Fasting has been part of Indian culture since ages. Shivratri, Janmashtami, Diwali, Navratri and so on many other festivals, most of the Indians fast. When you are fasting, there are several dos and don'ts. The most important is the food that we eat. There are many things that we eat in our normal days but not during fasts. Also people say, we can't stand during the meal while observing the fast because it is believed that once you stand during the meal, it is assumed that you are done with the meal. But when it comes to the food during fasts, there are very limited varieties. However, limitations occur only if you dont experiment. So today we are going to share two recipes out of all that can be eaten while observing the fasts.

Sago Vada

Sago is an ingredient of fast. I have hardly seen, people eating Sago other than fasts. So let's start with a recipe of Sago.

Also read Sago Khichdi


Also read Baingan Ka Bharta



  • To make Sago Vadas, all you need is some soft Sago. So to make vadas, you will have to soak Sago for at least 2.5-3 hours. This 👇is how it looks after being soaked.



  • Take all your potatoes in a large plate and mash them. You have to crush them completely.


  • Now add crushed peanuts, Ginger Chilli paste, rock salt, sugar powder, cumin seeds and coriander leaves.


  • Mix all these ingredients properly.


  • Now add the soaked Sago and mix with light pressure otherwise you may break the Sago.


  • The last step is simply to make the Vada. You have to give shapes to the batter so as to fry them.


    And your vadas are ready… Woohoo…

You can serve these vadas with Green Chutney or Coconut chutney.



  • Don't mix Sago with heavy pressure or else the Sago will break into pieces.

  • There is nothing specific about shape so make any.

  • Crush the peanuts in prior so as to make vadas instantly.

  • You can take regular salt as well. We have used rock salt because the regular salt is not edible during fasts.

Also read Masoor ki Daal

Rajgira Pakora

Rajgira is another ingredient that is only eaten during fasts. Mostly because of its digestive properties. Rajgira is too sticky too cook and you will also find it a bit difficult to chew just like All Purpose Flour/Maida.


Also read Veg Omelet


  • Firstly, mash the potatoes.

  • Then add all the remaining ingredients in the potatoes and mix them.



  • Make sure you don't add too much water. Because you don't have to make a dough here. You simply have to mix the ingredients in the Rajgira so that it binds everything nicely.


  • Once this is done, heat some oil in a vessel to fry the pakoras.

  • Lower the flame to medium once the oil is hot enough.


  • Now using your hands only you have to take a small part of the batter and slowly leave in the oil. Make sure you do this very slowly otherwise you may get burnt.


  • Now turn the flame to flame and let them fry till we get a good brown colour.


    This gives you tempting yummy pakoras….


    It's always fun to try something new, especially when you are fasting. You can eat this with coconut chutney. It tastes the best with it.


  • While making the batter use little water at a time because Rajgira flour is too sticky. Moreover, the Ginger Chilli paste also releases water.

  • While making this you can also use raw potatoes, it will give you the crunchy taste of potatoes.

  • You can take regular salt as well. We have used rock salt because the regular salt is not edible during fasts.

Also read Navratri Fast II

Click here to check my other recipes.