Name: Air Fryer Poha Vada / Crispy Poha Vada (No Potatoes)
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Ingredients: 2 cups thick Poha (pressed rice); 2 tsp oil; 2 tbsp chana dal; 2 tbsp urad dal; 1 tbsp raw peanuts (roughly crushed); 1 tsp mustard seeds; ½ tsp green chili paste or to taste; 1 tsp grated ginger; 2 tbsp finely chopped green pepper (optional); Salt to taste; ½ tsp sugar; 1 tbsp finely chopped coriander leaves; 2 tbsp yogurt

This Air-Fryer Poha Vada recipe is easy, quick, without potatoes, and perfect for breakfast or a mid-afternoon snack. Poha Vada is super crispy on the outside, with a tender, fluffy, and crunchy interior!

Air Fryer Poha Vada on the serving plate

These Crispy Poha Vada are instant to make, and they are without potatoes and onions. They are spicy, crunchy, and delicious, and I have used an air fryer to keep the Vada light, healthy, and mess-free!

Jump to:

About Air Fryer Poha Vada
Why You Will Love This Recipe
Ingredients
How To Make Crispy Poha Vada
Serving Suggestions
Storing and Reheating The Poha Cutlet
Make-Ahead Suggestions
Variations
Helpful Tips
Frequently Asked Questions
More Snacks and Appetizers
Recipe Card

About Air Fryer Poha Vada

Poha Vada is an Indian appetizer and can also be served as an early evening snack or breakfast. The recipe is simple, but it really tastes excellent and satisfying.

Poha, or pressed rice, is prevalent in India and is used for a healthy breakfast. So, try this air fry recipe if you want to give a little twist to your regular Poha dish.

These Air Fryer Poha Vada are full of South Indian flavors and absolutely delicious. The recipe is easy and super quick. And with 15-16 minutes of air frying, the Vada comes out super crispy on the outside and tender and fluffy inside.

Well, if you do not have an air fryer, you do not need to worry. You can easily pan-fry these Vada with little oil until they are crispy and golden brown on both sides.

But if you use an air fryer, make sure to flip the Vada halfway for even cooking. I have lightly sprayed the Vada with oil, but that is optional, and you can air fry without using any oil.

Why You Will Love This Recipe

These Vada are healthy, low-fat, and absolutely delicious.
They are super crispy outside with a soft, fluffy, and crunchy interior.
Crispy Poha Vada is air-fried and not deep-fried.
Poha Vada is very flavorful and tempting.
They are perfect for breakfast, afternoon snacks, or tea-time snacks.
Super easy and quick recipe.

air fryer poha vada in a plate with chutney

Ingredients

Poha: Use only a thick variety of Poha for this recipe. Thin Poha will not work to make the Poha Vada. Also, wash the Poha thoroughly to remove the dirt and bitterness.
Chana Dal: Chana dal gives a great crunch and flavor to these Crispy Poha Vada. You can add less or more to your preference. You can also skip it if you do not like or replace it with Daliya dal.
Urad Dal: Like chana dal, this lentil adds flavor and crunch to the Vada.
Peanuts: I like adding peanuts to this recipe, but you can skip them if you want.
Mustard Seeds: These seeds provide South Indian flavor to the Poha Vada. But instead of mustard seeds, you can also add cumin seeds.
Chili and Ginger Paste: Add chili and ginger paste according to your taste. Instead of paste, you can add finely chopped chilis and ginger.
Green Pepper: I like adding green pepper to the Vada for color, flavor, and bite. You must chop the green pepper finely; otherwise, it will not mix properly with the Poha mixture. However, you can skip it or add finely chopped celery or cabbage instead.
Sugar: Do not skip the sugar, as it elevates the flavors of the Air Fryer Poha Vada.
Yogurt: It works as a binding agent and provides a slight tang. You can use either low-fat or full-fat yogurt but do not add a watery part.

How To Make Crispy Poha Vada

Place the Poha into a colander or strainer.
Wash them thoroughly under running water until the water runs clear.

Once the Poha is completely drained, transfer them to a mixing bowl.
Then mash the Poha with your hands properly.

Now heat oil in a small frying pan.
Add chana dal, urad dal, crushed peanuts, and mustard seeds.

