Chaitra Navratri commenced on March 19th. During these nine days of worshipping the Goddess, many devotees observe a fast. Consequently, one often grows weary of eating simple, *falahar* (fruit-based) meals and begins to crave something tangy and flavorful.

If you, too, are observing the Navratri fast, we present here three healthy *chaat* recipes to satisfy those cravings for spicy, tangy food during this period. Let's explore these easy recipes.

**Tangy Sweet Potato Chaat**

Sweet potatoes are an excellent source of energy and contain more fiber compared to regular potatoes. A *chaat* made from them not only fills the stomach but also offers a delightful balance of sweet and spicy flavors.

**Ingredients:** 2 boiled sweet potatoes, ½ teaspoon rock salt (Sendha Namak), ½ teaspoon roasted cumin powder, finely chopped fresh coriander, lemon juice, and pomegranate seeds.
**Method:** First, cut the boiled sweet potatoes into round slices. Heat ½ teaspoon of ghee in a pan and sauté these slices until they turn a light golden color. Now, transfer them to a bowl and sprinkle rock salt, cumin powder, and lemon juice over them. Finally, garnish with pomegranate seeds and fresh coriander before serving.

**Crispy Makhana Bhel**

If you are looking for a snack that won't lead to weight gain and can be prepared instantly, *Makhana Bhel* is the perfect option for you. It makes for an ideal snack to enjoy with your evening tea.

**Ingredients:** 2 cups *Makhana* (fox nuts), ½ cup roasted peanuts, 1 finely chopped cucumber, 1 tomato, green chili and ginger paste, and mint chutney.
**Method:** Dry roast the *Makhana* in a little ghee until they become crispy. In a large bowl, combine the roasted *Makhana*, peanuts, cucumber, and tomato. Add one spoonful of mint chutney, a pinch of rock salt, and black pepper to the mixture. Mix everything thoroughly and consume immediately to prevent the makhana (fox nuts) from becoming soggy.

**Sabudana Vada Chaat**

This chaat is somewhat hearty. If you are looking to enjoy something special for lunch, give this recipe a try.

**Ingredients:** 2–3 Sabudana Vadas, 1 cup of thick whisked yogurt, coriander-chili chutney, sweet date chutney, and a little grated ginger.

**Method:** First, cook the Sabudana Vadas—either in an air fryer or on a griddle using very little oil. Place two vadas on a plate and gently break them open slightly in the center. Pour the chilled yogurt over them. Now, sprinkle green chutney, sweet chutney, rock salt, and roasted cumin powder on top. If you wish, you may also garnish it with finely chopped fresh coconut.

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