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Navratri fasting recipes 2022 : 5 delicious singhara atta recipes to enjoy

Navratri fasting recipes 2022 : 5 delicious singhara atta recipes to enjoy

Navratri fasting recipes 2022: Navratri fasting is about to end. The nine-day festival started on September 26 and will end with Dussehra on October 5. People usually fast until the Ashtami or eighth day (October 3) or Navami or the ninth day (October 4) during the festival. Fasting for an extended period of time can leave you low on energy if meals are not carefully planned. It is important to follow a balanced diet during your Navratri fasting period to ensure that you do not miss out on any important nutrients. Singhara atta or water chestnut flour is something that people often consume while fasting as it is part of the falahari diet and is allowed during the fast. During Navratri, foods such as wheat, rice, chickpea flour, suji or semolina, all legumes, many green vegetables, onion, garlic among others are prohibited. (Read also: Navratri 2022 Day 7: Who is Maa Kalaratri? Know all about day 7 puja vidhi, timings, meaning, samagri and more)

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“During the Navratri season, some devotees observe ritual fasts, and singhara atta is one of the grains widely consumed during the fasting period in various parts of India. Though it is popularly known as Singhara in Hindi and Tamil, it is popularly called Paniphal, Jalfal Bengali, Singoda in Gujarati, Singade, Simgora in Kannada, Singhade, Gaunareein Punjabi, Shingoda in Marathi, Panipala in Oriya,” said Jagriti Barar, Executive Nutritionist, Cloudnine Group of Hospitals, Mumbai, malad.

BENEFITS OF WATER CHESTNUT

Water chestnut or singhara is a non-starchy, gluten-free, high fiber, rich in calcium, zinc, phosphorus, potassium, manganese, vitamin B6, riboflavin and copper. It has a lot of therapeutic value, aids in weight loss, suitable for people with gluten sensitivity. This flour is also believed to be good in case of jaundice and helps to remove toxins from the body. Being rich in vitamin B6, it is believed to be a good mood lifter, producing neurotransmitters that are helpful in stabilizing mood and reducing stress. Presence of vitamin E, vitamin B, zinc and potassium in Singhara flour is good for healthy hair, says Barar.

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Here are some vrat friendly singhara atta recipes suggested by Barar that you must try while fasting Navratri.

1. Singhara Atta Papdi Chaat (fried/air fried)

INGREDIENTS

• Water chestnut atta/ singhara atta

• Oil for brushing – 1 tsp

• Ghee – 3-4 teaspoons

• Sendha namak – to taste

• Red chili powder – to taste

• Amchur powder – to taste

• Mint leaves – 10-12

• Jaggery – 50g

• Tamrind – ½ cup

• Boiled potato

• Fresh curd

• Pomegranate

• Roasted Makhana/Fox Nuts

INSTRUCTIONS

• In a large bowl, combine singhara atta, mashed potatoes and sendha namak.

• Add ghee and rub it well into a crumbly mixture.

• Slowly add water and knead into a firm dough. Let the dough rest for 25-30 minutes.

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• Squeeze a dough the size of a lemon and place it between two baking trays. Roll into a thick disk.

• Prick the rolled out dough with a fork. Use a cookie cutter or sharp bowl and cut out small round discs.

• Preheat the airfryer at 180℃ for 2 minutes.

• Place the mathris on the hot air fryer baking tray and air fry for 8-10 minutes, turning once after 5 minutes.

• Allow the mathris to cool completely before storing it in an airtight container.

Green Chutney

• Mix mint leaves, coriander leaves, sendha namak, small piece of cane sugar, amchur powder in a blender.

• Add 2-3 ice cubes and mix it together

Tamarind Chutney

• Add seedless tamarind and 2 tablespoons of water to a saucepan.

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• Let it boil for a while and then add cane sugar to the pan to taste. Add salt to taste.

Let it boil and keep it aside until cool.

Collect

• Put the singhara atta papdi, put boiled mashed potatoes on it, add some fresh curd, green chutney and tamarind chutney, add salt (sendha namak) and red pepper to taste.

• Sprinkle with some toasted fox nuts and pomegranate for the crunch.

Nutritional value: It is gluten-free, rich in calcium, zinc and phosphorus. Recipe includes fox nuts which contain magnesium, potassium and calcium. Baking technique makes it low in calories.

