Navratri Day 1 Vlog
Navratri Day 1 Vlog 🙏 is a medium Indian recipe that serves 4. 200 calories per serving. Recipe by Deep's All in One Channel on YouTube.
Prep: 30 min | Cook: 15 min | Total: 55 min
Cost: $17.46 total, $4.37 per serving
Ingredients
- 2 medium Potatoes (peeled, boiled until tender and mashed)
- 1 medium Sweet Potato (peeled, boiled and mashed together with potatoes)
- 1 tsp Cumin Seeds (roasted lightly)
- 1 tsp Coriander Powder (freshly ground if possible)
- 1 tsp Salt (or to taste)
- 0.5 tsp Black Pepper (freshly ground)
- 2 tbsp Kuttu (Buckwheat) Flour (part of the farali flour mix)
- 2 tbsp Singhara (Water Chestnut) Flour (part of the farali flour mix)
- 2 tbsp Rajgira (Amaranth) Flour (part of the farali flour mix)
- 2 tbsp Ghee (for cooking and final brushing)
- 2-3 tbsp Water (as needed to bring dough together)
- 1 cup Fresh Coriander Leaves (packed, for chutney)
- 0.5 medium Cucumber (peeled and roughly chopped)
- 0.25 cup Plain Yogurt (unsweetened, for chutney)
- 1 small Green Chili (optional, seeded)
- 1 tsp Lemon Juice (freshly squeezed)
Instructions
Boil Potatoes and Sweet Potato
Place the peeled potatoes and sweet potato in a saucepan, cover with water and bring to a boil. Cook until fork‑tender, about 12‑15 minutes.
Time: PT15M
Mash the Boiled Vegetables
Drain the water and mash the potatoes and sweet potato together in the same bowl until smooth.
Time: PT5M
Add Spices to the Mash
Stir in roasted cumin seeds, coriander powder, salt, and black pepper. Mix well.
Time: PT2M
Incorporate the Millet Flours
Add 2 tbsp each of kuttu flour, singhara flour, and rajgira flour to the spiced mash. Mix until a uniform dough forms; it will be slightly crumbly.
Time: PT5M
Knead the Dough
Wet your hands lightly and knead the dough for 1‑2 minutes until it holds together without cracking.
Time: PT3M
Shape Roti Discs
Divide the dough into equal portions (about 6‑8). Flatten each between two sheets of parchment or between two plastic sheets, pressing gently to about 5‑6 mm thickness.
Time: PT5M
Cook the Rotis
Heat the tawa over medium heat. Place a roti on the hot surface, cook 1‑2 minutes until light brown spots appear, flip and cook the other side similarly. Brush lightly with ghee after each side.
Time: PT12M
Prepare Coriander Yogurt Chutney
In a blender, combine fresh coriander leaves, cucumber, yogurt, green chili (if using), salt, and lemon juice. Blend until smooth.
Time: PT5M
Serve
Arrange the hot farali rotis on a serving plate, drizzle with a little extra ghee, and serve alongside the coriander‑yogurt chutney.
Time: PT3M
Nutrition Facts
- Calories
- 200
- Protein
- 4 g
- Carbohydrates
- 30 g
- Fat
- 6 g
- Fiber
- 4 g
Dietary info: Vegetarian, Gluten-Free, Fasting‑Friendly
Ingredient Substitutions
- Instead of Potatoes: Yam, Regular white potatoes
- Instead of Sweet Potato: Butternut squash, Pumpkin
- Instead of Cumin Seeds: Ground cumin
- Instead of Coriander Powder: Cilantro leaves (fresh)
- Instead of Salt: Sea salt, Rock salt
- Instead of Black Pepper: White pepper
- Instead of Kuttu (Buckwheat) Flour: Other gluten‑free flours
- Instead of Singhara (Water Chestnut) Flour: Rice flour
- Instead of Rajgira (Amaranth) Flour: Quinoa flour
- Instead of Ghee: Clarified butter, Vegetable oil (for vegans)
- Instead of Fresh Coriander Leaves: Cilantro
- Instead of Cucumber: Zucchini
- Instead of Plain Yogurt: Greek yogurt, Plant‑based yogurt
- Instead of Green Chili: Jalapeño, Serrano pepper
- Instead of Lemon Juice: Lime juice
Equipment Needed
- Medium Saucepan
- Mixing Bowl
- Potato Masher
- Spatula
- Tawa or Non‑stick Skillet
- Measuring Spoons
- Blender or Food Processor
- Cutting Board
- Knife
Critical Steps — Do Not Skip
- Boiling potatoes until fully tender
- Melting ghee before adding to the dough
- Ensuring the millet flour mixture is evenly incorporated
- Cooking rotis on medium heat to avoid burning
Chef Tips from the Video
- Use wet hands when handling millet dough to prevent sticking.
