Crispy Air-Fried Sabudana Vada
Ingredients
- 300 g sabudana, soaked
- 250 g boiled potatoes
- Coriander leaves
- Finely chopped green chillies
- Chopped curry leaves (optional)
- Coarsely ground roasted peanuts
- Salt or sendha namak (for fasting)
- Lime juice (optional)
- 1.5 tsp cumin seeds
Preparation
Soak sabudana by washing it 2-3 times, sprinkling water on top, and leaving it for 5-6 hours until not watery.
Boil potatoes until soft.
In a bowl, mix soaked sabudana, boiled potatoes, coriander leaves, finely chopped green chillies, chopped curry leaves (if using), coarsely ground roasted peanuts, salt or sendha namak, lime juice (if using), and cumin seeds. Shape the mixture into vada or tikki forms.
Place the vadas on the air fryer tray and brush with a little oil.
Air fry at 180°C for 10 minutes on one side.
Flip the vadas, brush with oil again, and air fry for another 7 minutes at 180°C.
Tips
This recipe uses about 80% less oil compared to traditional deep-frying.
Use a non-stick air fryer tray for best results and easier cleanup.
