3 Offbeat Recipes To Try This Janmashtami
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The festival of Janmashtami is here, as we are all set to celebrate the birth of Lord Krishna - the eighth avatar of Lord Vishnu. Also referred to as Gokul Ashtami, this annual Hindu festival will be celebrated with much fervour the afternoon of August 19. 

For the unversed, ‘janm’ stands for birth and ‘ashtami’ stands for the eighth day of the month. This festival falls on the eighth day (ashtami) of Krishna Paksha in Shraavana every year, according to the Hindu calendar. Festivals in India are never complete without food, and Janmashtami is no different. It is said that Lord Krishna was fond of indulging in delicious delicacies, especially sweet treats and so many of his devotees prepare ‘Chappan Bhog’ for Lord Krishna. It is a special prasad prepared for Lord Krishna that consists of 56 food items, including sweet and savoury. 

While most of the dishes vary according to the devotees’ choice, the one prasad that remains common in every bhog is Makhan Mishri - an absolute favourite of Lord Krishna. 

If you too are celebrating Janmashtami and prepping up a feast at home to offer to the deity, we’ve got some amazing offbeat recipes right here. Move over the regular kheer or ladoo, and make way for these treats. 

1. Kuttu Ke Pakode

Recipe by Neha Mathur 

Kuttu, also known as buckwheat flour, is a common substitute for wheat and rice flour during fasting to prepare a variety of dishes. The flour is not only a nutritious source of protein but is good for the gut too. These kuttu pakoras are made with a mix of kuttu flour, amaranth and singhara flour along with rock salt and chillies is your perfect vrat-friendly snack. 


  • 1 cup kuttu atta (buckwheat flour) 
  • 1 cup rajgira atta (amaranth flour) or singhara atta (water chestnut flour) 
  • 2 cups boiled, peeled, and grated potatoes 
  • Rock salt (sendha namak) to taste 
  • 2 tbsp chopped cilantro (coriander) 
  • 2 tsp chopped green chilies 
  • 4-5 cups vegetable oil for frying 


  • Mix kuttu atta, rajgira atta, potatoes, rock salt, cilantro, and green chilies in a large mixing bowl. 
  • Add water slowly (approx ¾ cup) and mix to make a thick pakoda-like batter. 
  • The consistency of the batter should be very thick and droppable. It should be like that of mashed potatoes. 
  • The batter to fry the pakoda should be of the right consistency. If it looks too thin, add some more flour and if it looks very thick, and then add a few tbsps of water. 
  • Heat vegetable oil in a non-stick pan over high heat. 
  • When the oil is hot, drop small pakoda in the oil using your fingers or a small spoon and fry on medium-high heat until they are crispy and golden brown in colour. 
  • Keep stirring while frying at regular intervals for even frying. 
  • Drain the pakora on a plate lined with kitchen tissue. 
  • Serve hot with plain yoghurt or coriander chutney. 

Pro tip: 

Fry the pakoras in 3-4 batches and do not overload the pan. Kuttu pakora is perfectly cooked when they are dark brown in colour and crispy from outside. They won’t taste good if not fried properly. 

2. Dhaniya Panjiri 

Recipe by Saloni

A commonly prepared dish on Janmashtami in many parts of North India, panjiri is traditionally prepared by frying wheat flour in ghee, along with dry fruits, sugar, and edible gum, called gond. However, one can always experiment with the ingredients to create a yummy mix.  


  • Sabut dhaniya 
  • Makhane 
  • Almonds 
  • Desi ghee 
  • Ground sugar 


  • In a pan, dry roast sabut dhaniya for 3-4 minutes and grind it.  
  • Now, roast makhana and grind them, it should be coarse. 
  • Now, roast almonds and grind them. 
  • In a pan, add 4-5 tbsp desi ghee, add ground dhaniya, makhane, and almonds, and mix them well. 
  • Now, switch off the flame and add ground sugar. 
  • Mix well and serve.

3. Kodubale

A crispy, spicy monsoon snack from Karnataka, Kodubale is made especially during festivals including Janmashtami and Ganesh Chaturthi. The word Kodubale comes from two Kannada words - ‘kodu’, which means horn and ‘bale’, which translates to bangle, referring to the shape of the snack.