In Farali Dum Aloo, baby potatoes are simmered in a spiced tomato gravy. This dish is prepared without onion and garlic so can be eaten on Hindu fasting days.
Farali Dum Aloo is the no onion garlic version of the traditional North Indian dum aloo. I have made Instant pot dum aloo using these incredible flavours.
In this recipe, the gravy is infused with aromatic whole spices and finished with yogurt and cream to add creaminess.
It’s perfect for Navratri, as it is free of onion, garlic and ther spices that are prohibited during fasting.
You can also prepare this easy dum aloo made with a fiery red dum aloo masala.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Baby potatoes – boiled and peeled.
Oil or ghee
Whole spices – clove, cinnamon, bay leaf, green cardamom, cumin seeds
Tomato puree
Cashews and poppy seeds
Sendha namak
Sugar
Red chilli powder, ground cinnamon and ground clove
Plain yogurt
Chopped coriander to garnish
Serving Suggestion
Serve farali dum aloo with farali rajgira puri, kuttu aata puri , buff vada and rajgira sheera or singoda no siro (singhare atte halwa).
Storage
Store leftover dum aloo in an airtight container and keep refrigerated for up to 3 days. Reheat thoroughly in the microwave or on the stove.
Dum aloo can also be frozen for up to 3 months. Allow to thaw then reheat thoroughly.
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!
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Farali Dum Aloo (No Onion Garlic Recipe)
Equipment
- 1 pan
Ingredients
- 18 baby potatoes boiled and peeled
- 4 tablespoon oil or ghee
- 1 tablespoon whole spices clove,cinnamon, bay leaf, green cardamom
- 1 teaspoon cumin seeds
- ½ cup tomato puree
- ¼ cup cashew
- 2 tablespoon poppy seeds khus Khus
- 1 tablespoon rock salt sendha namak
- 2 teaspoon sugar
- 1 teaspoon red chilli powder
- ½ teaspoon ground cinnamon and clove
- ¼ cup plain yogurt
- 3 tablsespoon coriander to garnish
Instructions
- Soak cashews and poppy seeds in a warm water for half an hour, or in boiling water for 10 minutes.
- Drain the water and grind the soaked cashews and poppy seeds til you get smooth paste, leave it aside.
- Heat oil/ghee in a pan or kadai and fry the baby potatoes til light brown.
- Remove the potatoes from the pan.
- In the same oil add cumin seeds and all the whole spices.
- Once they start to crackle add tomato puree and keep cooking for 5 minutes .
- Then add cashew and poppy seeds paste and mix well.
- Add salt,sugar, red chilli powder and ground cinnamon and clove.
- Keep mixing and add 1/4 cup water if gravy gets thicker.
- Cook the gravy for another 3-4 minutes.
- Now add plain yogurt, mix well, add fried potatoes.
- Once again mix well and let the potato cook well in the gravy for couple of minutes.
- Turn off the heat.
- Garnish it with the coriander and serve hot.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in September 2016.
Farali Dum Aloo (No Onion Garlic Recipe)
Equipment
- 1 pan
Ingredients
- 18 baby potatoes boiled and peeled
- 4 tablespoon oil or ghee
- 1 tablespoon whole spices clove,cinnamon, bay leaf, green cardamom
- 1 teaspoon cumin seeds
- ½ cup tomato puree
- ¼ cup cashew
- 2 tablespoon poppy seeds khus Khus
- 1 tablespoon rock salt sendha namak
- 2 teaspoon sugar
- 1 teaspoon red chilli powder
- ½ teaspoon ground cinnamon and clove
- ¼ cup plain yogurt
- 3 tablsespoon coriander to garnish
Instructions
- Soak cashews and poppy seeds in a warm water for half an hour, or in boiling water for 10 minutes.
- Drain the water and grind the soaked cashews and poppy seeds til you get smooth paste, leave it aside.
- Heat oil/ghee in a pan or kadai and fry the baby potatoes til light brown.
- Remove the potatoes from the pan.
- In the same oil add cumin seeds and all the whole spices.
- Once they start to crackle add tomato puree and keep cooking for 5 minutes .
- Then add cashew and poppy seeds paste and mix well.
- Add salt,sugar, red chilli powder and ground cinnamon and clove.
- Keep mixing and add 1/4 cup water if gravy gets thicker.
- Cook the gravy for another 3-4 minutes.
- Now add plain yogurt, mix well, add fried potatoes.
- Once again mix well and let the potato cook well in the gravy for couple of minutes.
- Turn off the heat.
- Garnish it with the coriander and serve hot.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Kuttu ki Puri is a deep fried Indian bread made with buckwheat flour and can be eaten during Hindu fasts or vrat. Vegan & gluten-free.
Kuttu ki poori are essentially the gluten-free version of regular poori . They have a nuttier taste and are slightly crisp in comparison.
My Mum adds potato, peanut powder and green chillies for extra flavour.
During fasts, flours such as rajgira, singhare and moraiyo flour are used to make all types of vrat recipes such as rajgira halwa , rajgira farali puri and moraiyo khichdi .
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Buckwheat flour – aka kuttu ka atta. You can find it in South Asian grocery stores or it’ll be available online.
Boiled potatoes – boiled potatoes help with binding the flour.
Roasted peanut powder – add texture and flavour. Skip for a nut-free vrecipe.
Green chilli paste
Rock salt sendha namak
Oil – to deep fry
Hayley’s Tips
To make fluffy and well risen kutti ki puri that retain their softness for longer, you need to follow these few handy tips.
- The buckwheat flour must be as fresh as possible. Newly opened packets of flour yield the best results.
- Boiled potatoes helps to give a soft texture to the puris. Make sure potatoes are grated rather than mashed.
- Knead a stiff dough.
- Use parchment paper to roll out the pooris, and either use a rolling pin or press down with a flat bottomed stainless steel bowl. The puri shouldn’t be too thick or too thin.
- Fry on medium heat. Too hot and they will crisp up too fast and burn.
Serving Suggestion
Serve kuttu puri alongside other vrat recipes such as farali dum aloo or farali potatoes .
Storage
Kuttu ki puri is best eaten immediately after preparing but they can be kept in an airtight container at room temperature for up to a day. Eat cold or reheat in the microwave or a few seconds.
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!
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Kuttu Ki Puri
Equipment
- Mixing bowl
- Rolling Pin
- Frying pan
Ingredients
- 2 cup buckwheat flour kuttu ka atta/flour
- ½ cup boiled potatoes grated
- ¼ cup roasted peanut powder fine
- 1 tablespoon green chilli paste
- 2 tablespoon coriander chopped
- 1 teaspoon rock salt sendha namak
- oil to deep fry
Instructions
- Place buckwheat flour in a mixing bowl or wide plate.
- Add chilli paste, salt, peanut powder and coriander and grated boiled potatoes.
- Combine well, add water little by little water to knead a stiff but pliable dough.
- Allow the dough to rest for 10 minutes.
- Divide the dough into equal portions and make balls.
- Heat sufficient oil in a kadai and heat on medium heat.
- Place parchment paper on a worktop, put a dough ball on it, put another parchment paper on top and gently roll with the rolling pin or flatten with a flat based bowl.
- Make small round puri and carefully slip into the hot oil.
- Deep fry until golden on both sides and remove with a slotted spoon.
- Repeat the same procedure with the remaining dough.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in July 2016.
