Navratri Recipes

A season for festivals are coming ahead and Navratri being one among the first, Find top Navratri Vrat Recipes or upwas recipes or  fasting recipes for Navratri.

Navratri is the time to fast for Maa Shakti. Find below few relishing recipes of the traditional Navratri dishes –

Aloo Raita

Navratri Vrat Recipes
Aloo Raita

Ingredients :

  • Boiled and chopped potatoes
  • Cumin Seeds
  • Curd
  • Red Chili Powder
  • Pepper
  • Oil and salt (to taste)

Method :

Firstly beat the curd properly until it becomes smooth. Add chopped potatoes to the curd and mix it well. In a frying pan, heat oil and add pepper, cumin seeds and red chili. Stir it for few minutes.

Then add these fried ingredients to the curd and potato mixture. Add rock salt to it. Now keep this mixture in refrigerator and serve it as a side dish.

These are some of the very popular Navratri delicacies, prepare any of these dishes and have a delightful Navratri along with your loved ones!

Aloo Pulao

Navratri Recipes
Aloo Pulao

Ingredients :

  • Rice
  • Potato
  • Ghee
  • Cloves
  • Cumin Seeds
  • Cinnamon
  • Red Chili Powder
  • Cardamoms
  • Water
  • Green Coriander

Method :

Firstly heat ghee in a pan, and then add cloves, cinnamon, cardamom and cumin seeds to it. After it starts to give off a fragrance, then add rice and potato (cut into small pieces) to the oil.

Stir and fry it until the color changes to light brown. Add water, salt and chili powder and cover the pan, reduce the heat and let it simmer for around 20 minutes. Your Aloo Pulao is ready to be served. Before serving garnish it with green coriander.

Saboodana Vadaa

Navratri fasting recipes
Saboodana Vadaa

Ingredients :

  • Saboodana
  • Finely Crushed
  • Roasted Peanuts
  • Crushed Chilies
  • Boiled and Mashed Potato
  • Salt and Oil


Method :

Wash saboodana properly. Drain the excess water and soak it for few hours. Now add all the ingredients except oil to it. Mix it well and make a thick paste. In a frying pan, heat oil. Make small and flat balls from the saboodana paste. Fry these balls on a medium flame until their color changes to light brown and they become crisp. Drain the excess oil and serve it hot with peanut chutney or sauce.

Kasoori Methi Aloo

Popular Fast Recipes
Kasoori Methi Aloo


  • 2 tbsp cooking oil
  • Chilli, finely chopped
  • Turmeric (Haldi) powder – 1/2 kp
  • 2 cup potatoes boiled & peeled
  • salt according to taste


Heat oil and crackle cumin seeds

Add green chillies and ginger paste

Add boiled water.

Add dry fenugreek (methi) leaves and season with salt

Cook the veg covered on low heat till done.

Serve with hot Rotis

Gobhi Ki Sabzi

Vrat Recipes
Gobhi Ki Sabzi

Ingredients :

  • Cauliflower
  • Ghee
  • Cumin
  • Finely chopped tomatoes
  • Bay leaves
  • Turmeric
  • Green chilies
  • Ginger(chopped)
  • Garam masala powder
  • Hing
  • Cloves
  • Salt
  • Chopped green coriander


Method :

Before you start cooking, wash the cauliflower properly and grate it. Place a pan on the flame and heat ghee and add bay leaves, cumin, cardamom, hing and cloves to it. When all these ingredients give off a fragrance, add turmeric, green chilies, and ginger and fry them for some more minutes.

After that add grated cauliflower to it and cook it on reduced flame for near about 15 minutes.Add the finely chopped tomato, salt and garam masala to the cauliflower mixture. Add water and cook for few more minutes. Garnish with fresh coriander and serve it hot.

