The Fasting Food Philosophy
Fasting during Navratri, known as 'upvas' or adhering to 'farali' food, involves abstaining from grains, lentils, onion, garlic, and regular salt. Instead, the diet revolves around specific flours like water chestnut (singhara), buckwheat (kuttu), and amaranth
(rajgira), along with ingredients like tapioca pearls (sabudana), potatoes, sweet potatoes, peanuts, and dairy. Rock salt, or 'sendha namak', is used for seasoning. This is not about starvation but about consuming 'sattvic' foods that are light and easy to digest.
Sabudana Khichdi: The Maharashtrian Mainstay
In Maharashtra, Navratri fasting is almost synonymous with Sabudana Khichdi. This beloved dish is made from soaked tapioca pearls, tossed with roasted peanuts, boiled potatoes, green chillies, and cumin seeds. When prepared correctly, the pearls are perfectly soft and separate, not sticky. The combination of soft sabudana and crunchy peanuts gives it a delightful texture, making it a filling and energy-boosting meal that's enjoyed across the state. Sabudana Vada, a crispy fried patty of sabudana and potato, is another popular Maharashtrian fasting snack.
Farali Pattice: The Gujarati Favourite
Gujarat offers its own delicious spin on fasting foods, with Farali Pattice being a standout. These are crisp, golden-fried potato patties with a flavourful filling. The outer layer is made of mashed potatoes, while the inside contains a sweet and spicy mixture of grated coconut, nuts, and spices. It perfectly embodies the Gujarati penchant for balancing sweet, spicy, and savoury flavours in one bite. Another popular Gujarati fasting dish is the Farali Thepla, made using fasting-friendly flours like rajgira.
Sama and Rajgira: The Versatile Grains
Both states make extensive use of alternative grains. Barnyard millet, known as 'Sama' or 'Moraiyo', is a popular rice substitute used to make a simple khichdi or pulao. Amaranth flour, or 'rajgira atta', is another staple. It's used to make puris and parathas that are often paired with a simple potato curry (aloo sabzi) cooked without onion or garlic. In Gujarat, Rajgira Sheera, a sweet pudding, is a common fasting dessert, while in Maharashtra, you might find Rajgira Thalipeeth, a savoury flatbread.
Kuttu Ki Puri: A North Indian Classic Embraced
While strongly associated with North India, Kuttu ki Puri has found a firm place in the Navratri menus of Gujarat and Maharashtra. Made from buckwheat flour ('kuttu ka atta'), these deep-fried breads have a distinct nutty flavour and a crisp texture. Because buckwheat is gluten-free, the dough is often bound with boiled and mashed potatoes. These puris are typically served hot with a simple, tangy potato curry or a cooling yogurt-based dip, making for a hearty and satisfying fasting meal.
Sweet Endings: Halwas and Ladoos
No festival meal is complete without something sweet. During Navratri, this comes in the form of desserts made from fasting ingredients. Singhare ka Halwa, made from water chestnut flour, is a quick and delicious option enjoyed in both regions. The flour is roasted in ghee until fragrant, then cooked with sugar and water or milk to form a rich, glossy pudding. Other popular sweets include Shengdana Ladoo (peanut ladoos) in Maharashtra and various kheers made from sabudana or makhana (fox nuts).
