Food Voyager

Superb Navratri dish by Exec Chef Satya Sharma

A superb Navratri dish by Exec Chef Satya Sharma, Taj Rishikesh Resort & Spa, Uttarakhand is Kuttu Ka Poori and Jakhya wali Arbi ki Sabzi. This mouth watering meal is delicious and complies with the Navratri vrat food list.

Navratri dish by Exec Chef Satya Sharma, Taj Rishikesh Resort & Spa, Uttarakhand
Navratri dish by Exec Chef Satya Sharma, Taj Rishikesh Resort & Spa, Uttarakhand

What is your favourite dish to cook during Navratri? we asked and pronto! India’s top Chefs shared their favourite dish to cook during Navratri along with the recipe, so all food lovers can make it in their home for their loved ones.

We wait all year for celebrating food during Navratri festival in mid-April. The 9-day of festivities puts a spotlight on what is traditionally known as Navratrivrat food but these meals are probably some of the most nutritious and diet-friendly meals in the world.

A superb Navratri dish by Exec Chef Satya Sharma, Taj Rishikesh Resort & Spa, Uttarakhand , which he confesses is his favourite dish to cook during this festival – Kuttu Ka Poori and Jakhya wali Arbi ki Sabzi.

Happy Navratri! Happy Cooking!

Navratri dish by Exec Chef Satya Sharma: Kuttu Ka Poori and Jakhya wali Arbi ki Sabzi

Navratri dish by Exec Chef Satya Sharma, Taj Rishikesh Resort & Spa, Uttarakhand: Kuttu Ka Poori and Jakhya wali Arbi ki Sabzi
Navratri dish by Exec Chef Satya Sharma, Taj Rishikesh Resort & Spa, Uttarakhand: Kuttu Ka Poori and Jakhya wali Arbi ki Sabzi

Recipe Kuttu Ka Poori and Jakhya wali Arbi ki Sabzi :

Recipe Servings: 4

Ingredients :
For Kuttu Poori
Buck Wheat Flour ( Kuttu Atta) 250gms
Rock Salt (Sendha Namak) 05gms
Hot Boiling Water 01cup
Peanut Oil ( For frying) As Required
  For Jakhya wali Arbi Ki Sabzi 
Colocassia Root (Arbi) 250gms
Peanut oil 30 ml
Whole red chilli                                               2 no.s
Jakhya (wild mustard) 03 gms
Green chilli chop 05gms
Ginger chop 05gms
Red chilli powder 03gms
Coriander powder 05gms
Dry mango powder 03 gms
Sendha Namak 05gms
Fresh coriander chop 03 gms
Fresh mint chop 02gms
Fresh Mint ( For Garnsh)A sprig
Recipe

Method:

Prepare the Kuttu Poori:

Take the flour in a large mixing bowl and add the sendha namak, mix well with a spoon.
Add the boiling water; mix well now with a spoon. Once mixed, cover the bowl and keep aside
Once it cools, knead it into smooth dough and divide the dough in small roundles.
Roll the dough into round circles and deep fry them. The pooris should come out crisp, golden brown in colour.

Prepare the Jakhya wali Arbi Ki Sabzi:

Steam the arbi till almost soft, drain the excess water, peel and cut into dices.
Add little oil in a pan, add whole red chilli, wild mustard and let it crackle.
Add chop ginger, green chilli and sauté for few minutes. Add colocasia, followed by the rest of the spices and toss well
Season well, garnish with some chopped fresh mint, coriander and serve hot with pooris.

Read More: Food Voyager

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