11 Easy Navratri Vrat Recipes You Must Try During Fasting

Pearl-soft sabudana tossed in ghee with jeera, hari mirch, diced boiled aloo and coarsely crushed, roasted moongfali is the classic khichdi you crave on busy days. Start by soaking the tapioca pearls until they’re soft, then sauté everything together so cumin crackles, chillies perfume the pan and the potatoes and peanuts mingle through. You get a nubby, nutty bite in every spoonful.

Clean flavors and clear textures make it easy to eat between meetings: soft sabudana, mellow ghee and jeera, a little hari mirch brightness, and roasty moongfali crunch. Pack a box for a straightforward workday bite that feels tidy and unfussy.

Kuttu ki poori is straightforward: knead gluten-free buckwheat flour (kuttu ka atta) with boiled, mashed aloo or arbi for binding, roll, then deep-fry in ghee or oil. The result slots neatly into a vrat plate as the grain-substitute flatbread, especially alongside vrat wale aloo or a gentle pumpkin sabzi; pack the pair in your office dabba for a tidy, satisfying lunch.

Crunchy outside, tender inside. Sabudana vada mixes soaked tapioca pearls with mashed boiled potatoes, roasted crushed peanuts, cumin, and green chillies. You shape the mixture into small patties and fry until they’re golden and crisp. The result is nubby sabudana with warm aloo and nutty moongfali, lifted by jeera and a clean chilli heat, a familiar vrat snack that feels satisfying without being messy.

For office days, this is the tidy pick: the firm texture makes them easy to carry, finger-friendly, and satisfying to eat without cutlery. Pack a few in your dabba and add curd or peanut chutney on the side. They hold up on the commute and give you a clean, quick break between meetings.

On a tight weekday, make Vrat wale aloo and move on with your day. Boiled, cubed potatoes are tempered in ghee with cumin seeds, chopped green chillies, ginger, rock salt and coarsely ground black pepper. The ghee blooms the jeera and ginger, the chillies lift the potatoes, and the pepper gives a warm edge. You get clean, satisfying flavors that sit well during Navratri without fuss or extra shopping.

It uses minimal ingredients and needs under fifteen minutes of active cooking, so it’s the side you can finish before heading to the office or plate at night after work. Keep it simple and let the cumin, ginger and pepper lead; the potatoes soak up the ghee and spice and stay comforting through a busy day.

The comfort is in the aroma: makhana roasted in ghee until lightly nutty, then partly crushed and simmered in sweetened full-fat milk. As it bubbles, elaichi blooms and mewa softens, turning the pot creamy and fragrant. This is Makhane ki kheer as you know it, spoonable and soothing, with tender bits of foxnut giving the right bite in every mouthful.

For office fasting days, it behaves well. Make it ahead, portion into a small dabba, and carry a neat, no-spill dessert that sits happily beside your khichdi or aloo. A few spoons between calls or as a calm end to lunch stays simple, without crumbs or fuss.

On fasting mornings when you need breakfast to behave, singhare ke atte ka cheela does the job. Mix water chestnut flour with water or buttermilk, grated bottle gourd or boiled potatoes, rock salt and green chillies into a smooth, pourable batter. It cooks swiftly on a griddle and needs no dough rolling, giving you a clean, savoury pancake that feels simple and right for vrat.

For office days, this cheela keeps things straightforward. It’s a non-fried alternative to puris and pakoras, so lunch stays clean and tidy. The quick griddle cook lets you have a few ready before leaving, and they slide neatly into a dabba for calm, crumbs-free bites between meetings.

Rajgira paratha keeps a workday fast calm and satisfying. You knead amaranth flour with boiled, mashed potato or arbi so the dough holds, press it lightly between plastic sheets or shape gently by hand, then roast each round on a flat griddle with ghee. The result is a clean-tasting, soft flatbread that cooks without fuss and slips easily into your routine.

Make a few before you leave, stack them in your dabba, and you have a tidy lunch that’s easy to eat between meetings. The soft, ghee-roasted rounds pack flat, eat neatly, and travel well, so your fasting day stays focused without spills or crumbs.

Shakarkandi chaat is the clean, bright bowl you want on a busy fast day. Steam or boil sweet potatoes, cut into neat cubes, and toss with roasted cumin powder, rock salt, chopped green chillies and a squeeze of fresh lemon juice. The jeera smells warm, the chillies keep it lively, and the lemon pulls everything together into a tidy, satisfying mix.

Carry it to your desk and eat at room temperature; it needs no reheating and behaves well during meetings. The sweet potato base is fibre-filled, and the roasted jeera, green chillies and lemon keep the mix bright. Pack in a small dabba for a clean, fuss-free vrat snack between calls.

From the Maharashtrian kitchen, Vrat thalipeeth is the spiced flatbread you pat into shape, not roll. The dough comes together with flours like rajgira or singhara mixed with soaked sabudana, grated raw potatoes, crushed roasted peanuts and green chillies, then it’s pressed straight onto a skillet or formed on parchment and lifted over.

That pat-on style keeps it low-fuss and sturdy, perfect for a workday fast. Slide a few into your dabba and carry a small katori of fresh plain curd; the pairing eats clean, no crumbs, and gives you an easy, satisfying break between meetings.

Quiet crunch that fits the office. For roasted ghee makhana, puffed foxnuts are gently toasted on low heat in a little ghee until they turn crisp, then seasoned simply with rock salt and black pepper. The result is light, clean-tasting crunch you can keep at your desk without fuss.

Make it in bulk and store in an airtight container; it keeps well for days, stays odourless and remains mess-free during office hours. Handy to keep at your desk or in your bag for quick, tidy bites between calls.

The night before does the heavy lifting. Soak sabudana overnight and pre-boil potatoes, then box them so the morning is only a quick temper and toss before you leave. Roast and crush peanuts ahead too, and you can pack sabudana khichdi, vada mix, or a quick aloo without clock-watching. This small prep trims chaos when you’re trying to head out or log in early. Keep a simple checklist on the fridge and repeat it through the week so your vrat meals stay steady while work stays on schedule.

Build your dabba to last through meetings by pairing staples with protein and healthy fats. Team sabudana or samak rice with roasted peanuts, a spoon of dahi, or a few paneer cubes so the meal carries you calmly through long office meetings. Think sabudana khichdi with moongfali and yoghurt, or samak pulao folded with paneer. This simple pairing keeps the plate familiar and office-friendly, and you don’t need extra sides. Pack modest portions, but make sure each has that protein touch so energy stays steady through long office meetings.

Keep a small bottle of buttermilk, tender coconut water, or lemon water at your desk and sip through the day to maintain hydration. At lunch, limit deep-fried picks like kuttu pakoras, as heavy fried food can cause post-meal lethargy and sluggishness during work hours. Lean on non-fried choices you already cook, like singhare ka cheela, thalipeeth, rajgira paratha with curd, or a simple aloo, so the meal stays tidy and focused for office time.