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.
About the recipe
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 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 recipe can be done in less than 20 minutes, plus it is gluten-free, vegetarian, and vegan.
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
How to make Vrat wale Aloo for Navratri
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 here. 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.
Some more recipes for Navratri fasting, Upvas, Vrat
Video
Check out the video on the making of vrat wale aloo.
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.
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.
Recipe card
Vrat Wale Aloo | Potato Fry | How to make Vrat Ke Aloo for Navratri Fasting, Upvas
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 Wale Aloo or 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 here. 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.
Video
Nutrition
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Claudia Lamascolo
Such great info I am book marking for a quick review thanks~!