व्रत
✦ नवरात्रि व्रत · पवित्र सात्विक रेसिपी ✦

Navratri Vrat Recipes

10 Saatvik, Grain-Free, Delicious Fasting Dishes

All ten recipes use only vrat-approved ingredients - sendha namak (rock salt), no regular grains, no onion-garlic. Nourishing, delicious and easy to prepare during the nine sacred days of Navratri.

restaurant10 Vrat Recipes
check_circleNo Onion · No Garlic
check_circleSendha Namak Only
spaSaatvik · Pure
spa ॥ माँ दुर्गा की कृपा से व्रत सफल हो ॥ spa
info व्रत के नियम - What Is Allowed in Navratri Vrat
✓ Allowed (सात्विक)
  • Sabudana (sago/tapioca)
  • Kuttu atta (buckwheat flour)
  • Singhara atta (water chestnut flour)
  • Rajgira / Amaranth flour
  • Makhana (fox nuts / lotus seeds)
  • Sweet potato (shakarkandi)
  • Arbi (colocasia)
  • Fruits - all types
  • Milk, curd, paneer, ghee
  • Rock salt (sendha namak) only
  • Green chillies, ginger, lemon
  • Dry fruits and nuts
  • Coconut, coconut oil
  • Cumin (jeera), black pepper
✗ Not Allowed (वर्जित)
  • Regular wheat, rice, maida
  • Onion and garlic
  • Regular table salt (iodised)
  • Meat, fish, eggs
  • Alcohol of any kind
  • Lentils / dals
  • Corn / cornflour
  • Regular cooking oil (some use ghee only)
  • Non-sattvic spices (garam masala, etc.)
Jump to recipe:
01 Sabudana Khichdi 02 Kuttu Puri 03 Singhara Halwa 04 Sabudana Vada 05 Makhana Kheer 06 Sweet Potato Chaat 07 Rajgira Paratha 08 Lauki Halwa 09 Dahi Aloo 10 Fruit Chaat
01

Sabudana Khichdi - साबूदाना खिचड़ी

⏱ Prep: 10 min (+ 4 hrs soak) 🍳 Cook: 15 min 👥 Serves: 3–4 Main Dish
Ingredients
  • 1 cup Sabudana, soaked 4–6 hrs
  • 2 tbsp Ghee or peanut oil
  • ½ cup Roasted peanuts, coarsely crushed
  • 2 Green chillies, finely chopped
  • 1 tsp Cumin seeds (jeera)
  • 1 tbsp Fresh lemon juice
  • 2 tbsp Fresh coriander, chopped
  • 1 tsp Sendha namak
  • 1 tsp Sugar (optional)
  • 1 medium Potato, boiled and cubed
Method
  1. Soak sabudana in just enough water to cover - the pearls should absorb all water and separate easily. Drain any excess.
  2. Heat ghee in a pan. Add cumin seeds and let them splutter. Add green chillies and sauté 30 seconds.
  3. Add boiled potato cubes and toss lightly. Then add sabudana and mix well on medium flame.
  4. Add crushed peanuts, sendha namak and sugar. Mix and cook 3–4 minutes till sabudana turns translucent.
  5. Turn off heat. Add lemon juice and fresh coriander. Serve hot.
Tip: The key to non-sticky sabudana khichdi is proper soaking - pearls should be soft but separate, not mushy. Always drain excess water thoroughly.
02

Kuttu Ki Puri - कुट्टू की पूरी

⏱ Prep: 15 min 🍳 Cook: 20 min 👥 Serves: 3–4 Bread
Ingredients
  • 2 cups Kuttu atta (buckwheat flour)
  • 1 large Potato, boiled and mashed
  • 2 Green chillies, finely chopped
  • ½ tsp Sendha namak
  • ½ tsp Black pepper powder
  • 1 tsp Fresh ginger, grated
  • 2 tbsp Fresh coriander, chopped
  • as needed Ghee or oil for deep frying
  • as needed Water to bind (minimal)
Method
  1. Mix kuttu atta, mashed potato, green chillies, ginger, coriander, sendha namak and black pepper together.
  2. Knead into a firm dough using minimal water - the potato provides most of the binding. Do not make the dough too soft.
  3. Divide into equal balls. Roll out each ball on a lightly floured surface to medium thickness (not as thin as regular puri).
  4. Heat ghee in a kadhai for deep frying. Fry puris one at a time on medium-high heat until they puff up and turn golden.
  5. Drain and serve hot with dahi aloo (Recipe 9) or plain yoghurt.
Tip: Kuttu atta is naturally dense - adding mashed potato makes the puris softer and easier to work with. Use immediately after making; the dough tends to release water if kept waiting.
03

