By Krati Purwar
October 4, 2024
For many Hindu communities, the festive season means consuming deep-fried food, not because it’s a norm but in many homes, kadhai is put on the burner to cook puri. The same kadhai and ghee in it are used to prepare snacks. Here are some popular ones.
When kuttu atta is combined with chopped vegetables, water, and some spices, a batter is formed which you can add to hot oil and wait for pakoras to be crispy and ready.
Boiled potatoes are mixed with rock salt, cumin powder, chopped green chilli, and ginger. Small tikkis are either shallow or deep-fried before serving with chutney.
No Navratri is complete without savouring sabudana tikki. It is not compulsory but the festive season feels incomplete without making this snack at home.
Most homes in India have an annual tradition of preparing aloo chips at home after Holi. These chips are deep-fried and sprinkled with rock salt and black pepper before serving.
The mixture of aloo tikki is shaped into small bondas which are coated with the thick batter of kuttu or singhara atta and deep-fried. Green chutney accompanies the snack.
Much like chips, various papad are also prepared annually. In this, vrat ke papad is stored separately and deep-fried during Navratri to serve with meals.
Much like kuttu atta, singhare ka atta is also used to prepare batter for pakoras. Add sliced potatoes and a few other veggies. Deep-fry pakoras in hot oil and serve with tea.