Vrat Wale Aloo, or Vrat Wale Jeera Aloo is a popular Indian dish made during fasting days like Navratri, Ekadashi, or other auspicious occasions.
Just imagine crispy peanuts and tender potatoes tossed together with aromatic spices. Each bite of this potato-peanut stir fry is a flavor explosion in your mouth.
Practice mindfulness while cooking to enhance the connection with your ingredients and dishes.
Table of contents
Made using boiled potatoes, roasted peanuts, and some basic spices like cumin seeds, red chili powder, and rock salt (Sendha Namak), this Vrat Wale Aloo gets ready in just 10 minutes.
It is a gluten-free, vegan, and vegetarian aloo recipe that makes a delicious and satisfying sweet and tangy snack or a delightful side dish that is great for fasting days.
This super easy-to-make dish is loved for its tangy, spicy, and slightly sweet flavors and its filling nature. Due to the addition of peanuts, it keeps you satisfied for hours, making it a great snack or side dish for fasting.
About Vrat Wale Aloo
This is a dry version of Vrat Wale Aloo. Similar to Jeera Aloo, it is cooked with minimal ingredients and tastes so good. It can be served as a delicious snack or a side dish with vrat puris or rotis.
It’s a quick and light dish that gets crunch from roasted peanuts, heat from green chilies and chili powder, flavor from spices like cumin, and the potatoes make it super filling. It’s full of flavor and texture in every bite.
This dish is beloved during fasting because the potatoes and peanuts give you the energy you need to stay full during fasting. It’s like taking away the sabudana (tapioca pearls) from sabudana khichdi, leaving behind this delicious Vrat Wale Aloo. It uses very basic seasoning like rock salt (Sendha Namak) and red chili powder or black pepper powder.
I also like to add a bit of sugar to give it a slight sweetness that balances the tang from lemon and heat from the spices. It’s perfect for those who love sweet, spicy, and tangy flavors. Adding sugar is entirely optional in this recipe.
I personally never did Navratri fasting, but my mom used to fast for 9 days and would make a variety of dishes during that time. Trust me, Vrat Wale Aloo was my favorite among them all.
Other than this vrat ke Jeera Aloo, I also love sabudana papad, aloo chips, vrat ka chivda, roasted makhana, vrat ki namkeen, sabudana vada, sabudana puri, rajgira puri, vrat wala upma, aloo ka halwa, lauki ka halwa, vrat ke pakode, lauki ki kheer, sweet potato halwa, and many more. Basically, I loved everything my mom made for fasting days. ;)
Why You Will Love This Recipe
✔︎ Uses basic ingredients
✔︎ Quick and easy to make
✔︎ Done in just 10 minutes
✔︎ Has a tangy, spicy, and sweet taste
✔︎ Nutritious and filling
✔︎ Super versatile
✔︎ Can be served as a snack or side dish
Ingredients For Vrat Wale Aloo
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Peanuts (roasted): Added for crunch, protein, and nuttiness.
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Green chilies: For heat. You can choose mild or hot chilies depending on your taste.
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Boiled potatoes: Make it filling and nutritious. They’re the star ingredient. You’ll need boiled, peeled, and diced potatoes for this stir fry.
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Spices: You’ll need cumin seeds for earthy notes, rock salt (Sendha Namak for fasting), and red chili powder or black pepper powder for heat.
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Sugar (optional): Adds mild sweetness, balancing the dish. You can also use maple syrup, brown sugar, jaggery, or coconut sugar.
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Fresh lemon juice: Adds tanginess and freshness to the dish.
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Cilantro: Chopped cilantro adds freshness. Use it in the dish and as a garnish.
Variations
Vrat Wale Aloo ki Sabji
To make a curry version, add 1 cup of water and let it come to a boil. This goes well with fasting flatbreads.
Yogurt
To make it creamier, add 2 tablespoons of yogurt after turning off the stove. Yogurt makes this dish creamy and cooling.
Peanut alternative
If you’re allergic to peanuts, skip them or swap them with roasted cashews.
Sweet potatoes
Replace regular potatoes with sweet potatoes for a healthier twist. Just skip the extra sweetener.
Spices
Add roasted cumin powder or ginger powder for more flavor.
Serving Suggestions
When serving it as a snack, enjoy it with some chilled yogurt. To make it a full meal, pair it with other vrat-friendly dishes like sabudana khichdi, sabudana vada, badam halwa, or sabudana kheer.
As a side, serve it with rajgira paratha, rajgira puri, vrat puri, or kuttu ki roti.
Storage Suggestions
This dish stays fresh for up to 3 days when stored in the refrigerator in an airtight container.
