Navratri vrat recipes: 4 must-try unique dishes for your festive table

Navratri is the perfect time to enjoy comforting sattvik meals that are rich in flavour and tradition. From crispy koftas to indulgent festive dishes, here are four delicious vrat-friendly recipes curated by top chefs.

1. Raw Banana Kofta by Chef Ranveer Brar

A unique vrat-special malai kofta made with raw banana, this recipe brings a rich texture and flavour without using onion or garlic. For celebrity Chef Ranveer, it is all about elevating everyday ingredients into something special.

Prep Time: 10–15 minutes
Cook Time: 20–25 minutes
Total Time: 30–40 minutes
Servings: 2–4

Ingredients

For Cooking Banana
Water as required
Salt to taste
5 raw bananas (with skin)

For Kofta Mixture
10–12 cashew nuts, chopped
10–12 raisins, chopped
4 green chillies, chopped
1 inch ginger (finely chopped)
2–3 tbsp fresh coriander leaves, chopped
Cooked bananas (peeled & mashed)
Salt to taste
1 tbsp sama chawal (soaked for ½ hr)

For Paste
10–12 cashew nuts
2–3 heaped tbsp curd, beaten

For Gravy
2–3 tbsp oil
1 tsp cumin seeds
2 green chillies, halved
½ inch ginger, finely chopped
2 tbsp tender coriander stems, chopped
2 cups curd, beaten
Salt to taste
Prepared paste
1 tsp sugar
1 cup water
½ tbsp ghee

Other Ingredients
Oil for frying

For Garnish
Coriander sprig
Chilli oil

Process

Cooking Banana
Pressure cook bananas with water and salt for 2–3 whistles. Set aside.

Kofta Mixture
Mix cashew nuts, raisins, ginger, green chillies, coriander, mashed bananas, salt, and soaked sama chawal. Shape into balls and deep fry until golden. Set aside.

Paste
Grind cashew nuts and curd into a smooth paste.

Gravy
Heat oil, add cumin seeds, green chillies, ginger, coriander stems and sauté. Add curd and cook until oil separates. Add paste, sugar, water and simmer. Finish with ghee. Add koftas, garnish and serve hot.

2. Thecha Aloo with Methi Puri by Chef Ranveer Brar

Maharashtrian style Thecha Aloo Puri is all about bold flavours and a spicy punch paired with garma-garam phooli hui puriyan, making it a comforting festive meal you will keep coming back to.

Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes
Servings: 2–4

Ingredients

For Boiling Potatoes
2–3 tbsp oil
9–10 large potatoes (cut)
Salt to taste
A pinch of sugar
½ tsp asafoetida
½ tsp turmeric powder
4 green chillies (crushed)
2 cups water

For Dough
3 cups whole wheat flour
Salt to taste
½ tsp oil
2 tsp dry fenugreek leaves
1 tsp ghee
½ tsp carom seeds
Water as required

For Thecha
4–5 green chillies (roughly chopped)
Tender coriander stems
¼ cup coriander leaves

For Thecha Aloo
2–3 tbsp ghee
1 tsp cumin seeds
Prepared thecha
1 inch ginger, chopped
Boiled potatoes
1 tbsp ghee
⅓ cup water

Other Ingredients
Oil for frying
¼ tsp ghee for rolling

For Garnish
Coriander sprig
Lemon wedge

Process

Boiling Potatoes
Cook potatoes with oil, salt, sugar, hing, turmeric, green chillies and water for 2–3 whistles.

Dough & Puri
Mix flour, salt, oil, methi, ghee, ajwain and water to form dough. Roll into puris and deep fry till golden.

Thecha
Grind green chillies, coriander stems and leaves into coarse paste.

Thecha Aloo
Heat ghee, add cumin seeds, thecha, ginger and sauté. Add potatoes, cook, adjust consistency with water and simmer. Serve with puris.

3. Makhania Paneer Makhana Tart by Chef Supreet Ghai

A modern Navratri dish combining vrat-friendly ingredients like makhana and paneer in a rich, buttery tomato base, served in a crisp makhana crust tart for a fine-dining presentation.

Ingredients

For Makhana Tart Base
2 cups roasted makhana
2 tbsp boiled potato
1 tbsp arrowroot flour
Sendha namak to taste
1 tsp ghee

For Makhania Paneer Filling
200 gm paneer (cubed)
1 cup tomato puree
2 tbsp cashew paste
1 tbsp ginger-chilli paste
1 tbsp fresh cream
1 tbsp butter or ghee
Sendha namak to taste
1 tsp sugar (optional)
½ tsp roasted jeera powder

For Garnish
Makhana crumble
Fresh coriander or microgreens
Cream swirl

Method

Tart Base
Grind makhana, mix with potato, flour, salt and ghee. Shape into tart moulds and bake at 180°C for 10–12 minutes or pan-toast.

Makhania Gravy
Heat ghee and butter, add ginger-chilli paste. Add tomato puree and cook till fat separates. Add cashew paste, salt, jeera powder and sugar. Finish with cream and paneer. Simmer lightly.

Assembly
Fill tart shells with paneer mixture and garnish before serving.

4. Arbi Kofta with Mint Yogurt Dip by Chef Sandeep Yadav

Arbi Kofta is the perfect tea-time snack for Navratri, prepared with kuttu ka atta and paired with a refreshing mint-yogurt dip that balances the crisp texture beautifully.

Total Time: 50 minutes
Servings: 4

Ingredients
250 gm arbi (colocasia)
3–4 tbsp kuttu ka atta
1 green chilli
½ inch ginger, chopped
1 tsp carom seeds
Rock salt
2–3 tsp oil

For Dip
Mint leaves
100 gm curd
50 gm cucumber, chopped

For Garnish
Pomegranate

Method
Boil and peel arbi. Mash with atta, chilli, ginger, ajwain and salt. Shape and pan fry till golden.

Dip
Mix hung curd with mint and cucumber.

Serve hot koftas with mint yogurt dip and garnish with pomegranate.