Vrat wale aloo or Potato Fry is a delicious and easy-to-make addictive side dish recipe prepared using potatoes and peanuts as main ingredients. This side dish or pan roasted potatoes is ready in less than 25 minutes.
You can also check our simple dahi wale aloo for vrat, vrat wale paneer or vrat wale chana (chole).
About Potato Fry
Vrat wale aloo is a no-onion, no-garlic potato recipe prepared mainly during fasting, upvas, and vrat days of Hindu festivals like Navratri, Karwa Chauth, Ekadashi, and Sankashti. This is a dry aloo sabji (sabzi) prepared using basic ingredients allowed to consume on fasting days.
This is also called farali jeera aloo, falahari aloo or vrat wale sookhe aloo recipe. The recipe is so simple yet so delicious that you can make it as a side for any vegetarian lunch or dinner. Also, you can pack this for your lunch box with some chapati, roti, or steamed rice.
This potato fry recipe can be done in less than 20 minutes, plus it is gluten-free, vegetarian, and vegan.
Ingredients
To make vrat wale aloo, you need basic ingredients from your kitchen like potatoes, oil and cumin seeds for tempering, peanuts for crunch, coriander leaves for fresh flavor and lemon, salt for taste.
See the recipe card below for a full list of ingredients and measurements.
How to make Vrat Ke Aloo?
Boil the potatoes
- Peel the skin of the potatoes, cut them into cubes and cook in your most preferred way (stovetop, pressure cooker, instant pot, or microwave).
- See that you do not overcook or make it mushy.
- I generally sprinkle water and microwave for 4 minutes.
Making of vrat wale aloo or pan roasted potato fry
- Heat oil in a pan. To this, add cumin seeds and saute for a few seconds.
- Add peanuts and continue to saute for another 2 minutes. Next, add green chilies and saute for one more minute.
- Add the cooked or boiled potatoes, salt to taste, lemon juice, and coriander leaves. Mix well.
- Now spread the potatoes evenly in the pan. Check out the video on making of vrat wale aloo (potato fry). Cook on medium-high for 3 to 4 minutes on medium-high flame.
- Flip and cook for another 3 to 4 minutes or until potatoes become crispy as desired. Making this way will create a crispy layer on the outside with a creamy melt-in-mouth texture inside.
- Serve hot and enjoy.
Serving Suggestions
- You can serve this hot, warm, or at room temperature either as a side dish with any vegetarian meal, along with steamed rice or Indian bread like roti or chapati.
- On fasting days, you can serve with kuttu ki poori, kuttu paratha, sama ke chawal, rajgira paratha, etc.
Storage suggestions
Any leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days. You can reheat it on a stovetop or microwave until heated through.
Variations
- If you make it on regular days (i.e., not vrat or fasting days), you are free to add chopped garlic and ginger for additional flavor.
- I have skipped adding curry leaves. You can even add that.
Recipe FAQs
You can cook the potatoes in the instant pot, stovetop in a pan, or pressure cooker. I like to cook the potatoes in the microwave for 4 to 5 minutes. Ensure you do not overcook them, which will make them fall apart and become mushy.
Yes. If desired, you can skip peanuts or substitute them with boiled chickpeas or green peas.
Yes. You can use butter or desi ghee instead of oil in the recipe. I have kept the recipe vegan.
Yes. This makes sure that potatoes are crisp on the outside as well as creamy and tender inside. Sometimes when you make bigger cubes, potatoes may crisp up outside but will not get cooked well inside if you do not boil them first.
More recipes for Navratri fasting, upvas, vrat
Feel free to check our list of traditional Navratri recipes and Indian fasting, vrat recipes.
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Recipe card
Vrat Wale Aloo | Potato Fry | Navratri Recipe
Equipment
- 1 Pan
Ingredients
- 3 Large potatoes, cut into cubes
- 1 tablespoon Oil
- 1 teaspoon Cumin seeds
- ½ cup Peanuts, roasted
- 2 tablespoon Coriander leaves, chopped
- Juice of 1 lemon
- Salt or Sendha Namak, to taste
Instructions
Boil the Potatoes
- Peel the skin of the potatoes, cut them into cubes and cook in your most preferred way (stovetop, pressure cooker, instant pot, or microwave).3 Large potatoes, cut into cubes
- See that you do not overcook or make it mushy.
- I generally sprinkle water and microwave for 4 minutes.
Making of Vrat Ke Aloo or Best Pan Roasted Potato Fry
- Heat oil in a pan. To this, add cumin seeds and saute for a few seconds.1 tablespoon Oil, 1 teaspoon Cumin seeds
- Add peanuts and continue to saute for another 2 minutes. Next, add green chilies and saute for one more minute.½ cup Peanuts, roasted
- Add the cooked or boiled potatoes, salt to taste, lemon juice, and coriander leaves. Mix well.2 tablespoon Coriander leaves, chopped, Salt or Sendha Namak, to taste, Juice of 1 lemon
- Now spread the potatoes evenly in the pan. Check out the video on making of potato fry here. Cook on medium-high for 3 to 4 minutes.
- Flip and cook for another 3 to 4 minutes or until potatoes become crispy as desired. Making this way will create a crispy layer on the outside with a creamy melt-in-mouth texture inside.
- Serve hot and enjoy.
Video
Notes
- Vrat wale aloo ki sabzi without tomato.
- This potato fry is a very flexible recipe. You can adjust all ingredients to taste.
- If you want it to be more crispy, then cook on medium flame for extra 2 to 3 minutes.
Storage suggestions
Any leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days. You can reheat it on a stovetop or microwave until heated through.Variations
- If you make it on regular days (i.e., not vrat or fasting days), you are free to add chopped garlic and ginger for additional flavor.
- I have skipped adding curry leaves. You can even add that.
Nutrition
Note: We originally posted this best potato fry or Navratri vrat wale aloo in Sept 2022. It has now been modified in Oct 2023 with Expert Chef Tips, FAQs, Storage Instructions, etc.
Claudia Lamascolo
Such great info I am book marking for a quick review thanks~!