Ingredients:
Serves 2
For Poori:
- 2 Cups wheat flour
- 1 Cup finely chopped methi leaves
- 1/2 Tablespoon black-caraway seeds (mangrail)
- 1/2 Tablespoon ajwain
- 1/2 Tablespoon ghee
- Oil for deep frying
- Salt
For Aloo Sabji:
- 2 Medium sized boiled potatoes
- 1 Chopped onion
- 1 Chopped tomato
- 2 Chopped green chilies
- 1/2 Tablespoon ginger-garlic paste
- 1 Tablespoon cumin seeds
- 1/2 Tablespoon turmeric powder
- 1/2 Tablespoon red chilly powder
- Chopped coriander leaves
- Salt
- Oil
Recipe:
For Sabji:
Step 1- Heat oil in a pan and add cumin seeds and let it crackle
Step 2- Add ginger-garlic paste and let the aroma goes away then add chopped green chilies and onions and fry until golden brown
Step 3- Now add chopped tomatoes and fry until spices start leaving the oil then add turmeric powder, red chilly powder, salt and 1/2 cup water
Step 4- Add chopped boiled potatoes and let it cook for 2minutes
Step 5- Turn off the flame and add garnish with coriander leaves
For poori:
Step 1- Mix salt, ghee, ajwain, mangrail, methi leaves and salt and make a soft dough and cover it with a wet cotton towel for 20minutes
Step 2- Make small size balls from the dough and roll like poori
Step 3- Heat oil in a deep frying pan and start making poori one by one
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