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About:
It is North Indian dish. In which a sabji of aloo is taken with puri with a aam ka aachar.
Ingredients: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.
- 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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