Vrat Wale Aloo Mungfali ki Sookhi Sabzi
Vrat Wale Aloo Mungfali ki Sookhi Sabzi is a traditional Indian dish commonly prepared during fasting periods, particularly during Hindu festivals like Navratri, Shivratri, Janmashtami, and Ekadashi where certain dietary restrictions are observed. This dish meets the fasting requirements of those who follow the vrat (fasting) food guidelines, which exclude ingredients like grains, lentils, and regular table salt.
❤️About Vrat Wale Vrat Wale Aloo Mungfali ki Sookhi Sabzi
All the ingredients used in this bhaji are suitable for Hindu fasting (vrat, upvas),
You’ll Love This Farali Potato Recipe because This sukhi bhaji gets ready in 10 minutes only if you have boiled potatoes handy. Yes, you can make it any time of the year, you don’t have to be fasting to enjoy this. There are no regular Indian spice powders added to this sukhi so you can adjust it according to your tastes.
This is my Mother’s farali potato recipe that I grew up eating. We make it very often at home. Once you try it I am sure it will be a regular in your kitchen
Aloo Moongfali ki Sookhi Vrat Wali Sabzi is a dry vegetarian dish commonly prepared during fasting, particularly in Indian cuisine. “Aloo” refers to potatoes, “Moongfali” refers to peanuts, “Sookhi” means dry, and “Vrat Wali” indicates that it’s suitable for consumption during fasting (vrat).
This dish consists of boiled or parboiled potatoes and roasted peanuts sautéed with minimal spices such as cumin seeds, green chillies, and rock salt (sendha namak) commonly used during the fasting Period. The potatoes and peanuts are cooked together until tender and infused with the flavours of the spices.
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🎥 Watch the Vrat Wale Aloo Moongphali Ki Sabji Recipe Video
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🌿 Ingredient Notes for Vrat Wale Aloo Mungfali ki Sookhi Sabzi
Potatoes: I suggest you use red potatoes or baby or Waxy potatoes In this recipe.
Green chillies: This is the only ingredient for spiciness to this dish. So adjust accordingly as per your liking.
Peanuts: Peanuts add a nutty flavour and a crunchy texture, complementing the softness of the potatoes.
Rock Salt (Sendha Namak): Rock salt, also known as sendha namak, is used during fasting periods it is considered suitable for religious fasts.
Coriander Leaves (Dhania): Fresh coriander leaves are used for garnishing, adding freshness and colour to the dish.
Ghee: Ghee is used for tempering and cooking potatoes and peanuts. You can use any vrat-friendly oil like peanut oil or coconut oil.
Lemon Juice: Lemon juice is squeezed over the sabzi just before serving to add a tangy flavour that enhances the overall taste.
Others – You will also need a few spices like red chilli powder, Cumin powder, Dry Mango Powder, and grounded Black pepper.
FAQ Related to Aloo Moongfali ki Sookhi Vrat Wali Sabzi
Rock salt is commonly used during fasting periods as it’s considered suitable for consumption during religious fasts. Regular salt is typically avoided during fasting.
While the traditional recipe includes only potatoes and peanuts, you can add other upwas-friendly vegetables like sweet potatoes, Yam, or pumpkin for variation.
Yes, the dish is vegan as it contains only plant-based ingredients like potatoes and peanuts, seasoned with spices and herbs.
Yes, you can use roasted peanuts instead of raw ones, make sure that they are unsalted and adjust the cooking time accordingly since roasted peanuts require less cooking time.
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💭Suggestions and Tips
Here are some suggestions and tips for preparing Aloo Moongfali ki Sookhi Vrat Wali Sabzi:
- Choose the Right Potatoes: Opt for firm and waxy potatoes like baby potatoes These varieties hold their shape well during cooking and won’t turn mushy.
- Prepare the Potatoes Properly: Peel and chop the potatoes into bite-sized cubes for even cooking, to reduce the cooking time par boil the potatoes before adding them to the sabzi.
- For pieces of potatoes Sabji: If you prefer the nice clean pieces of potatoes (not mushy) here is the tip for you. Let the boiled potato cool down completely and then cut it into cubes. When you chop the potato while it is warm or hot, it will break and crumble.
🍽Serving Suggestions
- Roasted Peanuts: Sprinkle roasted peanuts on top of the sabzi, before serving for added crunch and nuttiness. This enhances the texture and flavour of the dish.
- Raita: You can prepare raita with grated or chopped fruits or vegetables like cucumber, yoghurt, roasted cumin powder, and chopped mint leaves. This cooling accompaniment balances the spiciness of the sabzi.
