1. Air-Fried Sabudana Vada
A quintessential fasting snack, Sabudana Vada becomes wonderfully crisp in an air fryer without being submerged in oil. The combination of soaked tapioca pearls, boiled potatoes, and roasted peanuts creates a delightful texture that’s soft inside and golden-brown
outside. To prepare, drain soaked sabudana thoroughly to ensure the patties hold their shape. Mix with mashed potatoes, coarsely crushed roasted peanuts, chopped green chillies, and sendha namak (rock salt). Shape the mixture into flat, round patties about 1.5 cm thick. For best results, preheat your air fryer to 180°C, brush each vada with ghee, and cook for about 12-15 minutes, flipping them halfway through. The result is a lighter, healthier version of the beloved classic, perfect for an evening snack.
2. Crispy Kuttu Ke Pakore
Kuttu (buckwheat flour) is a staple during Hindu fasting periods, and its earthy flavour is perfect for pakoras. Traditionally deep-fried, these fritters can be made much healthier in an air fryer. Create a thick batter by mixing kuttu atta, boiled and mashed potatoes, chopped green chillies, and sendha namak with a little water. Drop spoonfuls of this batter into a preheated air fryer. For that authentic crunch, brush the pakoras with a bit of ghee. Air fry at 190°C for 12-14 minutes, turning them over at the halfway point. This method uses significantly less oil while still achieving a satisfyingly crispy exterior, making it a guilt-free indulgence during Sawan.
3. Vrat-Friendly Aloo Tikki
Aloo Tikki, or potato patties, are a comforting and filling snack. The vrat-friendly version is simple to adapt for the air fryer. Combine boiled, mashed potatoes with a binding flour suitable for fasting, like singhara atta (water chestnut flour) or rajgira atta (amaranth flour), along with sendha namak and finely chopped green chillies. Shape the mixture into flat, round tikkis. Brush both sides with ghee and place them in the air fryer basket in a single layer. Cook at 200°C for 12-15 minutes, flipping once to ensure both sides become golden and crisp. Serve these hot tikkis with a side of fresh curd or a simple vrat-style coriander chutney.
4. Air-Fried Shakarkandi Chaat
Sweet potatoes, or shakarkandi, are a fantastic source of energy during fasting days. An air fryer transforms them into a delicious chaat with minimal effort. Simply wash, peel, and cut sweet potatoes into cubes. Toss them with a little ghee, sendha namak, and a pinch of black pepper. Air fry at 190°C for about 15 minutes, or until the cubes are tender and slightly caramelized at the edges. Once cooked, transfer them to a bowl, squeeze some fresh lemon juice over them, and garnish with chopped coriander for a quick, tangy, and satisfying chaat. It's a healthy and flavourful dish that requires very little monitoring.
5. Roasted Makhana (Fox Nuts)
Makhana is a light and nutritious snack that becomes incredibly crunchy in the air fryer. It’s one of the simplest recipes to prepare. Place your makhana in the air fryer basket, and if you like, you can lightly toss them in a teaspoon of ghee first. Air fry at 180°C for about 5-7 minutes, shaking the basket once or twice in between, until they are crisp to the bite. Be sure to let one cool completely to test for crunchiness before taking the whole batch out. Once they're done, toss them with sendha namak and a sprinkle of black pepper powder. This makes for a perfect, storable snack you can enjoy anytime during your fast.
6. Simple Paneer Tikka
Paneer provides a great source of protein during fasting. A simple, vrat-compliant paneer tikka can be easily made in an air fryer. Cut paneer into cubes and marinate it in a mixture of thick curd, sendha namak, ginger paste, and mild spices like cumin powder and black pepper. Since onion and garlic are avoided, the simple marinade keeps the dish sattvik. Let the paneer marinate for at least 30 minutes. Arrange the marinated paneer cubes in the air fryer basket, leaving some space between them. Cook at 190°C for about 12-15 minutes, turning them halfway through, until the edges are lightly browned and crisp. Serve hot with a squeeze of lemon.
