3 wholesome recipes that will make you wish every day was Navratri

Snacking healthy during nine days of fasting can be a challenge on Navratri.

We bring to you three delicious, filling recipes - Sabudana Thalipeeth, Kachhe Kelle Ki Tikki & Kuttu Atta Pizza - that will satiate your hunger pangs during the fasting season.

Sabudana Thalipeeth


Ingredients:
Sabudana (tapioca pearls): 2/3 cup
Medium or large potatoes, boiled, peeled and mashed: 2
Cumin powder (jeera powder): 1/2 teaspoon
Peanuts, roasted and coarsely ground (moongphali): 4 tablespoon
Ginger, finely chopped or grated (adrak): 1/2 inch
Coriander leaves, chopped (dhania patta): 1/4 cup
Lemon juice: 1 teaspoon
Sugar: 1 teaspoon or add as required
Rock salt (sendha namak) as required
Peanut oil or ghee as required for frying

Method:
- Rinse sabudana well till you get transparent water
- Soak them overnight in enough water
- Next day, drain them, and make sure there is no moisture in them
- Add the mashed potatoes, and all the ingredients with the soaked sabudana. Mix well
- Heat a non stick frying pan. Spread 1 or 2 teaspoon of peanut oil or ghee on the pan
- Apply some oil on your palms. Take some portion from the mixture, and flatten it with your palms (You can also flatten using a ziplock bag)
- Place the flattened round (thalipeeth) on the frying pan
- Fry till both sides are golden brown and crisp. Repeat
- If you have a large pan, you can cook 2-3 thalipeeths at once
- Serve Sabudana Thalipeeth with a Phalahari chutney or raita

(The recipe is by Chef Avinash Jha at Jaypee Vasant Continental)

Kachhe Kelle Aur Kutte Ke Atte Ki Tikki

Ingredients:
Kutte ka Atta: 60 gm
Raw boiled banana: 80 gm
Chopped coriander: 5 gm
Chopped ginger: 3 gm
Chopped green chilly: 3 gm
Crushed black pepper: 1/4 tsp
Roasted cumin powder: 1/2 tsp
Saindha namak to taste

Method:
- Boil raw banana with skin. Once done, peal it
- Cool and mash it without leaving any lumps
- Add all the ingredients along with the mashed banana, and mix well
- Make equal-sized portions and flatten them to form a tikki shape
- Shallow fry in desi ghee
- Serve hot with plain curd

(The recipe is by Saurabh Singh Chandel, Executive Sous Chef at The Imperial, New Delhi)

Kuttu Atta Pizza

Ingredients:
Kuttu atta: 300 gm
Salt: 5gm
Sugar: 10gm
Yeast: 5gm
Mozerella cheese fresh: 100gm
Peeled tomato: 200 gm
Basil: 15gm
Cottage cheese: 50gm
Green chillies chopped: 10gm
Olive oil: 25gm
Black pepper crushed: 10gm
Oregano: 5gm
Salt to taste

Method:
- Make a smooth dough using kuttu atta, salt, sugar, yeast, and olive oil
- Let it ferment for at least 4 hours
- Knock back the dough and let it rest for half hour
- For pizza sauce, chop peeled tomatoes
- Add oil in a pan. Add tomatoes, chopped basil, green chillies, black pepper, and cook for 15 min. Add salt to taste
- Flatten the dough on the baking disc and spread pizza sauce on it.
- Put diced cottage cheese and bake in oven at 250 degree celcius for 5-7 min
- Take it out. Sprinkle chopped basil and oregano
- Pizza is ready to serve.

(The recipe is by Chef Amit Kumar at Jaypee Greens Golf & Spa Resort)

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