- Fasting Sweets: Complete the meal with a traditional fasting sweet such as sabudana kheer (tapioca pudding) or makhana kheer (foxnut pudding) for a satisfying and indulgent finish.
- Chutney: This Aloo, moongphali ki sabzi pairs the sabzi with a tangy and spicy phalahari chutney prepared with ingredients, like mint, coriander, green chillies, lemon juice, and rock salt. This adds a refreshing and zesty element to the meal.
- Yoghurt: A side of plain yoghurt or dahi can be served alongside the sabzi to provide a cooling contrast to its flavours. You can sprinkle some sendha namak (rock salt) and roasted cumin powder on the yoghurt.
- Indian Bread: You can enjoy it with roti, Paratha or puri for your regular meal.
Variations
There are several variations of Aloo Moongfali ki Sookhi Vrat Wali Sabzi that you can try to add different flavours and textures. Here are a few suggestions:
- Coconut: You can sprinkle grated coconut over the sabzi to add a subtle sweetness and tropical flavour. It also adds a nice texture contrast to the soft potatoes and crunchy peanuts.
- Nut Variations: Instead of peanuts, you can use cashews, almonds, or walnuts for a different taste and texture. Toasting the nuts before adding them to the sabzi can enhance their flavour.
- Vegetables: While potatoes and peanuts are the main ingredients, you can also incorporate other vegetables such as cubed sweet potatoes, or chopped Fenugreek to increase the nutritional value and variety of textures.
Storage Suggestion
- Air-tight Container: Store the sabzi in an air-tight container to prevent moisture loss and to maintain its freshness. Allow the sabzi to cool to room temperature before transferring it to a storage container.
- Refrigeration: Place the container in the refrigerator promptly after preparing it. Keeping it at a consistent, cool temperature will help preserve its quality.
- Reheating: When you’re ready to eat the stored sabzi, reheat it gently on the stove or the microwave. You may need to add a splash of water to prevent it from drying out during reheating.
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👩🍳How to make Aloo Moongfali ki Sookhi Vrat Wali Sabji (with Step-by-Step Photos)
- Heat ghee in a pan, Once the ghee is hot, add cumin seeds, mustard seeds, green chilli, curry leaf and grated ginger and saute for 20-30 seconds.
- Add peanuts and roast them until they are browned and crispy (30-40 seconds). Stir frequently while roasting, add peeled and cubed boiled potatoes.
- Add deggi red chilli powder, cumin powder, rock salt, black pepper powder, amchoor powder and mix everything well.
- Spread the potatoes evenly in the pan and cook on high heat for 3-4 minutes. Flip the potatoes and cook again for 3-4 minutes undisturbed.
- Garnish with chopped coriander and serve hot with green chutney, curd, Makhana kheer and Indian bread.
🧾Recipe Card
Vrat Wali Aloo Mungfali ki Sookhi Sabji
Materials
- 2 tablespoons ghee
- ½ cup raw peanuts moongphali
- 1 teaspoon cumin seeds
- 2 teaspoons finely chopped ginger
- 2 teaspoons finely chopped green chilies
- 5-6 medium sized boiled potatoes peeled and cut into ½ inch cubes)
- rock salt sendha namak (to taste)
- ½ teaspoon black pepper powder
- 2 tablespoons chopped coriander fresh coriander leaves
- 1 tablespoon freshly squeezed lime juice or Amchoor powder
Instructions
- Heat ghee in a pan over medium-high heat.
- Once the ghee is hot, add cumin seeds and mustard seeds. Let them crackle for 4-5 seconds.
- Add ginger, green chilli and curry leaf and saute for 20-30 seconds.
- Add peanuts and roast them until they are browned and crispy (30-40 seconds). Stir frequently while roasting.
- Mix everything together.
- Add potatoes, deggi red chilli powder, cumin powder, rock salt, black pepper powder, amchoor powder and coriander, 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.
Video
Notes
- Choose the Right Potatoes: Opt for firm and waxy potatoes like baby potatoes These varieties hold their shape well during cooking and won’t turn mushy.
- Prepare the Potatoes Properly: Peel and chop the potatoes into bite-sized cubes for even cooking, to reduce the cooking time par boil the potatoes before adding them to the sabzi.
- For pieces of potatoes Sabji: If you prefer the nice clean pieces of potatoes (not mushy) here is the tip for you. Let the boiled potato cool down completely and then cut it into cubes. When you chop the potato while it is warm or hot, it will break and crumble.
Do you love this recipe? If you liked this recipe, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
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