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.
Here are some more vrat recipes that you might like – Sabudana Kheer, Sabudana Vada, Rajgira Halwa, and Shengdana Amti.
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About This Recipe
Vrat wale Sookhe Aloo is a delicious dry sabji made using boiled potatoes, peanuts, and a few spices. It is a gluten-free dish that is loaded with carbohydrates. It gives instant energy to the body and hence it is perfect to serve as a snack on vrat (Hindu fasting) days.
I like to make it for Navratri, Shivratri, Janamashtami or Ekadashi vrat. This aloo sabji comes together in under 15 minutes using simple ingredients.
Ingredients
Potatoes – Boil the potatoes until tender. You can boil them in a pressure cooker, Instant Pot, or in a pot over the stovetop. Peel, cut into cubes and use in the recipe.
Ghee – This dish tastes best when made in ghee. To make it vegan, make it in coconut oil instead.
Peanuts – Peanuts adds 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 naka), black pepper powder, cilantro (coriander), and lime juice.
How To Make Vrat Wale Sookhe Aloo
Heat 2 tablespoon ghee in a pan over medium-high heat.
Once the ghee is hot, add ½ cup peanuts and roast them until they are browned and crispy (30-40 seconds).
Push the peanuts on the side of the pan and add 1 teaspoon cumin seeds. Let them crackle for 4-5 seconds.
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.
Mix everything together.
Add 400 g boiled, peeled, and cubed potatoes, rock salt to taste, ½ teaspoon black pepper powder, and 2 tablespoon chopped 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 crispt layer of potatoes that tastes delicious.
Add 1 tablespoon lime juice and mix well. Serve hot.
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 microwave and serve hot.
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Recipe Card
Vrat Wale Sookhe Aloo Recipe
Ingredients
- 2 tablespoons ghee
- ½ cup peanuts
- 1 teaspoon cumin seeds
- 2 teaspoons finely chopped ginger
- 2 teaspoons finely chopped green chilies
- 400 grams boiled potatoes (peeled and cut into cubes)
- rock salt (sendha namak) (to taste)
- ½ teaspoon black pepper powder
- 2 tablespoons chopped cilantro (coriander)
- 1 tablespoon 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).
- 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, 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 crispt layer of potatoes that tastes delicious.
- Add lime juice and mix well. Serve hot.
Did you make this recipe? Let me know!