Fasting Platter - Navratri Special Post

Hello Foodie,

Today I am sharing fasting platter recipe – Fasting Platter. This platter includes Dry aloo sabji, Coriander chutney and rajgira (Amaranth flour) and singhara (water chestnut flour) masala paratha served with chilled yogurt. Enjoy this Navratri with this delicious Platter.

Recipe will serve 2

Ingredients: - For Farali Paratha

Rajgira(Amaranth ) Flour – ½  cup
Singhara (Water chestnut) Flour – ½ cup
Black salt /Rock salt – ¼ tsp
Bolied potato – ¼ cup
Ghee/ Clarified butter – 1 tbsp
Finely chopped green chili – 2 tsp
Cumin seeds – ½ tsp
Yogurt – 2 tsp
Chopped coriander leaves – 3 tbsp
Water – ½ cup
Oil – for shallow fry

For Dry Potato Curry:-

Boiled and diced potato – 2-3(big size)
Roasted and chopped peanuts – ¼ cup
Finely chopped green chili – 1 tbsp
Black salt/ Rock salt – as per taste
Cumin seeds – ½ tsp
Lemon juice – 1 tsp
Oil – 2 tbsp
Coriander leaves – for garnishing

For Coriander Chutney:-

Coriander leaves – ½ cup
Green chili – 2
Lemon juice – 1 tsp
Black salt/ Rock salt – ¼ tsp
Water – 3 tbsp

Directions: - For Masala Paratha
 

1) In a mixing bowl add all above mentioned ingredients except water and oil. Mix well
2) Knead soft dough using little water at a time and let the dough rest for 10 mins.
3) Divide the dough in equal parts and make small golf size ball out of it.
4) Make a round circle or round chapatis form these balls.
5) Heat the griddle. Shallow fry the paratha in little oil.
6) Serve hot.

For Dry Potato Curry:-
 

1) Heat oil in pan and add cumin seeds.
2) When the crackled add roasted and chopped peanuts ans mix well.
3) Let it cook for about 2-3 min.
4) Now add boiled and diced potatoes and black salt.
5) Mix well and let it cook for another 2-3 mins.
6) Garnish it with chopped coriander leaves.
7) Serve hot.

For Coriander Chutney:-
 

1) In a mixture jar add all above mentioned ingredients.
2) Add water and Grind it into smooth paste.