Food Voyager

Falahari Gulgule as Navratri food is my favourite dish says assured Chef Rohit Dubey

Falahari Gulgule Falahari Gulgule as Navratri food, is my favourite dish says Chef Rohit Dubey, Taj Ganges Varanasi when we asked him this most popular question.

Falahari Gulgule as Navratri food by Chef Rohit Dubey, Taj Ganges Varanasi
Falahari Gulgule as Navratri food by Chef Rohit Dubey

Today’s Traveller campaign to find out what India’s top Chefs like as a Navratri meal and asking them to share their Favourite Dish to cook during Navratri along with the recipe, was a big hit as all food lovers made a beeline to make it in their home for their loved ones after the fasting time.

Celebrating food during Navratri festival, which is 9-days of festivities puts a spotlight on how to prepare traditional Navratri food, using vrat food and ingredients, fruits and vegetables. It is a matter of pride that these ancient food systems produce meals that are considered some of the most nutritious and diet-friendly in the world.

Chef Rohit Dubey, Taj Ganges Varanasi shares his Favourite Dish – Falahari Gulgule as Navratri fare– and how to cook the same for your family.

Happy Navratri! Happy Cooking!

Recipe – Falahari Gulgule as Navratri food

Falahari Gulgule as Navratri food is my favourite dish says Chef Rohit Dubey
Falahari Gulgule as Navratri fare
Falahari Gulgule as Navratri fare
Makes 2 Portions


  • 250 gm Phool Makhane (puffed lotus seed or fox nut)
  • 1 small boiled potato, peeled and mashed
  • 200 gm grated paneer
  • 3 tablespoon buck wheat flour
  • Salt to taste (Vrat salt – Sendha namak)
  • 1 teaspoon deggi mirch or red chili powder
  • 1 teaspoon dried mint leaves, crushed
  • 200 gm ghee
  • 2 small green chilies chopped
  • 2 tablespoon chopped coriander leaves
  • 1 medium cucumber, peeled and shredded
  • 200 gm vrat ki green chutney
  • Start by dry-roasting the raw makhane in a pan. Maintain the heat on a medium-low flame and keep stirring occasionally. Once done, take it off the flame and allow the makhane to cool.
  • Transfer the cooled makhane to a food processor blend until powdery texture
  • Combine the powdered makhane with paneer, potatoes, flour, spices, and cilantro
  • Knead until well blended
  • Add 1-2 tablespoon of warm water to knead a soft dough
  • Grease your hands. Shape this mixture into evenly sized balls
  • In a kadahi heat ghee and cook the dumplings in it
  • Set aside on absorbent paper


  • Shred cucumber. Remove excess water
  • Assemble gulgule in a serving plate
  • Drizzle with vrat ki chutney, top with shredded cucumbers, sprinkle vrat ka namak and serve immediately.

Vrat ki Green Chutney

  • 1 small bunch of Coriander leaves
  • 14-15 leaves of Mint leaves
  • 2 tablespoon Hung Curd
  • 1 small Tomato
  • 1 big Green chili
  • 1/4 – ½ teaspoon Red chili powder
  • Salt to taste (Vrat salt – Sendha namak)


  • Clean, washed mint and coriander leaves
  • Put all ingredients in the mixer and blend. Depending on the consistency you may add water. Adjust seasoning.

Read More: Food Voyager

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