What to eat during the Navratri fasting?

Navratri is one of the most important Hindu festivals, and it is celebrated across the country with tremendous pomp and show.

The Navratri celebration is extremely important because it commemorates the triumph of good over evil and is dedicated to Goddess Durga and her nine avatars. 

Here are some of the delicacies you can enjoy during the fasting!

You can prepare Singhare ki poori, paratha, pakoras, and halwa with Singhare ka atta (water chestnut flour). 

You may prepare Khichdi, Paratha, Pakoras, Poori, and Halwa with Kuttu ka atta (buckwheat flour).     Poori, Vrat ka halwa, Vrat ki kadhi, paratha, and thalipeeth can be made with Rajgira ka atta (amaranth flour) and rajgira (amaranth). You may have roasted rajgira with fruits, oatmeal, and even ladoo. Rajgira kheer can also be made with amaranth grains. 

Vrat ke uttapam, Vrat ki Idli, dosa, and poori can all be made with Sama ke chawal ka atta (barnyard millet flour). 

Pulao, Khichdi, Kheer, dalia, Idli, dosa, upma, or just plain steaming Vrat ke chawal (barnyard millet).      As a thickening and binding agent, arrowroot flour or paniphal flour is used. 


You can use cumin or cumin powder ( jeera or jeera powder ) in your curry or vegetable dishes, or make Jeera Aloo. 

powdered black pepper 

Rock salt (sendha namak) – Use rock salt instead of normal salt in any meal you create during the navratri vrat. 

Green cardamom (choti elaichi), cloves (laung), black peppercorns (saboot kali mirch), cinnamon (dalchini), and nutmeg (dalchini) are some of the spices used (jaiphal).     Dry pomegranate seeds (anardana) — Use as a souring agent or to make chutney or raita. 

Ginger, both fresh and dried root, as well as dry ginger powder 

Hari mirch (green chilli) 

Ajwain or carom seeds, lemons or limes 

Some people use coriander (dhania), mint leaves (pudina), and curry leaves (kadi patta), while others don’t. So, before you use them, verify with your family’s elders. 

dried mango powder (amchur powder), chaat masala, and red chilli powder – some people use these ingredients, while others don’t.      Vegetables are permitted during the Navratri Fast. 

Potatoes – You may prepare Vrat ke aloo, Dahi aloo, Jeera aloo, Aloo tamatar ki sabzi, Vrat ke aloo palak, or Aloo tuk, Farali pattice, and simple Vrat ki Aloo chaat using potatoes. You may also use them to make halwa or raita. 

Make Kaddu ki sabzi, Halwa, Khatta meetha kaddu sabzi, or Pakoras with pumpkin. 

You can prepare Shakarkandi halwa, Tikki, or chaat with sweet potatoes. 

Colocasia (arbi or kachalu) – Arbi can be used to make a variety of foods, including Sukhi arbi, Dahi arbi, Arbi tikki, and Arbi cutlet. 

Suran chips and suran ki sabzi can be made from yam (suran, jimkand, ordinary yam, or purple yam).    Unripe or semi-ripe papaya – Papaya halwa and salad can be made using raw papaya.

Tomatoes – Tomatoes are usually used to curries or sabzi. It’s also possible to make tomato sauce and chutney. However, some people do not consume tomatoes. 

Vegetables — In addition to spinach (palak), bottle gourd (lauki), cucumber (kheera), and carrots, some people use them (gajar). Please verify with your family elders or priest to see if these vegetables are utilised during the Navratri fast in your family.   There are no lentils or legumes. 

Rock salt, also known as sendha namak or upvaas ka namak, is substituted for common salt. 

Turmeric, asafoetida, mustard (sarson or rai), fenugreek seeds, garam masala, and dhania powder (coriander powder) are all prohibited spices. 

During this holy season, alcohol, non-vegetarian food, eggs, and smoking are strictly prohibited. 

It is not permitted to drink coffee. It is possible to eat homemade ice cream. However, avoid buying from outside sources because they may include a lot of preservatives. 

Corn, corn starch, corn flour, oats, flaxseeds, and chia seeds are all prohibited ingredients. 

For frying, fats such as peanut oil, groundnut oil, and ghee can be utilised. Use no oil derived from seeds, such as sunflower oil.