What to cook during the Sawan fast? Easy recipes from 5 chefs, including Sanjeev Kapoor and Ranveer Brar.

Sawan Vrat Recipes : As soon as the month of Sawan begins, many people observe Monday fasts and other fasts. So, instead of eating the same sabudana khichdi or boiled potatoes every time, try something new this time. These fruit recipes from famous chefs like Sanjeev Kapoor, Ranveer Brar, Kunal Kapoor and Pankaj Bhadouria will not only enhance the taste but also add new variety to the fasting thali. Every chef has their own special cooking style and tips, which make even the ordinary fast food special. So, if you want to make something tasty and different for your family this Sawan, then definitely try these 4 fast special recipes.

Sanjeev Kapoor Style Farali Bhajiya

If you feel like eating something hot and crispy during fasting, then definitely try Sanjeev Kapoor’s Farali Bhajiya recipe. 

Method

To make Farali Bhajiya, place boiled and mashed potatoes in a bowl. Add peanut powder, white sesame seeds, black pepper powder, roasted cumin powder, finely chopped green chilies, coriander leaves, rock salt, Rajgira flour, and Sanwa flour, mixing well. If the mixture seems too soft, add a little more Rajgira flour. Heat oil in a pan, add small portions of the mixture, and fry over medium heat until golden and crisp. Sanjeev Kapoor’s tip is to always fry the bhajiyas over medium heat, as this ensures they are crispy on the outside and thoroughly cooked on the inside. Serve the prepared Farali Bhajiya hot with the traditional green chutney or yogurt.

Ranveer Brar Style Vrat Wale Aloo Tikki

If you want to make a delicious snack with less ingredients during fasting, then definitely try Ranveer’s Aloo Tikki.

Method

Cool the boiled potatoes completely and mash them. Add roasted and coarsely ground peanuts, rock salt, finely chopped green chilies, ginger, coriander leaves, and a little lemon juice. Now form round tikkis and bake them on a greased pan over low to medium heat. Ranveer says that instead of repeatedly flipping the tikkis, let them crisp up on one side; this gives them a golden color and a better texture. Applying a little ghee on top also enhances the taste.

Kunal Kapoor Style Rajgira Halwa

If you want to eat something sweet and nutritious during fasting, then Rajgira Halwa made in Kunal Kapoor’s style is a great best option.

Method

Heat ghee in a heavy-bottomed pan and add the Rajgira flour and fry it over low heat, stirring constantly. When the flour starts to smell good and turns a light golden color, slowly add the hot milk, stirring constantly to prevent lumps from forming. Now add sugar or jaggery as per taste and cook until the halwa thickens. Finally, add cardamom powder and chopped almonds and pistachios. Kunal Kapoor’s tip is to fry the Rajgira flour over low heat, as this determines the taste and aroma of the halwa.

Harpal Singh Sokhi Style Tempered Dahi Aloo

If you want to give a new taste to potato curry during the fast of Sawan, then definitely try Tadka Dahi Aloo in the style of Harpal Singh Sokhi. 

Method

First, cut the boiled potatoes into large pieces. Now heat ghee in a pan and add cumin seeds, green chillies and grated ginger and fry them lightly. Then add whipped curd and keep stirring continuously so that the curd does not curdle. After this, add rock salt and spices used in fasting and mix well. Now add potatoes and cook on low flame for 4-5 minutes, so that the taste of curd gets absorbed well in the potatoes. Harpal Singh Sokhi’s tip is that after adding curd, keep the flame low and keep stirring continuously, this makes the gravy smooth and the curd does not curdle. Finally, add green coriander and serve hot.

Pankaj Bhadoria Style Fasting Sabudana Dosa

If you want to make something light, crispy and different during fasting, then definitely try Sabudana Dosa.

Method

Soak sabudana for 5–6 hours or overnight. Then, grind it with boiled potatoes, yogurt, cumin seeds, rock salt, and green chilies to form a smooth batter. If the batter seems thin, add a little rajgira or water chestnut flour. Apply a little ghee to a hot pan, spread the batter thinly, and fry until golden brown on both sides. Pankaj Bhadoria’s tip is to avoid overheating the pan, otherwise the batter will not spread evenly and the dosa may break. Serve the prepared dosa with peanut or coconut chutney.