Navaratri is a festival dedicated to worship the Hindu deity- “Maa Durga”. The word Navaratri means “Nine Nights” in Sanskrit, Nava meaning nine and Ratri meaning nights. During these nine nights and 10 days, nine forms of Devi (Goddess) are worshipped. The 10th day is commonly referred to as Vijayadashami or ‘ Dussehra’. During these days people fast and eat these special food cooked without onion and garlic. We usually eat things like potatoes, sweet potatoes, samak rice, rajgira atta, singoda atta, sabudana, groundnuts etc. and we can’t eat the normal salt so rock salt is used during these days.
I am presenting this dish especially made for Navratri time- Crispy sabudana aloo ke kabab with mungphali (peanut) ka raita. Step by step photos for making Kababs below;
Sabudana kabab for vrat/upwas/fast
Ingredients for Kabab:
- 4 Big Potatoes
- 1 cup Sabhudana
- 1 cup Samak Rice Vrat ke Chawal
- 2 table spoon Green Chilli & Coriander Coarsely Grinded
- ½ cup of Roasted & Crushed Groundnuts
- 2 table spoon Sunflower Oil
- Sendha Namak as per taste Rock Salt
- Sunflower Oil for shallow fry
Ingredients for Raita:
- 2 cups blend Curd
- 1/4 cup Roasted & Crushed Groundnuts
- Few strands of Coriander for garnishing
- Sendha Namak as per taste.
Method for Kabab:
Wash & rinse sabhudana and soak it overnight or for minimum 5 hours. Afterwards drain all water & keep sabudana aside.
Boil potatoes and when cool smash and break them into pieces.
Grind Samak Rice coarsely and keep aside.
Grind coriander & green chilli coarsely.
Now take smashed potatoes, sabhudana, samak rice, coriander & green chilli, ½ cup roasted & crushed groundnuts, sendha namak as per taste & 2 table spoon oil and mix thoroughly to make a dough.
Now take small dough and give a kabab shape and shallow fry on a grill plate till it’s nice & crispy & serve hot with ground nut raita ….. ?
Method for Raita:
Blend curd & add sendha namak & groundnuts & mix thoroughly.
Garnish with coriander leaves.
This recipe is contributed by Sonia. Check out her profile here.
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