Making A Navratri Thali? Follow These Traditional Vrat Recipes

Navratri, one of India's most vibrant and spiritually significant festivals, is a nine-day celebration dedicated to Goddess Durga. During this auspicious period, devotees observe fasts as a form of reverence and spiritual cleansing. One of the most awaited parts of the fasts is the Navratri thali, which turns fasting into feasting.

Since the fasting period requires abstinence from certain vegetables like onion and garlic and grains like wheat and rice, the Navratri thali usually features dishes made with kuttu, sabudana, samak rice, etc. To help you shortlist vrat-special dishes, here are some traditional Navratri recipes shared by Chef Ashish Singh, Cafe Delhi Heights.

Chatpata Aloo Chaat

Ingredients:

  • 300 g potato (boiled & cubed)
  • 50 ml refined oil
  • 5 g ginger (chopped)
  • 3 g green chilli (chopped)
  • 1 g jeera (cumin seeds)
  • 2 g chat masala
  • 30 g  lemon (juice)
  • 2 g sendha namak
  • 5 g  coriander green (chopped)

Instructions:

  1. Heat oil in a pan. Add jeera, green chilli, and ginger. Sauté for 30 seconds.
  2. Add boiled potatoes, sendha namak, and chat masala. Toss well.
  3. Remove from heat, drizzle with lemon juice and mix.
  4. Garnish with fresh coriander. Serve hot.

Sabudana Khichadi

Ingredients:

  • 100 g sabudana (soaked for 4 hours)
  • 20 g  paneer (cubed)
  • 10 g peanut (unsalted, crushed)
  • 30 ml refined oil
  • 1 g jeera
  • 1 g red chilli (whole)
  • 1 g degi mirch
  • 1 g haldi powder
  • 1 g curry leaves
  • 2 g sendha namak

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Instructions:

  1. Heat oil in a pan. Add jeera, red chilli, curry leaves, and haldi powder.
  2. Add soaked sabudana, peanuts, paneer, deggi mirch, and sendha namak.
  3. Stir-fry for 5-7 minutes until translucent.
  4. Serve hot.

Seb Aur Anar Ka Raita

Ingredients:

  • 250 g curd
  • 20 g sugar
  • 30 g apple (green, diced)
  • 10 g pomegranate
  • 10 g red cherry

Instructions:

  1. Whisk curd with sugar until smooth.
  2. Add diced apple and pomegranate and mix well.
  3. Garnish with red cherry.
  4. Serve chilled.

Kuttu Ki Roti

Ingredients:

  • 50 g kuttu atta
  • 50 g  potato (boiled & mashed)
  • 2 g green chilli (chopped)
  • 2 g ginger (grated)
  • 2 g sendha namak
  • 30 g ghee

Instructions:

  1. Mix kuttu atta, mashed potato, green chilli, ginger, and sendha namak.
  2. Add a little water if needed to form a soft dough.
  3. Roll into two rotis using dry flour.
  4. Heat a tawa and cook each roti on both sides using ghee until golden brown.
  5. Serve hot.

Phalahari Kheer

Ingredients:

  • 300 ml full cream milk
  • 50 g samak rice
  • 20 g sugar
  • 30 g milkmaid
  • 2 g almond (chopped)
  • 2 g cashew nut (chopped)
  • 2 g kismish

Instructions:

  1. Boil milk and add washed samac rice. Cook until soft.
  2. Stir in sugar and milkmaid, and continue cooking until thickened.
  3. Add almonds, cashews, and kismish. Mix well.
  4. Serve warm or chilled.