Navaratri brings a special way of eating where grains and certain everyday ingredients are avoided, but the meals continue to feel abundant and nourishing. During this time, falahari recipes take centre stage with the use of fruits, root vegetables, nuts, and a few select flours. Chaats are usually associated with fried bases and heavy toppings, yet they can be reimagined for fasting with lighter combinations and gentle cooking methods. The Usha OTG makes this transition easier as it allows roasting, baking, and grilling with very little oil, which keeps the food flavourful but suitable for fasting days. With careful planning, traditional chaat flavours can be recreated using fasting-approved ingredients and cooked in a healthier way.
Baked Sweet Potato Chaat
Sweet potatoes are widely used during Navaratri and are naturally filling. Instead of deep frying, they can be baked in the Usha OTG until tender with a crisp skin. Once roasted, the cubes or slices can be topped with curd made from cow’s milk, roasted peanuts, and a sprinkle of sendha namak. Pomegranate seeds can be added for freshness, and a light drizzle of green chutney made with coriander and rock salt can lift the flavours. Baking brings out the natural sweetness of the sweet potato, which balances well with the tang of curd and the crunch of nuts.
Kuttu Aloo Tikki Chaat
Buckwheat flour, or kuttu, is a fasting staple, and it binds well with boiled potatoes. A dough can be prepared by mixing mashed potatoes with kuttu flour and sendha namak, then shaped into small discs. Instead of shallow frying, the tikkis can be brushed with minimal oil and baked in the OTG until golden on both sides. These crisp tikkis form the base for a falahari chaat when topped with whisked curd, chopped cucumber, and a light drizzle of homemade green chutney. Roasted cumin powder and black pepper can be sprinkled to enhance the flavour. The use of the OTG ensures that the tikkis remain crisp while using very little oil.
Apple And Banana Chaat With Roasted Makhana Crunch
Fresh fruits often feature in fasting plates, and they can also be combined with crunchy elements to make a chaat-style dish. Apples and bananas can be sliced and arranged as the base, then topped with lightly roasted makhanas prepared in the OTG. The roasting helps the makhanas turn crisp without excessive ghee or oil. A small squeeze of lemon juice, a sprinkle of rock salt, and some finely chopped mint leaves can complete the chaat. This style of preparation balances sweet and savoury notes while still remaining fasting-friendly.
Samak Rice Papdi Chaat
For those who enjoy papdi chaat, samak rice flour can be used to make an alternative version. A dough of samak flour and boiled potato can be rolled and cut into small discs. These can be baked in the Usha OTG until crisp, creating a papdi-style base without deep frying. The papdis can then be layered with curd, grated cucumber, and a small drizzle of green chutney. Roasted peanuts or cashews can be sprinkled on top to give texture. The OTG method ensures that the papdis are light, crunchy, and oil-free.
Arbi Tikki Chaat
Colocasia, or arbi, is another vegetable often included in fasting diets. It can be boiled and mashed, then mixed with kuttu flour to form tikkis. These can be placed on a greased baking tray and roasted in the OTG until golden. Once baked, the tikkis can be served with a topping of fresh curd, chopped coriander, and roasted pumpkin seeds for crunch. This recipe shows how a starchy vegetable can be turned into a healthy chaat base when cooked with minimal oil in the OTG.
Roasted Aloo Chana Chaat With Curd
For a more hearty option, small cubes of potato can be roasted in the OTG until crisp on the edges. Once cooled slightly, they can be mixed with boiled white chana (if your family tradition allows legumes during fasting, as practices vary). The mix can then be dressed with sendha namak, lemon juice, and roasted cumin. A spoon of curd on top balances the richness. This combination creates a filling dish that still feels light because of the oven roasting.