Fasting during Navratri is a common practice in which people follow certain food restrictions. Vrat Ki Puri, made with either Buckwheat Flour (Kuttu ka Aata) or Water Chestnut Flour (Singhara ka Aata) is heavily consumed during Navratri but you can have them any time of the year. Here are must-try recipes for Vrat ki Puri, along with Aloo Ki Subzi.

 

 

Vrat Ki Puri Recipe - 

 

Ingredients:

- 1 cup buckwheat flour or water chestnut flour (either or a mix of both)
- 1/4 cup boiled and mashed potatoes (optional, for added softness)
- 1/2 teaspoon rock salt
- Water for kneading
- Oil for deep frying

 

Instructions:

 

- In a large mixing bowl, combine the buckwheat flour or water chestnut flour with boiled and mashed potatoes (if using).
- Add rock salt to the mixture.
- Gradually add water and knead the mixture into a smooth and firm dough. The consistency should be similar to that of regular puri dough.
- Cover the dough with a damp (wet) cloth and let it rest for about 15-20 minutes.
- Divide the dough into small, lemon-sized balls.
- Take each ball and roll it into a small puri, about 3 inches in diameter. You can use a little buckwheat flour or water chestnut flour for dusting to prevent sticking.
- Heat oil in a deep frying pan over medium heat. To check if the oil is hot enough, drop a small piece of dough into the oil; if it rises to the surface immediately, the oil is ready.
- Carefully slide the rolled puri into the hot oil. It should puff up; gently press it with the back of a spoon if needed.
- Fry until both sides are golden brown. It usually takes about 1-2 minutes per puri.
- Use a slotted spoon to remove the puris from the oil, allowing excess oil to drain.
- Serve hot with your favorite accompaniments, such as Aloo Subzi and the recipe is available below.

 

 

Aloo Subzi Recipe -

 

Ingredients:

- 3-4 medium-sized potatoes, peeled and diced
- 2-3 tbsp ghee or vegetable oil
- 1 tsp cumin seeds
- 1-2 green chilies, finely chopped (adjust to your spice preference)
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/4 tsp red chili powder (adjust to taste)
- Rock salt (sendha namak) to taste
- 1/2 cup water
- Fresh coriander leaves for garnish

 

Instructions:

- Heat ghee or vegetable oil in a pan over medium heat.
- Add cumin seeds and let them splutter.
- Add the chopped green chilies and sauté for a minute.
- Add the diced potatoes and sauté for a couple of minutes.
- Add cumin powder, coriander powder, red chili powder, and rock salt. Mix well.
- Pour in the water and stir. Cover the pan and cook the potatoes on low to medium heat until they become tender and are cooked through. This may take about 15-20 minutes. Keep checking and stirring occasionally.
- Once the potatoes are cooked, remove the curry from heat.
- Garnish with fresh coriander leaves