If you want to try something new and delicious during the Navaratri fasting period, you can make tapioca and potato chila. This chila, made from tapioca, boiled potatoes, and singhada or kuttu flour, is distinguished by its taste and ease of preparation. It can be served with a vegan sauce, yogurt, or peanut sauce.
During the nine days of Navaratri, many people worship Goddess Durga and observe a fast. During this period, special attention must be paid to nutrition, and foods that comply with the fasting rules are consumed. Although you may have tried dishes such as fruits, milk, tapioca khichdi, and kuttu puri, this time you can try something more original and appetizing—tapioca and potato chila.
Making this chila is quite simple, and it requires some ingredients that are easy to find at home. It is made by mixing tapioca, boiled potatoes, kuttu or singhada flour, and some spices. This chila can be eaten with a vegan sauce. Below is a guide on how to prepare tapioca and potato chila and what ingredients are needed for it.
First, thoroughly wash the tapioca. Then, soak it in water for 6-8 hours or overnight. After the tapioca has fully swelled, drain all the water. After that, grind the tapioca in a blender, adding a little water to obtain a smooth paste.
Transfer this paste to a large bowl and mix it with mashed boiled potatoes. Then add green chili, ginger, rock salt, black pepper, fresh cilantro, and kuttu or singhada flour. Mix all the ingredients thoroughly to obtain a thick batter. A little water can be added if necessary.
Next, heat a pan and grease it with a small amount of ghee or oil. Pour one ladle of the prepared mixture onto the pan and spread it into a round shape. Cook the chila over medium heat. When one side of the chila turns golden brown, flip it over. Lightly grease the other side with ghee or oil and fry well. When the chila is golden and crispy on both sides, remove it to a plate.
The finished hot tapioca and potato chila can be served with a vegan green sauce, yogurt, or peanut sauce.
When making the chila, ensure that the tapioca is well soaked so that it is easy to grind. During the fast, use rock salt instead of regular salt. The chila should be cooked over medium heat so that it cooks well inside and becomes crispy on the outside. It is also important not to make the batter too runny, otherwise, it will be difficult to spread and flip the chila in the pan.