PURI SUBJI

 

Prep Time  : 50 mins
Cooking Time  : 50 mins
Serve  : 2

INGREDIENTS

Puri
Semolina  -  1 cup
Wheat flour  -  1cup
Clarified butter - 2 tbsp
Salt - to taste
Carom seeds - 1/4 tsp

Onion seeds - 1/4 tsp

Oil - for frying 

For aloo ki subji

Medium size potato  -  4
Chopped tomato  -  2
Red chilly powder  -  1 tsp
Turmeric powder  -  1/2 tsp
Mustard seeds  -  1 tsp
Cumin seeds  -  1/2 tsp
Garlic cloves  -  3 - 4
Fenugreek seeds  -  1/4 tsp
Salt  -  to taste
Oil  -  2 tbsp
Coriander leaves  -  1 tbsp

METHOD

For aloo ki subji
Wash and peel the potatoes and cut into four pieces
Heat oil in a pressure cooker,add fenugreek seeds to crackle
Add potatoes and saute for one mins,now add red chilly powder and turmeric powder and saute for 5 to 6 mins
Grind the mustard seeds ,cumin seeds and garlic cloves to make a fine paste.
Add this mustard seeds paste in the pressure cooker and saute for one mins and now add tomato and mix well.
Add one cup water for gravy and pressure cook on medium flame.
After one whistle simmer the flame for five mins
Once cooled ,open the lid and add salt and mix well.
Garnish with coriander leaves
Serve with kachor

For 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 puri on a low flame till golden brown and crispy.
Drain in paper napkin.
Serve hot with aloo tamator ki subji. and green chutney.