HomeLifestyleAbout the Festive Special Recipe: Make your way to Dussehra, Diwali celebrations...

About the Festive Special Recipe: Make your way to Dussehra, Diwali celebrations with these 3 vegetarian chaats

October gets rid of the festive festivities Shardiya Navratri, Dussehra or Vijayadashami, Eid Milad-un-Nabi, Karva Chauth, Dhanteras, Diwali, Bhai Dooj, Govardhan Puja and Chhath Puja And what better way to bond with family and friends during the festivities? spicy chaat plate, Never say no to chaat – they too have satiation inside them and if you too feel that there is no better feeling in the world than a plate of chaat on your lap, we have brought you Dahi Bhalle, Kadu (Pumpkin) with Dahi Wale Aloo Recipes are given. Ke pakoras and fruity aloo tikkis.

They say that eating delicious food can be a life-changing experience, so never underestimate the power of good food which is perfect when talking about a chat. Street food will always be the first true love of Indians as we see gol gappas – crunchy, slightly spicy and full of emotions in romantic relationships too.

According to an Irish proverb, “laughter shines brightest where the food is good” and right now it is on our tables, of all the festive dishes that are coming out of the kitchen. Wake up, it’s meal time! There is no better feeling in the world than a bowl of chaat in hand, but switch to the regular chaat, surprise your taste buds and mid-week with these dishes like Dahi Bhalle, Dahi Wale Aloo Kaduu (Pumpkin) Pakoda with Dumplings. Give your sleep a fun boost. And Falahari Aloo Tikki.

1. Dahi Bhalle made from Buckwheat Flour

Dahi Bhalle made from buckwheat flour
Dahi Bhalle made from buckwheat flour


2 tsp buckwheat flour

2 medium boiled potatoes

2 green chilies finely chopped

tsp grated ginger

1 tsp salt

Ingredients for Yogurt:

1 cup curd

tsp rock salt

tsp roasted cumin powder

tsp red chili powder

1 tsp green coriander


Take finely grated boiled potatoes in a bowl and add chilli, grated ginger and buckwheat flour to it. Mix all the ingredients well and then take a small circle the size of a lemon on the oiled palm and press it lightly with your hand and make a small disc. Place it in an oiled plate and repeat the process. If it is difficult to make it on palm then you can also use a small piece pf plastic sheet.

Apply a little oil on it and place the ball on it and make a disc. After 5-6 cooked, put them in hot oil and fry them till they become golden. Keep in mind that the oil is not too hot, otherwise the vada will become too cold, otherwise it will absorb a lot of oil. After all the vadas are roasted, put them in the prepared curd mixture.

Yogurt Mixing Method:

Whisk the curd well and add rock salt, cumin powder, red chili powder and mix well. Now dip the vadas in the curd mixture and dip them well. Sprinkle some red chili powder, cumin powder and garnish with green coriander. Your fasting dahi bhalle is ready. If you want, add some tamarind chutney and green chutney on it.

2. Curd Potatoes with Pumpkin Dumplings

Curd Aloo with Kaduu (Pumpkin) Pakoras
Curd Aloo with Kaduu (Pumpkin) Pakoras


4 potatoes half boiled and chopped

tsp grated ginger

1 tsp cumin (jeera)

1-2 cloves (cloves)


1 tsp ghee or any oil

tsp rock salt (rock salt)

Ingredients for Yogurt Mixture:

200 grams curd

100 grams of water

tsp turmeric powder

tsp red chili powder

cumin powder

1 tsp buckwheat flour (or any fruit flour)

tsp rock salt (rock salt)

oil for frying


Make a mixture of all the ingredients at the bottom of the curd mixture and keep aside. Heat oil for deep frying and fry half boiled potatoes till golden brown. Take them out on a kitchen towel so that the excess oil gets removed and then put them in the curd mixture and soak for 1/2 – 1 hour.

After that put ghee in a pan and add cumin seeds. When they crackle, add cloves and cinnamon stick. Fry for a few seconds and then add turmeric powder, grated ginger, red chili powder. Stir for once and then add the soaked potatoes to the yogurt mixture without liquid. Just add soaked potatoes.

Fry them in ghee for a minute or two. Then slowly add the curd mixture and cook till the oil separates. Switch off the flame and garnish with finely chopped coriander leaves and serve with samak rice, kuttu puri or kaduu (pumpkin) pakoras.

3. Falahari Aloo Tikki

Falahari Aloo Tikki
Falahari Aloo Tikki


1/2 cup Bernard Bajra/Mordhan/Samu

4 medium boiled potatoes

2 tsp green chilies chopped

1/2 tsp grated ginger

3 tbsp fresh chopped coriander

1 tsp black pepper powder (black pepper)

1 tsp cumin

1/2 tsp mango powder as per taste

3 tbsp ghee or any other cooking oil


Add sama and 1 cups of water to the pressure cooker and pressure cook on a medium flame for 3 whistles. When the cooker cools down completely, take out the cooked sama in a bowl and mash it with a spoon and then let it come to room temperature.

Mix the grated potatoes, sama and all the ingredients together and mash it well (the proportion of cooked sama and boiled potato mixture should be approximately equal). Grease your palms and make patties of equal size with the mixture.

Heat oil/ghee in a flat nonstick pan and deep-fry the patties on medium flame till they turn golden and crisp from both the sides (avoid deep frying). Remove on paper napkin and serve hot.

(Recipe: Anand Rawat, Corporate Chef)

Hello Friends, My Name is Raushan Kumar. I am a Part-Time Blogger and Student. I am author of https://searchnews.in . We're dedicated to providing you the best of News, with a focus on Business, Health, Lifestyle, World, Tech, India, Gadget.


Please enter your comment!
Please enter your name here

- Advertisment -

Most Popular

- Advertisment -