Going beyond sabudana: Millets, chestnut and buckwheat flour become vrat favourites – Times of India

SAVOURY FRUITS AND VEGETABLES FOR SNACKING

While mostly fruits and vegetables are consumed raw during fasting, if one cares for a snack, they can be turned into lip-smacking snacks. Chef Ajay Chaudhary who has been turning different fruits and root vegetables into gourmet snacks, shares, “Raw banana, sweet potato, yams are some of the popular star ingredients for savoury snacks during fasting. Because of their potato-like texture, these can be made into yummy cutlets.”

RAW BANANA CUTLET RECIPE (by Chef Ajay Chaudhary)

Ingredients:
4 raw bananas

1 tbsp green coriander leaves, finely chopped ½ tbsp fresh mint leaves chopped

2 green chillies, finely chopped

Rock salt

1/2 tsp black pepper powder

5-6 green cardamom seeds powdered

Half cup peanuts, roughly ground

2 tbsp singhara flour

3-4 tbsp ghee/oil for shallow for frying

Method: Cut, peel and steam the raw bananas until they are soft. Mash the bananas and add all other ingredients. Mix well with your hands and form a dough. In a separate bowl, make a runny batter with singhara atta. Divide the banana mix into 6-7 balls, then shape them into cutlets using hands. Dip the cutlet into the slurry covering it fully. In a non-stick pan, heat ghee/oil, then shallow fry the cutlets. Serve hot with chutney and curd.

MILLET MIXES FOR A NEW FLAVOUR

From pulao, khichdi, tehri to dhokla and dosa – millets are the best vrat food alternative for those who love rice. While Sama chawal (barnyard millet) remains a favourite, people also experiment with kodo, foxtail and pearl millet too. “Millets are the best guiltfree indulgence during fasts. As they have very low cholesterol, low glycemic index and are gluten-free, they can be used with almost any ingredient to make some tasty dishes,” adds Vidhi.

SAMA CHAWAL TEHRI RECIPE (by Vidhi Chawla)

Ingredients:

1/3rd cup sama chawal soaked in 1/5 cup buttermilk

2 cup chopped mixed veggies Tomato purée

1 chopped potato

1 tbsp cumin seeds

Chopped green chillies

Pepper and rock salt as per taste

1 tbsp ghee

Method: In a wok, heat ghee, and add cumin seeds. Once they splutter, add potatoes and cook for 2 mins. Then add vegetables and tomato puree along with dry masala powders. Let it cook for a while. Add sama chawal and cook on low flame with a covered lid for 5-7 mins. The millet should turn fluffy once fully cooked. Garnish with chopped coriander and serve hot, with curd.

CARE FOR A FALAHARI PIZZA?
Yes, it is completely true that you can have falahari kachori or pizza while fasting! The base of the pizza is prepared using no maida and gluten-free flour. Indore-based restaurant owner Dimpy Sarda shares, “Replacing maida with singhara or rajgira ka atta is the key. Tomato is anyway considered a fruit and it has a little desi taste due to Indian herbs. One can even make tandoori paneer pizza. ”

FALAHARI PIZZA RECIPE (by Dimpy Sarda)

Ingredients:

2 cups rajgira + kuttu ka atta Rock salt

1 cup curd

3 tbsp Oil

200 gms paneer

1 cup tomato puree

3 tbsp mixed herbs

Black pepper powder

Green chutney

Chopped carrot, capsicum and potatoes

Pomegranate seeds for garnish

Method: Mix the flours with curd, 2 tsp oil and a little salt to make a smooth dough. Roll the dough into 3-4 large balls, then spread it out like a naan. On a hot tawa, cook the flatbread. On the side make the pizza sauce by mixing tomato puree with mixed herbs. Spread this sauce on the flatbread and add toppings. If you want tandoori paneer, marinate and keep it grilled beforehand. Bake in the oven at 170 degree Celsius for 12-15 minutes. After removing from the pan, garnish with pomegranate seeds and grated paneer.

BUCKWHEAT, CHESTNUT AND AMARANTH FLOUR TAKES CENTERSTAGE

Not only are these flours healthy, but they can also be used in different combinations to come up with a variety of filling dishes – right from poori, paratha to pizza. Dietician Vidhi Chawla explains how dishes made from these flours can be not only beneficial but a tasty treat for the body. “Water chestnut or Singhara as it is popularly known, is free of cholesterol and fats. It also has amazing cooling properties which is beneficial in detoxing the body during fasting. Likewise Buckwheat flour or kuttu ka atta is gluten-free and has a low glycemic index. Both of these flours can be used to whip up some satiating treats,” says Vidhi.

SINGHARA OR KUTTU KA PARATHA RECIPE (by Vidhi Chawla)


Ingredients: