Prep Time : 15 min s
Cooking Time : 15 m ins
Serve : 2
PURI
INGREDIENTS
Wheat flour - 1 cup
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 subj
aloo ki subji
INGREDIENTS
For dubki wala aloo
Boiled n mashed potato - 2
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
Boiled n mashed potato - 2
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 dubki wal aloo
Make the paste of green chilly and ginger
Heat oil in a pan,add cumin seeds and asafoetida to crackle
Add green chilly and ginger paste and saute for one mins.
Add turmeric powder,red chilly powder and kashmiri mirch powder and mix well.
Add tomato paste and and amchur powder and mix it well.
Add boiled n mashed potato and mix it well.
Add three cup of water and cook for ten mins in a slow flame.
Garnish with coriander leaves.
For dubki wal aloo
Make the paste of green chilly and ginger
Heat oil in a pan,add cumin seeds and asafoetida to crackle
Add green chilly and ginger paste and saute for one mins.
Add turmeric powder,red chilly powder and kashmiri mirch powder and mix well.
Add tomato paste and and amchur powder and mix it well.
Add boiled n mashed potato and mix it well.
Add three cup of water and cook for ten mins in a slow flame.
Garnish with coriander leaves.
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