farali pahadi tikka recipe | paneer, sweet potato, potatoes fasting tikka | Ekadashi vrat upvas tikka |
by Tarla Dalal

farali pahadi tikka recipe | paneer, sweet potato, potatoes fasting tikka | ekadashi vrat upvas tikka | vrat, upwas or fasts | with 20 amazing images.

farali pahadi tikka is a delightful and flavorful dish that is perfect for those observing fasts or following a "farali" (fasting) diet. This dish combines the essence of traditional Indian spices with a unique twist to create a satisfying and delicious meal. Here's a note on Farali Pahadi Tikka:

farali pahadi tikka is a dish that pays homage to the rich culinary heritage of the Indian subcontinent while catering to dietary restrictions during fasting periods. The term "farali" refers to ingredients that are permissible to consume during certain fasts or religious observances, and this dish is a creative interpretation of traditional tikka recipes with a farali twist.

The key to farali pahadi tikka lies in the marinade, which is a blend of yogurt, fresh herbs, spices, and a touch of citrus that infuses the dish with a burst of flavor. The use of ingredients like rock salt, sendha namak (Himalayan pink salt), and fasting-friendly spices ensures that the dish remains authentic while adhering to dietary guidelines.

The star of this dish is the paneer (Indian cottage cheese) or vegetables that are marinated in the flavorful mixture and then grilled to perfection. The marinade helps tenderize the paneer or vegetables while imparting a smoky and aromatic flavor that is characteristic of traditional tikkas.

The term "Pahadi" in farali pahadi tikka refers to the mountainous regions of India, known for their lush greenery and fresh herbs. The use of fragrant herbs like coriander, and green chilies in the marinade adds a refreshing and zesty note to the dish, reminiscent of the cool mountain air and verdant landscapes.

farali pahadi tikka can be enjoyed on its own as a protein-rich snack or paired with a side of mint chutney, lemon wedges, and sliced onions for a complete meal. The combination of the smoky grilled paneer or vegetables with the vibrant flavors of the marinade creates a harmonious balance of taste and texture that is sure to tantalize your taste buds.

In conclusion, farali pahadi tikka is a culinary masterpiece that celebrates the flavors of India while honoring dietary restrictions during fasting periods. With its aromatic marinade, tender paneer or vegetables, and bold flavors, this dish is a testament to the creativity and ingenuity of Indian cuisine. Whether enjoyed during a fast or as a special treat, farali pahadi tikka is sure to leave a lasting impression with its unique blend of tradition and innovation.

Pro tips for farali pahadi tikka.
1. In a mixer put 1/2 cup fresh hung curds (chakka dahi). Hung curd has a thicker consistency compared to regular yogurt. This thicker texture helps create a better coating on the vegetables and paneer in the marinade. This coating allows the flavors to penetrate deeper and ensures the spices and herbs stick better during cooking.
2. Add rock salt (sendha namak) to taste. Ayurveda, a traditional Indian system of medicine, emphasizes balance and natural ingredients. Rock salt is considered to be a "Sattvik" food, meaning it promotes purity, lightness, and well-being. This aligns with the goals of fasting, which often involve detoxification and spiritual cleansing.

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Farali Pahadi Tikka, Upvas Paneer Tikka recipe - How to make Farali Pahadi Tikka, Upvas Paneer Tikka

To Be Ground To A Smooth Green Marinade
1/2 cup fresh hung curds (chakka dahi)
2 cups chopped coriander (dhania)
2 tsp cumin seeds (jeera)
2 tbsp chopped green chillies
2 tsp lemon juice
rock salt (sendha namak) to taste

Other Ingredients For Farali Pahadi Tikka
2 cups paneer (cottage cheese) cut into 25 mm cubes
1 cup boiled and peeled baby potatoes , cut into halves
1 cup sweet potato (shakarkand) peeled , cut into 25 mm slices and parboiled
1 cup purple yam (kand) , peeled and cut into 25 mm cubes and parboiled
3 tsp oil

Method
Farali pahadi tikka

To make farali pahadi tikka, combine the green marinade along with the paneer, purple yam, sweet potato and baby potato halves.
Gently mix it until the marinade coats it well.
Arrange the marinated paneer, purple yam, sweet potato and baby potato halves onto a wooden skewer. Repeat with the remaining ingredients to make 9 more skewers.
Heat a non-stick tava (griddle) and grease it well using 1/2 tsp oil.
Cook the tikkas on a medium flame while turning the sides, using 1/2 tsp oil until the paneer and vegetables are light brown in colour from all sides.
Repeat steps 4 and 5 to cook the remaining skewers.
Serve farali pahadi tikka immediately.

