Day 1 – Sweet Potato & Makhana Cutlets with Pomegranate Raita

Description:
When fasting feels like feasting, this is the plate you would want. Sweet Potato & Makhana Cutlets are crisp at edges soft at heart and full of satvik goodness. Shakarkandi’s natural sweetness meets nutty crunch of makhana, all turning into golden cutlets that taste like comfort bites.

What makes this a special recipe for fasting in navratri is the way it pairs with pomegranate raita — creamy tangy and bursting with ruby freshness. This is one of those navratri fasting recipe that makes you forget you are even fasting.

A fasting recipe for navratri that is vibrant, wholesome and still feel indulgent.

Ingredients (for 8 cutlets):

• 1 large sweet potato, boiled & mashed
  
• ½ cup roasted makhana (lotus seeds), coarsely crushed
  
• 2 tbsp roasted peanuts, crushed
  
• 1 green chilli, finely chopped
  
• 1 tsp grated ginger
  
• 1 tbsp fresh coriander, chopped
  
• Rock salt to taste
  
• 1 tbsp ghee for shallow frying

For Pomegranate Raita:

• ½ cup whisked fresh curd
  
• 2 tbsp pomegranate arils
  
• Pinch of roasted cumin powder
  
• Rock salt to taste
  

Process:

1. Mix mashed sweet potato, crushed makhana, peanuts, chilli, ginger, coriander, and rock salt into a firm dough.
   
2. Shape into small round cutlets and shallow fry in ghee until crisp and golden.
   
3. For the raita, whisk curd, add pomegranate, cumin powder, and rock salt.
   
4. Serve cutlets hot with a cooling pomegranate raita.

A nourishing twist – crunch from makhana, sweetness from potato and freshness from pomegranate.

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