Singhara Halwa - सिंघाड़े का हलवा

⏱ Prep: 5 min 🍳 Cook: 20 min 👥 Serves: 4 Sweet
Ingredients
  • 1 cup Singhara atta (water chestnut flour)
  • 4 tbsp Pure ghee
  • ¾ cup Sugar
  • 2½ cups Water
  • ½ tsp Green cardamom powder
  • 2 tbsp Almonds, slivered
  • 2 tbsp Raisins
  • 1 tbsp Cashews, chopped
Method
  1. Heat ghee in a heavy pan. Add singhara atta and roast on low flame, stirring continuously, until it turns a shade darker and smells nutty - about 8–10 minutes.
  2. Boil water with sugar in a separate vessel to make sugar syrup.
  3. Carefully pour the hot sugar syrup into the roasted flour while stirring continuously to avoid lumps.
  4. Cook on medium flame, stirring, until the halwa leaves the sides of the pan and comes together - about 5–7 minutes.
  5. Add cardamom, almonds, raisins and cashews. Mix and serve hot garnished with more nuts.
Tip: Singhara atta has a distinctive slightly sweet, earthy taste that makes this halwa unique. It is cooling by nature (unlike wheat flour) - making it ideal for Navratri days.
04

Sabudana Vada - साबूदाना वड़ा

⏱ Prep: 15 min (+ soak) 🍳 Cook: 20 min 👥 Makes: 12–14 Snack
Ingredients
  • 1 cup Sabudana, soaked 4 hrs and drained
  • 2 Potatoes, boiled and mashed
  • ½ cup Roasted peanuts, coarsely ground
  • 2 Green chillies, finely chopped
  • 1 tsp Ginger, grated
  • 2 tbsp Fresh coriander
  • 1 tsp Sendha namak
  • 1 tsp Lemon juice
  • as needed Ghee / oil for shallow or deep frying
Method
  1. Combine all ingredients together - sabudana, mashed potato, ground peanuts, chillies, ginger, coriander, sendha namak and lemon juice. Mix into a firm mixture.
  2. Divide and shape into flat round patties (vadas) of about 5 cm diameter.
  3. For crispy vadas: shallow fry in ghee on medium heat, 3–4 minutes per side until golden.
  4. For a lighter version: pan-fry with minimal ghee on a tawa.
  5. Serve hot with fresh curd or green chutney made with coriander, green chilli and lemon (no garlic).
Tip: These vadas are a complete snack and are beloved by children. Ensure the mixture is firm enough to hold shape - if too soft, add a tablespoon of rajgira atta to bind.
05

Makhana Kheer - मखाना खीर

⏱ Prep: 5 min 🍳 Cook: 30 min 👥 Serves: 4 Sweet · Prasad
Ingredients
  • 2 cups Makhana (fox nuts / phool makhana)
  • 1 litre Full-fat cow's milk
  • 4–5 tbsp Sugar or mishri
  • 1 tbsp Ghee
  • ½ tsp Green cardamom powder
  • 10–12 Saffron strands (kesar)
  • 2 tbsp Almonds, slivered
  • 2 tbsp Pistachios, slivered
  • 1 tbsp Charoli (chironji seeds) - optional
Method
  1. Heat ghee in a pan. Roast makhana on low-medium heat until they turn crisp and lightly golden - about 5 minutes. Set aside; roughly crush half of them.
  2. In a heavy-bottomed pan, bring milk to a boil. Add saffron to the milk.
  3. Add all the makhana (whole and crushed) to the boiling milk. Cook on medium-low heat, stirring frequently, until the milk reduces by a third - about 20 minutes.
  4. Add sugar and cardamom. Stir and cook 5 more minutes.
  5. Garnish with slivered almonds and pistachios. Serve warm or chilled - both are delicious.
Tip: Makhana kheer is excellent prasad - it can be offered to the deity and then distributed. Saffron gives it a gorgeous golden colour perfect for festive serving.
06

