Peanut Potato Recipe – Authentic Indian Snack for Fasting

Last Updated on 5 months ago by Neha Deshmukh

Peanut Potato Recipe – Authentic Indian Snack for Fasting

Hey everyone! If you’re looking for a quick, flavorful, and satisfying snack, especially during those fasting days, you’ve come to the right place. This Peanut Potato recipe (Singdana Batata) is a staple in many Indian households during Navratri and other fasting periods. I remember my grandmother making this for me when I was little – the aroma itself was so comforting! It’s simple, uses minimal ingredients, and tastes absolutely divine. Let’s get cooking!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s incredibly easy to make, ready in under 10 minutes, and requires just a handful of ingredients. Plus, it’s naturally gluten-free and can easily be made vegan! But the best part? The delightful combination of crunchy peanuts, soft potatoes, and a hint of spice. It’s the perfect balance of textures and flavors.

Ingredients

Here’s what you’ll need to whip up this delicious snack:

• ½ cup peanuts
• 2-3 green chilies (chopped)
• 3 medium boiled potatoes
• 1 teaspoon cumin seeds
• To taste rock salt (Sendha Namak)
• To taste red chili powder
• 1 teaspoon sugar
• 1 tablespoon lemon juice
• 2 tablespoons cilantro (chopped)
• 1 tablespoon ghee or oil

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Peanuts: Types and Roasting for Flavor

I prefer using Spanish peanuts for this recipe, but any type will work. Roasting them really brings out their flavor. You want them golden brown and fragrant – keep a close eye as they burn easily! About 100g of peanuts is perfect for this.

Sendha Namak (Rock Salt): Why it’s Used in Fasting Cuisine

Sendha Namak, or rock salt, is traditionally used during fasting because it’s considered to be the purest form of salt and doesn’t retain heat, which is important in Ayurvedic principles. You can find it at most Indian grocery stores.

Ghee vs. Oil: Choosing the Right Fat

Ghee adds a lovely richness and traditional flavor, but oil works just fine if you prefer. I usually use peanut oil or sunflower oil when I don’t have ghee on hand. About 15ml of either will do the trick.

Regional Variations in Spice Levels

Spice levels vary hugely across India! Feel free to adjust the green chilies and red chili powder to your liking. Some people even add a pinch of asafoetida (hing) for extra flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the peanuts in a pan over medium heat until they turn golden brown. This usually takes about 5-7 minutes. Let them cool completely, then remove the skins and coarsely grind them. Don’t grind them into a powder – we want some texture!
2. Next, heat the ghee or oil in the same pan. Once hot, add the cumin seeds and let them splutter. That lovely aroma means they’re ready!
3. Add the chopped green chilies and sauté for about a minute, until they soften slightly.
4. Now, add the ground peanuts and cook for another minute, stirring constantly.
5. Dice the boiled potatoes and add them to the pan. Stir-fry for 2-3 minutes on medium heat.
6. Season with rock salt and red chili powder to taste. Gently mash the potatoes with the back of a spoon to help blend the flavors.
7. Cook for another 2-3 minutes, then add the sugar and lemon juice. Mix well to combine.
8. Finally, garnish with chopped cilantro and serve hot with your favorite fasting flatbreads like Singhara Atta roti or as a delicious snack.

Expert Tips

• Don’t overcrowd the pan when roasting the peanuts – roast them in batches if necessary.
• Boiling the potatoes until they’re just tender is key. Overcooked potatoes will become mushy.
• Taste as you go and adjust the seasoning to your preference.

Variations

• Vegan Adaptation: Simply substitute the ghee with any plant-based oil.
• Gluten-Free Confirmation: This recipe is naturally gluten-free!
• Spice Level Adjustment (Mild to Spicy): Reduce or omit the green chilies and red chili powder for a milder flavor. My friend, Priya, loves to add a pinch of turmeric for color and extra health benefits.
• Navratri/Fasting Festival Adaptation: Ensure all ingredients are permissible during your specific fasting observance. Some people avoid potatoes during certain fasts, so you could substitute them with sweet potatoes or yam.

Serving Suggestions

This Peanut Potato snack is fantastic on its own, but it’s even better with:

• Singhara Atta Roti (Water Chestnut Flour Flatbread)
• Kuttu Roti (Buckwheat Flour Flatbread)
• A side of yogurt (if not fasting)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

FAQs

Is this recipe suitable for all types of fasting?

It depends on the specific fast you’re observing. This recipe is generally suitable for Ekadashi and Navratri fasting, but it’s always best to check the guidelines for your particular fast.

Can I use regular salt instead of Sendha Namak?

While you can use regular salt, Sendha Namak is traditionally preferred during fasting. It’s believed to have different energetic properties.

What’s the best way to grind the peanuts?

A coarse grind is best. You can use a food processor or a mortar and pestle. Just don’t over-grind them into a powder.

Can I make this ahead of time?

You can roast the peanuts and boil the potatoes ahead of time. However, it’s best to assemble the dish just before serving for the best texture.

How can I adjust the consistency of the potato mixture?

If the mixture is too dry, add a teaspoon of water at a time until you reach your desired consistency. If it’s too wet, cook for a few more minutes to evaporate some of the moisture.

Enjoy this delicious and authentic Indian snack! I hope it brings a little bit of joy to your kitchen and your taste buds. Let me know in the comments how it turns out for you!