From Maharashtra: Upvasache Thalipeeth
A savoury pancake from Maharashtra, thalipeeth is traditionally made with multiple grains. During Navratri, it gets a 'farali' (fasting-friendly) makeover. A special flour blend called 'upvas bhajani', made from barnyard millet (sama), sago (sabudana),
and amaranth (rajgira), is mixed with mashed potatoes, roasted peanut powder, green chillies, and cumin. The dough is patted by hand into a disc and pan-fried with ghee until it's crisp on the outside and soft within. It's a wholesome and satisfying meal, often served with a side of plain curd or a simple peanut chutney.
From Gujarat: Farali Pattice
A beloved Gujarati snack, Farali Pattice (also known as buff vada) is a delightful treat for fasting days. The outer layer is a crisp, golden shell made from mashed potatoes, bound with arrowroot flour. The real magic, however, lies in the filling: a flavourful mixture of grated coconut, crunchy peanuts, sesame seeds, and sometimes raisins, seasoned with a balance of sweet and spicy notes. These round patties are deep-fried until perfectly crisp and offer a wonderful textural contrast between the soft potato covering and the sweet, nutty interior. They are a must-try for anyone looking for a more indulgent vrat snack.
From North India: Kuttu ki Kadhi
While kadhi is a staple in many Indian homes, the Navratri version swaps out gram flour (besan) for buckwheat flour (kuttu ka atta). This North Indian preparation involves whisking sour curd with kuttu flour and water to create a smooth, lump-free mixture. This is then simmered gently and seasoned with a simple tadka of ghee, cumin seeds, and green chillies. The resulting kadhi is tangy and light, with the distinct nutty flavour of buckwheat. It's often served hot with a side of 'vrat ke chawal' (barnyard millet), making for a comforting and complete meal that feels both nourishing and traditional.
From Uttarakhand: Arbi ke Gutke
Hailing from the hills of Uttarakhand, Arbi ke Gutke is a simple yet incredibly flavourful dish made with taro root (arbi or colocasia). The boiled arbi is cubed and stir-fried in ghee or oil until it becomes crisp. It is seasoned with fasting-approved spices, but the key to its unique taste is often local Himalayan spices. For a more widely accessible version, cumin seeds, green chillies, rock salt (sendha namak), and a generous garnish of fresh coriander are used. This rustic dish provides a wonderful change from the usual potato-based preparations and is a testament to how simple ingredients can create a memorable meal.
From the South: Vrat-Friendly Paniyaram
South Indian cuisine also adapts beautifully to Navratri fasting rules. While traditional paniyaram is made with rice and lentil batter, a vrat-friendly version uses barnyard millet (sama or moraiyo) and sago (sabudana). The millets and sago are soaked and ground into a batter, similar to a dosa or idli batter. This batter is then poured into a special pan with multiple small, round moulds and cooked until golden and fluffy. These savoury dumplings can be seasoned with green chillies and ginger, and are perfect when served with a fasting-compliant coconut or peanut chutney.
A Sweet Finale: Makhane ki Kheer
No festive meal is complete without a dessert, and Makhane ki Kheer is a Navratri favourite across many parts of India. This creamy pudding uses puffed lotus seeds (makhana or fox nuts), which are roasted in ghee until crisp to enhance their nutty flavour. They are then simmered in milk until the kheer thickens naturally. Sweetened with sugar and scented with cardamom, it's often garnished with sliced almonds and pistachios. Lighter than rice-based kheers, it’s a guilt-free indulgence that perfectly rounds off a special fasting meal.