Bharwan Aloo

Falahari food
Bharwan Aloo


  • Potatoes – 400 gm (10 medium size)
  • Oil – 2 tbs
  • Cumin seeds (Zeera) – 1/2 tsp
  • Green Chillies – 2 chopped
  • Turmeric (Haldi) powder – 1/4 tsp
  • Ginger – 2 ling piece finely chopped
  • Coriander Powder – 1 tsp
  • Garam Masala – 1/4 tsp
  • Amchoor Powder – 1/4 tsp
  • Cashew – 15 (finely chopped)
  • Raisins (Kishmish) – 15
  • Salt to taste


Wash and peel Potatoes.
Scoop out the center of potatoes & keep it aside.
Keep peeled potatoes in a bowl of water.
Heat oil and crackle cumin seeds.
Add coriander powder, haldi powder, chopped green chillies and chopped ginger.
All peeled potatoes, salt, garam masala stirring continuously for 3 – 4 min.
Remove from gas add amchoor powder, cashew nuts, and raisins.
Remove potatoes from water and let it dry.
Fill the mixture in potatoes.
Heat oil in a pan add 1/4 tsp cumin seeds, add chopped ginger, salt & turmeric powder. Fry it for a min.
Add 1 tbs water.
Add stuffed potatoes in this gravy.
Reduce the flame.
Let it cook for sometime.
Add green coriander leaves.
Serve it with Nan, Chappati or Paratha.

Sabudaana Khichdi

Ingredients :

  • Sabudana – 1 cup
  • Potatoes boiled – 1 cup
  • Peanuts – 1/4 cup (roasted)
  • Kari Patta or curry leaves – 7 or 8
  • Green chilli – 3
  • Cumin – 1 tbsp
  • Coconut – 1/2 cup (grated)
  • Peanut oil or ghee – 4 tbsp
  • Rock salt or sendha namak

Steps to follow -

  • Soak sabudana for 3 to 5 hours.
  • Now, keep the soaked sabudana separately in a bowl to let it get drained.
  • Take a pan and pour peanut oil or ghee into it.
  • Fry cumin in the oil till it crackles.
  • Now, add curry leaves and green chillies.
  • Add potatoes and saute them together.
  • Keep on stirring the mixture and slowly add sabudana.
  • Add grated coconut and peanuts and sprinkle some salt.
  • Once you notice sabudana has started becoming dry turn the gas off.
  • Do not overcook as it may otherwise become sticky.
  • You can garnish it with coriander leaves and add lemon juice for better taste.

Kuttu Ka Dosa

Ingredients :

  • Potatoes – 3 (boiled)
  • Kuttu flour – 1 cup
  • Carom seeds – 1 tbsp
  • Ghee or peanut oil for cooking
  • Sendha namak
  • Red chilli powder

Steps to follow -

  • Take a pan and pour ghee into it.
  • Crush the potatoes and sprinkle some chilli powder and salt over it.
  • Saute the potatoes till they become light brown in color.
  • Now, take a bowl and add chilli powder, carom seeds, and kuttu flour.
  • Add water and stir in one direction until the batter turns smooth.
  • The batter should be thick but also have a flowing consistency.
  • Take a pan and pour ghee over it.
  • Now, pour a ladle of the batter and spread.
  • Cook for a few minutes, flip over and turn it around to cook the other side.
  • Now put the potato filling on top and fold the dosa.
  • Serve with mint and coconut chutney.

Makhana Kheer

Ingredients :

  • Milk – 5 cups
  • Makhana – 2 cups
  • Sugar – 1 cup
  • Dry fruits chopped – 1/2 cup
  • Cardamom powder – 1 tbsp
  • ghee – 2 tbsp

Steps to follow -

  • Take a vessel and pour ghee into it.
  • Fry the makhanas in the ghee and keep them aside.
  • Chop them into small pieces once they cool down.
  • Now in the vessel pour milk and let it simmer for some time.
  • After half an hour add the chopped makhanas and let the milk boil till it reduces to half and the makhanas become soft.
  • Add sugar, dry fruits, cardamom powder, and stir well.
  • You can also store the kheer in the refrigerator and serve cold.

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