Gujarat’s Farali Feasts
In Gujarat, fasting or 'faral' is an art form. Instead of sticking to basics, the cuisine features elaborate dishes. One such delicacy is the Farali Pattice, a crispy potato casing filled with a sweet and nutty mixture of coconut, peanuts, and dried fruit.
Another popular dish is Farali Misal, a fasting-friendly version of the famous spicy curry, made with potatoes and peanuts in a tangy gravy, skipping the usual legumes. For those with a sweet tooth, Rajgira Sheera, a pudding made from amaranth flour, offers a warm and comforting end to a meal.
Maharashtra’s Upvas Staples
Maharashtra shares some fasting traditions with Gujarat, including delicious sabudana dishes, but with its own unique spin. The Sabudana Thalipeeth is a standout. It's a savoury, gluten-free pancake made from a dough of soaked sabudana, mashed potatoes, roasted peanut powder, and spices. Another Maharashtrian classic is Batatyacha Kees, a simple yet flavourful dish of grated potatoes pan-fried with cumin, green chillies, and peanuts. For a more substantial meal, many enjoy Shengdanachi Amti, a creamy and tangy peanut-based curry that pairs perfectly with bhagar (barnyard millet).
The Southern Sundal Tradition
In South India, particularly Tamil Nadu and Karnataka, Navratri celebrations (Golu) feature a unique daily offering called Sundal. While North Indian fasting traditions often avoid legumes, Sundal is a simple and protein-packed snack made from various cooked legumes like chickpeas, peanuts, or black-eyed peas. Each day, a different type of Sundal is prepared and seasoned with mustard seeds, curry leaves, and grated coconut. It’s a healthy, savoury, and essential part of the region's festivities, offered to guests who visit homes to see the Golu displays.
Hearty Dishes from North India
Across North India, fasting foods are designed to be hearty and energy-giving. In Punjab, Dahi Wale Aloo, a comforting curry of potatoes in a spiced yogurt gravy, is a popular choice, often eaten with puris made from singhare ka atta (water chestnut flour). From the Himalayan region of Himachal Pradesh comes a unique dish called Aloo Chuk, made with potatoes cooked in a tangy tamarind and spice blend. In Uttar Pradesh and surrounding areas, Arbi Kofta is a creative fasting alternative, where taro root (arbi) is grated, formed into dumplings, and simmered in a vrat-friendly tomato and nut-based gravy.
Creative Fasting Beyond the Classics
The creativity within fasting constraints has led to many modern and pan-Indian innovations. Vrat-friendly dosas and idlis, made from a batter of samak rice (barnyard millet) and sabudana, are becoming increasingly popular. These are light, easy to digest, and offer a welcome change in texture. Another versatile ingredient is the raw banana, used to make Kele Ka Kofta curry or simply fried as chips. Even chaat gets a fasting makeover, with dishes like Shakarkandi Chaat (sweet potato chaat) and Farali Papdi Chaat providing that beloved tangy and spicy kick using rock salt and fasting-approved spices.
