Navratri, a vibrant festival of fasting and devotion, is not just a spiritual journey but a culinary one too! Fasting during Navratri brings a unique set of ingredients that can be turned into some truly delectable dishes. While the restrictions on grains, legumes, and regular flours might seem limiting, it opens a treasure trove of creative possibilities.
So, are you ready to dive into a feast that’s simple yet bursting with flavor? Let’s roll up our sleeves and get into these delightful Navratri recipes. They’re packed with taste, keeping your fasting meals light, healthy, and of course, absolutely mouth-watering!
1. Sabudana Khichdi (Sago Delight)
A humble dish that’s light, fluffy, and loaded with crunchy peanuts, Sabudana Khichdi is a staple during Navratri. It’s all about balance—cooked sago pearls with a mix of spices that brings out the real flavor.
Ingredients:
- 1 cup sabudana (sago)
- 2 medium potatoes, boiled and diced
- 1/2 cup roasted peanuts, crushed
- 2 tbsp ghee (or oil)
- 1 tsp cumin seeds
- 1-2 green chilies, chopped
- Fresh coriander leaves
- Salt (rock salt for fasting) to taste
Instructions:
- Soak the sabudana for 5-6 hours or overnight until it softens.
- Heat ghee in a pan, add cumin seeds and chilies. Let them sizzle for a few seconds.
- Toss in the diced potatoes and stir until lightly golden.
- Add soaked sabudana, crushed peanuts, and season with salt.
- Cook on medium heat for 5-7 minutes, stirring occasionally to avoid sticking.
- Garnish with fresh coriander and serve hot.
Tip from the Chef: Always soak the sabudana properly to avoid it turning into a sticky mess!
2. Kuttu Ki Puri (Buckwheat Flour Puri)
Let’s spice things up with crispy, golden puris made from kuttu (buckwheat) flour. These little wonders are perfect for any fasting meal!
Ingredients:
- 2 cups kuttu ka atta (buckwheat flour)
- 2-3 boiled potatoes, mashed
- Rock salt to taste
- 1 tsp black pepper powder
- Water for kneading
- Ghee for frying
Instructions:
- In a large bowl, mix kuttu ka atta, mashed potatoes, rock salt, and pepper powder.
- Gradually add water and knead into a soft dough.
- Roll out small puris and fry in hot ghee until they puff up and turn golden brown.
- Serve with aloo sabzi or any chutney of your choice.
Chef’s Note: These puris can be a bit tricky! Fry them in medium-hot ghee to get the perfect crisp without them becoming too greasy.
3. Singhare Ka Halwa (Water Chestnut Flour Halwa)
Let’s sweeten the deal with a rich, luscious halwa made from singhare ka atta. A dessert that’s divine, packed with the goodness of ghee, and a perfect Navratri indulgence.
Ingredients:
- 1 cup singhare ka atta (water chestnut flour)
- 1/2 cup ghee
- 3/4 cup sugar
- 2 cups water
- 1/4 tsp cardamom powder
- Chopped dry fruits (almonds, cashews) for garnish
