Prep Time : 50 mins
Cooking Time : 50 mins
Serve : 2
INGREDIENTS
For nagori puri
Semolina - 1 cup
Wheat flour - 1/4 cup
Clarified butter - 2 tbsp
Salt - to taste
Carom seeds - 1/4 tsp
Onion seeds - 1/4 tsp
Oil - for frying
For suji halwa
Boiled n mashed potato - 4
Green chilly - 2
Ginger - 1 inch stick
Kashmiri red chilly powder - 1 tsp
Red chilly powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Salt - to taste
Asafoetida - 1/4 tsp
Amchur powder - 1/4 tsp
Tomato paste - 2 tomato
Cumin seeds - 1/4 tsp
Water - 3 cup
Oil - 2 tbsp
METHOD
For nagori puri
Take a large bowl add semolina,wheat flour , carom seeds,onion seeds,2 tbsp clarified butter and salt and mix well.
Add little by little water to make a dough.
Cover this dough with muslin cloth and keep aside for 30 mins.
Roll out the dough in a round shape.
Heat enough oil in a pan and deep fry the nagauri puri on a low flame till golden brown and crispy.
Drain in paper napkin.
Serve hot with aloo tamator ki subji. and halwa.
For suji halwa
Make the paste of green chilly,tomato and ginger
Heat oil in a pan,add cumin seeds and asafoetida to crackle
Add green chilly,tomato and ginger paste and saute for one mins.
Add turmeric powder,red chilly powder and kashmiri mirch powder and mix well.
Add amchur powder and mix it well.
Add boiled n mashed potato and salt and mix it well.
Add three cup of water and cook for ten mins in a slow flame.
Garnish with coriander leaves.
Serve hot with puris
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