Hosting guests this Navratri? Try these vrat-friendly recipes to prepare a wholesome festive meal at home

Planning a wholesome, festive meal while fasting may feel like a challenge. Don't worry, we have you covered! Try these chef-approved recipes at home.

Navratri is a time for celebration, family gatherings and festive feasts, but observing a fast means being mindful of the ingredients that go into every dish. Whether you are hosting guests or planning a hearty meal with your family, deciding what to cook while adhering to fasting traditions can sometimes be a challenge.

To make festive meal planning easier, we have curated a selection of wholesome Navratri recipes from Chef Deepak Bisht, executive chef at Radisson Hotel Gurugram, and Chef Sunil Singh, sous chef at Radisson Blu Hotel Indore, to help you put together a delicious spread and make the festive season even more delightful.

1. Sweet potato gilawat with kuttu ka paratha

Sweet potato gilawat with kuttu ka paratha can be enjoyed as a delightful vrat-friendly meal.

Ingredients

For sweet potato gilawat:

• Sweet potato – 500 g
• Sendha namak – to taste
• Green chilli – 2
• Ginger – 10 g
• Roasted cumin powder – 5 g
• Ghee – 30 g

For kuttu ka paratha:

• Kuttu atta (buckwheat flour) – 250 g
• Boiled potato – 100 g
• Sendha namak – to taste
• Green chilli – 1
• Ghee – as required
• Water – as required

Method of preparation

For sweet potato gilawat:

1. Boil the sweet potatoes until tender. Allow them to cool, then peel and mash until smooth.
2. Add sendha namak, green chilli, ginger, black cumin seeds and black pepper. Mix well.
3. Heat ghee in a pan and lightly cook the mixture until the ingredients are well combined and aromatic.
4. Shape the mixture into small portions and lightly sear them on a hot griddle until golden.
5. Serve hot with kuttu ka paratha.

For kuttu ka paratha:

1. Combine the kuttu atta, boiled and mashed potato, sendha namak, green chilli and coriander in a bowl.
2. Gradually add water and knead into a soft dough.
3. Divide the dough into equal portions and carefully roll each portion into a paratha.
4. Heat a tawa and cook the parathas with ghee until golden brown on both sides.
5. Serve hot with sweet potato gilawat.

2. Dryfruit singhare ka ladoo

Dryfruit singhare ka ladoo is made with water chestnut flour and works as a wonderful dessert.

Ingredients

• Water chestnut flour (singhade ka atta)
• Roasted and crushed almonds
• Roasted cashews
• Pistachios
• Ghee
• Powdered sugar

Method of preparation

1. Heat ghee in a pan over a low flame. Add the water chestnut flour and roast, stirring continuously, until it develops a pleasant, nutty aroma and the ghee begins to separate.
2. Remove from the heat and allow the roasted flour to cool to room temperature for approximately two hours.
3. Add the roasted dry fruits and powdered sugar.
4. Mix thoroughly until all the ingredients are evenly combined.
5. Shape the mixture into round ladoos.