Delicious Navratri Foods and Recipes for You This Year

Navratri is a famous Hindu festival celebrated twice every year during which the devotees worship the nine avatars of Goddess Durga over nine days. Navratri represents nine auspicious nights of worship and fasting when people prepare delicious Navratri foods and recipes. During these nine days, the devotees decorate the idols of the Goddess with kumkum, bangles, jeweled attires, and flowers.

 Food Items for Navratri

During the nine days of fasting, people eat Satvik meals without onion, garlic, alcohol, and non-vegetarian food. Such a meal is easily digestible and light on the stomach. These nine days of fasting in Navratri provide a complete detox to your body. Here are some of the Navratri foods and recipes that you can consume during Navratri:

1) Grains & Flours  

Replace your regular wheat flour with Buckwheat Flour or Kuttu ka Atta, Amarnath flour or Rajgira/Chaulai ka Atta, and Water Chestnut Flour or Singhade ka Atta. You can also use Sama Ke Chawal or Barnyard Millet and Sabudana or Tapioca Pearls for preparing Navratri foods and recipes.

2) Nuts

Consume different kinds of nuts during fasting such as Almonds, Cashews, Peanuts, Walnuts, Raisins, Pistachio, Melon seeds, and Pine Nuts.


3) Oils

Use oils like pure desi ghee and vegetable or Peanut Oil to cook fasting meals.

4) Herbs and Spices

Some commonly used spices during fasting are Rock salt, Cumin seeds, Cumin seeds powder, grounded Black pepper, and Green Cardamom. People also use fresh herbs such as ginger root, Coriander leaves, lemon juice, and green chilies for seasoning.


5) Fruits and Vegetables

Eat seasonal fruits, including apples, grapes, papaya, pear, banana, peaches, and berries. However, you can eat only a limited variety of vegetables. These include potato, colocasia, Jimikand, raw papaya, raw banana, bottle guard, and pumpkin.

Fruits and vegetables

6) Milk & Dairy Products

Consume milk and use dairy products like yogurt, cottage cheese, butter, fresh cream, malai, and khoya to prepare delicious delicacies. Replace regular sugar with raw sugar, jaggery, or honey. Use grated coconut or coconut milk to enhance the flavor.

Navratri Special Recipes

Here are some of the easiest and finger Licious Navratri foods and recipes that you can prepare for this Navratri:

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1. Sabudana Khichdi


1 Cup (150 gms) Sabudana

1 tsp roasted peanuts

½ tsp cumin seeds

1-2 finely chopped green chilies

1-inch grated ginger

Salt ¾ tsp or to taste

1 finely chopped tomato

1 tsp finely chopped coriander

Oil for tampering


Soak the Sabudana for a while. Drain excess water. Next, put 1 tsp of oil in a preheated wok. Add cumin seeds, green chilies, and grated ginger. Saute and add chopped tomatoes. Fry the masala well. Add Sabudana when tomatoes turn soft. Add salt and mix well. Pour 2 tsp of water, cover the wok, and cook on low flame for 5-6 minutes. Once cooked, add roasted peanuts and serve hot. Spruce it up with some fresh coriander.

Sabudana Khichdi


2.  Kuttu Ka Dosa

Ingredients for Dosa:

1 cup Kuttu ka Atta

2 tsp Yogurt

½ Cup Water

½ tsp rock salt

2 tsp oil

Ingredients for Stuffing:

2 boiled potatoes

1 chopped green chili

1 tsp grated ginger

1/3 tsp cumin seeds

¼ tsp black pepper powder

1 tsp rock salt

1 tsp oil


Mix all dosa ingredients in a bowl. Prepare a smooth batter and keep aside for 5 minutes. Take oil in a pan to prepare the stuffing. Add cumin seeds, grated ginger, chopped green chili and sauté for a while. Add salt, black pepper, and mashed potatoes. Mix well and keep aside. Pour a ladle full of dosa batter on a preheated dosa pan. Spread evenly to make crisp dosas. Cook for a minute. Place some stuffing in the middle and fold the sides. Serve it hot with coconut chutney.

Kuttu Ka Dosa

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3. Samosa from Singhare ka Atte


60 gm of Singhare ka Atta

3 tsp Rock Salt

50 gm desi ghee

1 tsp chili powder

½ tsp green cardamom powder

60 gm ground CHIRONGI

1 tsp cumin seeds

2 tsp coriander powder

Oil for frying


Add two tsp of ghee in a pan over medium flame. Add cumin seeds, Chirongi, chili powder, cardamom powder, coriander powder, and rock salt. Fry well and set aside to cool. Put another pan over low flame. Add water, ghee, and a tsp of rock salt. Once the water starts to boil add Singhare ka Atta. Stir well until the mixture comes together. Switch off the flame and set aside to cool. Once completely cool, divide the dough into small balls. Roll the balls into circles and cut in half. Join the edges of one-half using little water. You will get a cone. Fill it with the stuffing, press open edges together, and seal with water. Fry the prepared samosas over medium flame in a wok until they turn golden brown. Transfer into a plate and serve hot with coriander chutney.

