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