Aloo Sabji and Puri


For Aloo Sabji –

  • 5 boiled potatoes, roughly broken
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp coriander powder
  • 1 tsp amchur powder
  • 1/2 tsp sugar
  • 1 tsp salt
  • 2 cups water
  • 1/2 tsp garam masala powder
  • 1 tbsp wheat flour
  • 1 tbsp ghee
  • 1/2 tsp cumin seeds
  • 1.5” ginger, julienned
  • 1/4 tsp fenugreek seeds
  • 1/2 tsp fennel seeds
  • 1 dry red chilli
  • 2-3 green chillies, finely chopped
  • A pinch of asafoetida powder
  • 1/2 tsp red chilli powder
  • Chopped coriander leaves for garnish

Method –

  1. In a Kadhai, take the potatoes, turmeric powder, red chilli powder, coriander powder, amchur powder, sugar and salt and mix well.
  2. Add 2 cups of water and set the Kadhai on flame
  3. Let it come to a boil on high flame
  4. Make a mixture of wheat flour and water
  5. Pour this mixture into the pan and let it boil for 2 minutes
  6. Skim the foam from the top of the curry and discard
  7. Lower the flame and cook
  8. Take a small pan and heat ghee
  9. Add cumin seeds, ginger, fenugreek seeds, fennel seeds, dry red chilli, green chilli, asafoetida powder and red chilli powder
  10. Pour this over the potato mixture
  11. Cook for 1 minute and garnish with chopped coriander leaves

Ingredients for Puri –

  • 1 cup all purpose flour
  • 1 cup wheat flour
  • 1 tbsp oil
  • Salt to taste
  • Water as needed
  • Oil to deep fry

Method –

  1. Take both flours, salt and oil in a bowl and mix
  2. Add water little by little and knead to a stiff and smooth dough
  3. Set aside for 15 minutes
  4. Divide the dough into equal balls
  5. Take 1 ball in a lightly oiled surface, roll it thinly into small round puris. Do the same for all the balls
  6. Heat oil in a Kadhai
  7. When the oil becomes hot, reduce the heat to medium
  8. Drop the puris in, press the top with a ladle and it will puff up. Flip over and cook the other side for a few seconds
  9. Drain it on absorbent paper and serve

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