Maha Shivratri is a sacred occasion for spiritual introspection and sattvic eating. Observing a fast with thoughtfully curated, nutrient-dense meals can enhance the experience while ensuring balanced nutrition. These innovative renditions of classic fasting dishes preserve their authentic essence while integrating modern cooking methods for efficiency and health benefits.
1. Raw Banana Potato Cutlet (Air-Fried) by Roopa Nabar, Chef – TTK Prestige
A guilt-free, crispy fasting snack made with fiber-rich raw bananas and potatoes, air-fried to perfection.
Ingredients:
3 medium raw bananas (boiled, peeled, mashed)
2 medium potatoes (boiled, peeled, grated)
1 tsp dried mango powder
1 tbsp cumin powder
1 tsp red chili powder
Rock salt to taste
½ cup arrowroot or sago powder
1 tbsp finely chopped coriander leaves
Oil for brushing
Method:
Combine mashed bananas, grated potatoes, and spices into a smooth mixture. Shape into small tikkis.
Coat evenly with arrowroot or sago powder for a crispy texture.
Preheat the air fryer to 200°C and cook for 4 minutes on each side, brushing lightly with oil.
Serve hot with fresh mint chutney.
2. Kuttu Ki Puri by Khandani Rajdhani
These crispy, golden puris, made with gluten-free buckwheat flour, are a fasting staple with a modern approach.
Ingredients:
240g kuttu atta (buckwheat flour)
125g mashed potatoes
1 tsp rock salt
Water (as needed for kneading)
Ghee (for deep frying)
Method:
Knead kuttu atta, mashed potatoes, and salt into a firm dough. Allow it to rest for 30 minutes.
Divide the dough into small portions and roll into thin puris.
Heat ghee in a deep pan and fry each puri until golden and crisp.
Serve with curd or vrat-special aloo sabzi.
3. Sabudana Khichdi by Khandani Rajdhani
A light yet energy-boosting fasting meal, infused with the nutty goodness of roasted peanuts and coconut.
Ingredients:
1.5 cups sabudana (soaked for 4–5 hours)
¼ cup peanuts (roasted and ground)
1 medium potato (cubed)
3 tbsp ghee
1 tsp cumin seeds
4–5 green chilies (chopped)
1–2 sprigs curry leaves
1 tsp lemon juice
2 tbsp grated coconut
Chopped coriander leaves
Method:
Heat ghee in a pan, add cumin seeds, green chilies, and curry leaves.
Add potatoes and sauté until tender.
Stir in soaked sabudana, ground peanuts, grated coconut, and salt.
Cook on low heat for 4–5 minutes, then drizzle lemon juice and garnish with coriander before serving.
4. Makhana Phirni by Roopa Nabar, Chef – TTK Prestige
A velvety, fragrant dessert made with nutrient-rich fox nuts, cardamom, and saffron.
Ingredients:
750 ml full-fat milk
2 cups roasted makhana (fox nuts), finely ground
¼ cup almonds & cashews (soaked and ground to a smooth paste)
Few saffron strands (soaked in warm milk)
1 tsp cardamom powder
½ cup sugar
Almond & pistachio flakes (for garnish)
Method:
Boil milk in a heavy-bottomed pan, add sugar, and stir until dissolved.
Add the ground makhana and nut paste, stirring continuously to avoid lumps.
Cook for 3–4 minutes until thickened, then add saffron and cardamom powder.
Pour into clay cups, garnish with nuts, and refrigerate for 4 hours before serving chilled.
5. Rajgira Thepla by Roopa Nabar, Chef – TTK Prestige
A nourishing, gluten-free flatbread, enhanced with the warmth of ginger and green chili.
Ingredients:
3 cups rajgira atta (amaranth flour)
1 tbsp grated ginger
1 tsp sesame seeds
1 green chili (finely chopped)
2 boiled potatoes (grated)
2 tbsp yogurt
1 tbsp chopped coriander leaves
Rock salt to taste
Oil for brushing
Method:
Mix all ingredients into a soft dough and let it rest for 10 minutes.
Preheat the air fryer to 200°C.
Roll the dough into thin theplas and air-fry for 3 minutes per side, brushing lightly with oil.
Serve warm with curd or chutney.
6. Farali Pattice by Khandani Rajdhani
A crunchy, delectable snack featuring a flavorful coconut and nut stuffing.
Ingredients:
3–4 boiled potatoes (grated)
1 tbsp arrowroot powder (+ extra for coating)
Rock salt to taste
¼ cup grated coconut
1 tbsp chopped cashews & peanuts
½ tbsp raisins
½ tsp ginger-green chili paste
1 tbsp chopped coriander leaves
Oil for deep frying
Method:
Mix grated coconut, chopped nuts, raisins, and spices for the stuffing.
Mash potatoes with arrowroot and salt to form a smooth dough.
Divide into portions, stuff each with the coconut mixture, and shape into patties.
Coat with arrowroot powder and deep-fry until golden brown.
Serve hot with vrat-special chutney.
7. Fruit Shrikhand by Khandani Rajdhani
A cooling, probiotic-rich dessert infused with saffron, cardamom, and nuts.
Ingredients:
2 cups fresh yogurt (hung for 4–5 hours)
¼ cup powdered sugar
Few saffron strands (soaked in warm milk)
¼ tsp cardamom powder
4–5 each of chopped cashews, almonds, and pistachios
Method:
Blend hung curd with powdered sugar and saffron milk until smooth.
Gently fold in cardamom powder and chopped nuts.
Refrigerate before serving for a refreshing, creamy treat.
Conclusion
These fasting-friendly recipes strike the perfect balance between tradition and modern-day convenience, ensuring a delightful Maha Shivratri feast. By incorporating air-frying, nutrient-dense ingredients, and contemporary cooking techniques, these dishes retain their sattvic purity while catering to today’s health-conscious preferences. Celebrate this auspicious festival with mindful, nourishing, and flavorful meals that honor both spiritual and culinary traditions.
