Vrat Aloo Poori is a delicious dish which can be easily made during Navratri or for your fasting meals
Prep Time 10 minutes
Cook Time 20 minutes
Total Time: 30 minutes
Hii Foodies!!! How are you all?? Don’t stop yourself from trying delicious recipes during the fast season. Today we are here with vrat aloo puri which are made during Navratri or during fasting/Vrat. The aloo sabzi is simple and delicious and goes well with hot kuttu or singhara pooris or parathas. This aloo poori is eaten especially during vrat or fasting. This is a perfect dish for navratri or any other vrat season.
Cook for lunch or dinner and it goes well for both. Since during Navratri and other Religious fasts we are not allowed to use regular spices and vegetables hence these vrat aloo puri are a good option for these days. Although these are eaten on fast days, you can eat on normal days as well.
Scroll down to get the recipe of Vrat Aloo Poori
Vrat Aloo Poori Ingredients
· 3 boiled Potatoes (Aloo)
· 1 tsp Green Chillies (Hari Mirch)
· 1/2 tsp Ginger (Adrak)
· 3/4 cup Yogurt (Dahi)
· 1/2 tsp Pepper Powder (Kali Mirch)
· 1/2 cup Amaranth Flour (Rajgiri Atta)
· 1/2 cup Water Chestnut Flour (Singhara Atta)
· 2 tsp Lemon Juice / Nimbu Ka Ras
· Rock Salt (Sendha Namak) to taste
· Oil for frying
· 1 tsp Ghee
· 1 tsp Cumin Seeds ( Jeera)
· Coriander Leaves
Vrat Aloo Poori Preparation Before Recipe
• Peel boiled potatoes and make small cubes from 2 potatoes and mash 1 potato.
• Make ginger chilli paste.
• Make soft poori dough by adding singhara flour, rajgira flour, mashed potatoes, sendha namak, and 1 tbsp oil. Mix everything and add water in small quantities. Dough is ready and kept aside for 15 minutes.
Vrat Aloo Poori: Step By Step
1. Take the cooking pan and add potatoes, whisked yogurt, 2 cups of water, ginger chili paste, salt and pepper powder.
2. Mix well, keep stirring it and let it cook for 2-3 minutes.
3. When it starts boiling, mix rajgira atta in 1/4 cup water and add in the boiling curry.
4. Now cook the curry for around 8 minutes on medium heat.
5. Heat ghee in a small pan and add cumin seeds, when it starts crackling, pour it into the boiling potato curry.
6. Make pooris with your soft dough.
7. Add fresh coriander and lemon juice to potato curry.
8. Your vrat aloo poori is ready to serve.
Vrat Aloo Poori Tips
· Rajgiri flour is used to give thickness to the curry, but it’s totally optional and you can avoid it.
· Prepare the dough only when you are ready to fry pooris, otherwise salt and potato will make the dough soggy.
· If you are making pooris in large quantities, you can prepare the dough in small portions and fry poori to be on safer side.
Frequently Asked Questions
No!!! This puri is deep fried which is not suitable for healthy living.
No!!! It is one of the spices that people generally refrain from eating during this fasting period.
Yes!!! One can use chilli powder, sendha namak, black pepper powder, cumin powder during vrat or fast.
Water chestnut contains high amounts of fibre, potassium, manganese, copper, vitamin B6 and riboflavin. As per the USDA nutrition database, 100-grams of singhara contain 4 grams of fibre, 3 grams of protein and 23.9 grams of carbs.
Singhara is a fruit that grows underwater but kuttu is known as pseudo-cereal. Both the flours provide one of a kind taste. While kuttu atta provides one with warmth, singhara has cooling properties.
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