NAGORI PURI SUJI HALWA AND ALOO KI SUBJI

 

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

 Semolina -  1/2 cup

 Water - 1.5 cup 

Sugar - 1/2 cup

 Cardamom powder - 1/4 tsp

 Crushed almonds - 1 tbsp 

Saffron - few strands

 Clarified butter - 1/2 cup

For aloo ki subji

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

Heat clarified butter in a pan.

 Roast the semolina on medium flame until light brown in color and give out the fragrance.

 After stirring further for 10 - 15 mins make the syrup of sugar and water and add into the suji and mix well.

 The semolina absorbs the syrup Stir properly otherwise lumps formed.

 The whole mixture cook for 7 - 8 mins. 

Add cardamom powder,crushed almonds and saffron strands. 

The halwa is ready to serve.

For aloo ki subji

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