Navratri Special: Vrat Ka Khana, Nandi Ke Saath

Ingredients

• Singhara atta (2 cups)
• Boiled aloo, mashed (2 medium)
• Sendha namak (1/2 tsp)
• Kali mirch powder (1/4 tsp)
• Ghee for frying

Steps

1. Boil aloo, peel aur mash kar lein. Koi lumps nahi rehne chahiye.
2. Singhara atta, mashed aloo, sendha namak aur kali mirch mix karein.
3. Thoda paani daal ke soft dough banayein. Zyada paani mat daaliye.
4. Chhote balls banakar haath se ya belan se puri shape mein flatten karein.
5. Ghee garam karein, medium flame pe puri daalein aur dono side se golden hone tak talein.
6. Vrat ki sabji ya dahi ke saath garam serve karein.

Pro Tip: Nandi Atta ka dough banane ke liye bhi yeh technique use kar sakte hain. Nandi Atta ki roti vrat ke baad subah ke nashte mein perfect hai.

Ingredients

• Sabudana (1 cup, 4-5 ghante bhigo ke)
• Moongfali (mungphali), crushed (1/4 cup)
• Boiled aloo, cubed (2)
• Hari mirch (2, chopped)
• Sendha namak (swad anusar)
• Neebu ka ras (1 tsp)
• Ghee (2 tbsp)
• Hara dhaniya (garnish ke liye)

Steps

1. Sabudana ko raat bhar ya kam se kam 4-5 ghante paani mein bhigoyein. Phir chhaan lein.
2. Kadhai mein ghee garam karein. Moongfali aur hari mirch daalein.
3. Aloo ke cubes daalein, 2 minute bhunein.
4. Bhiga sabudana daalein. Sendha namak daalein. Dhire dhire mix karein.
5. 5-7 minute tak medium flame pe pakayein. Sabudana transparent ho jaaye toh ready.
6. Neebu ka ras daalein, dhaniya se garnish karein. Garam serve karein.

Tip: Nandi Pink Salt vrat mein use nahi hota, lekin vrat khatam hone ke baad Nandi Pink Salt apne regular khane mein use karein. Mineral-rich aur pure!

Ingredients

• Aloo (4 medium, boiled aur cubed)
• Ghee (2 tbsp)
• Jeera (1 tsp)
• Hari mirch (2, slit)
• Sendha namak (swad anusar)
• Kali mirch powder (1/4 tsp)
• Hara dhaniya (garnish ke liye)

Steps

1. Kadhai mein ghee garam karein. Jeera daalein, crackle hone dein.
2. Hari mirch daalein, 30 second bhunein.
3. Boiled aloo ke cubes daalein. Halke haath se mix karein.
4. Sendha namak aur kali mirch powder daalein.
5. 5 minute medium flame pe pakayein, kabhi kabhi palat dein.
6. Dhaniya se garnish karein. Puri ya kuttu ki roti ke saath serve karein.

Perfect pairing: Yeh sabji upar wali Singhare Atte Ki Puri ke saath best lagti hai!

Ingredients

• Rajgira (amaranth) atta (2 cups)
• Boiled aloo, mashed (2)
• Hari mirch, finely chopped (2)
• Sendha namak (1/2 tsp)
• Hara dhaniya, chopped (2 tbsp)
• Ghee for cooking

Steps

1. Rajgira atta mein mashed aloo, hari mirch, dhaniya aur sendha namak milayein.
2. Haathon se soft dough banayein. Paani bahut kam lagega kyunki aloo mein moisture hota hai.
3. Chhote balls banakar haath se ya plastic sheet pe thapak ke paratha shape dein.
4. Hot tawa pe ghee lagakar paratha rakkhein.
5. Dono side se golden brown hone tak pakayein, ghee laga ke.
6. Dahi ya vrat wali chutney ke saath serve karein.

Did you know: Rajgira protein se bharpur hota hai. Vrat mein energy ke liye perfect choice hai.

Ingredients

• Nandi Sooji (1 cup)
• Ghee (1/3 cup)
• Cheeni (3/4 cup)
• Paani (2.5 cups)
• Elaichi powder (1/2 tsp)
• Kaju, badam, kishmish (garnish ke liye)

Steps

1. Kadhai mein ghee garam karein. Kaju aur kishmish halka bhun ke nikal lein.
2. Usi ghee mein Nandi Sooji daalein. Medium flame pe golden aur khushbu aane tak bhunein (5-7 min).
3. Alag se paani garam karein. Dheere dheere sooji mein daalein, lagaatar hilate rahein.
4. Cheeni daalein aur ache se mix karein.
5. Elaichi powder daalein. Jab halwa kadhai chhod de, toh ready hai.
6. Dry fruits se sajayein. Navratri pooja ke baad prasad ke roop mein serve karein.