Bored of the same sabudana khichdi? Mumbai chefs share three easy-to-make falahari recipes for you to indulge in this Shravan Month
Rajgira Atta Sheera by G.O.D. Cafe. Pic/G.O.D. Cafe
The auspicious month of Shravan or Sawan began on July 23 this year. A holy month for Hindus, Shravan sees scores of Shiva devotees observing fasts across the nation especially on Mondays. Practicing culinary restrictions such as forgoing meat during Shravan month is also common among Maharashtrians. If you are also fasting and bored of the same-old sabudana khichdi at your home, try out these easy-to-make healthy falahari recipes.
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Kand Pattice
“I have always loved farali food, it’s not something everybody does in Mumbai. The opportunity to be creative and experiment is what excites me the most,” says 76-year-old Pratima Shodhan who has been serving luscious food from her home kitchen for 35 years. The Churchgate-resident is a home chef who specialises in Gujarati food and is serving an array of Shravan speciality dishes currently.
Ingredients
1 kg purple yam (kand)
1 tsp green chili paste
1.5 tbsp lemon juice
2 tsp salt
3 tbsp sama flour
Cooking oil for frying
For Stuffing
200 gm shelled peanuts
200 gm freshly grated coconut
1 cup chopped coriander
1/2 cup chopped mint (optional)
1.5 tbsp sugar (as per taste)
1 tsp green chili paste
1 tsp lemon juice
Salt to taste
Method
- Cut the raw purple yam into medium pieces.
- Steam them in a pressure cooker for upto three to four whistles depending on the quality of the tuber.
- Poke with a toothpick to check if it is soft and ready.
- Take the steamed yam and remove skin. Cautiously grate whilst hot.
- Add green chili paste, lemon juice, and salt as per measure and taste.
- Also add the sama flour to this mixture.
- Oil your hands then proceed to mix well to form smooth dough.
- Finely chop the de-shelled peanuts.
- Mix all ingredients of the stuffing and adjust as per taste.
- Make 18 to 20 balls of the dough and hand flatten to form a thin round circle.
- Make an equal number of balls of the stuffing.
- Place the stuffing in the centre of the dough circle.
- Pinch the dough together to wrap the stuffing and roll in the palm to form a smooth round ball.
- Heat oil in a wok and fry the balls on a medium flame, about 4 to 5 pieces at a time. Make sure to fry them till well done.
- Pat dry with a paper towel and serve hot with coriander chutney.
Kutti Dal Dhokla
“Among the most beloved Indian dishes, dhokla is a light and airy snack that fills you up. My gluten-free Kuttu Dal Dhokla recipe is quick and easy to make and perfectly complements a cup of steaming chai during the Mumbai monsoon,” says Nupur M Varma, a home chef who has been conducting cooking workshops and running her vegetarian home kitchen, The Wooden Spoon, in Kemps Corner for the past 16 years.
Ingredients
1 cup Kutti (also known as kutti no daro or buckwheat)
1⁄2 cup curd
1 tsp green chilli paste
1⁄2 tsp ginger paste
3-4 tbsp raw peanuts, 1⁄2 crushed (without the skin)
Salt to taste
Method
- Wash the buckwheat well under water 2-3 times and drain out the excess water.
- Mix the curd with the buckwheat.
Add 1⁄2 cup water and allow it to soak overnight in a warm place. - Add in the green chilli paste, ginger paste, salt and peanuts.
- Pour half the batter into a greased thali (7-inch diameter) and pour evenly.
- Steam for 10-12 minutes until the dhoklas are cooked.
Cool slightly before cutting into pieces. - Serve warm with green chutney.
A2 Ghee Rajgira Atta Sheera
“Rajgira Atta Sheera is high in healthy nutrients and protein, is easy to digest, follows a sattvic diet, and is commonly consumed during vrat. At G.O.D. Café, we make the Rajgira Sheera in A2 Ghee with organic Sugar, which adds extra benefits to the dish,” says Sheetal Bhatt, Founder of G.O.D. Cafe by Harrit Dairy Farm.
Ingredients
30 ml A2 ghee
1 cup Rajgira Atta
1/4 cup organic sugar
1 cup water
1 tbsp mixed dry fruits
For Garnish
Dried Rose Petals
Pistachios
Almonds
Method
- Heat the A2 ghee in a pan and toast the rajgira atta until golden brown.
- Proceed to pour in the water and cook until the water has evaporated and the sides of the pan have been separated.
- Add the measured organic sugar and cook for 5 minutes, until the sugar is completely dissolved.
- Remove from the heat and add in a serving bowl.
- Garnish with dried rose petals, pistachios, and almonds and serve warm.
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