Ingredient:
For Aloo sabji:
250 gm boiled potato
1 tblsp Oil
1 tsp salt
¼ tsp turmeric powder
¼ tsp degi mirch
½ tsp coriander powder
¼ tsp Garam Masala
½ tsp red chilly powder
1 tsp cumin seeds
¼ tsp asafetida
½ tsp kasori methi
½ tsp coarse Saunf powder
1 green chilli slit lengthwise
3 - 4 tomatoes pureed
1 tbsp chopped coriander leaves
For Puri:
2 cups all purpose flour
½ tsp salt
1 cup yogurt
vegetable oil for deep fry
Method:
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.
Roll out each piece on the well floured surface into a big circle
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.
For Aloo sabji:
250 gm boiled potato
1 tblsp Oil
1 tsp salt
¼ tsp turmeric powder
¼ tsp degi mirch
½ tsp coriander powder
¼ tsp Garam Masala
½ tsp red chilly powder
1 tsp cumin seeds
¼ tsp asafetida
½ tsp kasori methi
½ tsp coarse Saunf powder
1 green chilli slit lengthwise
3 - 4 tomatoes pureed
1 tbsp chopped coriander leaves
For Puri:
2 cups all purpose flour
½ tsp salt
1 cup yogurt
vegetable oil for deep fry
Method:
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.
Roll out each piece on the well floured surface into a big circle
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.
