Navratri 2025: Chef Aanal Kotak Shares Gujarati Recipes

Navratri in Gujarat is one of the most important festivals, celebrated with great pomp and show. It goes without saying that the fares across the state remain incomplete without food. People indulge in street food and regional delicacies while playing dandiya. What about the treats at home? If you like to host, you know it is always a hassle to fix a menu that appeals to every guest. Slurrp connected with Chef Aanal Kotak, Celebrity Chef, Retropreneur, TV Host, and YouTuber, to bring you some Gujarati, Navratri-friendly recipes that would shine on the festive menu.

Dry Fruit Rajgira Sheera

Ingredients

  • 1 cup Rajgira Atta (Amaranth Flour)
  • 2 cups water
  • 3/4 cup jaggery
  • 1/2 cup ghee (clarified butter)
  • 1/2 cup mixed dry fruits (almonds, cashews, pistachios, raisins)
  • 1 tsp cardamom powder (optional)

Method

  • In a pan, heat 1-2 tbsp ghee over medium heat. Add mixed dry fruits and roast until lightly browned. Keep aside.
  • In a pan, combine water and jaggery. Heat until the jaggery melts and the mixture becomes syrupy. Keep aside.
  • In a kadhai, heat the remaining ghee over medium heat. Add coarse Rajgira Atta and stir continuously. Roast until the mixture turns golden brown and fragrant.
  • Gradually add the prepared jaggery syrup to the roasted Rajgira Atta. Stir continuously to avoid lumps.
  • Add the roasted dry fruits and cardamom powder (if using) to the Rajgira mixture. Stir well.
  • Continue cooking and stirring until the mixture thickens and the Rajgira Atta is cooked.
  • Serve warm or at room temperature, garnished with additional dry fruits if desired.

Also Read: Chef Aanal Kotak Shares Modak Recipes For Festive Season

Farali Waffle With Pineapple Chutney

Ingredients

For Farali

  • 1 cup Moriya (barnyard millet) flour
  • ¾ cup rajgira (Amarnath) flour
  • ½ cup curd
  • 1 tbsp green chilli (finely chopped)
  • 1 tsp jeera
  • 1/2 cup potato (boiled & mashed) 
  • 2 tbsp coriander leaves (finely chopped)
  • Sendha salt as per taste
  • 1 tsp fruit salt
  • 1 tbsp oil 
  • Water as required

For Pineapple Chutney

  • 1 tbsp oil
  • 1 cup fresh pineapple (finely chopped)
  • 2 tbsp green chilli (finely chopped)
  • 2 tbsp sugar
  • ¼ tsp cinnamon powder

Method

  • In a bowl, add Moriya (barnyard millet) flour, rajgira (amaranth) flour, curd, green chilli, jeera, mashed potato, coriander leaves, Sendha salt as per taste, fruit salt, hot oil and water as required.
  • Mix everything well. The batter should be dropping consistency.
  • Brush the waffle machine with oil, and pour the batter into it.
  • Make crispy waffles.
  • Now, to make pineapple chutney, in a pan, add oil, fresh pineapple, green chilli and sugar. Mix well and cook for 10 minutes on a slow flame.
  • Then add cinnamon powder, cook for 1-2 minutes.
  • Pineapple chutney is ready.
  • Serve it with farali waffles and enjoy.

Farali Nankhatai

Ingredients

  • 120g Ghee (clarified butter)
  • 120g Powdered Sugar (sieved)
  • 1/4 tsp Cardamom powder
  • 1/4 tsp Sendha Salt
  • 2g Baking Soda
  • 3g Baking Powder
  • 180g Farali Flour (vrat-friendly flour)
  • Almonds, for topping

Method

  • Whisk ghee and powdered sugar until light and creamy.
  • Mix in cardamom, sendha salt, baking soda, and baking powder.
  • Gradually add farali flour to form a soft dough.
  • Make small balls, top with almonds.
  • 350°F (180°C) for 15-20 minutes until golden.
  • Cool completely before storing.

Farali Dhokla

Ingredients

For Dhokla

  • 1 cup moraiyo
  • ¼ cup sabudana
  • Salt to taste
  • ½ cup curd
  • 2 tbsp ginger chilli paste
  • 1 cup water
  • 1 tsp fruit salt
  • Black peppercorns [Crushed]

For Tempering

  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 tsp sesame seeds
  • 10-12 nos. curry leaves 
  • 3-4 nos. green chillies (slit)
  • Handful of coriander (chopped)(for garnish)

For Green Chutney

  • 1 cup coriander leaves
  • 4-5 nos. green chillies
  • 1 inch of ginger
  • 1 tbsp peanuts
  • 3 tbsp curd
  • ¼ tsp cumin seeds
  • ½ lemon (squeeze)
  • Salt to taste
  • ½ tbsp sugar
  • 1 nos. ice cube
  • Water

Method

  • Take a mixer jar, add sabudana and crush finely. And transfer it to a bowl
  • Now, in the same mixer jar, add Moriya and grind it also. Transfer that also to the same bowl. 
  • Then add in Sindhav salt, curd, ginger, and green chilli paste. Combine everything well.
  • Gradually add water and mix.
  • Further cover the batter and rest it for 15-20 mins.
  • After resting, add fruit salt and a little water. Whisk everything well.
  • Now, to steam the dhokla, grease a plate with oil and pour the prepared batter into it.
  • Then sprinkle some red chilli powder or black pepper powder on top and steam the dhoklas for about 12-15 minutes on a high flame.
  • Remove the dhokla plate from the kitchen platform and let it cool down to room temperature. Further cut into square pieces.
  • Now to make tadka, heat up a tadka pan, add oil, cumin seeds as they crackle, add sesame seeds, curry leaves and green chillies. 
  • Pour the tadka over the dhokla. Garnish it with coriander.

For Green Chutney

  • Add all the ingredients into a mixer jar and grind into a fine chutney.

  • Farali chutney is ready to serve.