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For Navratri fasting, relying on sabudana (sago pearls) and potato-based foods can become tedious. People who are fasting can also try a good dosage of millet, different veggies, and other types of flour to make it a pleasant combination while keeping the festive fervour going. There are multiple new recipes that are innovative and quite delicious using several types of indigenous millets.
Fruit Snacks
When most fruits and vegetables are ingested plain while fasting, they can also be prepared into tasty snacks if one so desires. Some of the most popular star components for savoury snacks when fasting include raw bananas, sweet potatoes, and yams. These can be cooked into delicious cutlets because of their texture, which resembles potatoes.
RAW BANANA CUTLET
Ingredients-
• 4 bananas unripe
• 1 tbsp finely chopped green coriander leaves
• ½ tbsp chopped fresh mint leaves
• 2 green peppers, cut finely
• Rock salt
• Black pepper powder, ½ tsp
• 5-6 powdered green cardamom seeds
• Coarsely ground peanuts in a half-cup
• 2 tbsp singhara flour
• 3–4 tbsp of ghee or oil
Method-
1. The raw bananas should be peeled, cut, and steamed until tender.
2. The ingredients are combined with the mashed bananas.
3. Form a dough by mixing thoroughly with your hands.
4. Use singhara atta to create a runny batter in a different bowl.
5. Then, using your hands, form the 6-7 balls of the banana mixture into cutlets.
6. Dip the cutlet into the slurry, completely coating it.
7. Shallow-fry the cutlets in heated ghee or oil in a nonstick pan.
8. Serve warm alongside chutney and curd.
Millets For A New Flavour
Millets are the greatest vrat food replacement for individuals who adore rice, from pulao, khichdi, tehri, to dhokla and dosa. While Sama chawal (barnyard millet) is still popular, individuals are also experimenting with kodo, foxtail, and pearl millet. During fasts, millets are the best guilt-free treat. They may be combined with practically any item to make great recipes because they have very low cholesterol, a low glycemic index, and are gluten-free.
SAMA CHAWAL
Ingredients-
• ⅓ cup sama chawal dipped or soaked in one-fifth cup buttermilk
• 2 cups tomato puree with mixed and chopped vegetables
• 1 diced potato
• 1 tbsp of cumin seeds
• Chopped green peppers
• Rock salt and pepper to taste
• 1 tbsp ghee
Method-
1. Warm up the cumin seeds in the ghee in a skillet.
2. Add the potatoes and simmer for 2 minutes after they begin to sputter.
3. Then incorporate tomato puree, veggies, and dry masala powders. Give it some time to cook.
4. Sama chawal should be added and cooked for 5-7 minutes on a low burner with a lid on.
5. Once thoroughly cooked, the millet should become fluffy.
6. Serve hot with curd and top with chopped coriander.
Time For Some Falahari Pizza
Yes, it is very possible to eat falahari kachori or pizza while fasting. The pizza foundation is made using gluten-free flour and no maida. The key is to replace maida with singhara or rajgira ka atta. Tomatoes are considered fruits in any case, and they have a slight desi flavour due to Indian herbs. It's even possible to make tandoori paneer pizza.
FALAHARI PIZZA
Ingredients-
• 2 cups rajgira + buckwheat flour
• Rock salt
• 1 cup curd
• 3 tbsp Oil
• 200 gms paneer
• 1 cup tomato puree
• 3 tbsp mixed herbs
• Black pepper powder
• Green chutney
• Chopped carrot
• Chopped capsicum
• Chopped potatoes
• Pomegranate seeds
Method-
1. To form a smooth dough, combine the flours with the curd, 2 teaspoons of oil, and a little salt.
2. To stretch it out like a naan, form the dough into three or four enormous balls.
3. Flatbread should be cooked on a hot tawa.
4. Make the pizza sauce separately by combining tomato puree and other herbs.
5. Add toppings after spreading this sauce over the flatbread.
6. To prepare tandoori paneer, marinate and grill the cheese first.
7. 12–15 minutes of baking at 170 degrees Celsius in the oven.
8. Grated paneer and pomegranate seeds can be added as a garnish after removal from the pan.
Chestnut, Amaranth And Buckwheat Flour Are The New Fan Favourites
These flours are not only wholesome but they can also be combined to make a range of satisfying dishes ranging from poori to paratha to pizza. Water chestnut, also known as Singhara, is low in cholesterol and fat. It also has remarkable cooling effects, which help the body detox during fasting. Buckwheat flour, also known as kuttu ka atta, is gluten-free and has a low glycemic index. Both of these flours can be used to make some tasty desserts.
SINGHARA KA PARATHA
Ingredients-
• 1 cup of water chestnut flour (singhara atta) (you can swap singhara atta for buckwheat flour or kuttu atta)
• Rock salt
• 2 cooked and grated potatoes
• 1 tbsp coriander leaves
• 2 carrots, grated
• 1 green chilli, finely chopped
Method-
1. Place all of the items in a big bowl.
2. After adding water, knead the mixture into a flexible dough.
3. After giving the dough 10 minutes to rest, divide it into 6-7 balls, and then roll each ball into a circle to make rotis.
4. Roll it up and cook it with ghee on both sides in a hot pan.
5. With tomato chutney, serve hot.