To serve, reheat in a stovetop pan with some oil or ghee or microwave for 20 seconds until warmed through.
Important Tips and Tricks to Make the Best Vrat Wale Aloo
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Potatoes: I used pre-boiled potatoes, but you can use raw ones too. Cook them covered on medium-low heat until soft, stirring occasionally to prevent burning.
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Mashing: Slightly mash the potatoes while cooking to coat them beautifully with the peanuts and spices. It tastes amazing!
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Peanuts: I roasted the peanuts in a pan, but you can also roast them in a microwave, oven, or air fryer. Just ensure they’re roasted well for a nice crunch.
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Salt: During fasting, use rock salt (Sendha Namak). For regular days, use any salt you prefer.
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Sweetener: Adding sugar is optional, but it enhances the overall taste. You can also use honey, maple syrup, or jaggery powder.
Vrat Wale Aloo (Step-by-step photo instructions)
How to Make Vrat Wale Aloo
- In a dry pan, roast the peanuts until golden and aromatic. Transfer them to a plate and let them cool completely. Once cooled, rub them using a kitchen tissue to loosen the skin.
- Then, use a colander to discard the skin. Add the roasted peanuts to a blender and make a coarse mixture. Set aside. Peel the potatoes and dice them. Then, chop the green chilies and keep them aside.
- Heat some ghee or oil in a pan. Once hot, add the cumin seeds and let them splutter. Next, add the chopped green chilies and sauté for a minute. Now, add the peanuts and cook for 1 minute.
- Then, add the boiled and diced potatoes to the pan and mix well with the chilies and cumin. Cook for 2-3 minutes on medium heat while stirring occasionally. Sprinkle rock salt (Sendha Namak) and red chili powder or black pepper powder to taste.
- Mix well to combine. Also, mash the potatoes slightly with the spatula so they coat the peanuts and spices well. Cook for an additional 2-3 minutes on medium-low heat. Then, add some sugar for sweetness and fresh lemon juice for a tangy taste. Mix again and cook for a minute. Sprinkle with chopped cilantro and mix again.
- Turn off the heat, transfer the mixture to a serving dish, and garnish with chopped cilantro.Enjoy your delicious Vrat Wale Aloo hot as a fasting snack or with vrat wali puri or roti as a side dish!
Recipe Card
Vrat Wale Aloo [Recipe]
★★★★★
(Rating: 5 from 6 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 10 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Snacks | Indian | 2 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 328 calories | 1 |
INGREDIENTS
For Vrat Wale Aloo
- 1/2 cup peanuts
- 2-3 green chilies (chopped)
- 3 boiled potatoes (peeled and diced)
- 1 teaspoon cumin seeds
- Rock salt (Sendha Namak) to taste
- 1/2 teaspoon sugar (optional)
- Fresh lemon juice to taste
- 1-2 tablespoons chopped cilantro (for garnish)
INSTRUCTIONS:
How to Make Vrat Wale Aloo
- In a dry pan, roast the peanuts until golden and aromatic. Transfer them to a plate and let them cool completely. Once cooled, rub them using a kitchen tissue to loosen the skin.
- Then, use a colander to discard the skin. Add the roasted peanuts to a blender and make a coarse mixture. Set aside. Peel the potatoes and dice them. Then, chop the green chilies and keep them aside.
- Heat some ghee or oil in a pan. Once hot, add the cumin seeds and let them splutter. Next, add the chopped green chilies and sauté for a minute. Now, add the peanuts and cook for 1 minute.
- Then, add the boiled and diced potatoes to the pan and mix well with the chilies and cumin. Cook for 2-3 minutes on medium heat while stirring occasionally. Sprinkle rock salt (Sendha Namak) and red chili powder or black pepper powder to taste.
- Mix well to combine. Also, mash the potatoes slightly with the spatula so they coat the peanuts and spices well. Cook for an additional 2-3 minutes on medium-low heat. Then, add some sugar for sweetness and fresh lemon juice for a tangy taste. Mix again and cook for a minute. Sprinkle with chopped cilantro and mix again.
- Turn off the heat, transfer the mixture to a serving dish, and garnish with chopped cilantro.Enjoy your delicious Vrat Wale Aloo hot as a fasting snack or with vrat wali puri or roti as a side dish!
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NOTES:
- I used pre-boiled potatoes, but you can use raw ones too. Cook them covered on medium-low heat until soft, stirring occasionally to prevent burning.
- I roasted the peanuts in a pan, but you can also roast them in a microwave, oven, or air fryer. Just ensure they’re roasted well for a nice crunch.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/vrat-wale-aloo/
