This Vrat Wale Aloo Recipe | Falahari Aloo Chaat is a very simple yet delicious snack that can be made when you are keeping a Fast or Upvas on festivals such as Navratri, Mahashivratri, or on any other days. This simple vrat aloo chaat can be made as a snack, and these tasty and flavorful Potatoes will keep you full and energized. You can also top it with Vrat Ki Green Chutney and Homemade Curd and enjoy a wholesome meal.
Also, check out my other Navratri Vrat foods such as Sabudana Khichdi, Sabudana Vada, Sabudana Kheer, Makhana Kheer, Gajar Ka Halwa, Dry Fruit Laddu, Lauki Halwa, Rabri, Kesar Badam Milk, and Almond Milkshake.
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Dry Aloo Chaat Recipe Video
Falahari Vrat Aloo Ingredients
- 5 Medium-sized Potatoes
- Desi Ghee as Required
- Sendha Salt to taste
- 1 tsp Roasted Cumin powder
- 1 tsp Kali Mirch Powder
- 1 tbsp Finely chopped Hari Dhaniya
- 1 tsp Finely chopped Hari Mirch
- 1 Lemon juice
How To Make Vrat Wale Aloo
1. Take 5 medium-sized potatoes. Boil them until they are about 90% cooked. Once done, peel off the skin and chop them into cubes.
2. Take a large pan and add desi ghee. Adjust the quantity based on how crispy you want the potatoes: For extra crispy potatoes, add 4 tbsp ghee. For a lighter version, add 1 tbsp ghee. Heat the ghee.
3. Once the ghee is hot, add the potatoes and shallow fry them on a medium to high flame until they turn crispy and crunchy.
4. Keep flipping the potatoes so they become crispy from all sides.
5. Flip the Potatoes to the other side to make them crispy from all sides.
6. Since the potatoes are already 90% cooked, they won’t take much time. They usually turn crispy in about 5 minutes.
7. Transfer to a bowl. Sprinkle sendha salt, roasted cumin powder, black pepper powder, finely chopped coriander leaves, green chilies, and a little lemon juice. You can adjust the seasonings as per your taste and preferences.
8. Mix and your tangy and Chatpata Aloo Chaat is ready now.
Enjoy!
Recipe Card
Vrat Wale Aloo | Falahari Aloo Chaat Recipe
Ingredients
- 5 Potatoes Medium-sized
- Desi Ghee as Required
- Sendha Salt to taste
- 1 tsp Cumin powder Roasted
- 1 tsp Kali Mirch Powder
- 1 tbsp Hari Dhaniya Finely chopped
- 1 tsp Hari Mirch Finely chopped
- 1 Lemon juice
Instructions
- Take 5 medium-sized potatoes. Boil them until they are about 90% cooked. Once done, peel off the skin and chop them into large pieces.
- Take a large pan and add desi ghee. Adjust the quantity based on how crispy you want the potatoes: For extra crispy potatoes, add 4 tbsp ghee. For a lighter version, add 1 tbsp ghee. Heat the ghee.
- Once the ghee is hot, add the potatoes and shallow fry them on a medium to high flame until they turn crispy.
- Keep flipping the potatoes so they become crispy from all sides.
- Flip the Potatoes to the other side to make them crispy from all sides.
- Since the potatoes are already 90% cooked, they won’t take much time. They usually turn crispy in about 5 minutes.
- Transfer to a bowl. Sprinkle sendha salt, roasted cumin powder, black pepper powder, finely chopped coriander leaves, green chilies, and a little lemon juice.
- Mix and your tangy and Chatpata Aloo Chaat is ready now.
- Enjoy!