Sweet Potato Chaat - शकरकंद चाट

⏱ Prep: 10 min 🍳 Cook: 20 min (boiling) 👥 Serves: 2–3 Snack
Ingredients
  • 3 medium Sweet potatoes, boiled and cubed
  • 1 tsp Sendha namak
  • ½ tsp Black pepper powder
  • ½ tsp Roasted cumin powder
  • 1 tbsp Fresh lemon juice
  • 1 tsp Fresh ginger, grated
  • 1 Green chilli, finely chopped
  • 2 tbsp Fresh coriander
  • ½ cup Fresh pomegranate seeds - optional
Method
  1. Boil sweet potatoes until just tender (do not overcook - they should hold their shape). Peel and cut into bite-sized cubes.
  2. In a bowl, combine sweet potato with sendha namak, black pepper, cumin powder, ginger and green chilli.
  3. Add lemon juice and toss gently. Taste and adjust seasoning.
  4. Add pomegranate seeds if using - they add a beautiful tangy sweetness.
  5. Garnish with fresh coriander and serve immediately. Can also be served warm in winter.
Tip: This is the quickest vrat snack - filling, nutritious and naturally sweet. Street vendors in Ayodhya and Varanasi sell this throughout Navratri to fasting pilgrims.
07

Rajgira Paratha - राजगिरा पराठा

⏱ Prep: 15 min 🍳 Cook: 20 min 👥 Serves: 3–4 Bread
Ingredients
  • 2 cups Rajgira atta (amaranth flour)
  • 1 large Potato, boiled and mashed
  • 1 tsp Sendha namak
  • ½ tsp Black pepper powder
  • 1 tsp Ginger, grated
  • 1 Green chilli, finely chopped
  • 2 tbsp Fresh coriander
  • as needed Ghee for cooking
  • as needed Water to knead
Method
  1. Combine rajgira atta, mashed potato, sendha namak, pepper, ginger, chilli and coriander. Mix well.
  2. Add water little by little to form a soft dough. Rajgira is gluten-free and requires potato for binding - do not overwork.
  3. Divide into balls. Roll gently between plastic sheets or your palms to form thick round parathas (rajgira tears if rolled thin).
  4. Cook on a tawa with ghee on medium heat, 2–3 minutes per side until cooked through and golden patches appear.
  5. Serve hot with fresh curd, aloo sabzi or chutney.
Tip: Rajgira parathas are protein-rich and very filling - perfect for a meal during fasting. Roll between plastic wrap to prevent breaking. They taste best fresh off the tawa with a generous knob of ghee.
08

Lauki Ka Halwa - लौकी का हलवा

⏱ Prep: 10 min 🍳 Cook: 30 min 👥 Serves: 4 Sweet
Ingredients
  • 500g Lauki (bottle gourd), peeled and grated
  • 3 tbsp Ghee
  • ¾ cup Full-fat milk
  • ½ cup Sugar or to taste
  • ½ tsp Cardamom powder
  • 2 tbsp Khoya / mawa - optional (richer)
  • 2 tbsp Mixed dry fruits (almonds, cashews)
  • 8–10 Saffron strands in 1 tbsp warm milk
Method
  1. Squeeze excess water from the grated lauki completely. This is important - excess water makes the halwa watery.
  2. Heat ghee in a heavy pan. Add grated lauki and cook on medium heat, stirring often, until all moisture evaporates and it begins to look dry - about 12–15 minutes.
  3. Add milk and cook until the milk is fully absorbed, stirring frequently.
  4. Add sugar and mix. The halwa will loosen - keep cooking until it thickens again.
  5. Add saffron milk, cardamom and khoya if using. Cook 3–4 more minutes. Garnish with dry fruits and serve.
Tip: Lauki is allowed in Navratri vrat as it is a vegetable (not a grain or legume). This halwa is light, cooling and digestive - ideal for fasting days.
09

