Vrat ke aloo chaat recipe – crispy potato pieces seasoned with very few spices, fresh herbs and drizzled lemon juice on top.
This is my childhood favorite recipe. Whenever our family observe the fast, my mom makes this aloo chaat as an afternoon snack. So here I am with her recipe and sharing with your guys.
Back in the days, I always get excited whenever any vrat day arrives whether it is Navratri, maha shivratri, agiyaras (ekadasi) or janmashtmi. Just because I get to eat different varieties like farali batata vada, farali chivda or sabudana vada which were strictly made during the vrat only. My mom never makes these dishes on regular days.
Here I have added peanuts in the aloo chaat. It gives nice crunch here and there.
My mom uses the peanuts in almost every fasting dishes. And I have learnt this from her. You may have noticed addition of peanuts in many vrat dishes whether it’s dahi aloo, kadhi, aloo ki sabzi, tikkis.
Singhare ka atta (water chestnut flour) is coated to the potatoes pieces and then sauteed in the pan. This flour makes the potatoes more crispy. Also to get perfectly crisp potatoes, I recommend using the non stick wide pan. Make sure that potato pieces are in single layer.
Addition of mint leaves and coriander leaves give the refreshing flavors.
I have added red chili powder in this chaat recipe. Many families do not consume red chili powder during the fasting. If you are one of them, skip it. Add little more black pepper powder. It will still taste good.
How to make vrat ke aloo chaat recipe (Step by Step Photos):
1) Wash the potatoes well. take them in the pressure cooker. Add enough water so they are submerged in the water. Close with the lid, put the weight on and turn the heat on medium. Let it cook for 2-3 whistles. Time and number of whistles may vary depending on the type and size of the potato. The bottom line is, you need to cook potatoes till they are tender, but still firm (not too soft or mushy kind).
2) Let them cool to touch. Then remove the peel. and cut into big cubes.
3) Take the potato cubes in a plate, sprinkle singhare ka atta and salt.
4) Toss them gently, so the flour is coated to the potatoes.
5) Heat the oil in wide, non stick pan. Once hot add peanuts and and saute for a minute or two. Or till they get some color and nicely roasted.
6) Now add flour coated potatoes. Make sure that potatoes are in single layer, so they get crispy. If making large quantity then cook them in batches. do not overcrowd the pan.
7) Continue cooking, do turn them as it gets some golden brown color and gets crispy.
8) Keep turning and cooking till they are nice, crispy from all the sides. Now turn off the stove.
9) Add red chili powder, black pepper powder and roasted cumin powder. Also add chopped mint leave and coriander leaves.
10) Mix well. At the end or at the time of serving, squeeze the lemon juice and stir.
Serve the aloo chaat right away. Also serve a lemon wedge on side, so if someone likes more lemon juice, he/she can add.
Serving suggestions: Serve as a snack. If you are on fast, this is filling snack. You can serve this on regular day as well, not restricted to vrat only.
Vrat ke aloo chaat recipe
Ingredients
- 2 medium Potatoes boiled, peeled and cubed
- ½ to 1 tablespoon Singhare ka atta (Water Chestnut flour)
- Rock salt (sendha namak) to taste
- 2 tablespoon Peanut oil
- 1 tablespoon Peanuts
- 1 teaspoon Red chili powder
- ⅛ teaspoon Black pepper powder
- ½ teaspoon Roasted cumin powder
- 1 tablespoon Mint leaves chopped finely
- 2 tablespoons Cilantro or coriander leaves chopped finely
- ½ - 1 teaspoon Lemon juice or to taste
- 1 Lemon cut into wedges, to serve on side
Instructions
Boiling the potato:
- Wash the potatoes well. take them in the pressure cooker.
- Add enough water so they are submerged in the water. Close with the lid, put the weight on and turn the heat on medium.
- Let it cook for 2-3 whistles or till cooked and soft.
- Let them cool to touch. Then remove the peel. and cut into big cubes.
Making vrat ke aloo chaat recipe:
- Take the potato cubes in a plate, sprinkle singhare ka atta and salt.
- Toss them gently, so the flour is coated to the potatoes.
- Heat the oil in wide, non stick pan.
- Once hot add peanuts and and saute for a minute or two Or till they get some color and nicely roasted.
- Now add flour coated potatoes. Continue cooking, do turn them as it gets some golden brown color and gets crispy.
- Keep turning and cooking till they are nice, crispy from all the sides.
- Now turn off the stove.
- Add red chili powder, black pepper powder and roasted cumin powder.
- Also add chopped mint leave and coriander leaves. Mix well.
- At the end or at the time of serving, squeeze the lemon juice and stir.
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