Delicious Navratri Vrat dishes that you must try for flavourful fast!

The upcoming Navratri should be filled with devotion and good food. Your Vrat days needn't be boring; to make them both healthy and tasty, we bring you loads of fasting recipes that you must try.

1. Kuttu ki puri by Bhargain ka Chef

Ingredients:

• Buckwheat Flour 2 cup
• Green Chilly 1 tsp
• Black Pepper 1/2 tsp
• Salt 1/2 tsp
• Boiled Potato 1
• Water As For Needed

Method:

1. Take the flour add green chilly finely chopped, black pepper, grate the boiled potato and salt to taste and by adding water knead a tight dough and keep it at rest for 5 minutes.
2. Till then heat the oil, roll the puri in small circles and fry them on a high flame till it takes a golden brown colour.
3. Serve the puris hot with aaloo ki sabzi

2. Samak ki kheer by Aarti Madan

Ingredients:

• Full-fat milk 2 cups/500 ml
• Samak ke chawal/ barnyard millet (soaked in water for 20 minutes) 2 cups/5 tbsp
• Sugar 1/4 cup
• Cardamom powder 1/2 tsp
• Ghee/clarified butter 1tbsp
• Almonds 10 to 12 units
• Cashews 10 to 12 units
• Raisins 2 tbsp
• Pistachios for garnishing (optional)
• Saffron strands for garnishing (optional)

Method:

1. Boil full-fat milk till it is thick. Keep scraping the cream on the sides so that the kheer has a rich consistency.
2. Add the soaked samak rice and bring it to a boil until the rice is cooked. Then add sugar and cardamom powder.
3. Then take a pan, add ghee and roast dry fruits. Add it to the kheer. This adds a good taste to the kheer and garnish it with saffron and dry fruits.
4. Make sure you don't overcook the kheer as it will hold a thick consistency after some time. Serve it hot or cold

3. Sweet potato and Sabudana Tikki with Makhana yoghurt dip by Chef Mani Mohan Pathak from Pilibhit House, Haridwar- IHCL SeleQtions

Ingredients:

For Sabudana Tikki

• Sweet potato 250 grams
• Sabudana/Tapioca 200 grams
• Roasted peanut crushed 20 grams
• Himalayan Pink Salt Or Sendha namak to taste
• Jeera powder 10 grams
• Green chilly chopped 20 grams
• Chopped Ginger 10 grams
• Chopped Fresh Coriander 10 grams
• Ghee /Refined oil for frying 250 ml
• Mustard seed optional
• Curry leaf Fried for Garnish optional

For Makhana Yogurt Dip

• Makhana 25 grams
• Hung curd 160 ml
• Himalayan salt 10 grams
• Jeera powder 10 grams
• Chopped Green Chilli 5 grams
• Anardana Fresh or Dry optional

Method:

For Sabudana Tikki

1. Soak the sabudana overnight
2. Drain water and let it rest for an hour
3. Wash and boil sweet potatoes
4. Mash sabudana and sweet potato, and Mix nicely
5. Add chopped chilli, ginger, fresh Coriander and crushed peanuts.
6. Season with Himalayan salt, jeera powder
7. Make Tikki and deep fry in ghee.
8. Serve hot with Makhana yoghurt dip

For Makhana Yoghurt Dip

1. Deep fry makhana and soak in water for 10 minutes.
2. Drain and remove excess water by pressing lightly on the makhana. Keep it aside
3. Beat the hung curd, season with salt, jeera powder, chopped chilli
4. Mix nicely with makhana
5. Serve chilled as an accompaniment to Sabudana Tikki

4. Vrat ke Aaloo by Aarti Madan

Ingredients:

• Ghee 2 tbsp
• Jeera 1 tsp
• Green chilli 1 units
• Curry leaves 4-5 units
• Ginger paste 1 tbsp
• Boiled Potatoes 4 units
• Rock Salt or Sendha namak to taste
• Black pepper 1/4 tsp
• Roasted peanuts 1/2 cup
• Coriander 2 tbsp
• Lemon juice 1 tbsp

Method:

1. Heat the pan and add ghee, jeera, green chilli, curry leaves and Ginger paste till they take a slight colour
2. Then add peeled and boiled potatoes, salt and black pepper. Give it a slight stir, cover it with the lid and cook it for 5 minutes on high flame until they're golden and have a crispy texture.
3. Add Roasted peanuts, and cook it for 3-4 minutes, add coriander and lemon juice.
4. Serve it hot with or without Kuttu/Singhada/Rajgira puri accompanied with curd.

5. Rajgira ki Puri by 5-star kitchen

Ingredients:

• Rajgira flour 1 cup
• Finely chopped coriander leaves 1 tbsp
• Red chilli powder 1/2 tsp
• Rock salt 1/2 tsp
• Water
• Oil for frying

Method:

1. Take the flour, add red chilly, finely chopped coriander leaves and salt to taste and knead a tight dough. Add water in small parts and keep it at rest for 5 minutes.
2. Till then, heat the oil, roll the puri in small circles and fry them on a high flame till it takes a golden brown colour.
3. Serve the puris hot with aaloo or kaddu ki sabzi.

6. Singhare or Water Chestnut flour Halwa by SWAD JINDAGI KA

Ingredients

• Singhare ka atta/chestnut flour 1cup
• Ghee 1cup
• Sugar 1cup
• Water 2 cups
• Cardamom powder 1tsp
• Nuts Chopped a handful

Method:

1. Heat the pan and add water and sugar. Let sugar dissolve completely to make a sugar syrup.
2. Then in another pan, add ghee and roast singhare ka atta until it is cooked and takes a brown colour.
3. Add the sugar syrup and stir it continuously and make sure there are no lumps, make a good mixer having a thick consistency and cook it until it is dry.
4. Add cardamom and nuts you can also add fried nuts and serve singhare ka halwa hot.

7. Makhana Kheer by Home Cooking Show

Ingredients:

• Makhana 2 Cups
• Boiled Milk 2 Cups/500 ml
• Cashew Nuts
• Cardamom Seeds
• A Pinch Of Saffron
• Raisins
• Sugar 1/4 Cup
• Ghee

Method:

1. Toss the makhana for a couple of minutes in ghee.
2. To a mixer jar, add a quarter cup of toasted makhana, cashew nuts, cardamom seeds, and saffron and blend it to a fine powder.
3. In a wide saucepan, pour the milk and heat it.
4. Roast cashews and raisins in ghee and keep them aside.
5. To this, add the toasted makhana and boil it for 5 minutes.
6. Now add the ground powder and mix it.
7. Finally, add a pinch of saffron and turn off the stove.
8. Makhana Kheer is ready

8. Kaddu/Pumpkin sabzi by FoodConnection

Ingredients:

• Chopped pumpkin 250 grams
• Green chilli
• Jeera 1/2 tsp
• Methi dana 1/2 tsp
• Oil
• Rock salt to taste
• Black pepper powder
• Fresh coriander

Method:

1. Heat the pan, add oil, add jeera, methi dana till it crackles.
2. Now add pumpkin, rock salt and black pepper. Mix well. Cover the pan with the lid and cook it on a low flame.
3. Cook the pumpkin till the water is fully absorbed and it becomes soft. Then add coriander leaves and lemon juice.
4. Serve it with kuttu/rajgira/singhare ki puri.