Samosa from Singhare ka Atte

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4. Vrat ki Kadhi


1-cup fresh curd

2 tbsp Amaranth flour

½ tsp cumin seeds

1 tsp ginger-green chili paste

½ tsp sugar

½ Cup water

Salt to taste

2 tsp desi ghee

1 tsp chopped coriander


Take a mixing bowl. Add fresh curd and whisk. Now, add Amaranth flour and water. Mix well. Whisk until the mixture is smooth. Heat ghee in a pan. Add cumin seeds, ginger-green chili paste, and sauté for a while. Lower the flame and add curd mix. Add rock salt and sugar. Stir well and let it simmer for some time. Add chopped coriander leaves and serve hot with Sama rice.

Vrat Ki kadhi

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5. Banana Walnut Lassi


1 cup Yogurt

½ Banana

3-4 Walnuts

1 tsp seed mix

1-2 tsp Honey


Pour yogurt in a food processor. Add seed mix, walnuts, honey, and banana. Blend until smooth and creamy. Pour into a glass and garnish with chopped walnuts.

Banana Walnut Lassi

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6. Arbi Kofta and Mint Yoghurt Dip

Ingredients for Kofta:

250 gm Arbi

3-4 tsp Kuttu ka Atta

1 green chili

1 tsp Carom seeds

½ inch finely chopped ginger

2-3 tsp oil

Salt to taste

Ingredients for Dip:

Mint sprigs

100 gm Curd

Finely chopped cucumber

Pomegranate for garnishing


For Koftas, boil and pressure-cook Arbi until soft and mushy. Peel them when cool and add other ingredients. Mix well. Apply oil on your palms to shape Koftas into cylinders. Shallow fry them until golden brown. For Mint Yogurt dip, take 100 gm of hung curd in a bowl. Add chopped cucumber and mint sprigs. Serve with hot Arbi Koftas.

Arbi Kofta and Mint Yoghurt Dip

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7. Sama Ke Chawal Ka Dhokla

Ingredients for Dhokla:

1 Cup Sama rice

½ tsp lemon juice

½ Cup Curd

1 tsp Sugar

1 tsp ginger-green chili paste

and ENO

Salt to taste

Ingredients for Tempering:

1 tsp oil

1 tsp sesame seeds

2-3 Curry leaves

3-4 green chilies

½ tsp Sugar

2 tsp water


Soak Sama rice in water for at least 4-5 hours. Drain excess water and transfer soaked rice into a mixer jar. Add curd and blend into a smooth mix. Grease the steamer plate with oil. Add ginger-green chili paste, sugar, salt, lemon juice, and ENO into the batter and mix well. Pour the batter into the greased plate. Steam for 10-15 minutes. Remove the plate and set aside to cool. For tampering, add oil and sesame seeds in a pan. Add curry leaves, green chili, and fry for a while. Add sugar and water. Now, pour this tempering over Dhokla. Cut into pieces and serve hot.

Sama Ke Chawal Ka Dhokla

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 8. Singhara Atta Halwa


1 Cup Singhara Atta

¾ Cup Sugar

½ Cup Desi Ghee

½ tsp green cardamom powder

Chopped dry fruits


Roast Singhara Atta in a non-stick pan until you get an appetizing aroma. Add ghee and mix well until uniform consistency. Add water, sugar, and dry fruits. Keep stirring the Halva until the water evaporates and it becomes non-sticky. Garnish with dry fruits and serve hot.

Singhara Atta Halwa

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9. Rajgira Paneer Paratha

Ingredients for Dough:

1 Cup Rajgira flour

½ Cup boiled potatoes

Rock salt to taste

½ tsp of black pepper powder

Oil for cooking

Ingredients for Stuffing:

1 cup grated Paneer

2 tsp chopped green chilies

½ tsp powdered sugar

½ tsp lemon juice

1 tsp finely chopped coriander

Rock salt to taste


Mix and kneed all ingredients to prepare a semi-soft dough. Combine all ingredients to prepare the stuffing. Divide the dough into equal parts. Roll out the dough into a circular shape. Place a portion of stuffing in the center. Fold and seal the edges towards the center. Roll again into a paratha. Cook the paratha on a non-stick griddle until golden brown on both sides. Serve hot with fresh curd and coriander chutney.

Rajgira Paneer Paratha

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10. Kela Paneer Balls


200 gm grated Paneer

2 raw Bananas

2-3 chopped green chilies

Rock salt to taste

6 tsp Singhara Atta

½ Cup powdered peanuts

Chopped coriander leaves

Oil to fry


Wash and microwave bananas with peel for about 3 minutes. Peel and mash microwaved bananas. Mix all other ingredients and roll into small balls. Deep fry until golden brown. Serve hot with coriander chutney.

Kela Paneer Balls

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Try some of these delicious Navratri foods and recipes this season!

Related Post:

Navratri Fasting Tips to help you fast the Right Way

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