Nutrient values (Abbrv) per skewer

Energy	160 cal
Protein	5.5 g
Carbohydrates	13 g
Fiber	1.4 g
Fat	9.5 g
Cholesterol	3.2 mg
Sodium	10.5 mg

Click here to view calories for Farali Pahadi Tikka, Upvas Paneer Tikka

Farali Pahadi Tikka, Upvas Paneer Tikka recipe with step by step photos

like farali pahadi tikka

like farali pahadi tikka recipe | paneer, sweet potato, potatoes fasting tikka | Ekadashi vrat upvas tikka | Vrat, Upwas or fasts is observed by may Hindus on auspicious festivals like Navratri, Shivratri or even days like ekadashi or Karwa chauth. The ingredients consumed during these fasting days differ from religion to religion and person to person. So, if you are not consuming any ingredients mentioned in this farali recipe, simply skip it. Like farali recipes then below are some of my go-to recipes that can be consumed during faral :

what is farali pahadi tikka made of ?

what is farali pahadi tikka made of ? See below image of list of ingredients for farali pahadi tikka.

marinade of farali pahadi tikka

in a mixer put 1/2 cup fresh hung curds (chakka dahi). Hung curd has a thicker consistency compared to regular yogurt. This thicker texture helps create a better coating on the vegetables and paneer in the marinade. This coating allows the flavors to penetrate deeper and ensures the spices and herbs stick better during cooking.
Add 2 cups chopped coriander (dhania). Coriander leaves bring a bright, fresh flavor and a pleasant aroma to the marinade. This is especially important in a vegetarian dish like farali pahadi tikka, where other ingredients might not offer the same level of vibrancy.
Add 2 tsp cumin seeds (jeera).

Add 2 tbsp chopped green chillies. Farali recipes are meant to be suitable for consumption during fasting periods, which often involve dietary restrictions. Green chillies can provide a hint of spice without overpowering the dish or making it unsuitable for fasting.
Add 2 tsp lemon juice. The acidity in lemon juice also acts as a flavor enhancer. It cuts through the richness of the hung curd in the marinade and adds a refreshing brightness to the overall taste profile. This is especially important in a vegetarian fasting dish where there might be less inherent savory depth.
Add rock salt (sendha namak) to taste. We added xx tsp. Ayurveda, a traditional Indian system of medicine, emphasizes balance and natural ingredients. Rock salt is considered to be a " Sattvic" food, meaning it promotes purity, lightness, and well-being. This aligns with the goals of fasting, which often involve detoxification and spiritual cleansing.
Blend to a smooth green marinade.

Ingredients used in fasting

Paneer (fresh cottage cheese) is derived from milk and often considered vegetarian. This makes it suitable for many fasting practices that restrict animal products.

Sweet potatoes are a powerhouse of nutrients that can help sustain you during a fast. They're loaded with complex carbohydrates for sustained energy, fiber to keep you feeling full, and essential vitamins like A and C to support your well-being.
In Indian culture, certain foods are traditionally consumed during fasting periods as they are considered pure or sattvic. Baby potatoes, being a wholesome and easily digestible food, have become a staple ingredient in fasting recipes over time due to cultural practices and culinary traditions. During fasting periods, many Indian traditions follow specific dietary restrictions. These restrictions often eliminate grains, legumes, and certain vegetables.
Kand, also known as purple yam or violet yam, is commonly used in fasting recipes in India for several reasons, primarily due to its suitability according to the dietary restrictions observed during Hindu fasting periods. During fasting periods, individuals need energy and nutrients to sustain themselves, and kand provides a good source of these essential nutrients.

making farali pahadi tikka

Remove the green marinade in a deep bowl.
Add 2 cups paneer (cottage cheese) cut into 25 mm cubes. Paneer itself has a mild flavor that readily absorbs the spices in the marinade. Paneer becomes a valuable source of protein. It adds a satisfying element to the dish, keeping you feeling fuller for longer.

