We have yummy recipes from Chef Sahil Arora that are sure to make fasting this Navratri a delicious affair
The nine days of Navratri bring with them the tradition of spending time with loved ones while fasting together. The occasion is made even more special by the indigenous food prepared specifically for those who are fasting in order to invoke the spirit of the mother goddess and purify their bodies and minds. While the lavish spreads might be replaced with light and healthy dishes, it does not mean that fasting through Navratri cannot be a tasty affair. Chef Sahil Arora, Executive Chef at Hyatt Regency Dehradun brings you recipes to help you relish Navratri.
Shakarkand Ki Tikki
2 cups sweet potatoes (shakarkand), boiled, peeled and mashed
2 tbsp chopped fresh coriander leaves
Rock salt, to taste
1 tsp ginger-green chilli paste
¼ cup roasted peanut powder
A little arrowroot powder + extra to coat
Ghee for shallow frying + greasing
Fresh coriander sprigs, to garnish
Sweet yoghurt, to serve
Green chutney, to serve
- Place the mashed sweet potato, coriander leaves, rock salt, ginger-green chilli paste, peanut powder and arrowroot powder in a large bowl, and mix well.
- Spread some arrowroot powder on a plate.
- Grease your palms with a little ghee, divide the sweet potato mixture into equal portions, and shape them into round tikkis. Place on the plate with the arrowroot powder and gently coat.
- Heat ghee in a non-stick pan, and shallow fry the tikkis, flipping on both sides until they are evenly golden brown and crisp. Drain on absorbent paper.
- Arrange the tikkis on a serving platter, garnish with coriander sprigs and serve hot with sweet yoghurt and green chutney.
Aloo Ki Kadhi
½ kg potatoes, boiled, peeled and mashed smooth
2 tsp rock salt
¼ tsp chilli powder
1/2 cup singhare ka atta
Oil for deep frying
½ cup sour yoghurt
4 cups water
1 sprig curry leaves
½ tsp cumin seeds
2 whole red chillies
1 tbsp chopped ginger
1/2 tsp coriander powder
Coriander leaves, to garnish
- Mix together the mashed potatoes, 1/2 tsp salt, chilli powder and singhare ka atta to a thick batter.
- Set aside one-fourth of the mixture; the rest will be made into pakoris.
- Heat the oil for deep frying until a drop of batter dropped in comes up at once.
- Drop spoonfuls of the batter into the oil, lower the flame and fry to a golden colour. Remove, drain on an absorbent paper, and set aside.
- Add the yoghurt to the reserved mixture, make a smooth paste and mix in the water. Set aside.
- In a heavy-based pan, reheat 2 tbsp of the same oil, add the curry leaves, cumin seeds and whole red chilies. When slightly darkened, add the ginger and sauté a little.
- Add the yoghurt mixture, salt and coriander powder and bring to a boil. Simmer over a low flame until the kadhi thickens a bit; stirring frequently to avoid scorching.
- Add the pakoris, simmer for a couple of minutes more and serve hot, garnished with the coriander leaves.
Images: Hyatt Regency Dehradun