. To make it in an air fryer, start with well-soaked sabudana, ensuring you drain all excess water. Mix the pearls with boiled and mashed potatoes, coarsely crushed roasted peanuts, finely chopped green chillies, and sendha namak. Shape the mixture into flat patties. For best results, refrigerate the patties for about 20-30 minutes before cooking, as this helps them hold their shape. Preheat your air fryer to 180°C. Brush each vada with a little ghee or oil and place them in the basket in a single layer. Air fry for 15-20 minutes, flipping them halfway through and brushing the other side with oil to ensure they become golden and crispy on both sides.
2. Spiced Sweet Potato Wedges
Sweet potatoes, or shakarkandi, are a fantastic source of energy during fasts. For a simple and delicious snack, wash, peel, and cut sweet potatoes into wedges or cubes. In a bowl, toss them with a little ghee, sendha namak, roasted cumin powder, and a pinch of black pepper. Ensure they are lightly and evenly coated. Preheat the air fryer to 180°C and cook the wedges for 15-20 minutes. It’s a good idea to shake the basket or turn the wedges halfway through the cooking time to ensure they cook evenly and become crisp on all sides. They should be soft on the inside with a slightly crunchy exterior.
3. Vrat-Friendly Paneer Tikka
Paneer is a great source of protein for those fasting. To make a vrat-friendly tikka, you'll need a special marinade. Since onions and garlic are avoided, create a paste using plain yogurt, grated ginger, green chillies, and sendha namak. You can add spices like cumin powder and black pepper. Cut paneer into cubes and gently coat them with the marinade. You can also add cubes of bell peppers if your family traditions allow. Let it marinate for at least 30 minutes. Arrange the paneer cubes in the air fryer basket, leaving a little space between them. Air fry at 180°C for about 10-12 minutes, turning them once, until they have a lovely golden-brown char.
4. Kuttu Atta Pakode
Kuttu ke pakode, or buckwheat flour fritters, are a monsoon fasting favourite. You can make a healthier version in the air fryer. Create a thick batter by mixing kuttu atta with water, sendha namak, and chopped green chillies. You can add grated potatoes or paneer to the batter for extra texture and flavour. Preheat the air fryer to 190°C. Drop spoonfuls of the batter into the air fryer basket, ensuring they don’t clump together. Brush or spray them with a little oil. Cook for about 12-15 minutes, flipping them halfway, until they are crisp and cooked through. These pakodas are naturally dense, and the air fryer makes them delightfully crunchy without being heavy.
5. Singhara Atta Aloo Cutlets
Singhara atta, or water chestnut flour, has a nutty flavour that works beautifully in cutlets. To make these, combine boiled and mashed potatoes with singhara atta, chopped green chillies, fresh coriander (if used in your tradition), and sendha namak. The flour acts as a binding agent. Shape the mixture into small, flat tikkis or cutlets. Brush them lightly with ghee or oil. Place them in a preheated air fryer at 180°C and cook for 15-18 minutes, flipping them midway. They are ready when they are golden brown and crisp to the touch.
6. Roasted Makhana (Fox Nuts)
Makhana is a light, nutritious, and incredibly easy snack to prepare in an air fryer. Simply toss a cup of plain makhana with a teaspoon of ghee and a sprinkle of sendha namak. You can also add a pinch of black pepper for a little heat. Place them in the air fryer basket and cook at 160°C for about 5-7 minutes. Shake the basket a couple of times during cooking to ensure they toast evenly. They will become wonderfully crunchy and make for a perfect, guilt-free snack to munch on during the day. Let them cool completely before storing in an airtight container to maintain their crispness.
