During Navratri, many Hindus observe fasts that prohibit grains, onions, and garlic. A thali of fasting‑friendly dishes like Gulab Jamun, Dahi Vada, and Paneer Shahi provides nourishment while respecting the tradition, and it is traditionally shared with family during the nine‑day festival.

In North India, kuttu (buckwheat) flour is the staple for making poori, puri, and namkeen. Some regions add singhara (water chestnut) flour for extra softness, while others use rajgira (amaranth) for a slightly earthy taste.

The jamuns are deep‑fried until golden, then soaked in a warm sugar‑cardamom syrup. They are served in a shallow bowl, often garnished with saffron strands and chopped pistachios, and eaten as a sweet ending to the festive meal.

The thali is prepared for Navratri, especially during the ninth day (Maha Ashtami) when families gather for a special feast that respects fasting rules while offering a variety of flavors and textures.

It combines all classic fasting dishes using buckwheat flour, ensuring the meal is both gluten‑free and grain‑free while still delivering the richness of traditional Indian flavors, making it suitable for those with wheat allergies.

Common errors include frying Gulab Jamun at too high a temperature, using overly wet potato batter for namkeen, and rolling poori dough too thin. Each mistake leads to hard jamuns, soggy namkeen, or poori that doesn’t puff.

Buckwheat (kuttu) flour is allowed during Navratri fasts because it is not a grain. It also adds a nutty flavor and works well for deep‑fried items, giving the thali authenticity while keeping it gluten‑free.

Yes. Gulab Jamun can be fried and stored in syrup in the refrigerator for up to 4 days. Dahi Vada and Paneer Shahi keep well refrigerated for 2 days. Namkeen stays crisp in an airtight container for up to 9 days. Poori can be frozen and reheated before serving.

The YouTube channel Anukriti Cooking Recipes specializes in Indian home‑cooking tutorials, focusing on fast, festive, and fasting‑friendly dishes with clear step‑by‑step instructions for everyday cooks.

Anukriti Cooking Recipes emphasizes gluten‑free, grain‑free ingredients like kuttu flour and provides detailed tips for maintaining texture and flavor during fasts, whereas many other channels rely on traditional wheat‑based recipes.