Vrat Thali is a traditional Indian fasting platter prepared during religious fasts (Vrat) and festivals. It combines nutrient‑rich ingredients like rajgira, sabudana, and dairy while avoiding grains, offering a wholesome, celebratory meal that mirrors regular festive feasts.

In North India, Vrat Thali often features rajgira (finger millet) rotis, sabudana kheer, and potato‑based dishes like aloo dum. In Gujarat, you’ll find dhokla‑style batata vada, while Maharashtra adds coconut‑rich kheer. Each region adapts the core fasting ingredients to local tastes.

During Navratri, families serve Vrat Thali on a large plate with separate bowls for each dish: a thick tomato‑peanut gravy, spinach paneer, aloo dum, fried batata vada, rajgira poori, sabudana kheer, and sweet and green chutneys. The thali is usually garnished with fresh cilantro and a lemon wedge.

Vrat Thali is prepared for fast‑days of Navratri, Ekadashi, Karva Chauth, and other religious observances where grains are avoided. It is also served at festive gatherings to ensure those observing the fast enjoy a complete, tasty meal.

The gravy combines roasted peanuts (a good source of protein) with beetroot for natural sweetness and colour, creating a rich, thick base without using prohibited ingredients like wheat or onions. Its deep, dhaba‑style flavour surprises even non‑fasting diners.

Common errors include adding water to the peanut‑tomato paste (which makes it runny), frying kofta in oil that isn’t hot enough (causing them to break), and over‑cooking the gravies so they become too thick. Follow the high‑heat steps and keep the paste dry for best results.

Rajgira (finger millet) is allowed during fasts because it is a non‑cereal grain. It provides a crunchy texture and earthy flavour while keeping the dish compliant with fasting rules, unlike wheat flour which is prohibited.

Yes. Prepare the gravies, kofta, and sabudana kheer a day ahead and refrigerate in airtight containers. Fry the kofta, batata vada, and pakdi just before serving for maximum crispness. Store fried items in a paper‑towel‑lined container to retain crunch.

The gravy should be thick, glossy, and deep red‑orange. The oil should separate cleanly from the mixture, indicating proper reduction. It should coat the back of a spoon without running off.

The kofta will turn a uniform golden‑brown colour, similar to a rose‑flavoured sweet. They should feel firm to the touch and float slightly in the oil. If they sink or look pale, they need a few more seconds in the hot ghee.

The YouTube channel Anukriti Cooking Recipes specializes in Indian home‑cooking tutorials, with a strong focus on fasting (Vrat) dishes, festive recipes, and step‑by‑step guidance for beginners and seasoned cooks alike.

Anukriti Cooking Recipes emphasizes authentic fasting ingredients, detailed explanations of why each ingredient is allowed, and recreates restaurant‑style flavours without prohibited items. The channel often shows multiple dishes in a single thali, giving viewers a complete fasting feast experience.