Maha Shivratri 2026: Vrat Recipes

• Mahashivratri features rituals like fasting, temple visits, and prayers to Shiva.
• Traditional and easy-to-make fasting recipes include sweet potato tikki and kuttu pizza.
• Wholesome dishes cater to diverse tastes, ensuring nourishment during the day-long vrat.

New Delhi: Mahashivratri is an auspicious occasion and one of the grand festivals celebrated across the Hindu community. There are various rituals associated

with this day, from honouring and praying to Lord Shiva and Goddess Parvati, visiting temples, performing 4 pahar ki puja and keeping fast.

As Maha Shivratri approaches, people are seeking options that are both traditional and easy to prepare, while still providing enough nourishment to sustain the day-long vrat. From comforting classics to modern twists on vrat-friendly ingredients, fasting recipes can be delicious, wholesome, and surprisingly diverse.

Here are some recipes that are delicious and perfect for your vrat to celebrate the occasion of Shivratri with peace and comfort.

Mahashivratri fasting recipes

1. Sweet Potato tikki

Ingredients

• 2 medium sweet potatoes (boiled & peeled)
• 2 tbsp roasted peanut powder
• 1 green chilli (finely chopped, optional)
• ½ tsp cumin powder
• Sendha namak to taste
• 1 tbsp coriander (chopped)
• Ghee/oil for shallow frying

Method

1. Mash the boiled sweet potatoes until smooth.
2. Add peanut powder, cumin, green chilli, coriander, and sendha namak.
3. Mix well and form small tikkis.
4. Heat ghee on a tawa and shallow fry on medium flame.
5. Cook until golden and crisp on both sides.
6. Serve hot with vrat-friendly coriander chutney.

2. Kuttu Pizza Bites

Ingredients

For base:

• 1 cup kuttu ka atta
• 1 boiled potato (grated)
• ½ cup water (adjust as needed)
• Sendha namak
• ½ tsp black pepper

For topping:

• ½ cup paneer (crumbled)
• 1 boiled potato (mashed)
• Chopped tomato/capsicum (optional for some fasting traditions)
• Pepper & sendha namak
• Ghee for cooking

Method

1. Mix kuttu atta, grated potato, pepper, and salt with water to make a thick pancake-like batter.
2. Heat a tawa and pour small spoonfuls to form mini pancakes.
3. Cook until slightly firm.
4. Mix paneer & mashed potato with pepper and salt.
5. Spread this mixture on each mini pancake.
6. Cover and cook for 2 minutes on low flame until the base becomes crisp.
7. Drizzle a little ghee and serve warm.

3. Dahi Aloo Chaat

Ingredients

• 2 boiled potatoes
• ½ cup fresh curd (whisked)
• 2 tbsp roasted peanut powder
• ½ tsp cumin powder
• ½ tsp black pepper
• Sendha namak
• 1 tsp lemon juice
• Chopped coriander

Method

1. Add sendha namak, pepper, and cumin to the curd and whisk well.
2. Toss the boiled potato cubes in lemon juice and peanut powder.
3. Pour spiced curd over the potatoes.
4. Mix gently and garnish with coriander.
5. Serve chilled for best flavour.

4. Vrat Uttapam

Ingredients

• 1 cup samak rice flour (or ground samak)
• 1 medium potato (grated)
• 1–1¼ cup water (as needed)
• 1 green chilli (optional)
• Sendha namak
• 1 small tomato (finely chopped)
• Coriander for topping
• Ghee

Method

1. Mix samak flour with grated potato, salt, chilli, and water to make a thick batter.
2. Heat tawa and pour a ladleful to form a thick uttapam.
3. Add chopped tomato and coriander on top.
4. Drizzle a little ghee and cook on low flame.
5. Flip and cook until both sides turn golden.
6. Serve hot with curd or vrat chutney.

5. Vrat Paneer Malai

Ingredients

• 200g paneer (cubes)
• ½ cup thick curd
• ½ cup coconut milk (optional but adds richness)
• 1 tsp grated ginger
• ½ tsp black pepper
• Sendha namak
• 1 tbsp ghee
• ½ tsp cumin
• Coriander for garnish

Method

1. Heat the ghee in a pan and add cumin.
2. Add ginger and sauté lightly.
3. In a bowl, whisk curd with pepper and salt.
4. Lower the flame and add the curd mixture to the pan; stir continuously.
5. Add coconut milk and mix to form a creamy gravy.
6. Add paneer cubes and simmer for 3–4 minutes on low.
7. Garnish with coriander.
8. Serve with samak rice or kuttu puris.