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.
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
Recipe Kuttu Ka Poori and Jakhya wali Arbi ki Sabzi :
Recipe Servings: 4
|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|
|Red chilli powder||03gms|
|Dry mango powder||03 gms|
|Fresh coriander chop||03 gms|
|Fresh mint chop||02gms|
|Fresh Mint ( For Garnsh)||A sprig|
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