During Navratri some of us observe nine days’ fast and are always looking out for some easy to make vrat or upvas (fasting) food. Whole lots of variety of falahar (food for fasting) dishes are made these days. Endless food combinations with lot of creativity can be seen even on fasting days.
However, if you talk about me I believe in doing simple things and don’t prefer too much elaborate cooking during fast. I prefer low-fried and simple eating during fast.
So I came up with this idea of making and storing amaranth (ramdana or rajgira) and dry fruits snack before navratri. I particularly wanted to avoid using potato in this namkeen because potato is anyways used in lot of other vrat foods.
This type of dry snack is handy when sudden hunger pang strikes on fasting days. Have a bowl of it with a warm glass of milk or masala chai and you are relieved from sudden hunger.
This amaranth or rajgira snack requires just 1 tsp of ghee and that too without frying. It’s quite healthy and can be had as regular snack as well. In fact, it’s a better option for kids as evening snacks than giving them packet of unhealthy snacks full of fat.
Amaranth is no less than a super-food with lots of health benefits. You may also read my post on ramdana (amaranth) ladoo with jaggery, which is another healthy snack that we can easily include in our daily eating.
All right, so here is the list of ingredients for this easy-to-make ramdana namkeen for vrat.
- Puffed ramdana (amaranth): 1 cup
- Roasted almonds: 2 tbsp
- Roasted cashew: 2 tbsp
- Roasted peanuts: 2 tbsp
- Roasted makhana (Euryale ferox): 2 tbsp
- Dry coconut (small pieces): 1 tbsp
- Raisins: 2 tbsp
- Few curry leaves
- Rock salt (optional): 1 tsp
- Ghee (clarified butter): 1 tsp
- In a heavy bottom skillet, roast almonds, cashews, peanuts, small dry coconut pieces and makhana on low flame. Continue roasting on low flame till they turn golden and crisp.
- I didn’t used ghee for roasting, however you can if you like. After cooling, cut roasted almonds, cashews and makhana into halves.
- Heat ghee in a small skillet and temper curry leaves in it. For tempering, heat the ghee very hot, then reduce to medium and then add the curry leaves. You will know tempering is over once leaves get dark and change color.
Normally in vrat food, we use ghee in cooking. I make ghee at home from malai or chhalii formed on the top of milk. You can read my post on how to make ghee in microwave to know the easy process I follow to extract ghee.
- Let curry leaves cool. After cooling, crush the leaves by hand. Curry leaves makes this snack flavorsome and fragrant.
- Bring everything together in a bowl and add the tempered curry leaves, rock salt and mix well.
Store it immediately in air-tight container to maintain its crispiness. This healthy snack stays good for a month.
People observing fast in India abstain from regular salt and have rock salt instead. If you are making it as a regular snack and not as fasting food, then you can add regular salt too.
While tempering curry leaves you can also add green chilies. Since, my daughter is fond of munching this snack, I avoid adding chilly in it. 🙂
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