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    Whisk Affair » Recipes » Dal & Curries » Veg Curries » Vrat Wale Sookhe Aloo

    Published: Aug 16, 2021 | Last Updated On: Aug 16, 2021 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Vrat Wale Sookhe Aloo

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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.

    Here are some more vrat recipes that you might like – Sabudana Kheer, Sabudana Vada, Rajgira Halwa, and Shengdana Amti.

    Vrat wale sookhe aloo served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • How To Make Vrat Wale Sookhe Aloo
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    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

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

    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 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 (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). 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 together.

    Peanuts mixed with ginger and green chilies.

    Add 400 g boiled, peeled, and cubed potatoes, rock salt to taste, ½ teaspoon black pepper powder, 1 tablespoon lime juice, and 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 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.

    Potatoes spread on the pan.

    Serve hot.

    Ready vrat wale sookhe aloo.

    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

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    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.

    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.
    5 from 1 vote
    Print Pin Rate
    Course: Snacks and Appetizer
    Cuisine: Indian
    Diet: Gluten Free, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 4 people
    Calories: 175kcal
    Author: Neha Mathur

    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 ½ inch cubes)
    • rock salt (sendha namak) (to taste)
    • ½ teaspoon black pepper powder
    • 2 tablespoons chopped cilantro (coriander)
    • 1 tablespoon 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

    https://www.youtube.com/watch?v=IwOOPes6850

    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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    • This easy Bombay Potatoes (Indian Style Spicy Potatoes) recipe is made using baby potatoes, onions, tomatoes, and a few basic Indian spices. Serve it with paratha or roti for a delicious meal (vegan, can be easily made gluten-free).
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    • A dish widely prepared in Uttar Pradesh, this traditional UP Style Matar Ka Nimona is a delicious curry made using fresh green peas and a few spices. This is a soupy curry that goes well with rice or paratha. Make it with the most tender winter peas while they are in season (vegetarian, gluten-free).
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    • Kashmiri Dum Aloo is a delicious yogurt based potato curry flavored with dry ginger powder and fennel powder. Make it in traditional Kashmiri pandit style using my easy recipe (vegetarian).
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