In Punjab, celebrations are always larger than life — and Navratri is no exception. Here, devotion meets abundance at the dining table, where simple vrat-friendly ingredients are transformed into soulful, flavour-packed dishes. This season, we turn to the treasured recipes of Mrs. Sunita Verma, who brings alive the Punjabi kitchen with festive favourites that carry the warmth of tradition and the generosity of flavour that Punjab is known for.
1. Samak ke Chawal
Ingredients
- 1 cup samak chawal (barnyard millet/sama/bhagar)
- 1 potato, cubed
- 1-inch ginger, finely chopped
- 2–3 green chillies, finely chopped
- A handful of cashew nuts and almonds
- 1 tsp cumin seeds
- ½ tsp black pepper powder
- Rock salt, to taste
- 2 tbsp desi ghee (or oil)
- 3 cups water
Preparation Method
Prepare the tempering:
➢ Heat 2 tbsp desi ghee in a pan.
➢ Add cumin seeds and let them splutter.
Cook the base:
➢ Add chopped ginger, green chillies, potato cubes, cashew nuts, and almonds.
➢ Sauté for a few minutes, then cover with a lid until the potatoes turn tender.
Cook the rice:
➢ Add 3 cups of water, rock salt, and black pepper powder.
➢ Stir well, then add washed and soaked samak ke chawal.
➢ Cover and cook until the rice is done.
Serve:
➢ Serve hot with curd or raita.
(Tip: Desi ghee gives the best flavour, but vegetable oil can also be used.)
2. Sabudana ki Kheer
Ingredients
- ½ cup sabudana
- 3 cups milk
- ½ cup sugar
- Few strands of saffron
- ¼ tsp cardamom powder
- 1 tbsp ghee
- Almonds, cashews, pistachios, raisins (as desired)
Preparation Method
Prepare the sabudana:
➢ Wash sabudana and soak in water for 15 minutes.
Roast the dry fruits:
➢ Heat ghee in a pan and roast almonds, pistachios, and cashews lightly.
➢ Remove and keep aside.
Cook the sabudana:
➢ In the same pan, roast sabudana lightly.
➢ Add milk and cook on medium flame for 10–15 minutes, stirring until sabudana turns transparent.
Flavour and sweeten:
➢ Add saffron strands, cardamom powder, and sugar.
➢ Continue cooking until the kheer thickens.
Serve:
➢ Add roasted dry fruits and raisins.
➢ Serve warm or chilled.
3. Jeera Aloo
Ingredients
- 3 potatoes, boiled and cubed
- 2 tbsp desi ghee
- 3–4 green chillies, chopped
- 1-inch ginger, chopped
- ½ tsp black pepper powder
- Rock salt, to taste
- Fresh coriander leaves, chopped
Preparation Method
Prepare the tempering:
➢ Heat 2 tbsp desi ghee in a pan.
➢ Add chopped ginger and green chillies, sauté for a few minutes.
Cook the potatoes:
➢ Add cubed potatoes and fry lightly.
➢ Add rock salt and black pepper powder.
➢ Cover with a lid and cook until the potatoes are done.
Serve:
➢ Garnish with chopped green coriander leaves.
➢ Serve hot.
4. Chatpati Shakarkandi Chaat (Sweet Potato Chaat)
Ingredients
- 2–3 sweet potatoes, steamed and cubed
- ¼ cup peanuts
- 1-inch ginger, chopped
- 3–4 green chillies, chopped
- 1 tsp cumin seeds
- 1 tsp roasted cumin powder
- ½ tsp black pepper powder
- Rock salt, to taste
- 1 tbsp ghee
- 1 tbsp lemon juice
- Beaten curd (optional)
- Sweet tamarind chutney (optional, vrat-friendly)
- Green chutney (vrat-friendly)
- Pomegranate seeds, for garnish
Preparation Method
❖ Prepare the base:
➢ Steam the sweet potatoes and cut them into big pieces.
❖ Roast the peanuts:
➢ Heat a little ghee in a pan and fry peanuts.
➢ Remove and keep aside.
❖ Cook the chaat:
➢ In the same pan, add cumin seeds and let them splutter.
➢ Add chopped ginger and green chillies, sauté well.
➢ Add sweet potato pieces and roast until crispy and golden.
➢ Mix in rock salt, roasted ground peanuts, black pepper powder, and lemon juice.
❖ Assemble (optional chaat style):
➢ Add beaten curd, sweet tamarind chutney, and green chutney (fast-friendly).
➢ Sprinkle roasted cumin powder and black pepper powder.
➢ Garnish with pomegranate seeds.
❖ Serve:
➢ Enjoy warm as a wholesome vrat snack.
5. Singhare ka Halwa (Water Chestnut Flour Halwa)
Ingredients
- ½ cup singhare ka atta (water chestnut flour)
- ½ cup sugar
- ½ cup ghee
- 1 cup hot water
- ¼ tsp cardamom powder
- Chopped nuts, for garnish
Preparation Method
Roast the flour:
➢ Heat ½ cup ghee in a pan.
➢ Add ½ cup singhare ka atta and roast on low flame for 8–10 minutes, until golden and aromatic.
Cook the halwa:
➢ Add 1 cup hot water gradually, stirring continuously to avoid lumps.
➢ Mix in ½ cup sugar and stir well.
➢ Add cardamom powder for flavour.
Finish:
➢ Cook until the halwa leaves the sides of the pan.
➢ Garnish with nuts of your choice.
Serve:
➢ Serve warm during fasting.
Much like the land itself, Punjab’s Navratri thali is vibrant, robust, and filled with heart. Each dish is more than a recipe — it is an invitation to celebrate togetherness, to honour devotion through flavour, and to make every meal a festival in itself. As the season unfolds, may these favourites add not just nourishment but also joy, colour, and abundance to your Navratri celebrations.
Recipes given by:
Mrs. Sunita Verma
