Chefs Rohit Dubey & Palash Gosh Share Navratri-Special Recipes

Navratri is one of the most awaited festivals in India. Celebrated with utter devotion and joy, the nine-day festival is all about spiritual renewal by observing a fast. While certain grains and legumes are often restricted during Navratri, making something new and interesting from the limited options can get quite difficult.

If you want to try something new other than the regular recipes like kuttu ki roti or samak rice kheer, this is just the right article for you. To give you a new recipe to try every day for Navratri, Slurrp got vrat-friendly recipes from chefs that you can try at home and indulge in different dishes while observing the Navratri 2024 fast. 

Kacche Kele Ki Tikki By Palash Gosh, Executive Chef, Taj Hotel & Convention Centre

Ingredients:

  • 4-5 kacche kele
  • 70 grams kuttu atta
  • 10 grams cumin seeds
  • 10 grams coriander powder
  • 7 grams garam masala
  • 40 grams coriander leaves
  • 20 grams green chilli
  • 20 grams ginger
  • 40 grams sendha namak
  • 50 grams ghee
  • 50 grams ajwain
  • 50 grams almond

Also Read: Lauki Raita To Lauki Kheer: Vrat-Friendly Bottle Good Dishes For A Comforting Meal During Navratri

Instructions:

  1. Boil the raw bananas in a pressure cooker or in a pan till it becomes soft and peel them all   
  2. In a large bowl, combine peeled banana, buckwheat flour, cumin seeds, chopped chilli, ginger, coriander powder, ajwain, garam masala powder, coriander leaves and rock salt. 
  3. Mash well and mix everything uniformly, add chopped almond.
  4. Divide the mixture into 5-6 portions. Shape each portion into a patty.
  5. Heat ghee in a non-stick pan over medium heat.
  6. Shallow-fry the patties until golden brown and crispy.
  7. Serve hot with Navratri special accompaniments like vrat ki chutney or green chutney.

Falhari Gulgule By Chef Rohit Dubey, Chef-In-Charge, Pilibhit House, Haridwar- IHCL SeleQtions

Ingredients:

  • 250 gm Phool Makhane
  • 1 small, boiled potato, peeled and mashed
  • 200 gm grated paneer
  • 3 tablespoons buckwheat flour
  • Sendha namak to taste
  • 1 teaspoon red chilli powder
  • 1 teaspoon dried mint leaves, crushed
  • 200 gm ghee
  • 2 small green chillies, chopped
  • 2 tablespoons chopped coriander leaves
  • 1 medium cucumber, peeled and shredded
  • 200 gm vrat ki green chutney

Instructions:

  1. Start by dry roasting the raw makhana in a pan. Maintain the heat on a medium-low flame and keep stirring occasionally. Once done, take it off the flame and allow the makhana to cool.
  2. Transfer the cooled makhana to a food processor and blend until it reaches a powdery texture.
  3. Combine the powdered makhana with paneer, potatoes, buckwheat flour, spices, and cilantro.
  4. Knead until well blended. Add 1-2 tablespoons of warm water to knead into a soft dough.
  5. Grease your hands and shape the mixture into evenly sized-balls.
  6. In a kadhai, heat ghee and cook the dumplings in it. Set aside the dumplings on absorbent paper.
  7. Shred cucumber and remove excess water.
  8. Assemble the gulgule on a serving plate.
  9. Drizzle with vrat ki chutney, top with shredded cucumbers, sprinkle vrat ka namak, and serve immediately.