Ingredients:

 

For Aloo sabji:
250 gm boiled potato
1 tblsp Oil
1 tsp salt
1/4th tsp turmeric powder
1/4 tsp degi mirch (for color)
1/2 tsp coriander powder
1/4 tsp Garam Masala
1/2 tsp red chilly powder
1 tsp cumin seeds
1/8th tsp asafetida
1/2 tsp kasori methi
1/2 tsp coarse Saunf powder
1 green chilli slit lengthwise
3 – 4 tomatoes pureed
1 tblsp chopped coriander leaves

For Puri:
2 cups all purpose flour (maida)
1/2 tsp salt
1 cup yogurt
vegetable oil for deep fry

 

How to make aloo ki sabji with puri:

 

  • For the aloo ki sabji
  • Heat oil in a pan. Add cumin seeds and when the cumin seeds begin to sputter and asafetida, degi mirch, turmeric, red chilly powder and 1 tblsp water so as not to burn the red chilly.
  • Now add the pureed tomatoes and let it cook till the oil separates. Then add the slit green chilly and add salt, coriander powder and garam masala.
  • Now add potatoes crushed into big pieces with hand. Mix well.
  • Lastly add the saunf powder and crushed kasoori methi and 1 cup of water. Let it cook till the gravy thickens. Keep stirring occassionaly.
  • Transfer it to serving bowl and garnish with coriander leaves.
  • For the puri
  • Place the flour in mixing bowl with the salt.
  • Make a well in the middle of the flour and gradually stir in yogurt, mix well to form a supple dough.
  • Add water if needed.
  • Knead the dough for 7-10 minutes until it is soft.
  • Leave it for 20 minutes to get more soft.
  • Make balls out of this dough.
  • Roll out each piece on the well floured surface into a big circle (usually it will be bigger than a normal poori)
  • Heat oil in a Kadhai or wok (frying pan).
  • Deep-fry the pooris in hot oil for a minute, turn the side and fry till it is puffed and golden in colour.
  • Repeat this process until all the pooris are made.
  • Serve the pooris hot with aloo ki sabji and aam ka achar.

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