Ashtami, one of the most significant days in celebrating Durga Puja, holds great spiritual and cultural importance across India. It marks the eighth day of Navratri and is often filled with prayers, rituals, and festive offerings to the goddess. One of the most traditional offerings during this time is the black chana, often cooked as part of the meal served to these young girls, alongside other delicacies like puri and halwa.
The simplicity of this meal belies its deep cultural resonance, where each element of the feast is more than just sustenance. However, preparing a huge bulk of food often leads to wastage. If you think that your Ashtami special black chana curry will go to waste, make these five dishes to utilise them and minimise wastage.
Kebab
By blending the chane with spices, herbs, and a bit of binding agent like gram flour, you can create delicious kebab patties that are both flavourful and protein-rich. This method ensures nothing goes to waste while giving a new twist to traditional ingredients. It's an effective and creative way to turn simple leftovers into a wholesome snack or appetiser, making the most out of festive leftovers.
Chaat
Chaat is an excellent way to utilise leftover black chane from Ashtami celebrations. Transforming these flavourful, protein-rich chickpeas into a refreshing snack, you can mix them with chopped onions, tomatoes, green chillies, and a dash of tangy chutneys. The added spices bring a burst of flavour, making it a delicious and effective use of leftovers. Not only does it minimise waste, but it also provides a quick, nutritious snack that’s light yet filling.
Chaana Patty
Chaana patty involves mashing the cooked chane with spices like cumin, coriander, and garam masala, and binding them with flour or breadcrumbs; you can shape flavourful patties. These are then shallow-fried to crispy perfection. The earthy taste of black chane, combined with spices, makes the patties hearty and satisfying. It's an effective way to prevent food waste while enjoying a protein-rich, flavourful snack or appetiser.
Salad
To make chaana salad, combine the earthy, protein-packed chane with chopped cucumbers, tomatoes, onions, and fresh coriander. Add a squeeze of lemon for tang, a pinch of chaat masala for spice, and drizzle some olive oil for richness. The flavours are bold yet balanced, and it transforms leftovers into a healthy, vibrant dish.
Vegetable Soup
Vegetable soup is a great way to utilise Ashtami's leftover black chane, turning it into a hearty, nutritious meal. The earthy flavour of black chane pairs beautifully with fresh vegetables like carrots, spinach, and tomatoes. Add some garlic, ginger, and cumin for depth, while a touch of turmeric enhances both flavour and colour.