Here are five genius ways to transform your favourite vrat wale aloo into something new and flavourful each time. Chef Manjusha Sinha suggested few ideas to cook vrat wale aloo.
1. Vrat Wale Aloo in Kuttu Gravy
Here’s a lovely twist the regular fare. “For this recipe, I used simple ingredients that were available with me and ended up inventing something new. I wanted it to be healthy and low and therefore, I’ve limited my ingredients. I used a mix of roasted kuttu attaalong with curd to make the gravy. The potato curry was then flavoured with green chillies, ginger and sendha namak. I used a light tempering of cumin seeds roasted in 2 teaspoons of desi ghee to enhance the flavours and add more depth. It’s a great recipe to try while you’re fasting,” says Chef Manjusha.
2. Vrat Wale Aloo with Khus Khus and Cashews
We know that you can only use limited ingredients during Navratri fasts, still there’s a lot that you can do with them. Khus khus (poppy seeds) and cashews lend a beautiful creamy texture and flavour to your dish. “If you are making a gravy dish with vrat wale aloo, you can use a mix of curd, khus khus and cashews to make the gravy. Dry roast the khus khus and cashew nuts and soak them in water overnight. Later, grind them into a fine paste and use this to make the gravy. You can use some black pepper and salt to flavour it. It is best enjoyed with some hot puris,” says Manjusha.
3. Sookhe Vrat Wale Aloo
Instead of making a heavy gravy based dish, you can opt for light, stir-fried potatoes that can be easily packed for lunch on-the-go. Just saute few boiled potatoes with 1 teaspoon black pepper, two-three slit green chillies and some fresh coriander leaves in desi ghee. This aloo dish goes well with any kind of Indian bread, be it chapati, rot, kulcha or the deep fried poori. These can be served with kuttu ki pooris during Navratri vrat or fast.
4. Tangy Vrat Wale Aloo
Give the regular, vrat wale aloo a tangy twist. The usual recipe calls for the use of curd, but you can also make the gravy with fresh tomato puree and khus khus. For this recipe, boil 150 grams of baby potatoes and keep aside. Then saute cumin seeds, green chillies, sendha namak, soaked and ground khus khus, fresh tomato puree made with three medium tomatoes and chopped ginger in desi ghee. When this paste is ready, mix it with the boiled potatoes, add a little water to adjust the consistency and pressure cook for three to four whistles. Enjoy with parathas made of kuttu.
5. Vrat Wale Aloo Snack
Vrat wale aloo don’t just have to be a part of your main meals, you can enjoy them as a snack too. Cut the potatoes length wide and scoop out the middle flesh to form a cavity. Now, heat some desi ghee in a pan and roast 1 teaspoon of cumin seeds. Add the potatoes and saute till the skin turns reddish-brown. Let it cool down. In the meanwhile, mash the scooped out potato flesh with some crumbled paneer, green chillies, grated ginger, black pepper, cumin powder and sendha namak. Use this as a filling for the sautéed potatoes and served garnished with coriander leaves.