Rajgira Paratha
A soft, gluten-free flatbread, rajgira (amaranth) paratha is a fantastic way to start your fasting day. Amaranth flour is packed with protein and nutrients, offering sustained energy. To make it, combine rajgira flour with boiled, mashed potatoes, finely
chopped green chillies, coriander, and sendha namak (rock salt). Knead this into a firm dough, adding water sparingly. Roll out the parathas, dusting with more rajgira flour, and cook on a hot tawa with a drizzle of ghee until golden brown on both sides. They pair wonderfully with a simple bowl of plain curd or a vrat-friendly chutney.
Kuttu Ka Cheela
For those who prefer a lighter, crispier option, kuttu ka cheela (buckwheat pancake) is an excellent choice. This savoury pancake is quicker to make than parathas and requires minimal ghee. The batter is a simple mix of kuttu ka atta (buckwheat flour), water, sendha namak, and spices like black pepper. You can enhance the batter by adding grated bottle gourd (lauki) or boiled and mashed potatoes for a softer texture. Simply pour the batter onto a hot pan, spread it thin, and cook until crisp. It's a wholesome and satisfying meal that's easy on the stomach.
Sweet Potato Tikki
Move over, aloo tikki. Sweet potato, or shakarkandi, makes for a delicious and slightly sweet patty that’s perfect for a vrat. These tikkis are not only flavourful but also provide a good dose of fibre. Simply boil, peel, and mash sweet potatoes. Mix in crushed roasted peanuts for crunch, finely chopped green chillies, coriander, and spices like cumin powder and amchur (dried mango powder), using sendha namak for seasoning. Water chestnut flour (singhare ka atta) can be used as a binding agent. Shape the mixture into patties and shallow-fry them in ghee until they are golden and crisp on the outside. Serve hot with a side of yogurt.
Makhana Kheer
If you have a sweet tooth in the morning, makhana (fox nut) kheer is a creamy and luxurious option that is completely vrat-compliant. Makhana is light and low in calories but quite filling. To prepare this, lightly roast the makhana in a little ghee until they become crisp. Set some aside for garnish and crush the rest coarsely. Simmer milk in a heavy-bottomed pan and add the crushed makhana, stirring continuously to avoid lumps. Let it cook until the milk thickens and the makhana pieces are soft. Add sugar or jaggery to taste, a pinch of cardamom powder, and garnish with the reserved whole makhana and chopped nuts like almonds and pistachios.
Vrat Ke Appe
A popular South Indian snack gets a fasting-friendly makeover with this recipe. Vrat ke appe are small, steamed dumplings that are light, fluffy, and easy to make if you have an appe pan. The batter is typically made from a combination of varai (barnyard millet) and soaked sabudana. These core ingredients are mixed with boiled and mashed potatoes, yogurt, chopped green chillies, cumin seeds, and sendha namak. A pinch of baking soda helps make them fluffy. Pour the batter into the greased moulds of an appe pan, cover, and cook on low heat until golden brown, flipping once to cook both sides. They are a delightful bite-sized breakfast.
Fruit Chaat with a Twist
Never underestimate the power of a well-made fruit chaat. It’s the quickest, most refreshing, and naturally energising breakfast you can have. To elevate it beyond a simple fruit bowl, combine chunks of apple, banana, pomegranate seeds, and boiled sweet potato cubes. For the dressing, whisk together chilled yogurt, a pinch of sendha namak, roasted cumin powder, and a squeeze of lemon juice. You can also add a spoonful of honey for sweetness. For a bit of crunch, top it with roasted nuts or makhana. This simple chaat is hydrating and packed with essential vitamins to keep you going all day.
