The West: A Sabudana and Peanut Paradise
In states like Maharashtra and Gujarat, fasting or 'farali' food is almost synonymous with sabudana (tapioca pearls). Sabudana Khichdi, a fluffy pilaf made with soaked tapioca pearls, roasted peanuts, green chillies, and potatoes, is a quintessential
breakfast. For a crispier indulgence, there's the Sabudana Vada, a deep-fried patty that’s crunchy on the outside and soft within. Another popular snack is the Farali Pattice, a potato patty often stuffed with a sweet and savoury mixture of coconut, nuts, and raisins, showcasing the region's love for balanced flavours. These dishes are not only filling but also provide a quick energy boost, making them ideal for fasting days. The use of peanuts is prominent, adding texture and protein to many preparations.
The North: Buckwheat, Amaranth, and Hearty Tubers
Travel north to Punjab, Uttar Pradesh, and Delhi, and the fasting pantry changes significantly. Here, pseudo-grains like kuttu ka atta (buckwheat flour) and singhare ka atta (water chestnut flour) take centre stage. Kuttu ki Puri, a deep-fried bread made from buckwheat flour, is a common sight, often paired with a simple yet flavourful Aloo Tamatar ki Sabzi (potato and tomato curry) made without onion or garlic. Another favourite is Kuttu ke Pakode, crispy fritters made with buckwheat flour and potatoes. Rajgira (amaranth) is also widely used, especially for making parathas or halwa. These ingredients are nutrient-dense and provide sustained energy. Root vegetables like arbi (colocasia) and jimikand (yam) also feature in snacks like kebabs and tikkis.
The South: Millet and Coconut Comfort
In Southern India, fasting rules are often different, but when observed, the ingredients reflect the region's agricultural landscape. Millets like sama (barnyard millet) and ragi (finger millet) are popular choices. You might find Vrat-friendly dosas made from sama or kuttu flour, served with coconut chutney. Instead of the North's heavy puris, the South leans towards lighter preparations like Sama Rice Idlis or Upma. Sweet dishes often feature coconut and jaggery, such as Sweet Potato Payasam (a creamy pudding). Raw bananas are used to make chips, and sundals—salads made from boiled legumes like chickpeas, tempered with mustard seeds and coconut—are a common offering, though legume consumption rules can vary.
The East: A Feast, Not a Fast
Interestingly, for many in Eastern India, particularly West Bengal, the period of Navratri, known as Durga Puja, is a time for feasting rather than fasting. It is a celebration of food, and the concept of 'vrat' is less common compared to other regions. However, for those who do observe fasts for other pujas, the food is simple and vegetarian. The emphasis is often on fruits, milk-based sweets like Sandesh (if prepared without certain additives), and yogurt (doi). For Durga Puja itself, the celebratory 'bhog' often includes Khichuri (made with rice and lentils), Labra (a mixed vegetable dish), and Beguni (eggplant fritters), which are not typically considered fasting foods elsewhere.
