Ganesh Chathurthi 2025: Swap fried snacks for these tasty, nutritious festive recipes

From millet based mathis, paired with chilli yoghurt dips, to colourful, crunchy chaats made with ingredients like sweet potato, pomegranate, and almonds, there are several protein-packed options that keep the celebration festive and healthy. (image: pinterest)

This year Ganesh Chathurthi falls on August 27. It is a 9 day festival that is synonymous with prayers, modaks, and a gamut of festive foods. While there is festive flavour all around, there is also a growing concern regarding expanding waistlines. Well, the good thing is that there are lighter, nutrient-rich food options available, most of which don’t compromise on taste.

Festivals are about food, gatherings, and togetherness, but they can also be mindful, says Ritika Samaddar, Regional Head, Dietetics, Max healthcare, Delhi. From millet based mathis, paired with chilli yoghurt dips, to colourful, crunchy chaats made with ingredients like sweet potato, pomegranate, and almonds, there are several protein-packed options that keep the celebration festive and healthy.

Also read: Ganesh Chaturthi decoration: 9 budget-friendly DIY mandap ideas for eco-friendly celebrations

Samaddar shares a few nutritious recipes: Almond millet mathi, chilli yoghurt dip:

 For mathi:

Ingredients

• Whole almonds – ½ cup

• Pearl millet flour – ½ cup

• All-purpose flour – ¼ cup

• Almond flour – ½ cup

• Chopped onion – 3 tbsp

• Chopped ginger – 2 tbsp

• Chopped green chilli – ½ tsp

• Chopped fresh coriander – 1 tbsp

• Mashed boiled potato – ½ cup

• Chaat masala – 1 tsp

• Salt – to taste

• Dry roasted coriander seeds – 1 tsp

• Desi ghee – for pan searing

For Chilli Yoghurt Dip:

• Greek yoghurt – 1 cup

• Chopped deseeded green chilli (small) – ¼ tsp

• Chopped ginger – ½ tsp

• Chopped fresh coriander – ½ tsp

• Crushed dry roasted cumin seeds – ½ tsp

• Salt – to taste

Method

• Roast almonds at 180°C for 4 minutes, cool and chop roughly.

• For the dip: Mix Greek yoghurt, chopped ginger, green chilli, coriander, cumin, and season.

• In a bowl, combine flours, ginger, chilli, onion, potato, coriander seeds, salt, chaat masala, coriander, and roasted almonds.

• Knead into a soft dough and rest for 30 minutes.

• Divide into 15g portions, roll into 3-inch discs (1cm thick), and pan-sear in ghee until golden.

• Serve hot with chilli yoghurt dip.

Chatpata chaat:

Ingredients

• Peeled almonds – 15 g

• Boiled sweet potato (diced) – 30 g

• Pomegranate pearls – 5 g

• Boiled white peas – 20 g

• Chopped onions – 5 g

• Chopped deseeded tomatoes – 5 g

• Chaat masala – 2 g

• Green chillies – 1 g

• Lemon juice – 3 ml

• Fresh coriander – 1 g

• Mint chutney – 10 ml

• Saunth chutney – 15 ml

• Red chilli powder – 1 g

Method

• Boil white peas until soft.

• Mix onions, tomatoes, green chilli, coriander, lemon juice, red chilli powder, and chaat masala to create ragda.

• In another bowl, mix almonds, pomegranate, and sweet potato with saunth chutney, lemon juice, chaat masala, and coriander.

• Plate ragda and top with almond chaat. Garnish with a coriander sprig.

Badam ki shammi

Ingredients

• Whole almonds – ⅓ cup

• Soya bean granules – ½ cup

• Channa dal – ¼ cup

• Onion (diced) – ½ cup

• Chopped ginger – 2 tbsp

• Chopped garlic – 1½ tbsp

• Dried red chilli – 1

• Slit green chilli – 1

• Shahijeera – 2 tsp

• Saunf – 2 tsp

• Cinnamon (½ inch) – 1

• Black cardamom – 1

• Salt – 1 tsp

• Turmeric – 1 tsp

• Water – 500 ml

• Oil – 2 tbsp

• Halved almonds – 20

Method

• Soak and drain channa dal, soy granules, and almonds.

• Boil all together with spices until dal is soft and water mostly evaporated.

• Cool and grind into a paste.

• Form patties, place half an almond in each, press gently.

• Shallow-fry till crisp and brown on both sides.

 Nutritional Note: High in plant-based protein and fiber from soy and dal, this dish also benefits from the vitamin E and healthy fats in almonds.

Paneer tikki

Ingredients

• Paneer – 2 cups

• Boiled & mashed potato – ½ cup

• Oil – 2½ tbsp

• Jeera – 1 tsp

• Chopped green chilli – 2 tsp

• Chopped ginger – 2 tsp

• Turmeric – ½ tsp

• Red chilli powder – ½ tsp

• Chopped coriander – 2 tbsp

• Chopped almonds – ½ cup

• Cornflour – 1 tbsp

• Salt – 1 tsp

Method

• Mash paneer and mix with potato.

• Heat oil, crackle jeera, then add ginger, chilli, turmeric, followed by the paneer-potato mix.

• Add red chilli powder and salt, cook for 2–3 minutes, cool.

• Add cornflour and coriander.

• Shape into patties and roll sides in chopped almonds.

• Shallow-fry on both sides until golden brown. Serve hot.