5 tasty fasting food recipes to try for the last Shravan somwar of the year

As we bid goodbye Shrawan, this Monday marks the last Shrawan Somwar vrat that many people will be doing for the religious month. Pumpkin and Potato tikki with a yoghurt dip Give these tasty recipes a try: Pumpkin and Potato tikki with a yoghurt dip Inputs by N. Gopi, Executive Chef, Hyatt Regency Pune & Residences, Pune Pumpkin and Potato tikki with a yoghurt dip Ingredients 200 ml - Yogurt 200 gm - Yellow pumpkin 300 ml - Ghee 120 gm - Potato 20 gm - Peanut 2 gm - Green chili 100 gm - Samak rice 5 gm - Ginger 3 gm - Coriander 5 gm - Jeera Salt to taste Method To prepare the TIKKI 1. Add this powdered samak rice to the pumpkin and potato mixture to bind the tikki so it gets a bit firm 10.Once firm, to a dough consistency, divide the dough into small balls 11.Inside the small balls, make a small impression with thumb, and fill the balls with the yogurt mixture 12.Shape these balls to tikki and place it on a plate 13.In a griddle, add ghee, heat it and add the tikkis one by one slowly and gently and grill them to golden brown, cooking it on both the sides 14.Once grilled to golden brown, place it on a plate and serve it hot TO make the DIP 1. This dip is served with the pumpkin and aloo tikki with peanut yoghurt Rajgira Puri with aloo sabzi Inputs by Rataram, head chef, Madhuban, Mumbai Ingredients: 1 cup - Amaranth flour 1/2 tsp - Sendha namak Water as needed Oil for deep frying 4 - potatoes, boiled and cubed, medium 1 tbsp - ghee 1 tsp - cumin seeds 1-2 - green chilies, slit 1/2 inch - ginger, grated 8-10 - curry leaves Fresh coriander leaves, chopped Method: To make the puri Prepare the Dough by mixing rajgira flour and rock salt. Sabudana wada Inputs by Chef Andaleeb Sahar Sayed, executive chef, The Lalit, Mumbai Sabudana wada Ingredients · 100gm - Sabudana · 20gm - Potatoes, boiled and mashed · 5gm - Green chillies, finely chopped · Salt to taste · ½ tsp - Sugar · Lemon juice · 2tbsp - Oil · 10gms - Peanuts, roasted and crushed · 5gms - curry leaves Method 1- Rinse sabudana until the water turns clear.