Vrat wale aloo fry is a simple and basic dish that are made during fasting or vrat. In India there are so many fasting days like Janmashtami, Navratra, Shivratri and Ekadashi. During vrat we eat simple food made without onion and garlic. Navratra is just started and this aloo fry is the perfect dish for upwas. As it is simple and delicious recipe, you can cook this anytime.
There are so many variation of this aloo fry. You can skip or add any ingredient to cook it which you prefer during vrat. Some people make this using tomatoes. You can add peanuts to give some crunchiness. To cook this aloo fry, boiled potatoes are sautéed with some spices which can you eat on vrat. Potato is the most commonly used in any dish during the fasting whether it is sabudana vada or kuttu ki pakodi. Loaded with the goodness of potatoes, rock salt (sendha namak), coriander and chilies; this dish will be perfect for the Indian vrat thali.
It can be paired with kuttu ki poori or paratha. It also can be served as a side dish along with green coriander chutney or curd.
Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 3
1 tbsp. ghee
Sendha namak (Rock Salt) as per taste
1 tbsp green coriander, Chopped
1 green chilli, chopped
½ tsp. black pepper powder
1 tsp. lemon juice
Once potatoes cool down, peel and crumble.
Heat ghee in a pan on medium flame. When it becomes hot, add potatoes. Fry on low flame.
Add sendha namak, black pepper and green chilli. Mix and fry continuously so that it will not stick at bottom.
This process will take approx. 5 minutes. Fry until aloo becomes light brown in colour.
Add chopped coriander leaves and lemon juice. Mix properly.
Serve hot with curd
There are so many variation of this aloo fry. You can skip or add any ingredient to cook it which you prefer during vrat. Some people make this using tomatoes. You can add peanuts to give some crunchiness. To cook this aloo fry, boiled potatoes are sautéed with some spices which can you eat on vrat. Potato is the most commonly used in any dish during the fasting whether it is sabudana vada or kuttu ki pakodi. Loaded with the goodness of potatoes, rock salt (sendha namak), coriander and chilies; this dish will be perfect for the Indian vrat thali.
It can be paired with kuttu ki poori or paratha. It also can be served as a side dish along with green coriander chutney or curd.
Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 3
Ingredients:
3 medium size potatoes1 tbsp. ghee
Sendha namak (Rock Salt) as per taste
1 tbsp green coriander, Chopped
1 green chilli, chopped
½ tsp. black pepper powder
1 tsp. lemon juice
Instructions:
Wash the potatoes well. Add with enough water in a pressure cooker. Boil on medium flame for 4-5 whistles or till they become soft.Once potatoes cool down, peel and crumble.
Heat ghee in a pan on medium flame. When it becomes hot, add potatoes. Fry on low flame.
Add sendha namak, black pepper and green chilli. Mix and fry continuously so that it will not stick at bottom.
This process will take approx. 5 minutes. Fry until aloo becomes light brown in colour.
Add chopped coriander leaves and lemon juice. Mix properly.
Serve hot with curd
Tips:
- Stir continuously at the bottom as potatoes could be sticky.
- Some people take basic spices like cumin, turmeric, red chilli powder during vrat. You can skip or add as per your preference.
Try other recipes for vrat:
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