sirf 10.min. में बनाये झटपट और टेस्टी आलू फ्राई कि सब बार बार मांगेंगे।potato fry recipie। recipies

sirf 10.min. में बनाये झटपट और टेस्टी आलू फ्राई कि सब बार बार मांगेंगे।potato fry recipie। recipies
#food
#potatorecipe
#potatofry
#potatofryrecipe
‪@ShivaniSharma-el1vn‬
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Ingridients:)
1.5kg - boiled potato (उबले आलू)
100gm- peanuts (मूंगफली)
1.5tspn- cumin (जीरा)
1.5tspn-black papper (काली मिर्च)
1.5tspn- rock salt (फलाहारी नमक)
3-4- green chilli (हरी मिर्च)
Some coriender leaves (बारीक कटा हुआ धनिया)
2tspn- desi ghee (घी)
Instructions

Boiling potatoes:

Boil at least a litre of water and add a tsp of salt to it.

When water starts boiling, add aloo or potatoes in the container and partially cook the aloo for 10 to 12 minutes.

Cover and let it simmer on a medium flame for about few minutes.

After 10 mins, prick the potatoes with a butter knife, a fork or a toothpick to check if it is cooked inside out.

Turn off the flame when all the potatoes are cooked evenly and transfer it to a plate.

Let it cool down a bit and then peel off its skin.

Chop the parboiled potatoes in bite-size cubes and keep it aside.

For making vrat ke aloo recipe:

In a wide thick bottom kadhai or wok, dry roast half a cup of peanuts. Keep stirring peanuts frequently, to avoid burning peanuts from any side.

After a couple of minutes, peanuts will start splitting and turning brown. Turn off the flame and transfer the peanuts to another bowl.

In the same kadhai, heat a tbsp of ghee and add a tbsp of jeera (cumin seeds).

Saute jeera till it splutters and releases a nice aroma. Then, add chopped or diagonally sliced green chillies into the kadhai.

Saute green chillies along with jeera till it gets charred spots on it.

Later, add boiled and chopped potatoes into the pan.

Give it a nice and gentle mix, without breaking or mashing the potatoes.

Cook for 5 to 6 minutes on medium flame till a thin flaky layer appears on potatoes.

Then add dry roasted and peeled peanuts as a whole, do not grind it in a mixer.

Mix the peanuts gently with potatoes and cook on medium-high flame for 2 to 3 minutes.

Later, add salt and freshly chopped coriander leaves and mix together.

Finally, turn off the flame and add a tbsp of fresh lemon juice and mix all the ingredients well.

If you like charred potatoes like me, then cook for another 3 to 4 minutes on high flame. So that all the potatoes get a single layer of charred spots. It adds a nice earthy and smoky taste to the potatoes


Vrat ke aloo recipe is a spiced potato recipe which is served during many fasting occasions in India. It can be had all by itself on fasting days with a dash of lemon juice. Or you can have it with chapati, paratha or puri on non-fasting days. Vrat ke jeera aloo recipe is simple, easy and quick to make with very minimal ingredients and yet tastes delicious. In fact, all fasting recipes, except few, are very quick and easy to make recipes with a handful of ingredients.

 

Vrat recipes are also called as falahari recipes or falahari recipes by many people in India. And, most of the Indian spices and herbs are not allowed during fasting, so this vrat ke aloo recipe is made with only fresh ingredients and herbs. This makes it easier to digest and keeps you full for a long time. My husband loves to have this vrat ke aloo with curd/ dahi. It makes a perfect combination for fasting days.