Navratri is a time of celebrations, festivities, dancing and meeting friends, but it is so easy to forget the religious, cultural aspect of it and be lost in the merrymaking! There are some though who take this opportunity to cleanse their bodies and mind by fasting all nine days. It can be hard to survive without any grains, only on fruits and nuts. During Navratri we rely heavily on Kuttu(Buckwheat Flour), Singoda (Water Chestnut Flour), Rajgira (Amaranth) and Sama ke Chawal . These are basically fruits which act as grains and rice-we could almost call them pseudo grains!!! Water Chestnut is a fruit, hence its flour is permitted during fasting.

While growing up, we as children used to fast only on the seventh day, called Saptami ,before the Grand celebrations the next day, Ashtami. Potatoes, Sweet Potatoes, Yams, Dairy, Amaranth are all permitted during fasting. Honestly, it never felt like a fast. Breakfast used to be Potato Tikkis with some Lassi or Milk shake, Lunch was Vrat ke Pakore with Yogurt dip and dinner was Kuttu ki puri with Potatoes. Which kid does not like fried Puris and Pakoras with Potatoes!

Sharing my recipe of Vrat ke Pakore as made in my family. If there are certain things that you are not permitted during fasting, please tweak the recipe according to your taste and customs.

Vrat ke Pakore with Aloo/Potato Fritters in Water Chestnut Flour

Aanchal Gupta

Vrat ke pakore made with potatoes and Singoda Atta/Water chestnut flour. Vegan and gluten free.

Print Recipe

Prep Time 5

Cook Time 10

Total Time 15

Course Vrat/Fasting/Breakfast/Snack

Cuisine Indian

Servings -15 pakoras

Ingredients

1 large Potato diced
2 tbsp chopped Cilantro
1/2 inch piece ginger minced
2 green chilies minced
1/2 cup Singoda/Water Chestnut Flour depending om size of potato, may need a little extra
1/2 cup water depending on size of potato, may need little extra
1 tsp oil
pinch of baking soda
2 tsp Lemon juice
Salt to taste
Oil for frying

Instructions

Wash and dice Potatoes.
Wash and chop Cilantro.
Put oil in pan for frying.
In bowl, mix together all ingredients except salt. The batter should be dropping consistency,adjust flour and water accordingly.
In ONLY HALF batter, add salt and put small fritters in oil to fry.
Take out on paper towel.
In second half of batter add salt and fry as before.
Enjoy!

Notes

Putting salt in only half the batter,ensures the potatoes don’t start leaving water, thereby making the batter very runny.
Singoda Flour is darker in color than the usual chickpea flour/Besan so the pakoras will be a little darker in color.

Tried this recipe?Let us know how it was!

Here is the step by step pictorial recipe-

Dice Potatoes and Chop Cilantro