Make my easy Gujarati style farali bateta for your next fasting day. This wrat aloo peanut sabzi is made with boiled potatoes, basic spices and topped with crunchy roasted peanuts.

Potato and peanut farali bhaji in a kadai with roasted peanuts, coriander and lemon wedge.

Note: This post has been updated from our recipe archives with new images and content, first published in March 2011. The recipe remains the same.

The Easiest Aloo Peanut Bhaji

I just know you'll love this recipe as much as I do!

Boiled potatoes are stir-fried with roasted peanuts, cumin, and few basic Indian spices – an ideal recipe for fasting. It's easy to make and once you have preboiled potatoes ready, it takes less than 10 minutes!

It's a great dry alternative to the farali potatoes which has a thick tomato peanut gravy.

If you don't want to use potatoes, go for mogo to make cassava peanut bhaji instead.

On fasting days we serve it in a thali with farali dudhi/lauki thepla or sometimes farali palak poori.

As it's on the drier side, it's also great with moongphali aloo ki kadhi. A sweet like rajgiro halwa siro is what we finish off the meal with (trust me this combo is sooooo good!)

Hayley x

Ingredients notes

Be sure to check out the full recipe and exact ingredient list below in the recipe card.

Potatoes – I like to boil potatoes with the skin on and then peel once they're cooled slightly. Ideally you need all rounder potatoes - not too floury but not too waxy.
Peanuts – I use roasted red peanuts. Pink work too.
Crushed ginger and green chillies – the smell of freshly crushed chilli-ginger is just incredible so please use fresh!
Oil – I tend to use sunflower oil here, but peanut oil or ghee works too.
Curry leaves – often part of the tempering in Gujarati cooking
Cumin seeds – used in the tempering
Indian spices – I use a pinch of turmeric only. I prefer the spice of the green chillies to shine so I don't add extra spice powders. Leave out turmeric if you don't eat it during fasting.
Sugar – a sprinkle of sugar is so wonderful, especially combined with the lemon juice
Lemon juice – use fresh lemon juice wherever possible but you can also use bottled
Salt – use sendha namak as this salt is farali. Sendha Namak is also known as pink salt.
Freshly chopped coriander – to serve don’t skip it!

How to make it step by step

A collage of how to make vrat wale moongphali aur aloo ki sabji step by step pictures

Heat oil in a pan and add cumin seeds
Tip in ginger-green chillies, some curry leaves and add turmeric powder
When the cumin seeds become aromatic, add the boiled potatoes.
Sprinkle lemon juice and add salt and sugar
Stir in the crushed peanuts
Mix well and serve hot with fresh coriander

Vrat wale aloo peanut ki sabji in kadai topped with peanuts and coriander leaves with serving spoons

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!