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Kaddu ki Sabji with Singhara Chapati: A Satvik Vrat-Friendly Meal

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Kaddu ki Sabji with Singhara Chapati is a classic fasting (vrat) combination where mildly spiced pumpkin curry is paired with gluten-free flatbreads made from water chestnut flour. Light, nutritious, and satvik, this wholesome meal is perfect during Navratri and other fasting days.
prep time 15 Mins
cook time 25 Mins
chef Ankita Singh
Kaddu ki Sabji and Singhara Chapati

This meal combo is deeply rooted in traditional Indian fasting cuisine. Kaddu ki Sabji (Pumpkin Curry) is prepared in a satvik style, with no onion or garlic, flavoured instead with green chillies, cumin, ginger, and rock salt (sendha namak). The pumpkin is simmered until tender, releasing a natural sweetness that balances beautifully with the spice and tang from amchur or lemon juice.

Singhara Chapati (Water Chestnut Flour Roti) is made from singhara atta, a gluten-free flour commonly consumed during fasting. Since the flour lacks gluten, boiled potato is added as a natural binder, giving the chapati a soft yet firm texture. Cooked with ghee, it pairs perfectly with the mildly sweet and spicy pumpkin curry.

This combination provides satiety, energy, and nutrition during vrat while being light on digestion.
Step 1

Make Kaddu Sabji

  1. Heat ghee in a pan. Add cumin seeds and let splutter.
  2. Add green chillies and ginger. Sauté for 30 seconds.
  3. Add pumpkin cubes, turmeric, rock salt, and chilli powder (if using). Mix well.
  4. Sprinkle ½ cup water, cover, and cook on low flame until pumpkin softens.
  5. Lightly mash some pieces to thicken consistency.
  6. Add amchur powder or lemon juice. Garnish with coriander leaves.

Make Kaddu Sabji Heat ghee in a pan. Add cumin seeds and let splutter. Add green chillies and ginger. Sauté for 30 seconds. Add pumpkin cubes, turmeric, rock salt, and chilli powder (if using). Mix well. Sprinkle ½ cup water, cover, and cook on low flame until pumpkin softens. Lightly mash some pieces to thicken consistency. Add amchur powder or lemon juice. Garnish with coriander leaves.
Step 2

Prepare Singhara Chapati Dough

  1. Mix singhara atta, mashed potato, salt, and ghee.
  2. Add warm water little by little and knead into a soft dough.
  3. Divide into small balls and roll gently between greased plastic sheets.

Prepare Singhara Chapati Dough Mix singhara atta, mashed potato, salt, and ghee. Add warm water little by little and knead into a soft dough. Divide into small balls and roll gently between greased plastic sheets.
Step 3

Cook Chapatis

  1. Heat a tawa, place rolled chapati, and cook on medium flame.
  2. Apply ghee and cook both sides until golden spots appear.

Step 4

Serve Combo
Serve hot kaddu ki sabji with Singhara chapatis and optional curd on the side.

Serve Combo Serve hot kaddu ki sabji with Singhara chapatis and optional curd on the side.

Tips and Tricks

  1.  Add boiled potato to chapati dough for easy rolling and binding.
  2. Pumpkin tastes best when slightly sweet — you can add a tsp of jaggery if vrat allows.
  3. Cook sabji on low flame to retain pumpkin’s natural sweetness.
  4. Roll chapatis between greased sheets or cling film to avoid sticking.
  5. Serve sabji slightly mashed for a homestyle vrat feel.

Frequently Asked Questions

Yes, kuttu atta (buckwheat flour) or rajgira atta (amaranth flour) can be used.

They taste best hot, but dough can be made 2–3 hours in advance.

No, this combo can be enjoyed any time as a gluten-free, nutritious meal.

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