Summer season has officially begun and many of us are fasting as Navratri Festival is round the corner. Navratri comes twice a year, once in a month of March/April and once in a month of September/October. Navratri represents the beginning of Hindu new year and this new year celebration lasts for 9 days.
Navratri began on April 6 and will continue till April 14.
Vegetables like onion and garlic add taste to any insipid dish. But, during Navratri, these veggies are STRICTLY prohibited. Having different meals during these 9 days is a challenging task. But this article will definitely leave a smile on your face as we have brought three recipes of amazing Navratri snacks!
1.Crispy Potato Balls
Potato is the most consumed vegetable and takes up most of the space of our kitchen shelf during Navratri. Potatoes have been an amazing source of fibers and we love devouring dishes like French Fries, Potato balls, Alloo Chaat etc. etc. etc.
Did you ever think that we can enjoy our fasting period gobbling yummy potato balls? Below is the recipe:
- 2 cups shredded potatoes
- 3 tsp (teaspoon) of samak-rice flour
- ½ tsp (teaspoon) of sendha namak
- 1 tsp (teaspoon) of finely chopped green chillies
- 1 tsp (teaspoon) of finely chopped ginger
- 1 tsp (teaspoon) of oil
- 3 bowls of oil
- Add shredded potatoes in a bowl
- Add 1.5 tsp of samak-rice flour to the shredded potatoes
- Add ½ tsp (teaspoon) of sendha namak
- Apply oil on your palms and start mixing all the ingredients together
- Kneed all the ingredients and make a soft dough out of it
- Add ginger and green chilies (finely chopped)
- Apply oil on your palms again and kneed all the ingredients together
- Add the remaining samak-rice flour and kneed all the ingredients together again to make it more fluffy and tasty
- Apply remaining oil on your palms and make the small balls (from the dough). Keep the balls under the air for at-least 5 minutes
- Meanwhile heat the oil (3 bowls)
- When oil is heated properly, add all the balls and dep fry them
- Fry them till their colour turns golden red
Enjoy with your family and friends.
2. Roasted Caramelised Makhanas (Fox Nuts)
Caramelised makhanas are a healthy way of pacifying your hunger. Fox nuts are commonly used in kheer and raita. These little balls are rich in vitamins and control the sugar levels of our body.
Gulping these muchies during chai-time will give you a spectacular experience. This takes a lot of time but all of it is worth it. Below is the recipe:
- 3 bowls of foxnuts (makhana)
- 3 tbsp (tablespoon) of oil
- 1 tsp (teaspoon) of sendha namak
- 2 tbsp (tablespoon) of sliced almonds
- 6 tbsp (tablespoon) of sugar
- Take a bigger pan for roasting foxnuts as these might fall around while stirring
- Don’t turn on the flame and add makhanas, oil (1 tbsp), sendha namak ( 1 tsp) into the big pan. Now use your fingers and mix all the ingredients well
- Now, turn on the flame (low) and keep stirring till it turns into a light golden colour. Keep doing the same for the next 7 – 8 minutes
- Put roasted makahans into a bowl.
- Take a piece of cloth/paper and clean the pan so that there is no senda namak left in the pan
- Now, we need to caramelise the fox nuts. For the same, put 1 tbsp (tablespoon) of oil in the pan
- Once the oil is heated properly, pour the sugar and wait till the sugar starts melting
- Keep stirring the sugar till it get caramelised
- Add sliced almonds and the roasted makhana
- Mix all the ingredients well
- Cool down the makhanas and separate them
Eat this sweety dish with all your heart.
3. Sabudana (Tapioca) Bhel
We all crave for bhel puri, sev puri like anything!
Who thought that we could have the similar taste during Navratri Festival too? Our last dish is Sabudana Bhel, which will be an add on to your fasting-meals’ list.
Before you begin cooking this savory, soak one cup of sabudana into water and leave it for overnight. Sabudana will fluff up next day. Now the sabudana is ready for the sabudana bhel! Below is the recipe.
- 1 Bowl Sabudana
- ¼ tsp (teaspoon) of cumin seeds
- 1½ tsp (teaspoon) of sendha namak
- 1 boiled and finely chopped potatoes
- 1 tbsp (tablespoon) of finely chopped green chillies
- ½ cup roasted and crushed peanuts
- 1 bowl Aaloo Lacha
- Add 2 tsp (teaspoon) of oil into a pan
- Add ¼ tsp of cumin seeds and mix well
- Add sabudana. Lower the flame and stir well
- Sprinkle ½ tsp of sendha namak on sabudana and mix well
- Keep stirring the sabudana until it turns into light golden-brown colour
- Put sabudana on a plate and separate them so that there are no lumps
- Take a bowl and add finely chopped potatoes, green chillies and 1 tsp of sendha namak. Mix them well and keep it aside
- Take a plate. Put sabudana on it
- Sprinkle some peanuts on sabudana
- Put potatoes mixture (potatoes, green chillies) on it.
- Now add aloo lacha to the sabudana & aloo mixture
- Pour some tamarind sauce on it. Sabudana bhel is ready