Chhath Puja Kharna Roti Making Tips: Kharna Puja is the second day of Chhath festival, in which jaggery kheer and roti are offered to the Lord. It is very important to take some precautions while making Prasad, hence one should avoid these mistakes while making roti.
Chhath Puja Kharna Prasad Recipe: The second day of Chhath Mahaparva i.e. Kharna has very sacred and emotional significance. On this day, devotees observe Nirjala fast for the whole day and after Kharna puja in the evening, they take prasad of jaggery kheer (Rasiya) and wheat bread. It is said that the devotees eat the Prasad of Kharna Roti and Kheer only after offering it to Mother Ganga and Sun God. In such a situation, any small mistake while making roti can spoil the taste and purity of the prasad. Therefore, it is important that you keep these special things in mind while making Kharna Prasad, so that the roti will not only become soft and tasty but will also remain pure and pure for offering.
Take special care of purity
While making Kharna Roti, first of all it is important to keep in mind that the flour, water and utensils are completely pure and clean. This is Prasad, hence no salt, oil or spices are added to it. Before making roti, clean the kitchen or prepare Prasad by lighting a new stove (gas) in the puja room or in the courtyard. Apart from purifying the ingredients, place and utensils, also take bath and wear clean clothes. Use only pure water to knead the dough. This maintains the purity of the Prasad and makes it worthy of offering to God.
Add right amount of water while kneading the dough
To make Kharna Roti soft and tender, the dough should neither be too tight nor too wet. If the flour is too hard then the roti will become dry and hard, whereas too wet flour will not allow the roti to spread. While kneading the dough, add water little by little and keep it covered for 10-15 minutes. This adds moisture to the flour and makes it easier to roll rotis.
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use ghee properly
Kharna rotis are traditionally baked in desi ghee. Many people use less ghee, due to which the roti remains dry and the taste becomes dull. While baking the roti from both the sides, apply a little ghee, so that it becomes slightly crispy and soft from inside. The aroma of ghee is the real taste of Kharna Prasad, so do not skimp on it.
what should be the tempering temperature
While making roti, the pan should not be too hot. If the pan is too hot, the roti will burn from outside and remain raw from inside. At the same time, if the flame is too low then the roti will become hard. Roasting slowly on medium flame will make the roti golden brown and soft. Keep in mind that while baking the roti, keep turning it continuously so that both sides get evenly roasted.
Prepare roti for Prasad like this
Kharna Roti is not just food but a symbol of reverence and purity. While making this, keep your mind calm and avoid talking or getting angry with anyone. Always offer the roti with both hands with reverence and keep it covered. When offering it as Prasad along with Kheer, ensure that the roti is completely cooled and there is no dust or moisture in it.
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FAQ related to Kharna Roti Prasad
Q.1 Can we add salt to Kharna Roti?
No, adding salt in Kharna roti is prohibited, it is made completely clean and simple.
Can Kharna Roti be baked in tandoor?
Nahi Kharna, its traditional method is to bake the roti on a pan or pan with ghee.
When to make Kharna Roti?
You can make roti 1-2 hours before Kharna Puja, but take special care of its purity while making it.
Which flour to use for Kharna Roti?
To make Kharna Roti, use washed pure wheat flour. Use of maida or mixed flour is prohibited in this.
What else goes with roti in Kharna Prasad?
In Kharna Prasad, jaggery and rice kheer is made with roti.