Shardiya Navratri is celebrated during Ashvin month of the Hindu calendar to honor goddess Durga. The nine-day long festival is one of the most popular festivals in India and is celebrated in many parts of the country. This year navratri will start on September 21 and will end on September 29. You should miss the navratri events that are organized in Gujarat and Maharashtra. Women, men and children dressed in their colorful traditional attire perform garba during these nine nights. Many people observe fast during the festival. They only eat fruits and some specific foods that are allowed during the fast. Here is a recipe for vrat ke pakode by celebrity chef Harpal Singh Sokhi. Instead of the usual plain flour, the chef uses amaranth flour or rajgire ka aata. So, here’s the recipe.
One cup of amaranth flour
Two boiled potatoes
Three to four green chilies chopped
Three tablespoons of crushed peanuts
Half a teaspoon of cumin powder
Half a teaspoon of crushed black pepper
Water to make a batter
Oil for frying
Pink rock salt to taste
Take the boiled potatoes and mash it to fine paste. Add in one cup of amaranth flour and mix properly.
Add the crushed peanuts, chopped green chilies, cumin powder and pink rock salt to the mixture.
Add in some water to make a batter. The consistency of the batter should be thick.
Place a pan on medium flame and pour in the oil for frying. Once the oil is hot, put small portions of the batter into the oil.
Let the batter cook. It will start floating and will puff up. Let it cook till it becomes light.
Take out the pakodas from the oil and place them on paper towels. Once all the pakodas are cooked, heat the oil again and put the pakodas back in the oil for a second frying. Fry twice will give them a nice crunch.
Take out the pakodas after a couple of minutes and place them on a paper towel to remove the excess oil.
Here is a video of the recipe:
Your vrat ke pakode is ready, serve it hot.