When the dals and peanuts are golden brown, and mustard seeds splutter, turn off the heat.

Pour this Tadka into the bowl of Poha. Then add chili, ginger, salt, sugar, coriander leaves, green pepper, and yogurt and mix everything well.

Taste the Poha mixture and adjust the salt if you need to.
Take a spoonful of mixture and make a ball, then flatten it slightly to shape like a tikki. Continue with the rest of the mixture and make tikkis.
If you can not shape the tikki, add a little more yogurt or sprinkle a few drops of water to bind the mixture.

Preheat the air fryer to 380°F for 5 minutes.
Place the Vada in the air fryer basket in a single layer. Lightly spray or brush the oil on the Vada.

Air fry the Poha Vada at 380°F for 15-16 minutes or until they are golden brown on both sides.
Make sure to check and flip the Vada halfway through the air frying.

Remove Poha Vada from the air fryer and transfer them to the serving plate.
Serve the Air Fryer Poha Vada immediately with your choice of chutney or tomato ketchup.

Serving Suggestions

Serve the Air Fryer Poha Vada hot or warm with ketchup or your choice of chutney.
You can serve them with one of this Tomato Chutney, Coriander Chutney, Coconut Chutney, or Cilantro Mint Chutney.
Serve the Vada for breakfast, afternoon, and after-school snacks or as an appetizer for a party or get-together.

Storing and Reheating The Poha Cutlet

Poha Vada is best served hot or warm. It will become soft and chewy upon keeping for longer. But if you have leftovers, place the Vada into an air-tight container and refrigerate for up to two days.
Reheat the Vada in the air fryer at 350°F for 3-4 minutes or until they are crispy and hot again. Or reheat the Vada on the frying pan with very little oil on low heat until hot.

Make-Ahead Suggestions

You can mix everything together except yogurt. Cover it tightly, and leave it at room temperature or in the fridge for a few hours. When you are ready to make Vada, add yogurt, mix well and continue with the rest of the steps.
Or, to make it easier, you can mix everything, shape the mixture into Vada and then place them in the fridge until you are ready to air fry.

Variations

Curry Leaves: For more South Indian flavor, you can add 6-7 curry leaves to the Tadka.

Cumin Seeds: Swap cumin seeds with mustard seeds if you want.

Daliya Dal: Instead of chana dal, you can add a tablespoon of Dalia dal to the Tadka.

Lemon Juice: Add lemon juice to taste for some tanginess.

Vegan: For vegan Air Fryer Poha Vada, skip yogurt and instead add a tablespoon of water or as required.

Helpful Tips

Poha: Use only thick Poha (pressed rice), and do not sub with thin variety.
Green Pepper: You can skip adding green pepper if you want. Or add some chopped celery or cabbage instead.
Green Chili Paste: Add green chili paste as per your taste.
Sugar: Do not skip it, as sugar will enhance the flavors without making the Vada sweet.
Make It Vegan: Yogurt works as a binding agent in this recipe. But to make vegan Poha Vada, you can either skip adding yogurt or add dairy-free yogurt. So for binding, instead of yogurt, you can sprinkle a few drops of water on the Poha mixture until it comes together. However, be careful while adding water, as much water will make the mixture soggy.
Poha Vada Mixture: If the Poha mixture is crumbly and it is hard to shape the Vada, sprinkle a few drops of water until everything combines well. Or, instead of water, you can add a little more yogurt to bind the mixture.
Air Frying: The time of air frying may vary depending on the type of air fryer. So, adjust the time and fry the Vada until they are golden brown and crispy outside.

Frequently Asked Questions

How Do You Make These Vada Without Air Fryer?

If you do not have an air fryer, you can pan-fry Poha Vada in a skillet or frying pan with little oil. Heat 1-2 tablespoon oil in a frying pan and place Vada into the pan, 3-4 at a time. Cook the Poha Vada on both sides until crispy and golden brown on both sides.

Can I Skip Yogurt?

In this recipe, yogurt adds a tang and works as a binding agent. So instead of yogurt, you can add little water for binding. But add only a few drops of water at a time, and keep adding until you are able to bind the mixture and shape the Vada. Or you can replace the yogurt with dairy-free yogurt.