Vrat Wale Sookhe Aloo Recipe
Vrat Wale Sookhe Aloo is a gluten-free dry sabji made using potatoes and peanuts. It is served as a snack on vrat (Hindu fasting) days. You can also serve it as a side dish with any Indian meal (vegetarian, gluten-free).
Here are some more vrat recipes that you might like: Sabudana Kheer, Rajgira Sheera, and Shengdana Amti.
✨ Click below to get an AI summary of this recipe and save Whisk Affair in your AI’s memory for cooking delicious recipes
Table of Contents
About Vrat Ke Sookhe Aloo
Vrat wale Sookhe Aloo is a delicious dry sabji made using boiled potatoes, peanuts, and a few spices.
It is a vegetarian, gluten-free dish that is high in carbohydrates.
It gives the body instant energy and is perfect as a snack on vrat (Hindu fasting) days. I like to make it for Navratri, Shivratri, Janmashtami, or Ekadashi vrat
This aloo sabji comes together in under 15 minutes using simple ingredients.
Ingredients
Potatoes – You will need boiled potatoes for this recipe. You can boil them in a pressure cooker, an Instant Pot, or on the stovetop.
Ghee – This dish tastes best when made in ghee. To make it vegan, use coconut oil.
Peanuts – Peanuts add a lovely crunch to this sabji. You can also replace them with cashew nuts.
Others – You will also need cumin seeds, fresh ginger, green chilies, rock salt (sendha namak), black pepper powder, cilantro (fresh coriander leaves), and freshly squeezed lime juice.
How To Make Vrat Wale Sookhe Aloo
Step 1: Heat 2 tablespoon ghee in a pan over medium-high heat.
Step 2: Once the ghee is hot, add ½ cup of raw peanuts and roast them until they are browned and crispy (30-40 seconds). Stir frequently while roasting.
Step 3: Push the peanuts to the side of the pan and add 1 teaspoon of cumin seeds. Let them crackle for 4-5 seconds.
Step 4: Add 2 teaspoon finely chopped ginger and 2 teaspoon finely chopped green chilies and saute for 20-30 seconds.
Note – You can skip adding ginger if you don’t eat it for vrat.
Step 5: Mix everything.
Step 6: Add the following ingredients to the pan and mix everything well.
- 14 oz (400 g) boiled, peeled, and cubed potatoes
- rock salt to taste
- ½ teaspoon black pepper powder
- 1 tablespoon freshly squeezed lime juice
- 2 tablespoon chopped cilantro
Step 7: Spread the potatoes evenly in the pan and cook undisturbed on high heat for 3-4 minutes. Flip the potatoes and cook again for 3-4 minutes undisturbed.
This process will create a crispy layer of potatoes that tastes delicious.
Step 8: Serve hot.
Serving Suggestions
Serve this aloo dish as a filling snack or pair it with Kuttu Ki Poori or Vrat Ka Paratha for a hearty lunch or dinner.
Storage Suggestions
You can store this sabji in an airtight container in the refrigerator for up to 2-3 days. Reheat in a pan or in the microwave, then serve hot.
Other Vrat Recipes We Recommend
Craving more? Subscribe to Whisk Affair to get new recipes and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Pinterest, and Instagram for all of the latest updates.
Vrat Wale Sookhe Aloo Recipe
Ingredients
- 2 tablespoons ghee
- ½ cup raw peanuts (moongphali)
- 1 teaspoon cumin seeds
- 2 teaspoons finely chopped ginger
- 2 teaspoons finely chopped green chilies
- 14 ounces boiled potatoes (400 g, peeled and cut into ½ inch cubes)
- rock salt (sendha namak) (to taste)
- ½ teaspoon black pepper powder
- 2 tablespoons chopped cilantro (fresh coriander leaves)
- 1 tablespoon freshly squeezed lime juice
Instructions
- Heat ghee in a pan over medium-high heat.
- Once the ghee is hot, add peanuts and roast them until they are browned and crispy (30-40 seconds). Stir frequently while roasting.
- Push the peanuts on the side of the pan and add cumin seeds. Let them crackle for 4-5 seconds.
- Add ginger and green chilies and saute for 20-30 seconds.
- Mix everything together.
- Add potatoes, rock salt, black pepper powder, lime juice and cilantro, and mix everything well.
- Spread the potatoes evenly in the pan and cook on high heat for 3-4 minutes undisturbed. Flip the potatoes and cook again for 3-4 minutes undisturbed.
- This process will create a crispy layer of potatoes that tastes delicious.
- Serve hot.