PURI WITH ALOO BAINGAN KI SUBJI

 

Prep Time : 15 min s
Cooking Time : 15 m ins
Serve : 2

PURI
INGREDIENTS
Makka atta  - 1 cup
Wheat flour - 1 cu
Salt - to taste
Clarified butter - 4 tbsp
Oil - for frying

METHOD
Take a large bowl add above listed ingredients  puri
With the help of little chilled water  to make a dough.
Keep aside for thirty minutes
Divide the dough into balls and roll it.
Heat enough oil in a pan.
Deep fry the puri in hot oil until golden and crispy.
Serve hot with  aloo baingan ki subji

Baingan aloo ki subji

 INGREDIENTS
Aloo/potato   -   4 potato
Baingan /eggplant   - 2 eggplant
Red chilli powder  -   1 tsp
Turmeric powder  -1 tsp
Garlic paste     - 1 tsp
Panchphoran  - 1/2 tsp
Asafoetida    -   a pinch
Salt  -   to taste
Oil   - 2 tbsp
Tomato  - 1 
Chopped coriander leaves for garnish

METHOD
      Wash and peel the potato and cut into four pieces
     Wash and cut the baingan into pieces.

    Heat oil in a pressure cooker add asafoetida and pachphoran to crackle.
Add potato,/aloo, baingan/bringal, tomato and all the spices and also add half cup of water and cover the lid .

When the pressure cooker release the whistle switch off the gas.

After some time open the cooker lid.Add salt and mix well.
    Garnish with coriander leaves and serve