Jaipur : Many devotees keep fast for nine days during Shardiya Navratri. During this time, fruit dishes like potato chaat, sago khichdi, puri made of water chestnut flour are eaten. But what to do if you feel tempted to eat samosa and gulab jamun? Don’t worry, you can enjoy fruit versions of your favorite flavors even during fasting. Today in the first episode of Navratri Special Zaika series, we introduce you to Gulab Jamun and Samosa prepared from four types of flour. These can be eaten even during fasting.
Devotees eat samosas for breakfast and gulab jamun for dessert.
Although there are more than 20 varieties of fruits available at Kota Kachori located on Tonk Road, Jaipur, but many devotees fasting here have breakfast with samosas. Kota Kachori owner Robin Jain said – In 1984, my father Rajendra Kumar Jain Had started selling fruits under the name Jai Jinendra in Kota. After this, in 2008 we opened our first outlet named ‘Falahar’ in Jaipur. Then in 2012, an outlet named Kota Kachori was started on Tonk Road. Here he did many experiments to increase the range of fruit dishes.
Fruit samosa prepared on customer’s demand
Jain told- First of all they used to serve sago khichdi, 10 types of namkeen, shrikhand, fruit cream, kalakand and lassi. Gradually the customers coming during the fast started demanding some spicy food and fried items. To meet the customer’s demand, we started experiments. First of all, we made fruit Kachori, but its taste did not suit. Then we thought why not prepare fruit samosas. The most difficult task was to make the base of samosas from fruit items. Tried to make a base from flour made by grinding different types of fruits. Many times the samosa was turning black and at times the material was not being set.
Finally, a mixture of four types of fruit flour was prepared. The quantity of everything in that mixture was decided according to taste. Then the base of samosa was made. Banana was used instead of potatoes in the stuffing material. Robin says that most of our customers are Jains. People of Jain community do not eat potatoes. In this way, banana masala was prepared. Then people started liking the taste of the samosa prepared. This samosa has now become a favorite dish of people not only during fasting days but also on normal days. Two types of chutneys are also served with it. This has also been specially prepared according to this samosa.
Steps to prepare fruit samosa
Samosa Base: Four types of fruit flours are used in samosas. Sabudana, Rajgir, Water chestnut and Mordhan. Rock salt is added to all the flour. Prepare the base dough by adding peanut oil to the dough. Now it is kept covered for 15 to 20 minutes so that the dough can set. Banana Stuffing: Bananas are boiled to fill the samosas. Now tempering is done in peanut oil, in which cumin, green chilli, green coriander and fennel are used. White and black pepper, rock salt and cumin powder are added to the spices. Now cashew nuts and raisins are mixed and stuffed in the samosa. Deep frying: After stuffing, the samosa is kept in a special temperature for some time before frying. Now fry the samosas in desi ghee or peanut oil. Two types of chutneys: Sweet mango chutney and green coriander chutney are prepared to serve with samosas. Green coriander chutney is made by mixing coconut and curd, which makes its taste even more delicious.
Fruitful Gulab Jamun is special
In Iran, around the 13th century, balls made from flour were fried in ghee and then dipped in honey syrup and eaten. When this dish came to India, it came to be called Gulab Jamun. Robin Jain has also prepared a fruit version of Gulab Jamun, one of India’s most popular dish. He says that Gulab Jamun is usually made in mawa and flour. But in their place, fruit lovers mix sago, rajgir, water chestnut and mordhan flour with mawa to make gulab jamun. No chemical is used in making fruit-rich Gulab Jamun. Nor is baking powder added. It is cooked in desi ghee.
Steps to make Gulab Jamun
Take fresh khova (mawa) in a plate. To make gulab jamuns soft, lightly roast the khova. Now sift sago, Rajgir, Water chestnut and Mordhan flour and mix it. Mash it well and make it smooth.
Prepare one wire sugar syrup by adding sugar and water in a vessel. Lastly add cardamom powder and saffron.
Make small balls from the Gulab Jamun mixture. Stuff cashews, pistachios, chironji seeds inside it and grease them into round balls and fry them until they turn golden.
When it becomes golden, take it out of the pan and put it in syrup. Our Gulab Jamuns are ready. These fruitful Gulab Jamun can be eaten during fast.
20 types of fruit items and snacks
Robin Jain told that he has 20 varieties of food to eat during the fast. Sabudana Khichdi, Sabudana Dahi Bada, Sabudana Bada, Fruity Samosa, Almond Milk, Fruit Cream, Shree Khand, Kalakand, Fruity Gulab Jamun, Makhaniya Lassi are available. Apart from this, many types of fruit namkeens are also available. Like- Aloo Chivda, Sabudana Falahari, Rajgir Sago, Dry Khichdi, Charka Falahari, Badam Lachha, Potato Stick Red, Potato Wafers, Chatora Wafers, Falahari Dana, Falahari Mathri.
Special tips for fasting
When the body starts feeling hungry due to protein deficiency. In such a situation, you can prepare bread made from Rajgira and water chestnut flour and eat vegetables made from spinach, mint and coriander leaves. Up to 40 mg calcium is found in roti made from Rajgira flour. With this, nutrients like fiber, anti-oxidants, vitamins and minerals will be available. With this, there will be no complaint of gas on an empty stomach and sugar and blood pressure patients will continue to get adequate nutrition. Eat your food thoroughly. This will make digestion easier and will not cause acidity.
