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).
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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 hence it 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
Potatoes – You will need boiled potatoes to make this recipe. You can boil them in a pressure cooker, Instant Pot, or in a pot over the 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.
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
- 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.
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.
Serving Suggestions
Serve this aloo dish on its own 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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Recipe Card
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.
Did you make this recipe? Let me know!