The word “Navratri” means nine nights, which represents the celebration of goddess Durga, the mark of deity in the form of Shakti. It has been noticed that in most of the communities, people observe fast during this festive season and eat only one meal a day at sunset?, having special courses, which is strictly vegetarian, even onion and garlic are also avoided. During festivals?, there are many things to manage that you hardly get any time to prepare the “vrat delicacies” at home. In such a case, you can buy the ready-made vrat items from the stores such as Sabudana Khichdi, Sabudana Vada and many more.

Now, you have all heard the name “vrat thali”, consist of many food items, which not only delicious in the taste, but also look amazing. Out of them, Kuttu ki Puri, Aloo ki Sabzi and Coriander chutney are the staple part of it. Today, we have rendered you the recipes of all three dishes mentioned above, which will definitely provide nice festive touch to your daily meal. So, get ready to try out at home to make your family amaze by these wonderful delicacies.

Check out the recipes of Kuttu ki Puri, Aloo ki Sabzi and Coriander chutney:

Required ingredients for Kuttu ki Puri

• 2 cups of Buckwheat Flour (kuttu ka atta)
• 4 Potatoes
• ½ tsp of Rock Salt (sendha namak)
• ½ tsp of Black Pepper powder (kali mirch)
• Oil or Ghee for frying

Required ingredients for Aloo ki Sabzi

• 2 to 3 boiled Potatoes
• ½ tsp paste of Green Chilli
• 1 and ½ tsp paste of Ginger
• ½ tsp of Cumin Seeds
• 2 tsp of Lemon Juice
• 1 tsp of Sugar
• 1 tbsp of fresh Coriander Leaves
• ½ tsp of Black Pepper powder (kali mirch)
• Rock Salt (sendha namak) according to your taste
• 1 tbsp of Oil

Required ingredients of Coriander Chutney

• ½ cup of Coriander Leaves (chopped)
• 2 tbsp of Mint Leaves
• 1 tbsp of Groundnuts
• 1 Green Chilli (chopped)
• ½ inch Ginger piece
• 1 tsp of Sugar (optional)
• 1/3 tsp of Rock Salt (sendha namak)
• 1 tbsp of Lemon Juice
• 2 tbsp of Water

How to prepare Kuttu ki Puri

• Boil the potatoes and mash them properly in a bowl.

• Now, add rock salt, kuttu ka atta and black pepper powder. Mix all the ingredients well and knead into a dough.
• Make small round shaped balls of the dough and roll it out each by using a rolling pin into small Puris.

• Heat the oil/ghee in a wok (kadai) and drop down each one by one into the wok carefully.

• Fry each Puri uniformly from both the sides, till it turns light brown.

• Repeat the process for the remaining Puris.

• Kuttu ki Puris are ready.

How to prepare Aloo ki Sabzi

 

• Boil the potatoes in the cooker. Mash ½ potato using a masher, this will help in thickening the gravy for Aloo ki Sabzi.

• Cut the small pieces of the remaining potatoes.

• Heat the oil in a wok (kadai) and add cumin seeds.

• When they start to crackle, add ginger and green chilli paste.

• Give quick fry to both of them in the oil for around 1 minute.

• Now, add small pieces of potatoes and mix them well so that they get coated with spices uniformly.

• Add water and stir again. Let the Sabzi simmer for 2-3 minutes on the medium flame.

• After that, put the mashed potatoes in the gravy and again simmer for 1 minute.

• Flavour the curry by adding Rock Salt as per your taste and add 1 tsp of sugar.

• Add lemon juice in the Sabzi and let the curry simmer for 1 minute.

• Aloo ki Sabzi for fasting is ready. Garnish it with freshly chopped coriander leaves.

How to prepare Coriander chutney

• Take a small jar of the mixer and add groundnuts, green chilli, ginger, sugar and salt in it.

• Grind them in a mixer, till smooth.

• Now, add coriander leaves, mint leaves, lemon juice and water. Again grind them, until a smooth puree.

• Coriander chutney is ready, transfer it into a serving bowl.

“Kuttu ki Puris, Aloo ki Sabzi and Coriander chutney are ready to serve.”