Food Voyager

Super Sago and Potato pancakes for Navratri by Exec Pastry Chef Pratik Roy

Sago and Potato pancakes for Navratri by Exec Pastry Chef Pratik Roy, The Leela Goa is a sumptuous treat.

Needless to say this is Chef Pratik Roy’s favourite dish to cook during Navratri and with good reason. This is no ordinary Sago and Potato pancakes for Navratri . There is drooling coconut and jaggery filling as well as mouth watering Rabri with berries to go with it.

Sago and Potato  pancakes for Navratri by Exec Pastry Chef Pratik Roy, The Leela Goa
Sago and Potato pancakes for Navratri by Exec Pastry Chef Pratik Roy, The Leela Goa

India’s top Chefs shared their favourite dish to eat during Navratri along with the recipe, so all Today’s Traveller’s readers can make it in their home for their loved ones.

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

Sago and Potato pancakes for Navratri by Exec Pastry Chef Pratik Roy, The Leela Goa is a creative dish that serves both as a dessert and a meal.

Happy Navratri! Happy Cooking with Sago and Potato pancakes for Navratri !

Recipe – Sago and Potato pancakes

FSago and Potato pancakes for Navratri by Exec Pastry Chef Pratik Roy, The Leela Goa
Sago and Potato pancakes for Navratri by Exec Pastry Chef Pratik Roy, The Leela Goa

Ingredients

Sl NOIngredientsQuantity
1Soaked sago250 gms
2Potato flour25 gms
3sugar25 gms
4Milk750 ml
Ingredients for pancakes

Method

  • Wash and soak the sago in normal water for an hour.
  • Strain and blend into a fine paste in a mixer/ blender.
  • Add potato flour to the above.
  • Add milk slowly and mix till lump-free.
  • Strain and keep aside.
  • Pour a little of the mixture on a hot non-stick pan and spread (make it as thin as possible….like a crepe.)
  • Once cooked, flip it over on a tray and allow it to cool.

For the coconut and jaggery filling

Sl NOIngredientsQuantity
1Fresh grated coconut500 gms
2Grated jaggery130 gms
3Roasted cardamom powder2 gms
4Cashewnuts broken50 gms
Ingredients for For the coconut and jaggery filling

Method

  • Cook the coconut and jaggery together for about 10 to 15 minutes, till the coconut binds into a mixture.
  • Add broken cashew-nuts and cardamom powder. Allow to cool.
  • Wrap the crepes with the coconut mixture at the centre. Cut into desired shapes.

Rabri with berries

Sl NOIngredientsQuantity
1Milk750 ml
2sugar125 gms
3berries200 gms
4sugar75 gms
Ingredients for Rabri with berries
Method
  • Cook and reduce the milk to 1/3rd with the sugar, over a slow fire.
  • Cook the berries and 75 gms sugar.
  • Add the above to the Rabri, when cold.

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