New Delhi: Chaitra Navratri 2026 began on March 19 and will continue till March 27. During this period, devotees observe fasting, which calls for mindful meals that sustain the body without disturbing spiritual discipline. Long hours of prayer, temple visits and daily work can drain energy, making it essential to choose dishes that are filling yet gentle on the stomach. Fruit and milk may suffice in the morning, but evenings often demand something warm, crisp and comforting within vrat rules. Foods prepared with permitted ingredients can still feel festive and satisfying when texture and seasoning are handled thoughtfully.
A crisp exterior paired with a soft interior brings both comfort and satiety during restricted eating days. At the same time, balanced combinations help maintain stamina and prevent sudden hunger pangs. These two fasting favourites answer that need perfectly, offering nourishment, flavour and pleasing texture while staying aligned with traditional Navratri guidelines and supporting steady energy through the nine sacred days with ease. Here are the ingredients and preparation method of two vrat-friendly dishes.
Raw banana paneer tikki recipe and ingredients
Raw banana paneer tikki ingredients
- 4 Medium raw bananas (boiled, peeled, and mashed)
- 200g Paneer (grumbled or grated)
- ½ Cup Peanuts (roasted and coarsely ground)
- 2-3 Green chillies (finely chopped)
- 1 tsp Ginger (grated)
- 3 tbsp Amaranth flour (Rajgira atta) or Kuttu Atta (for binding)
- Sendha Namak (Rock Salt) to taste
- 1 tsp Black pepper powder
- 2 tbsp Coriander leaves (finely chopped)
- Ghee for shallow frying
How to prepare raw banana paneer tikki
- Place the mashed raw bananas in a wide bowl and loosen gently with a fork.
- Add paneer and work it in lightly so the mixture stays airy.
- Stir in roasted peanut powder, green chillies, ginger and coriander.
- Season with rock salt and black pepper.
- Sprinkle rajgira or kuttu atta gradually and bring everything together into a soft yet firm mixture.
- Divide into equal portions and press into flat rounds, smoothing the edges with your palms.
- Warm ghee on a heavy tawa over medium heat. Arrange the tikkis without crowding.
- Cook patiently until the base turns deep golden and crisp.
- Turn carefully and cook the other side until evenly browned.
- Serve hot with vrat-friendly green chutney or chilled curd.
Raw banana and sabudana appe recipe and ingredients
Raw banana and sabudana appe ingredients
- 3-4 Raw bananas (boiled and mashed)
- ½ Cup soaked sabudana (tapioca pearls)
- ¼ Cup crushed, roasted peanuts
- 1 Finely chopped green chilli
- 1 Tsp grated ginger
- 2 Tbsp fresh coriander
- 1 Tsp lemon juice
- Sendha namak or rock salt to taste
- 1 Tbsp ghee (for greasing the appe pan)
How to prepare raw banana and sabudana appe
- Combine mashed raw bananas and soaked sabudana in a bowl.
- Mix gently so the pearls remain intact. Add crushed peanuts, green chilli, ginger and coriander.
- Season with rock salt and finish with lemon juice for light freshness. Stir until evenly combined.
- Grease each cavity of an appe pan with ghee and warm over medium-low heat.
- Shape small portions of the mixture into smooth balls and place into the cavities.
- Cover and cook for a few minutes until the underside firms up and turns golden.
- Turn each piece carefully, drizzle a little more ghee if required and cook until crisp on all sides.
- Serve hot with peanut chutney or fresh yoghurt.
These comforting fasting bites bring warmth, crunch and nourishment to Navratri evenings, making prayer days feel both sacred and satisfying.