Add 1 cup boiled and peeled baby potatoes , cut into halves. Boiled baby potatoes included in the tikka for a source of starch and a textural contrast to the paneer.
Add 1 cup sweet potato (shakarkand) peeled , cut into 25 mm slices and parboiled. Sweet potatoes offer a natural sweetness that complements the savory flavors of the paneer marinade and spices. The soft, slightly firm texture of cooked sweet potato cubes adds variety and a delightful bite alongside the other veggies.
Add 1 cup purple yam (kand) , peeled and cut into 25 mm cubes and parboiled. Purple yam has a slightly denser texture. This adds a pleasant textural contrast alongside the soft paneer and other vegetables. The vibrant purple color of the yam adds a stunning visual element to the dish.
Gently mix it until the marinade coats it well.
Arrange the marinated paneer, purple yam, sweet potato and baby potato halves onto a wooden skewer.

Repeat with the remaining ingredients to make 9 more skewers.
Heat a non-stick tava (griddle) and grease it well using 1/2 tsp oil.
Cook the tikkas on a medium flame while turning the sides, using 1/2 tsp oil.
Until the paneer and vegetables are light brown in colour from all sides.
Serve farali pahadi tikka recipe | paneer, sweet potato, potatoes fasting tikka | Ekadashi vrat upvas tikka | immediately.

pro tips for farali pahadi tikka

In a mixer put 1/2 cup fresh hung curds (chakka dahi). Hung curd has a thicker consistency compared to regular yogurt. This thicker texture helps create a better coating on the vegetables and paneer in the marinade. This coating allows the flavors to penetrate deeper and ensures the spices and herbs stick better during cooking.
Add rock salt (sendha namak) to taste. Ayurveda, a traditional Indian system of medicine, emphasizes balance and natural ingredients. Rock salt is considered to be a " Sattvic" food, meaning it promotes purity, lightness, and well-being. This aligns with the goals of fasting, which often involve detoxification and spiritual cleansing.
Paneer (fresh cottage cheese) is derived from milk and often considered vegetarian. This makes it suitable for many fasting practices that restrict animal products.
Sweet potatoes are a powerhouse of nutrients that can help sustain you during a fast. They're loaded with complex carbohydrates for sustained energy, fiber to keep you feeling full, and essential vitamins like A and C to support your well-being.
In Indian culture, certain foods are traditionally consumed during fasting periods as they are considered pure or sattvic. Baby potatoes, being a wholesome and easily digestible food, have become a staple ingredient in fasting recipes over time due to cultural practices and culinary traditions. During fasting periods, many Indian traditions follow specific dietary restrictions. These restrictions often eliminate grains, legumes, and certain vegetables.

Kand, also known as purple yam or violet yam, is commonly used in fasting recipes in India for several reasons, primarily due to its suitability according to the dietary restrictions observed during Hindu fasting periods. During fasting periods, individuals need energy and nutrients to sustain themselves, and kand provides a good source of these essential nutrients.
If you are not fasting then you can add 1 1/2 cups chopped mint leaves (phudina) leaves. Mint leaves add a refreshing and invigorating flavor to the farali pahadi tikka. Their coolness balances the richness of other ingredients like paneer (depending on the recipe) and prevents the dish from feeling heavy.

benefits of farali pahadi tikka

Farali Pahadi Tikka is rich in below macronutrients, vitamins and minerals given in descending order (highest to lowest).
1. Vitamin C : Vitamin C is a great defence against coughs and colds. Have citrus fruits (oranges, grapefruit and sweet lime), lemons, vegetables ( capsicum , broccoli, cabbage). Not all of the vitamin C is lost when vegetables are cooked. Some studies have shown that up to 50% of the vitamin C can be retained, depending on the cooking method and the vegetable. Cook vegetables quickly. The longer vegetables are cooked, the more vitamin C they will lose. 37% of RDA.
2. Calcium. See Calcium rich recipes : Calcium is a mineral that makes bones stay strong. See our list of calcium rich Indian foods. Dairy products: Like milk, curds, cheese, paneer and buttermilk. Green leafy vegetables like spinach, fenugreek, broccoli. Nuts ( almonds, peanuts, walnuts) and ragi. Required from kids to adults. 33% of RDA.
3. Phosphorus : Phosphorus rich Indian foods works closely with calcium to build bones. Phosphorus rich Indian foods like dairy products ( milk, paneer, curds), nuts ( almonds, peanuts, walnuts) , seeds, jowar, bajra, moong, matki, oats, ragi, whole wheat flour etc. 21% of RDA.
4. Vitamin A rich recipes, Beta Carotene : Vitamin A is crucial for healthy vision, cell growth and healthy skin. Sources of vitamin A include yellow-orange fruits and vegetables like carrots , mango, papaya, peach, tomatoes, pumpkin etc. and other vegetables like spinach, kale, fenugreek leaves , broccoli , capsicum etc. 17% of RDA.