Navratri is a Hindu festival celebrated to honour Goddess Durga. This pious festival is celebrated across the Indian subcontinent, with unique variations observed in each state. And Navratri Fasting (Vrat) is religiously observed in many parts of India during the occasion. However, fasting rules may vary from community to community.
Below, we have compiled a list of the top 3 quick and delicious Navratri Vrat recipes you can easily try at home and plan your fasting menu ahead of the fasting season. Let’s look at the recipes!
3 Quick and Tasty Fasting Recipes
Sabudana Khichdi; Estimated Prep Time: 30 mins
- In a container, rinse 1 cup sabudana (tapioca pearls) and soak them for 3-4 hours or overnight to soften the pearls.
- Strain the sabudana thoroughly to avoid overly mushy and pasty sago pearls. Keep it aside.
- Boil two medium-sized potatoes in a stainless steel pressure cooker on medium heat for 4-5 whistles.
- After boiling, warm and cool the potatoes before you peel and chop them into small pieces.
- Heat a nonstick Kadai, add ½ cup groundnuts, and roast them in medium to low heat, stirring often.
- Roast the groundnuts until they acquire a brownish or charred look. Keep it aside to cool.
- Add the cooled-off groundnuts in a blender and powder them coarsely.
- Add the powdered groundnuts to the soaked sago pearls in a mixing bowl and mix them well.
- Heat 3 tablespoons of oil or ghee in a heavy kadai or pan on a medium to low flame to make the khichdi.
- Add 1 tsp cumin seeds, wait for them to crackle, and get browned.
- Add one chopped green chilli to the oil and fry it on medium to low flame.
- Add the chopped potatoes and sauté well for a minute.
- Add the sabudana and groundnut powder mixture to the kadai/pan and mix everything well.
- Sauté the khichdi on low heat for about 3-5 minutes
- (Optional) Add some chopped coriander leaves and 1 tsp lemon juice for tang. Serve hot!
Farali Patties; Estimated Prep Time: 45-60 mins
- Rinse three medium-sized potatoes in fresh water and boil them
- Peel the potato skin and chop the potatoes into pieces
- Mash the potatoes thoroughly with a masher or fork. Let it cool down
- Add 3 tsp arrowroot/buckwheat/water chestnut flour and salt to the mashed potato mixture
- Mix them well, knead gently, and create the potato dough. Cover the bowl with a lid and keep it aside
- For the farali stuffing, heat a nonstick pan, add 3 tsp oil peanuts, and roast them until crunchy and brown. Keep it aside to cool down.
- In the same pan, add 3 tsp cashews and roast them on low heat till you see golden spots on them
- Add the peanuts and cashews to a mortar pestle and crush them coarsely
- In a mixing bowl, add the following ingredients and stir well:
- ¼ cup of grated coconut,
- peanuts-cashew mixture,
- 2 tsp chopped raisins,
- ½ tsp sugar,
- 1 tsp lemon juice,
- 2-2.5 tsp chopped coriander leaves,
- ½ tsp green chili/ginger paste (as per preference),
- 1 tsp lemon juice for tang
- Make medium-sized balls from the dough mixture
- Flatten each ball, add 1-2 tsp stuffing in it, and bring the edges together to cover it
- Heat 3 tsp oil or 2 tsp ghee in a tava. Coat the stuffed farali patty with arrowroot flour and deep fry the patty on medium flame
- Keep flipping the patties until both sides are evenly cooked and browned
- Serve the delicious fasting snack hot!
Roasted Makhanas; Estimated Prep Time: 10-15 mins
- In a nonstick pan, take 2-3 tsp oil or ghee and roast the makhanas on low flame
- Roast the makhanas for 10-12 mins to acquire the perfect crunch
- Let it cool down, and you can store the roasted makhanas in an airtight container for a longer shelf life
- You can add nuts like almonds, peanuts, and cashews to bring in more crunch and add flavours
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