Vrat Wale Sookhe Aloo

5 from 1 vote

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).

Vrat wale sookhe aloo served in a bowl.
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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 and gluten-free dish that is loaded with carbohydrates.

It gives instant energy to the body and is perfect to serve 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.

Here are some more vrat recipes that you might like

Ingredients

Vrat wale sookhe aloo ingredients 1.
Vrat wale sookhe aloo ingredients 2.

Potatoes – You will need boiled potatoes to make this recipe. You can boil them in a pressure cooker, Instant Pot, or stovetop.

Ghee – This dish tastes best when made in ghee. To make it vegan, make it in coconut oil instead.

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

Heat 2 tablespoon ghee in a pan over medium-high heat.

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.

Peanuts frying in oil in a pan.

Push the peanuts on the side of the pan and add 1 teaspoon cumin seeds. Let them crackle for 4-5 seconds.

Cumin seeds added to the pan.

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.

Ginger and green chilies added to the pan.

Mix everything.

Peanuts mixed with ginger and green chilies.

Add

  • 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

and mix everything well.

Potatoes, salt, black pepper, lime juice and cilantro added to the pan.

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.

Potatoes spread on the pan.

Serve hot.

Ready vrat wale sookhe aloo.

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 microwave and serve hot.

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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.
5 from 1 vote

Vrat Wale Sookhe Aloo Recipe

Vrat ke 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.
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 4 people

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
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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.

Video

YouTube video

Notes

You can skip adding ginger if you don’t eat it for vrat.

Nutrition

Calories: 175kcal, Carbohydrates: 4g, Protein: 5g, Fat: 17g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Cholesterol: 19mg, Sodium: 5mg, Potassium: 161mg, Fiber: 2g, Sugar: 1g, Vitamin A: 11IU, Vitamin C: 1mg, Calcium: 27mg, Iron: 1mg
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