It’s that time of the year again, Navratri is here to take over the table for the next nine days. And it has country divided into two gangs – you’re either happily, piously fasting or forced to give up on your beloved eggs, meats, onion, and garlic. Whichever side of the table you’re at, we’ve got just trick up our sleeves to call truce between the two warring divisions. If you’re fasting, you needn’t move away from the ‘fast food’ rules, and if you’re missing ‘em lip-smacking treats, look no further – we’ve got 3 (non-boring) ace dishes that tick all your boxes.
Kuttu, makhanas, sabudana, and singhara may rule your culinary choices for the coming days, but we’ve got kebabs and pattice for you to break away from that regime. Go on, set aside that sabudana vada (maybe pass it to us) and try these dishes that promise to make your fasting fun!
Banana Kebabs
Image: sbs.com.au
Prep time: 1 hour 10 minutes
Caters to: 2 gobblers
Challenge level: Beginner
From the Pantry:
- 250 grams raw bananas, peeled and diced
- 1 black cardamom
- ½ teaspoon ginger, chopped
- ¼ cup water chestnut flour (kuttu ka atta)
- 2 teaspoons coriander seeds, roasted & powdered
- 2 teaspoons white rock salt
- 2 tablespoons coriander, chopped
- ½ teaspoon chilli powder
- 1 green chilli, chopped
- 2 teaspoon lemon juice
- Water chestnut flour for dusting
- Desi ghee (for pan frying)
Cook Away:
- Put the bananas, cardamom, and ginger in a bowl. Steam together, till the bananas are cooked but firm enough to bite.
- Set aside to cool.
- Once cooled down, mash the bananas and add in the water chestnut flour, all the remaining spices, and lemon juice to the bowl and mix until it reaches a dough-like consistency.
- Take small portions of the dough and shape them into kebabs and dust with water chestnut flour.
- Pan fry the kebabs on medium heat until brown on both sides.
Enjoy with the classic mint chutney!
Farali Pattice
Image: vegrecipeworld.com
Prep time: 30 minutes
Caters to: 4 gobblers
Challenge level: Beginner
From the Pantry:
- 4 boiled potatoes, peeled and grated
- ¼ cup fresh coconut shavings
- 1 tablespoons cashews, chopped
- 1 tablespoon peanuts, roasted and crushed
- ½ tablespoon raisins
- ¼ teaspoon sugar
- ½ teaspoon lemon juice
- ½ teaspoon ginger & green chilli paste
- 1 tablespoon fresh coriander leaves, chopped
- 1 tablespoon arrowroot powder
- Rock salt to taste
- Groundnut or Coconut oil (for frying)
- Arrowroot powder for dusting
Cook Away:
- Put the potatoes, arrowroot powder, and rock salt in a bowl, and mix together.
- Take another bowl and combine the coconut shavings, cashews, peanuts, raisins, sugar, lemon juice, ginger & green chilli paste, and chopped coriander, and mix well.
- Grease your hands with a little oil, and dust some arrowroot powder on a plate, as the mixture may stick to surfaces.
- Take portions of the potato mix and make it into pattice, and place those on the plate.
- Now make a dent in the centre of each pattice and stuff it with the coconut mix inside.
- Dust each pattice with arrowroot powder.
- Deep fry in the oil until crisp and golden.
Arbi Seekh Kebab
Image: taste.com.au
Prep time: 50 minutes
Caters to: 4 gobblers
Challenge level: Beginner
From the Pantry:
- 250 grams arbi
- ½ inch ginger, chopped
- 1 green chilli
- 1 teaspoon carom seeds
- 4 tablespoons water chestnut flour
- Rock salt, to taste
- 2 ½ tablespoon groundnut or coconut oil (for frying)
Cook Away:
- Boil the arbi until soft and peel.
- In a bowl, mix the arbi with the ginger, chilli, carom seeds, water chestnut flour and rock salt.
- Mash the ingredients well to make the dough.
- Shape the dough into seekh kebab.
- Heat the oil in a pan and shallow fry the seekh kebab until golden brown.
There you go, effortless dishes that’ll make for an indulgent fast this Navratri!
