​6 festive air fryer recipes perfect for Navratri fasting​

Navratri kitchens have always carried a rhythm of their own; lighter meals, satvik flavours and the quiet joy of food made within limits. They are easy to make, yet never lose their sense of occasion. Even modern tools can honour age-old rituals when used with care, giving the same golden crusts and roasted edges with less ghee, so favourites feel lighter on the stomach. Here are six recipes that keep to the spirit of the fast while finding new life in the hum of the air fryer.

Sabudana pearls mixed with mashed potato and roasted peanuts turn into patties that crisp on the outside and stay soft within. Shape the mixture into small rounds, brush them with a touch of ghee and set in the air fryer basket. At 180°C for about 12 minutes, turned once halfway, they brown evenly and emerge golden. The tikkis carry all the homely comfort of the tava version, only lighter and easier on the stomach.

Buckwheat flour usually becomes puris for fasting thalis, but rolled thinner, it changes character. Roll out the dough, cut into triangles, brush with ghee and arrange them in the air fryer basket. Cook at 170°C for 8–10 minutes until they turn puffed and brittle like festive crisps. Paired with cool yoghurt chutney, they give the sense of indulgence while keeping the body light.

Arbi is known to drink up oil, yet the air fryer keeps it earthy without the heaviness. Parboil the arbi, cut it into wedges and toss with a little ghee, ajwain, chilli and rock salt. Arrange the pieces in the air fryer basket and cook at 180°C for 15 minutes, until the edges char slightly. A quick squeeze of lemon lifts it, turning a dense root into something lively.

Sweet potatoes, already loved for their gentle sweetness, need very little to shine. Slice them into sticks, dust with cumin, brush lightly with ghee and place in the air fryer basket. Cook at 200°C for about 10 minutes, until the edges turn caramelised and crisp. What comes out are fries rich in fibre and potassium. A snack that fuels instead of slowing you down.

Samak, often eaten plain with curd, takes a festive turn as cutlets. Mix the cooked millet with boiled potato, coriander and ginger, then shape into small rounds. Brush lightly with ghee, place in the air fryer basket and cook at 180°C for about 10-12 minutes, turning once midway. They brown evenly and come out crisp, best enjoyed with mint yoghurt dip, they carry the comfort of home and the lightness fasting asks for.

Bottle gourd is rarely thought of as celebratory, yet here it surprises. Grate the lauki, squeeze out excess water and mix with singhara flour, green chilli and coriander. You can also add ginger, crushed peanuts, or subtle spices like cumin for enhanced flavor and texture without overwhelming the delicate taste of lauki. Shape the mixture into small logs, brush them with ghee and place in the air fryer basket. Cook at 190°C for 12-15 minutes, until golden on the outside. The kebabs stay moist within, showing how lauki can be light yet festive.