Kuttu ka Cheela: The Savoury Buckwheat Pancake
A staple in North Indian homes during Navratri, Kuttu ka Cheela is a savoury pancake made from buckwheat flour. This gluten-free option is not only delicious but also packed with protein and fibre. The batter is made by mixing 'kuttu ka atta' (buckwheat
flour) with water, rock salt ('sendha namak'), and spices like cumin and green chillies. Some variations include adding grated potato or paneer to the batter for extra texture and flavour. Cooked on a hot pan with a little ghee until crisp and golden brown, these cheelas are light, filling, and a perfect meal when served with a side of mint-coriander chutney or plain yoghurt.
Samak Dosa: The Instant Fasting Crepe
For those who crave the crispiness of a dosa during their fast, the Samak Dosa is an excellent choice. Made from 'samak ke chawal' (barnyard millet), this is a quick, no-fermentation recipe. The millet is soaked briefly and then ground into a batter, sometimes with a bit of 'singhare ka atta' (water chestnut flour) or sabudana for better texture. The batter is spread thin on a hot tawa, just like a regular dosa, and cooked until crisp. It's often served with a simple stuffing of boiled potatoes sautéed in ghee with cumin seeds, ginger, and green chillies. This dish offers a wonderful textural contrast and is a welcome change during the nine days of fasting.
Vrat Ke Dahi Aloo: The Comforting Curd and Potato Curry
Vrat Ke Dahi Aloo is a light and tangy curry that pairs beautifully with Kuttu ki Poori or Rajgira Paratha. This comforting dish features boiled potatoes simmered in a flavourful yoghurt-based gravy. The gravy is typically thickened with a small amount of 'rajgira' (amaranth) or buckwheat flour and seasoned with rock salt, cumin, and black pepper. The key is to add the whisked yoghurt to the pan on low heat to prevent it from curdling. The resulting curry is creamy, slightly sour, and incredibly satisfying, making it a perfect lunch or dinner option during Navratri.
Farali Misal: A Maharashtrian Fasting Feast
Hailing from Maharashtra, Farali Misal is a festive and hearty dish that proves fasting food can be elaborate and exciting. It's a complex assembly of different elements, traditionally featuring a curry made from potatoes in a nutty gravy of peanuts and coconut. This curry is then layered, sometimes over a base of sabudana khichdi, and topped with crunchy 'farali chivda' (a fried potato snack mix) and a dollop of yoghurt. It's a flavour explosion with sweet, spicy, and tangy notes, and a delightful mix of creamy and crunchy textures, offering a complete meal in a bowl.
Shakarkandi Kheer: The Wholesome Sweet Potato Dessert
When it comes to sweets, there's more to Navratri than just fruit. Shakarkandi Kheer, made from sweet potatoes, is a delicious and nutritious dessert popular in Central India and Bihar. Grated sweet potato is slow-cooked in milk until it softens and the milk thickens into a creamy consistency. The dish is infused with the warm aroma of cardamom and sometimes saffron, and garnished with chopped nuts for a bit of crunch. The natural sweetness of the 'shakarkandi' means less sugar is needed, making it a relatively healthy indulgence to complete a fasting meal.
Makhana Kheer: A Creamy Lotus Seed Pudding
Makhana, or fox nuts, are a fasting favourite, often eaten as a simple roasted snack. However, they also form the base of a wonderfully creamy and light kheer. The makhana are roasted in ghee until crisp, then simmered in milk with sugar or jaggery. Some of the makhana can be crushed to help thicken the kheer naturally. Flavoured with cardamom and garnished with nuts, Makhana Kheer is a simple, elegant, and satisfying dessert that feels both traditional and indulgent.