- Roast cumin seeds briefly before adding for deeper flavor.
- If the dough feels crumbly, a few drops of warm water can bring it together.
- Serve the rotis immediately with a dollop of ghee for authentic taste.
Troubleshooting
Dough is too sticky.
Add a little more millet flour, one tablespoon at a time, until the dough holds together.
Dough cracks while rolling.
Moisten your hands with water and gently press the dough; avoid over‑rolling.
Rotis are dry or hard.
Brush with extra ghee after cooking and cover with a towel to retain moisture.
Rotis burn before turning brown.
Reduce heat to medium‑low and allow each side to cook a bit longer.
Storage
Refrigerator: Store cooked rotis in an airtight container for up to 2 days; reheat on a skillet.
Freezer: Freeze individual rotis wrapped in parchment and foil for up to 1 month; thaw and reheat.
Room temperature: Best eaten fresh; can keep at room temperature for up to 4 hours.
Make-Ahead Tips
- Boil and mash the potatoes a day ahead; store in fridge.
- Prepare the millet flour mix in bulk and keep sealed.
- Chutney can be made 24 hours ahead; keep refrigerated.
Frequently Asked Questions
What is the cultural significance and history of Farali Roti in Navratri fasting traditions in Indian cuisine?
Farali Roti is a staple during Navratri because it uses fasting‑approved ingredients like millet flours, potatoes, and ghee, avoiding grains such as wheat. It reflects the Indian tradition of creating wholesome, grain‑free meals that honor the deity while providing sustenance.
What are the traditional regional variations of Farali Roti in different parts of India?
In Gujarat, farali rotis often use bajra or jowar flour with peanuts; in Maharashtra, singhara and rajgira flours are common. West Bengal may add poppy seeds, while South Indian versions might incorporate rice flour and coconut.
How is Farali Roti traditionally served during Navratri in Indian households?
It is usually served hot, brushed with ghee, alongside fasting‑friendly accompaniments like coriander‑yogurt chutney, fresh fruit, and boiled vegetables. The meal is offered as bhog to the deity before being eaten.
What occasions or celebrations is Farali Roti traditionally associated with in Indian culture?
Farali Roti is most associated with the nine‑day Navratri festival, especially during the fasting days. It is also prepared for other religious fasts like Ekadashi and Karva Chauth.
What makes Farali Roti special or unique in Indian fasting cuisine?
Its uniqueness lies in the blend of three millet flours—kuttu, singhara, and rajgira—providing a nutty flavor and nutritional balance while staying completely grain‑free, making it ideal for strict fasting rules.
What are the most common mistakes to avoid when making Farali Roti at home?
Common errors include using too much water, which makes the dough sticky, and cooking on high heat, which burns the roti before it cooks through. Also, not roasting the cumin seeds can result in a dull flavor.
Why does this Farali Roti recipe use a mixture of millet flours instead of a single flour?
Combining kuttu, singhara, and rajgira flours balances texture and taste—kuttu adds earthiness, singhara gives softness, and rajgira contributes a slight crunch. The blend also improves binding without gluten.
Can I make Farali Roti ahead of time and how should I store it?
Yes, you can prepare the dough a few hours ahead and keep it covered in the refrigerator. Cooked rotis can be stored in an airtight container in the fridge for 2 days and reheated on a skillet.
What texture and appearance should I look for when cooking Farali Roti?
The roti should be lightly golden with faint brown specks on both sides, soft yet slightly crisp at the edges. It should remain pliable and not crack when lifted.
How do I know when Farali Roti is done cooking?
When small brown spots appear on the surface and the roti lifts easily from the tawa without sticking, it is done. A quick press should feel firm but not hard.
What does the YouTube channel Deep's All in One Channel specialize in?
The YouTube channel Deep's All in One Channel focuses on everyday lifestyle vlogs, home cooking tutorials, DIY projects, and personal wellness tips, offering a mix of practical advice for busy households.
How does the YouTube channel Deep's All in One Channel's approach to Indian fasting recipes differ from other cooking channels?
Deep's All in One Channel combines personal storytelling with step‑by‑step demonstrations, emphasizing quick, budget‑friendly fasting meals using readily available ingredients, whereas many other channels focus on elaborate or restaurant‑style preparations.
Last updated: September 6, 2026
