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7 min
26/07/2026
Sweet potato is the best choice for fasting during Sawan, and it can be used in many dishes from around the world. Also, rajgira, kuttu, and singhara will be used instead of flour while preparing food for fasting.
Sweet potato fasting recipes have become common in many states of India because they provide energy during fasting. Use international sweet potato dishes with some Sawan-approved ingredients such as amaranth flour, water chestnut flour, sendha namak, ghee, and peanuts to enjoy these flavours during fasting.
Instead of traditional French fries, which are traditionally made using potatoes, sweet potato wedges are used to make this dish healthy during fasting. A little ghee, sendha namak, cumin, and black pepper enhance the taste without compromising its fasting-approved status. Adding sweet potatoes makes the dish tastier and pairs well with curd made with mint and peanuts.
Eggs are usually used to bind traditional hash browns. However, during Sawan, grated sweet potatoes are used with rajgira flour to make patties without eggs. After cooking the patty in a little ghee, it looks crispy on the outside, thus proving to be a great upvas food. Rajgira is highly preferred during fasting as it is gluten-free.
Swiss rösti can also be modified to create a vrat dish. Instead of wheat flour, singhara or kuttu flour is used to combine grated sweet potatoes. Slow cooking enhances the dish's crispiness, while the use of fasting-friendly spices keeps the flavour light. It is a great option for breakfast or as an evening vrat snack.
Making Mediterranean-style potato cakes requires using breadcrumbs and herbs. But for this fasting recipe, just combine mashed sweet potatoes with amaranth flour, crushed makhana, roasted peanuts, and cumin, then lightly fry the mixture. These turn out to be the perfect combination of a rich dish and a light meal, making it one of the most versatile recipes during Vrat during the month of Shravan.
In traditional croquettes, breadcrumbs and eggs form the main ingredients. But in the modified version prepared during fasting days, mashed sweet potatoes, ground roasted peanuts, rajgira flour, and fresh coriander are used instead. They are then shallow-fried in ghee to provide a crunchy crust and a soft centre—perfect for festive meals prepared during Shravan without the need for typical ingredients.
This dish is similar to Jewish potato latkes but uses sweet potatoes in place of potatoes, and wheat flour is replaced by kuttu flour. Additionally, the starch in the sweet potatoes combined with fasting flour eliminates any need for eggs to bind the latkes. They are served with plain yoghurt or chutney to be consumed during the fasting days.
Vrat-friendly wedges replace the traditional seasoning blend with roasted cumin, black pepper, lemon juice, and sendha namak. The natural sugars in the sweet potato are roasted until the edges are crispy. They can be served with peanut yoghurt dip or plain curd, making them perfect for any food during fasting.
International comfort foods don’t need to go away during Shravan fasting, but need to be modified. Instead of regular potatoes, sweet potatoes can be used alongside traditional fasting ingredients such as rajgira, kuttu, singhara, peanuts, and sendha namak. These recipes show how every international dish can be recreated as vrat food without sacrificing creativity or satisfaction.
Sweet potatoes are recognised to be acceptable for several fast preparations due to the fact that sweet potatoes provide complex carbohydrates, fibre, and energy, which fits the fasting culinary rules.
