You can adapt familiar farali snacks for an air fryer: shape sabudana or makhana into tikkis, cut sweet potato into fries, or marinate paneer for tikka. Treat published temperatures and times as starting points, not guarantees—air-fryer models and batch sizes differ. Navratri fasting rules also vary by region, community, and household, so check every ingredient against your own observance.
Check fasting rules before choosing ingredients
There is no single Navratri fasting menu. A regional guide describes Gujarati examples such as moraiyo khichdi, farali kadhi, bateta nu shaak, farali pattice, sabudana khichdi, rajgira preparations, and peanut-rich chevdo. North Indian examples include kuttu or singhada puris, vrat ke aloo, sama rice, fruit, and dairy; Maharashtra examples include sabudana khichdi and vada, bhagar or varai, potato, peanuts, and yogurt. These are regional examples, not a universal list of permitted foods: your family or community’s practice takes precedence. Tadka Table’s guide to Navratri fasting foods was updated July 19, 2026.
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Check the base ingredients, flour, seasonings, dairy, and any packaged coating against your household’s rules. For example, one paneer tikka recipe offers quinoa, buckwheat (kuttu), or tapioca (sabudana) flour; those alternatives are not automatically acceptable for every fast. A 2023 All India Institute of Ayurveda tender menu lists dishes including farali pattice, makhana chivda, kuttu ka dhokala, and potato and sweet-potato fries. Their presence on an institutional menu shows that the dish names are used, not that every observer eats them.
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| Snack | Base and flour | Prep to plan for | Published air-fryer guidance |
|---|---|---|---|
| Makhana-walnut tikki | Makhana and walnuts, with sabudana flour and a flour coating; the recipe also includes hung curd, paneer, and seasonings. | Prepare and shape the mixture into tikkis; the source does not state a soaking step. | The Times of India recipe says 180 degrees for 15 minutes, but does not specify the unit. Confirm the setting and check doneness in your appliance. Times of India recipe, updated April 13, 2024. |
| Falhari paneer tikka | Paneer and boiled potato, yogurt, mint, chili, ginger, salt, and a permitted choice of quinoa, kuttu, or sabudana flour. | Marinate, chill, and arrange the pieces for cooking. Sweet potato is listed as an optional addition. | SecondRecipe’s recipe card gives 180°C for 12–13 minutes, then 3–4 minutes on the grill setting. The same page differs on preheating: its card says five minutes, while its instruction section says ten. SecondRecipe method, crawled in 2026. |
| Sweet-potato fries | Sweet potato; flour and seasoning details are not stated in the available India Today excerpt. | Cut into fries; detailed prep guidance is not available from the excerpt. | No cook time or temperature is established in the available excerpt. India Today’s published snack roundup, September 28, 2025. |
Other ideas named in the available India Today excerpt include sabudana tikki, kuttu mathri, paneer fingers, banana chips, and singhara-flour pakoras. The excerpt supports these as published ideas, but does not provide enough method detail to give reliable timings here.
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Make makhana-walnut tikkis
The Times of India’s recipe combines hung curd, paneer, sendha namak, ginger, chili, coriander, pepper, sabudana flour, makhana flour, and walnuts, then uses flour to coat the shaped tikkis. Check all ingredients and the coating flour against your observance before mixing.
- Mix the ingredients into a shapeable mixture and form tikkis. The published article does not give a universally applicable air-fryer model, batch size, or detailed shaping measurements.
- Arrange the tikkis in the basket without crowding them. The recipe says to air fry at “180 degrees” for 15 minutes but does not identify Celsius or Fahrenheit. Do not silently assume a unit; use the recipe as a prompt to verify the intended setting and consult your appliance manual.
- Check whether the tikkis are cooked through and holding together before serving. If needed, continue in short intervals, accounting for your appliance and the size of the batch.
Make falhari paneer tikka
SecondRecipe’s version combines cubed paneer and boiled potato with yogurt, mint, chili, ginger, salt, and a choice of quinoa, kuttu, or sabudana flour. It also mentions sweet potato as optional. These flour choices and other ingredients still need to fit your household’s fasting rules.
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- Mix the marinade ingredients, coat the paneer and potato, and chill the mixture as directed by the recipe.
- Preheat according to your air fryer’s manual. SecondRecipe’s recipe card says five minutes; another instruction on the same page says ten, so the page does not establish one consistent preheat time.
- Arrange the pieces in the basket, leaving room for air to circulate. The recipe card gives 180°C for 12–13 minutes, followed by 3–4 minutes on the grill setting. Treat those figures as that recipe’s published starting point and check for doneness rather than relying on time alone.
- Use the grill finish only if your appliance has a suitable setting and its manual permits the method. Skewers or a grill rack are optional; confirm they are compatible with your air fryer before using them.
Adjust the method to your air fryer
- Work in batches: Avoid crowding the basket, particularly with tikkis or paneer pieces. A fuller basket may need different timing than a small batch.
- Check during cooking: Recipes differ in whether they call for turning or a grill finish. Follow the relevant recipe and your appliance manual, and inspect the food as it cooks.
- Use added fat only as the method calls for: Some published methods brush food with ghee or oil. These recipes do not establish a measured reduction in oil compared with deep-frying, and the air fryer does not make a dish oil-free by default.
- Handle perishables safely: Tadka Table advises refrigerating soaked sabudana and dairy dishes promptly.
If you manage diabetes, are pregnant, have kidney disease, or take medicines affected by meal timing, Tadka Table recommends individual clinical and religious guidance before changing when or what you eat. That guidance is not a substitute for advice from your own clinician.
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