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As the spring air of 2026 settles in, the arrival of Chaitra Navratri brings a period of spiritual reflection and physical detoxification. For many, this nine-day festival is a time to recalibrate the body by moving away from heavy grains and processed foods toward a sattvic diet. The traditional kitchen often buzzes with the scent of buckwheat and water chestnut flour, but modern Indian palates are increasingly looking for a balance between ritual and wellness. This year, the focus is on maintaining high energy levels through protein-rich ingredients like paneer and peanuts while experimenting with textures that range from the crunch of a fresh lettuce leaf to the delicate steam of a sabudana dumpling.
Dhruvi Jain: No-Cook Vrat Lettuce Wraps With Paneer And Peanut Filling
A light, sattvic, and protein-rich no-cook wrap made using fresh lettuce leaves filled with a creamy paneer-peanut mixture. This is perfect for healthy fasting meals.
Image credit: Dhruvi Jain
Ingredients (Serves 2)
• 6 to 8 lettuce leaves (washed and dried)
• 1 cup fresh paneer, crumbled
• 2 tbsp roasted peanut powder
• 1/4 cup cucumber, finely chopped
• 2 tbsp fresh grated coconut
• 2 to 3 tbsp curd (dahi)
• Rock salt (sendha namak) to taste
• 1/2 tsp roasted jeera powder
• 1 tsp lemon juice
• Fresh coriander (optional)
Method
1. In a bowl, combine crumbled paneer, peanut powder, cucumber, and grated coconut.
2. Add curd, rock salt, jeera powder, and lemon juice.
3. Mix gently to form a soft, creamy filling.
4. Place 1 to 2 tbsp filling onto each lettuce leaf.
5. Fold or roll into wraps.
6. Serve fresh and chilled.
Health Angle
• High in protein (paneer plus peanuts)
• Light and easy to digest during fasting
• No oil, no cooking. This is clean and sattvic.
Chef Quote
Fasting meals can be both nourishing and exciting. These no-cook lettuce wraps are light, protein-rich, and bring a refreshing twist to traditional vrat food.
Shagun Malhotra: Navratri Vrat Dimsums
Image credit: Shagun Malhotra
Ingredients
• 1 cup sabudana
• Water for soaking sabudana
• 100g paneer
• 1/2 carrot, grated
• 5 green chillies, chopped
• 2 Tbsp coriander leaves, chopped
• 1/2 Tsp black pepper powder
• Salt, to taste
• 3 to 4 Tbsp oil
Method
• Soak sabudana for 4 to 5 hours and drain out any water remaining
• Mash sabudana well and add some salt to it
• For the filling, mix together paneer, grated carrot, 1 to 2 finely chopped green chillies, 1 Tsp chopped coriander leaves, black pepper powder and salt
• Prepare a dip by mixing 3 finely chopped green chillies and rest of the coriander leaves. Pour sizzling hot oil over it and give it a stir
• With soft hands, make dimsums shapes using soaked and mashed sabudana and stuff it with the filling
• Steam until outer coating is translucent
• Enjoy with the prepared dip
Shagun Malhotra: Vrat Ki Mathi
Image credit: Shagun Malhotra
Ingredients
• 1/2 cup Sabudana
• 1/2 cup samak rice
• 3 Boiled potatoes
• 2 tsp coriander leaves
• 1/2 tsp jeera
• 1 tsp black pepper powder
• 1 tbsp oil
• Salt, to taste
• Luke warm water (optional)
Method
• Grind sabudana and samak rice into fine powders
• To the powders add rest of the ingredients and knead a dough. Adding water is optional
• Rest the dough for 10min and then make mathi shapes with greased hands
• Deep fry until golden brown in colour
• Store in airtight container
