The air is almost filled with the breath of festivities, as it all begins with Navratri and worshiping the 9 avatars of Goddess Durga. These days are marked by fasting, celebrations, and prayers among the Hindu communities across the world.
For this, soak 1 cup sabudana for 3 to 4 hours, then drain. Steam 3 to 4 medium potatoes, mash them, and mix with the sabudana. To this mix, add ½ tsp green chilli paste, 1 tsp ginger and about 1½ tsp salt.
Ask anyone who fasts during Navratri what they look forward to, and the answer is rarely “the fasting”. It’s usually the food, what they would eat and how they would plan their meals of the day. The trouble is that a lot of traditional vrat favourites are deep-fried. Puris, pakoras and fritters are delicious, but after a day of eating very little, a plate of heavy fried food can leave you sluggish, bloated or uncomfortable. Here are some of the most delicious zero-oil Navratri recipes to set your menu for the festive season. Mould them into rounds, coat in ground peanut (or melon seed) powder, and roast on a pan or air fry until golden. Finish with lemon juice, coriander or curry leaves. Fasting food is salted only with rock salt, so use sendha namak. Serve with chutney or curd.
