Best Different Navratri Recipe For 9 Days

Navratri season is upon us and the fasting has already begun! Now, why should non-fasting people have all the fun? We have curated these 9 Navratri vrat recipes for you that will make your fast more fun. So here is your cookbook for Navratri recipes for 9 days!

1- Aloo Pattice


  • Oil for frying 
  • 4 Potatoes, boiled
  • 4 tablespoon Arrowroot flour

For the stuffing

  • 1 cup Fresh coconut, grated
  • 1 cup Roasted Peanuts, grounded
  • 1 Lemon
  • 2 Green Chillies
  • 1 inch Ginger
  • 1 tablespoon Sugar
  • 1 teaspoon Red Chilli powder
  • Salt 


  1. Boil the potatoes in a pressure cooker and mash or grate them properly.
  2. Add 2 tablespoon arrowroot flour and salt to taste to the mashed potatoes. Make medium-sized balls and keep aside.
  3. In a mixing bowl, add grated coconut, grounded peanut powder and mix well.
  4. Make a fine paste by grinding green chillies, ginger and lemon juice in a grinder and add in the bowl.
  5. Combine all the ingredients by adding sugar, salt and chilli powder.
  6. Gently flatten the balls with the help of your palm. Place a spoonful of mixture over it.
  7. Now cover from all sides ensuring there are no cracks and form them into a patty shape or oval shape. Just rub some arrowroot flour if the patty is sticking to your palm.
  8. Just repeat the same with the rest of balls. Spread some arrowroot flour and cover the pattice from all the sides.
  9. Place oil in a deep frying pan. Once oil is hot, fry the pattice balls until golden brown. 

You can serve it with the chutney of your choice!

2. Sabudana/ Sago Pearl Khichdi 

While you can find thousands of versions for a good sabudana khichdi, here is the 4-ingredient recipe that caught our eye. 

  • Soak 1 cup of sago for 6 to 8 hours(1.5 cups water for every 1 cup of sago)
  • Drain the sabudana and set it aside to dry
  • Boil one big potato and dice it and if you are into spicy food, slice some fresh green chillis
  • Roast a quarter cup of peanuts in ghee and crush them in a mixie grinder
  • In a non-stick pan, put one spoonful of ghee and fry the chilli and potato until golden brown.
  • Add dried sago along with these spices - Amchur/ chat masala, Coriander, salt and cover the pan.
  • Once the sago turns colourless, add the crushed roasted peanuts and mix well.
  • For the crunchy bottom, put one spoon of ghee around the sides of the pan and cook the khichdi for 2 minutes without the lid on medium heat.

Tip- Wash the sago before soaking to remove extra starch. Your restaurant style khichdi is ready to eat! 


3. Golden Potatoes

An easy quick-fix recipe if you are feeling the weight of Farali this time. The only ingredients you need are boiled potatoes, chilli, ghee, farali salt and some spices. 

  • For one serving, boil 3 medium potatoes and dice them.
  • In a pan, put one spoonful of ghee and fry the chillis and the potatoes.
  • After you can see some colour on the potatoes, add salt along with coriander, amchur powder or chat masala.
  • Fry until crispy or golden brown and serve in a bowl.

Now you can enjoy your farali-friendly golden potatoes snack bowl!


4. Saffron Sago Kheer

Who doesn’t remember the taste of their Ba’s delicious kheer like it was yesterday? While we can’t match that, this may help you remember her better! 

  • Boil and thicken half a litre of full cream milk on low to medium heat (Skimmed milk if you are skimming on fat intake)
  • When the milk thickens, it changes colour. This is when you can 4 tablespoons of washed unsoaked Sago in the milk.
  • Add raisins and sugar according to taste. Adding a pinch of salt at this stage will enhance flavours.
  • Roast cashews and almonds in ghee and set aside.
  • When the sago is cooked and the sugar is dissolved, add saffron to the kheer and turn off the stove.
  • Serve in a bowl, topped with roasted nuts.

Tip- If you use saffron colour, use it in a small amount. To use saffron threads, take a few threads and mix them in 1 tablespoon of water. Then add the mixture to the kheer. 

For navratri recipes for 9 days, visit our recipe blog - 


5. Farali Singhara Dosa & Peanut Chutney

Having guests over Farali can be tricky, but this recipe will definitely help you out of this dilemma! 

Let’s get to it-

  • Wash and soak one cup of 1 cup of sabudana for 6 to 8 hours
  • Take one cup of singhara atta and Rajgira atta and mix well with some salt
  • Grind the soaked sabudana into a fine paste and the flour mixture
  • Mix in half a cup yoghurt( more if needed ) to make a smooth batter.
  • Take a flat non-stick pan and make your farali dosa with ghee!

