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Recipe for Sabudana and Potato Mix for Navratri Fasting Post
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Aaj Tak
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Recipe for Sabudana and Potato Mix for Navratri Fasting Post

During the nine-day Navratri fast, when you crave something crunchy, spicy, and tangy with evening tea, you can prepare a homemade mix of sabudana and potato instead of buying expensive and unhygienic ready-made snacks. This mixer combines large niwalona sabudana, crispy potato slices, makhana, fried peanuts, cashews, and raisins, giving even a simple fasting dish a delightful taste.

A pungent seasoning of rock salt, black pepper, and amchur powder makes this snack significantly tastier and healthier than packaged alternatives. The advantage of this homemade version is that when stored in an airtight container, it remains perfectly crunchy and fresh for an entire month.

The following ingredients are needed for preparation: 4 large raw potatoes (for slicing), 1 cup of large sabudana (niwalona/for frying), 1/2 cup of peanuts, 1/2 cup of makhana, 10-12 cashews and raisins, 8-10 curry leaves, and 2 green chilies (optional), 1 teaspoon of rock salt (to taste), 1/2 teaspoon of ground black pepper, 1/2 teaspoon of amchur powder or chaat masala (according to fasting rules), as well as peanut oil or ghee for frying.

Peel the potatoes and grate them through a coarse grater into a bowl filled with water. Wash the potatoes in clean water 3-4 times to remove starch. Then, boil them in boiling water for 1 minute, immediately transfer them to cold water, and spread them on cotton cloth to dry. This method ensures that the slices will be snow-white and super crunchy when fried in oil.

Fry the dried potato slices in well-heated oil over medium or medium-high heat until lightly golden and crispy, then remove them.

Heat the oil to a high temperature. Then gradually add the niwalona sabudana and fry, stirring constantly with a spatula. On high heat, the sabudana will increase in volume, become large, and very crunchy.

Separately fry the peanuts, cashews, raisins, and makhana on low heat for 1-2 minutes until crisp, then remove them. Also fry the curry leaves and green chili.

Mix all the fried ingredients (potato slices, sabudana, dried fruits, makhana) in a large bowl. Sprinkle rock salt, black pepper, and amchur powder on top, mixing gently. After completely cooling, transfer the mixture into a glass or plastic airtight container.

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How to make Kuttu Atta at home for the Navratri fast: a simple recipe
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www.aajtak.in

How to make Kuttu Atta at home for the Navratri fast: a simple recipe

During the Navratri fast, various dishes are made from Kuttu flour. If you prefer to make fresh Kuttu flour at home instead of buying it in the store, you can easily prepare it from whole grains. This article presents a simple way to make Kuttu flour at home.

During the Navratri fast, people enjoy consuming bread, puri, paratha, and pakora made from Kuttu flour along with vegetarian food. Most people buy Kuttu flour from stores. However, sometimes the quality of the flour is low, or there is suspicion of impurities. In such cases, you can make fresh flour using whole Kuttu grains at home. Dishes made from it turn out tastier, and this process does not require many ingredients. Below is a simple method for making Kuttu flour for the Navratri fast.

What is needed to make Kuttu flour?

To make Kuttu flour, you will need 1 cup of whole Kuttu grains (bulgur), or you can increase the amount as needed. First, you must thoroughly clean the whole Kuttu grains of any stones or other impurities. If the grains need washing, wash them in a small amount of water, and then dry them completely. It is important that no moisture remains in the grains, otherwise, it can cause problems during grinding and storage of the flour.

Next, place them on a dry pan and heat the Kuttu grains lightly over medium heat for 3–5 minutes, stirring constantly so they do not burn. Over-roasting can negatively affect the taste of the flour. If you want to make flour from unroasted Kuttu grains, you can skip this step. The main thing is that the grains are completely dry.

After this, let the grains cool down. Then, grind them in a blender or meat grinder until they reach a fine powder consistency. The finished powder must be sifted through a fine sieve. If large particles remain in the sieve, they should be ground and sifted again. Thus, your fresh Kuttu flour will be ready.

Kuttu flour should be stored in a clean, completely dry, airtight container in a cool and dry place. When preparing Kuttu flour, several points should be considered:

  • Before grinding the grains, they must be thoroughly cleaned and completely dried.
  • Do not put too many grains into the grinder at once.
  • When roasting the grains, maintain medium heat and do not overheat them.
  • The flour should only be used after thorough sifting.
  • The flour should be protected from moisture and its freshness checked before long-term storage.

Thanks to this method, you can easily make Kuttu flour for the Navratri fast, using it to prepare bread, puri, paratha, and pakora to your liking.

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