potato khichdi recipe | Indian aloo khichdi for vrat, upvas | grated potato khichdi | Navratri fasting recipe |
by Tarla Dalal
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potato khichdi recipe | Indian aloo khichdi for vrat, upvas | grated potato khichdi | Navratri fasting recipe | with 26 amazing images.
potato khichdi recipe | Indian aloo khichdi for vrat, upvas | grated potato khichdi | Navratri fasting recipe is a quick recipe made with commonly available ingredients. Learn how to make grated potato khichdi.
To make potato khichdi, peel and grate the potatoes using a thick grater. Put them in enough water to avoid discoloration. Drain well. Squeeze out the water completely by squeezing it between your palms. Keep aside. Heat the oil in a deep non-stick pan, add the cumin seeds and curry leaves and sauté on a medium flame for 30 seconds. Add the potatoes and salt, mix well and cook on a slow flame for 8 minutes, or till the potatoes are cooked, while stirring occasionally. Add the green chilli paste, lemon juice, coriander, peanuts, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the sugar, mix well and cook on a medium flame for 1 minute. Serve hot.
A satiating and tasty khichdi made without any cereals or pulses – can you believe it? Well, here is a unique khichdi made with potato as the base. This grated potato khichdi is a good choice for people who do not like sabudana khichdi.
Perked up with crushed peanuts, green chillies and lemon juice, this lip-smacking Navratri fasting recipe has a pleasing combination of spiciness and tanginess that you will surely enjoy.
This Indian aloo khichdi is perfect for vrat, upvas days. While we have used curry leaves and coriander in this sumptuous khichdi for upvas, you can avoid adding it if you wish to. Enjoy this khichdi hot and fresh with a bowl of curd or peanut curd chutney as a satiating meal.
Tips to make potato khichdi. 1. Grating the potatoes thickly is important to prevent it from turning lumpy. 2. Also do not keep the grated potatoes in water for too long. They might turn black. 3. Salt can be replaced with rock salt (sendha namak).
Enjoy potato khichdi recipe | Indian aloo khichdi for vrat, upvas | grated potato khichdi | Navratri fasting recipe | with step by step photos.
For potato khichdi- To make potato khichdi, peel and grate the potatoes using a thick grater. Put them in enough water to avoid discoloration. Drain well.
- Squeeze out the water completely by squeezing it between your palms. Keep aside.
- Heat the oil in a deep non-stick pan, add the cumin seeds and curry leaves and sauté on a medium flame for 30 seconds.
- Add the potatoes and salt, mix well and cook on a slow flame for 8 minutes, or till the potatoes are cooked, while stirring occasionally.
- Add the green chilli paste, lemon juice, coriander, peanuts, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the sugar, mix well and cook on a medium flame for 1 minute.
- Serve the potato khichdi hot.
Potato Khichdi Video by Tarla Dalal
Potato Khichdi, Aloo Khichdi for Vrat, Upvas recipe with step by step photos
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If you like potato khichdi, then also try other upvas recipes like
- farali pattice | farali aloo pattice | Mumbai roadside farali pattice | with 29 amazing pictures.
- farali misal recipe | upvas misal Indian snack | Maharashtrian upvasachi farali misal | quick upvas snack | with 28 amazing images.
- farali idli sambar recipe | vrat sambar | navratri, vrat idli chutney | fasting idli sambar |
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Potato khichdi is made of 4 medium sized potatoes, 2 tbsp oil, 1 tsp cumin seeds (jeera), 5 curry leaves (kadi patta), salt to taste, 1 tsp green chilli paste, 1 1/2 tsp lemon juice, 2 tbsp finely chopped coriander (dhania) , optional, 1/4 cup roasted and coarsely crushed peanuts and 1 tbsp sugar.
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Add raw peanuts in a broad non-stick pan. Peanuts are a good source of protein for vegetarians. You can read more about the health benefits they possess in this article on amazing healthy benefits of peanuts
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Roast for 6 minutes or until they are light brown, the skin cracks and aromatic. You can also roast peanuts in a microwave on HIGH for 2 to 3 minutes at 1 minute intervals.
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Transfer in a plate, cool completely so they turn crispy. De skin them by rubbing them between your palms.
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Transfer the peanuts in a mixer jar.
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Blend the peanuts till coarse. Oil releases from the peanuts and becomes like a paste. So just blitz it till coarse while pausing and checking.
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Peel and grate 4 medium sized potatoes using a thick grater. Add enough water to avoid discoloration and to remove starch from the potatoes.
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Wash it and drain well using a strainer. Discard the water. Squeeze it really well between your palms.
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This is washed and drained grated potatoes. Keep aside.
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To make potato khichdi recipe | Indian aloo khichdi for vrat, upvas | grated potato khichdi | Navratri fasting recipe, heat 2 tbsp oil in a deep non-stick pan. You can use ghee if you wish to.
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Add 1 tsp cumin seeds (jeera).
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Add 5 curry leaves (kadi patta). If you wish you can avoid it.
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Sauté on a medium flame for 30 seconds.
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Add grated potatoes.
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Add salt to taste. You can replace it with rock salt (sendha namak).
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Mix well and cook on a slow flame for 8 minutes, or till the potatoes are cooked, while stirring occasionally.
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Add 1 tsp green chilli paste.
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Add 1 1/2 tsp lemon juice.
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Add 2 tbsp finely chopped coriander (dhania) , optional.
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Add 1/4 cup roasted and coarsely crushed peanuts. See above how to make peanut powder.
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Mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
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Add 1 tbsp sugar. This is to balance the tanginess of lemon juice.
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Mix well and cook on a medium flame for 1 minute.
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Serve potato khichdi recipe | Indian aloo khichdi for vrat, upvas | grated potato khichdi | Navratri fasting recipe hot.
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Grating the potatoes thickly is important to prevent it from turning lumpy.
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Also do not keep the grated potatoes in water for too long. They might turn black.
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Salt can be replaced with rock salt (sendha namak).
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Nutrient values (Abbrv) per serving
| Energy | 303 cal |
| Protein | 5.1 g |
| Carbohydrates | 36.7 g |
| Fiber | 3.3 g |
| Fat | 15.8 g |
| Cholesterol | 0 mg |
| Sodium | 17.3 mg |
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