Sabudana Khichdi from Maharashtra
While Sabudana Khichdi is a pan-Indian fasting staple, the Maharashtrian preparation is iconic. This dish combines soaked tapioca pearls (sabudana) with roasted and crushed peanuts, boiled potatoes, and a simple tempering of cumin seeds and green chillies.
It's light on the stomach yet provides a good amount of energy, making it a beloved choice for breaking fasts during Shravan. The texture is delightfully chewy, and the combination of potatoes and peanuts makes it incredibly satisfying.
Kuttu ki Puri from Uttar Pradesh
In North India, especially Uttar Pradesh, Sawan meals often feature dishes made from kuttu ka atta, or buckwheat flour. Kuttu ki Puri is a prime example. This gluten-free flour is kneaded, sometimes with boiled and mashed potatoes, into a dough and then rolled into small discs that puff up when fried. These puris have a distinct nutty flavour and a wonderfully crisp texture. They are typically served with a simple, vrat-friendly potato curry cooked without onion or garlic, and a side of plain yogurt.
Farali Pattice from Gujarat
Gujarat offers a delightful fasting snack known as Farali Pattice. These are crispy potato patties with a sweet and savoury filling. The outer layer is made of mashed potatoes, while the inside contains a mixture of grated coconut, roasted peanuts, raisins, and mild spices. Shallow-fried until golden brown, these patties offer a wonderful contrast of textures and flavours—crispy outside, soft inside, with a surprising burst of sweetness from the coconut and raisins. They are a testament to how creative and delicious fasting food can be.
Makhana Kheer from Bihar
Hailing from the Mithila region of Bihar, Makhana Kheer is a creamy, luxurious dessert perfect for Sawan. Makhana, or fox nuts, are puffed lotus seeds that are light and nutritious. For this kheer, the makhana are roasted in ghee until crisp, then simmered in milk until the milk thickens and the nuts soften. Scented with cardamom, saffron, and garnished with nuts, this kheer is a far lighter alternative to traditional rice-based kheers and is a staple in Bihari households during festivals and fasts.
Samak Rice Pulao from Madhya Pradesh
When regular rice is off the menu, samak chawal, or barnyard millet, comes to the rescue. This pseudo-grain is a popular fasting ingredient across the country, and in Madhya Pradesh, it's often transformed into a simple and fragrant pulao. The millet is cooked with cumin, green chillies, and vrat-friendly vegetables like potatoes. The resulting dish is light, fluffy, and has a texture that's comforting during the monsoon season, making it a wholesome meal for a fasting day.
Singhare ka Halwa from Rajasthan
Singhare ka atta, or water chestnut flour, is another key ingredient in the Sawan pantry. In Rajasthan, it's used to create a rich and dense halwa. The flour is roasted in a generous amount of ghee until it turns aromatic and darkens in colour, after which sugar and water or milk are added to create a smooth, thick pudding. This halwa is known for providing sustained energy, making it an excellent choice for those observing long fasting days, offering warmth and comfort in every spoonful.
Vratwale Aloo from Punjab
Potatoes are a versatile and essential part of fasting cuisine. In Punjabi homes, a simple and soupy potato curry known as Vratwale Aloo is a common preparation. This dish is cooked without onion, garlic, or turmeric, relying instead on the flavours of cumin, green chillies, ginger, and fresh coriander, all simmered in a light tomato or yogurt-based gravy. It's the perfect accompaniment for Kuttu ki Puri or Rajgira Paratha, creating a meal that is both hearty and compliant with vrat rules.
