Navratri fasting chaat: how to make a tangy dish with potato and rajgira flour
A simple recipe for a crisp potato and rajgira tikki chaat that can be eaten during Navratri fasts, suited to an evening snack.
Navratri festivities have begun. The last day of Navratri will be observed on October 19, and October 20 will be marked as Dussehra. Many people keep fasts through Navratri with great devotion.
Eating only a limited set of fasting foods for nine days can become monotonous and leave one unsatisfied. For those tired of the same fasting items, here is an easy recipe for a tasty, tangy fasting chaat.
Chaat is a favourite of children and adults alike. With a small twist, this version can be eaten on fasting days too. It suits an evening snack.
Ingredients for the chaat: 4 raw potatoes, 4 tablespoons of rajgira flour, half a teaspoon of rock salt, 3 green chillies, 2 inches of ginger, half a cup of coriander and 2 tablespoons of curd.
For garnishing: mint, curd, green chutney, rock salt, roasted cumin powder, pomegranate, coriander and farali chivda.
Method: First boil the potatoes in a pressure cooker for 4 to 5 whistles. Take them out and peel them. Mash the potatoes well and mix in the rajgira flour and salt to taste.
Shape the mixture into tikkis and fry them in oil or ghee until crisp.
Now prepare the green chutney. Grind green chillies, mint, ginger, coriander, rock salt and curd finely in a mixer.
Spread pieces of the crisp tikki on a plate. Top with curd, mint chutney, roasted cumin powder and farali chivda. Finish with pomegranate seeds.
