Sawan 2026: Onion-Garlic-Free Snack Recipes For Working Professionals

There is something about Sawan that changes the ebb and flow of an Indian kitchen. As the monsoon season settles in, so do the familiar rituals of Sawan, or Shravan, such as simpler, sattvik meals, fasting on selected days, temple visits, and, for many households, a temporary goodbye to onion and garlic, among others. In 2026, the Indian Sawan period begins on 30 July and ends on 28 August, with Sawan Somwar or Sawan Mondays falling on 3, 10, 17 and 24 August, respectively. 

For working professionals, however, the challenge is considerably more practical: what do you actually eat when the 3 or 4 pm hunger pangs arrive and your usual sandwich, noodles, or office canteen snack contains onion or garlic? Fortunately, an onion-and-garlic-free kitchen does not have to be a tedious one. Indian cooking has an enormous repertoire of local and seasonal ingredients that can create depth without relying on the usual allium duo. 

And if you are observing a vrat or fast, remember that no onion and garlic does not automatically mean vrat-friendly. Depending on family and regional traditions, grains, regular salt, certain vegetables, and other ingredients may also be restricted. Ingredients such as sabudana, kuttu, samak, dairy products, fruits, and sendha namak are commonly used in fasting preparations, but individual practices differ, so always consult a family elder to be sure.

Whether you are fasting, following an onion-and-garlic-free lifestyle, or simply trying to make your office snack box more interesting, here are some creative recipes that will actually help you survive work while keeping cravings and hunger at bay. 

No Onion, No Garlic Snack Recipes For Sawan Office Goers

Kuttu And Sweet Potato Pizza Bites

Who says fasting-friendly, sattvik snacks cannot have a little fun? These treats are essentially tiny Indian pizza bites, but with a sweet potato-kuttu base that makes them much more interesting than other plates of pakoras.

Image credit: Pexels

Ingredients (Serves 2)

• 1 cup boiled and mashed sweet potato
• ½ cup kuttu flour
• ½ tsp roasted cumin powder
• 2 tbsp chopped coriander
• Sendha namak, as applicable
• ½ cup grated paneer or fasting-permitted cheese
• 2 tbsp chopped capsicum, if permitted
• 1 tbsp tomato-based homemade chutney 
• Ghee, for cooking

Method

1. Mix your sweet potato, kuttu flour, cumin, coriander, and salt to form a soft dough. Divide it into small portions and flatten each into a mini round.
2. Now cook them on a lightly greased tawa until both sides are firm and lightly golden.
3. Top each round with a little tomato chutney, paneer or cheese, and capsicum. Cover the pan and cook on low heat until the topping softens, before serving or packing for office.

Also read: Sawan 2026: Can You Have Ice-Cream While Fasting?

Makhana Bhel With Coconut And Pomegranate

Makhana is one of the smartest Sawan ingredients to keep handy and hidden at your desk because it can be roasted in advance and transformed into several tasty snacks. This creative bhel is crunchy, juicy, nutty, and mildly sweet, with enough contrast to keep your workday snack from feeling like an obligation and more like a mini adventure.

Image credit: Pexels

Ingredients (Serves 2)

• 2 cups makhana
• 2 tbsp roasted peanuts
• ¼ cup grated fresh coconut
• ¼ cup pomegranate seeds
• ½ cucumber, finely diced
• 2 tbsp coriander
• ½ tsp roasted cumin powder
• Lemon juice
• Sendha namak, as applicable
• 1 tsp ghee

Method

1. Heat ghee in a pan and roast your makhana over low heat until crisp. Allow them to cool before roughly breaking some of them apart.
2. Now, combine with peanuts, coconut, pomegranate, cucumber, and coriander. Add cumin, lemon juice, and salt just before eating, as a dressing.

Arbi And Sesame Crispies

Arbi, or taro root,  is often overshadowed by potatoes during vrat season, but the tuber’s naturally starchy texture makes it excellent for crisp snacks. In this dish, the sesame develops a lovely toasted aroma while the edges of the arbi become crisp and almost chip-like.

Image credit: Pexels

Ingredients (Serves 2-3)

• 3 medium arbi
• 1 tbsp sesame seeds
• 1 tsp roasted cumin powder
• ½ tsp black pepper
• 1 tbsp coriander
• Sendha namak, as applicable
• 1 tsp lemon juice
• Ghee or oil

Method

1. Boil the arbi until just tender, before peeling and cutting them into thin slices. Toss with sesame, cumin, pepper, coriander, lemon juice, and salt.
2. Now, arrange them on a greased baking tray and roast at 200°C in your oven, until crisp and golden, turning once halfway through. They can also be shallow-fried for a more indulgent version.

Also read: Sawan 2026 Vrat Guide: What’s The Difference Between Sattvik, Rajasik, And Tamasic Foods

Desi Peanut Tofu Skewers

Global-inspired snacks can also find a place in an onion-and-garlic-free Sawan kitchen. These skewers are essentially a satay-inspired snack while maintaining a distinctly Indian pantry personality.

Image credit: Pexels

Ingredients (Serves 2)

• 200g firm tofu or paneer
• 2 tbsp roasted peanut paste
• 2 tbsp coconut milk
• ½ tsp cumin powder
• ½ tsp black pepper
• ½ tsp grated ginger
• 1 tsp lemon juice
• Coriander
• Salt or sendha namak, as applicable

Method

1. Whisk your roasted peanut paste, coconut milk, cumin, pepper, ginger, lemon juice, and salt into a thick marinade.
2. Then coat your tofu or paneer and leave them to marinate for 20–30 minutes.
3. Now, thread onto skewers and pan-grill or air-fry them until lightly charred.
4. Finish with coriander and lemon before serving or packing for lunch. The peanut coating becomes savoury and slightly caramelised while the centre stays soft.

Sabudana And Peanut Stuffed Mini Tikkis

Sabudana tikki may be a familiar vrat favourite, but giving it a stuffed centre makes it feel considerably more exciting and fun. The combination of crunchy peanuts, creamy paneer and slightly chewy sabudana makes these tikkis particularly satisfying between meetings.

Ingredients (Serves 2)

• 1 cup soaked sabudana
• 2 medium boiled potatoes
• ¼ cup roasted peanuts, crushed
• 2 tbsp grated coconut
• 1 tsp roasted cumin powder
• 1 tbsp chopped coriander
• Salt or sendha namak, as applicable
• ½ tsp lemon juice
• ¼ cup grated paneer
• Ghee or oil, for cooking

Method

1. Drain your soaked sabudana thoroughly and combine it with mashed potatoes, peanuts, coconut, cumin, coriander, and lemon juice. Now, whisk until the mixture holds together.
2. Take a small portion, flatten it into your palm, and place a little grated paneer in the centre. Bring the edges together and shape into a small tikki. Now repeat the process for the entire mixture.
3. Finally, heat a little ghee or oil in a non-stick pan and cook your tikkis over medium heat until crisp and golden on both sides.