For Rich and yum peanut chutney-

Roast peanuts in ghee and crush them into a paste.

Add yoghurt spiced with chat masala, salt and pepper to the peanut paste and serve!


6. Sama Dry fruits Pulao (2 servings)

Sama Pulao is your type of dish if you are into rich rich preparations. What’s even better is that this is a quick-fix 3 ingredient recipe!

  • Wash one cup of sama rice and soak it for 10 minutes
  • Wash and peel one big potato and slice it in half-moons
  • In a pressure cooker, add ghee, potatoes, your choice of dry fruits and toast with washed sama rice
  • Add 2 cups of water along with salt and chilli powder
  • Close the cooker and turn the stove to high. After one whistle, turn off the stove and let it decompress. 

This is a perfect farali recipe for dinner!


7. Kuttu ki Poori (serves 4 to 5 people)

If you are having a farali food evening get-together with your friends, serve this with peanut chutney and golden potatoes!

  • Take 1 cup of Kuttu ka atta and add 1 teaspoon ghee, homemade chilli flakes, salt and anardana powder
  • Boil 2 medium potatoes and grate them into the flour mixture
  • Make a firm dough, add water by spoon if necessary
  • Let the dough rest for 10 minutes
  • Roll out the dough in ½ cm sheet and cut out circles
  • Put a frying pan or kadhai on high heat and add ghee to it
  • Fry the poori circles and rest them for 6 to 7 minutes before serving

8. Farali roll

Ingredients -

  • 2 potatoes (boiled)
  • 2 cups cottage cheese (mashed)
  • 1 green chilli
  • 1/2 teaspoon ginger (crushed)
  • 1 teaspoon cumin powder
  • 1 teaspoon fasting salt (sendha namak)
  • 7-8 raisins
  • 1 teaspoon black pepper
  • 1 teaspoon cardamom powder
  • A pinch of nutmeg
  • 2 teaspoon coriander leaves
  • 2 teaspoon clarified butter (ghee)


Method –

  1. Mix the boiled potato and paneer in a bowl 
  2. Add green chilli and ginger to it
  3. Blend them well
  4. Then add cumin powder, fasting salt, raisins, black pepper, cardamom powder, nutmeg and coriander leaves
  5. Mix the ingredients well and make it like dough
  6. Make rolls out of the dough
  7. Now take clarified butter (ghee) in a pan; place the rolls in the pan; and fry till the rolls turn golden brown

Serve hot!

Lastly, Our final and 9th recipe-

9. Farali Pizza


For the Pizza Base-

  • 100 Gram Amaranth (Rajgira) Flour 
  • 50 Gram Chestnut (Singhada) Flour 
  • 50 Gram Buck Wheat (Kuttu) Flour 
  • 50 Gram White Butter (chilled)
  • 1 Teaspoon Dry Yeast
  • 1 Teaspoon Sugar
  • 100 Millilitre Warm Milk
  • Rock Salt (Sendha Namak) as per taste


For Topping -

  • 100 Gram Boiled and Grated Potato
  • 200 Gram Grated Cottage Cheese (Paneer)
  • 100 Gram Finely-chopped Mix-bell Pepper
  • 50 Gram Finely-chopped Tomatoes
  • Rock Salt (Sendha Namak) as per taste
  • Red Chilli Flakes
  • 5-6 Basil Leaves


For Pizza Sauce -

  • 1/2 Cup Thick Boiled Tomato Puree
  • 2 Teaspoon Sugar
  • 2 Teaspoon Lemon Juice
  • 2 Teaspoon Red Chilli Flakes
  • 1/2 Teaspoon Pepper Powder
  • Rock Salt (Sendha Namak) as per taste



  1. In a bowl mix milk, sugar and yeast; cover and keep this aside for 10 minutes 
  2. In another large bowl sieve all the flours and crumble butter and make dough using the milk with yeast
  3. Cover and keep it for half-an-hour 
  4. Then roll it into a half-inch thick pizza base, and bake for 5 minutes
  5. Cool the base and apply sauce and sprinkle the chopped veggies and spices
  6. Pepper the grated paneer and place the basil leaves over it
  7. Drop a little white butter over it and bake in a pre-heated oven for 10 min at 180 degree centigrade
  8. Serve it hot

Now that you have the Navratri recipes for 9 days, you are all set for fun-fasting event with your farali friends!