Rajgira Pooris To Khichdi, MasterChef's Chef Gary Mehigan Savours Gujarat's Special Navratri Vrat Delights

As Autumn sweeps in, India finds itself in the throes of Navratri, one of the most anticipated festivals of the year. Across the country, the festival radiates vibrant energy with stunning performances, gigantic decorations, colourful processions, and irresistible delicacies. Navratri, however, is much more than a celebration—it’s a profound tribute to the divine feminine energy, or ‘Shakti,’ believed to govern the universe. This nine-day festival honours the goddess Durga in her various forms, each day dedicated to a different manifestation of her strength and benevolence.Central to Navratri is the tradition of fasting, where 'Vrat ka Khana,' or fasting food, plays a vital role. The fast is not just about abstinence but also about rejuvenating the body and soul. Many Hindus adopt a diet rich in fruits, dairy, and specific grains, avoiding regular grains, meats, and alcohol. The act of fasting is intertwined with mindfulness, symbolising purity and devotion. Fasting helps devotees cultivate self-discipline while focusing on the spiritual aspects of life, strengthening their connection with the goddess.Eating hydrating, nutritious foods that energise the body is essential during Navratri fasting. The practice of mindful eating, where attention is given to the quality and type of food consumed, aligns with the spiritual essence of the festival, creating a harmony between the physical and the divine. This Navratri, Chef Gary Mehigan -known best for his stint as a judge on MasterChef Australia - has been uncovering a culinary journey through Gujarat to explore the true essence of this lively festival and the simplicity of 'vrat ka khana' in National Geographic’s ‘India’s Mega Festivals’ Navratri special. His exploration highlights not just the festive spirit, but also the cultural and spiritual significance behind the traditional fasting foods that form an integral part of Navratri.

Here are four dishes that stole Gary’s heart with their balance of taste, nutrition, and festive tradition. Rajgira PoorisRajgira pooris are a popular fasting food in Gujarat, India, particularly during religious festivals like Navaratri. The main ingredient is amaranth flour (rajgira atta), which is gluten-free. It's typically mixed with water, rock salt, and sometimes a small amount of potato for binding. The dough is kneaded until smooth, then small portions are rolled into circles and deep-fried until they puff up and turn golden brown. Amaranth is rich in protein, fibre, and various minerals like iron and magnesium. This makes rajgira pooris a nutritious option during fasting periods. These pooris are lighter and crispier than wheat-based pooris. They have a slightly nutty flavour from the amaranth. Sabudana KhichdiSabudana or tapioca pearls are an integral part of the Navratri diet. The khichdi typically includes peanuts, potatoes, green chillies, and cumin seeds. It's often seasoned with rock salt and lemon juice. Sabudana is high in carbohydrates, providing quick energy. The addition of peanuts adds protein and healthy fats. It's considered easy to digest, making it suitable for fasting when the body needs easily accessible energy.Also Read: Singhada No ShiroDuring Navratri, traditional flours are avoided and instead replaced with other options like water chestnut flour (singhada atta) which forms the base of this halwa. Ghee, jaggery, cardamom powder, and milk are key components that give this dish its rich flavour. The flour is roasted in ghee, and then cooked with milk and jaggery until it reaches a thick, halwa-like consistency. Water chestnut flour is low in calories but rich in antioxidants and are considered pure and acceptable for religious fasting, making this a popular Navaratri dessert. Kuler Millets are an ancient grain that's recently been making waves around the world for their nutritional value. This sweet dessert made with Pearl millet flour (bajra atta) and jaggery are a popular choice during Navratri in Gujarat. The flour is typically roasted in ghee until fragrant, then mixed with melted jaggery and shaped into balls. Nutty from the millet, with a deep sweetness from the jaggery some recipes include nuts like cashews or almonds for added crunch and nutrition for a convenient fasting food.