2. Singhara atta cheela with dry fruit filling

INGREDIENTS:

• 3/4 cup – Singhara atta

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• 1 – green peppers

• Cooking – oil

• 1 tsp ghee

• 1/2 tsp – cumin powder

• To taste – sendha namak/rock salt

• 1 tbsp – Chopped coriander leaves

• 1 cup or needed – water

• Roasted almonds, raisins, cashew nuts

INSTRUCTIONS:

• In a pan add 1 tsp ghee and chopped almonds, cashew nuts and raisins. Keep it aside.

• In the bowl, add singhara atta, add finely chopped green chilli, coriander leaves and add cumin powder, sendha namak and mix.

• Add water to make a thin batter with pouring consistency.

• Heat a tawa or pan and pour a ladle of batter; you don’t have to distribute it.

• Drizzle oil over the edges and cook until the edges turn brown, then flip and cook another side for 1 minute or until the cheela is cooked through and browned. Repeat for rest.

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• To assemble – take cheela, add toasted nuts in the center of the cheela. And fold it on one side.

Nutritional value- It is a gluten free healthy recipe. Rich in fiber, zinc, phosphorus, iron and vitamin E. Packed with healthy fats.

3. Singhada atta khandavi

INGREDIENTS

• Singhara atta – 1 cup

• Cottage cheese – 1 cup

• Sugar – 1 tbsp

• Sendha namak, to taste – 1/2 teaspoon

• For tadka: Ghee 1 tbsp

• Til Seeds/Sesame Seeds – 1 tsp

• Ginger and green chili (chopped) – 1 tbsp

• Chopped coriander for garnish – 1 tsp

• Water – 2 cups

• Coconut powder – 1 tbsp

INSTRUCTIONS

• Mix singhara atta, curd, sugar, sendha namak and water in a bowl until smooth.

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• Take a heavy pan and pour in the whole batter, cook stirring constantly. Cook for 7-10 minutes.

• Spread it out on a plate or clean kitchen platform.

For Tadka

• Take a pan, put ghee in it.

• Add the seeds and chopped ginger and chillies over low heat.

• Add dry coconut at the end and tadka is ready.

• Cut khandavi into long strips and garnish with coriander with leaves and coconut powder. Spread tadka and roll it.

• Singhare ke aate ki khandavi is ready to be served.

Nutritional value- It contains a lot of manganese, copper and iron. Rich in calcium.

4. Singhada fruit katori (fried)

INGREDIENTS

• 2 teaspoon cumin powder

• 1 cup mashed potatoes

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• Sendha namak as required

• 3 tablespoons refined oil

• Water as needed

• 2 cups water chestnut flour/Singhara atta

• Pomegranate

• Apple (chopped)

• Pear (chopped)

• Kiwi (diced)

• Pineapple (chopped)

• Chopped dried fruit (handful)

INSTRUCTIONS

• Boil potatoes, mash them with chestnut flour, add sendha namak and knead a dough.

• Make dough balls, roll and shape them using a muffin tin to shape katori/basket.

• Preheat the oven to 180℃ for 2 minutes and bake for 8-10 minutes.

• In a bowl, add all the chopped fruit and mix quickly. Take 1 katori and fill it with fruit.

• Garnish with some chopped nuts.

Nutritional value: Recipe is rich in vitamin C, rich in manganese, potassium and folate, rich in antioxidants, also rich in fiber.

5. Singhada aata dry fruit barfi

INGREDIENTS

• Singhara atta/water chestnut flour – 1 cup

• Ghee – 3 tbsp [more if required]

• Jaggery – 1/2 cup

• Water – 1 1/2 cup

• Cardamom powder – 1/2 teaspoon

• Raisins – 1 tsp

• Sliced ​​Almonds – 3 tsp

• Chopped Pista – 3 tsp

INSTRUCTIONS

• Heat ghee in a pan, add singhare ka atta and fry over medium heat until it turns light brown and aroma begins to fill.

• Add cane sugar in warm water so that it dissolves completely. Add cane sugar slurry to the above pan. Stir constantly and try not to form lumps.

• After 2-3 minutes, keep stirring until the ghee starts to loosen on the sides of the pan.

• Add cardamom powder, raisins, almonds, pista and mix well; keep stirring for 1-2 minutes until it becomes shiny.

• Grease a plate with a drop of ghee and pour the barfi mixture into the plate. Level the top with the back of the spatula and allow to set, then let it cool for 10 minutes.

• Cut into a square or diamond shape, garnish with pista chips.

• Serve cold.

Nutritional value: As a sweetener, cane sugar is used instead of white sugar. Rich in calcium, magnesium, potassium, phosphorus and iron, it’s also packed with good fats.

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