Dahi Aloo - दही आलू

⏱ Prep: 10 min 🍳 Cook: 15 min 👥 Serves: 3–4 Main · Side
Ingredients
  • 4 medium Potatoes, boiled and cubed
  • 1 cup Fresh thick curd (yoghurt)
  • 2 tbsp Ghee
  • 1 tsp Cumin seeds
  • ½ tsp Sendha namak
  • ½ tsp Black pepper powder
  • 1 tsp Ginger, grated
  • 1 Green chilli, slit
  • 2 tbsp Fresh coriander
  • ½ tsp Cumin powder
Method
  1. Whisk the curd until smooth. Beat in sendha namak, pepper and cumin powder.
  2. Heat ghee in a pan. Add cumin seeds and let them splutter. Add green chilli and ginger; sauté 30 seconds.
  3. Add the boiled potato cubes and toss to coat with the tempering. Cook 2 minutes.
  4. Reduce heat to low. Pour in the whisked curd and mix gently. Heat through on very low flame - do not boil or the curd will split.
  5. Garnish with fresh coriander. Serve with kuttu puri or rajgira paratha.
Tip: This is the perfect accompaniment to kuttu puri - a classic Navratri meal combination loved across North India. Always add curd on low heat to keep it from curdling.
10

Navratri Fruit Chaat - फल चाट

⏱ Prep: 15 min 🍳 Cook: None 👥 Serves: 4 Snack · Light Meal
Ingredients
  • 1 Apple, diced
  • 1 Banana, sliced
  • 1 cup Pomegranate seeds
  • 1 cup Grapes (halved)
  • 1 cup Papaya, diced
  • ½ cup Makhana, roasted in ghee
  • 1 tbsp Lemon juice
  • ½ tsp Sendha namak
  • ½ tsp Roasted cumin powder
  • ¼ tsp Black pepper
  • 1 tsp Honey - optional
  • 2 tbsp Fresh mint leaves
Method
  1. Prepare all fruits - wash, peel and cut into bite-sized pieces. Place in a large mixing bowl.
  2. Add lemon juice and toss immediately to prevent browning.
  3. Add sendha namak, cumin powder and black pepper. Toss gently.
  4. Add the ghee-roasted makhana for crunch just before serving.
  5. Drizzle honey if desired. Garnish with fresh mint leaves and serve in individual bowls as a light meal or snack between fasting periods.
Tip: This fruit chaat is the ideal food to break the fast midway if you feel weak, or to serve as a light evening snack. The makhana adds protein and crunch. Use whichever seasonal fruits are available.
हिन्दी

नवरात्रि व्रत की 10 सात्विक रेसिपी

नवरात्रि व्रत में केवल सात्विक और शुद्ध खाद्य पदार्थ ही खाए जाते हैं। साबूदाना, कुट्टू का आटा, सिंघाड़े का आटा, राजगिरा (अमरनाथ), मखाना, शकरकंद, आलू, लौकी, दूध, दही, घी और फल - ये सभी व्रत में वर्जित नहीं हैं।

व्रत में हमेशा सेंधा नमक (रॉक सॉल्ट) का ही प्रयोग करें - साधारण आयोडाइज्ड नमक व्रत में नहीं खाया जाता। प्याज, लहसुन, मांस, मछली, अंडा और साधारण अनाज (गेहूँ, चावल, मैदा) वर्जित हैं।

इस पृष्ठ पर प्रस्तुत 10 रेसिपी - साबूदाना खिचड़ी, कुट्टू की पूरी, सिंघाड़े का हलवा, साबूदाना वड़ा, मखाना खीर, शकरकंद चाट, राजगिरा पराठा, लौकी का हलवा, दही आलू और फल चाट - नवरात्रि के नौ दिनों में आपको पोषण और शक्ति देने के लिए पर्याप्त हैं। माँ दुर्गा की कृपा से आपका व्रत सफल हो।

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