Randhan Chath Shitala Satam Special Recipes

Ranchan Chath is falls  on vad paksh shasthi dayof six of Gujarati shravan month.On this day people make different recipes for next day shitala satam day.cooking food on shitala satam is avoided because cold meals are taken are taken on this day.Devottes belive that goddessh shitala devi visits kitchen and curses if food is cooked on Satam day.Here is some special Randhan Chath Recipes so you cooked of Randhan chath Festival.

Methi Dhebra Recipe


2 cups millet/bajra flour
1/4 cup whole wheat flour
2 tbsp semolina/rava
3 tbsp besan (gram flour)
2 tsp sesame seeds
1 cup fenugreek leaves
(usually fresh ones are used, but since i couldnt get any, i used kasuri methi)
salt to taste
1/2 tsp sugar
1/2 tsp red chili powder
1/3 tsp turmeric
1/2 to 3/4 cup yoghurt

To be made into paste

5 green chilies
1 inch piece of ginger
2 cloves of garlic


Add all the ingredients except yoghurt and the ground paste and mix well. This ensures that the spices are uniformly mixed.
Now add the green chili-ginger-garlic paste and mix well.
Next start making a dough using yoghurt (the yoghurt should be sour- khatta in taste). You might not need all 3/4 cup of yoghurt. Make a firm but semi-soft dough (like you would make for puris) and leave it aside for atleast 30 minutes to an hour.
After an hour, get some oil ready for frying in a kadai. Make medium sized balls (like you would make for puris).
Start patting out the balls with hand or rolling with a pin on a plastic wrap ( i used some wheat flour to dunk the balls in- it made the job easier) into medium sized patties and gently slip them into the kadai for frying.
When the vadas puff up and turn brown all over remove them and let drain on a paper towel to remove excess oil. Let cool. (Stored well in the refrigerator, they last atleast a week) You can reheat in the microwave before you eat.
Serve hot with coffee or tea or simply with golkeri (a sweet gujarati mango pickle made using jaggery)

Methi  Pakode

1 cup chopped fenugreek
2.5 cup lentil flour (besan)
4 tbsp semolina (rava)
1/3 tsp turmeric powder
1/2 tsp chilli powder
salt according to taste
1 tsp sugar (optional)
4 tsp yogurt
1/2 tsp baking soda
2 tbsp hot oil
warm water
Oil for frying


Heat oil in pan on medium heat.
1. Mix fenugreek, lentil flour, semolina well.
2. Add spices like turmeric powder, chilli powder, salt, sugar, yogurt and mit it well.
3. Make proper consistency like dumbling with warm water.
4. Add baking soda and mix well.
5. Finally add hot oil and mix it with spoon.
6. With help of spoon , drop small dumblings into oil and turn the dumbling when it is golden brown.
Serve it with tomato ketchup or corriander chutney.



2 cup Maida
½ Rawa
¼ cup Grated coconut (Dry)
¼ cup Raisins
¼ cup Almonds (chopped)
1.5 cup powder Sugar
½ tsp Cardamom powder
3 tbsp Desi Ghee
Ghee for frying


Roasted rawa in ghee in a pan till it become light brown in color at slow flame.
Add cardamom powder, almonds, coconuts, raisins and sugar also.
Mix it properly and keep a side.
Add 1 table spoon ghee in maida and mix it well.
Knead the dough. And divide in to small balls.
And roll it into like small puri.
Put stuffing mixture in puri.
Edge of puri towards each other and press edge slowly.
Make ghughra in various shapes.
Heat ghee in a pan at slow flame.
Fry it properly.
Ghughra is ready for serve.

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