BEETROOT PURI WITH BLACK GRAM AND POTATO SUBJI

 

Prep Time  : 15 mins
Cooking Time  : 30 mins
Serve  : 2

For beetroot puri
INGREDIENTS
Wheat flour  -  1 cup
Beetroot  -  1
Salt  -  to taste
Ajwain / carom seeds  -  a pinch
Suji - 1 cup
Onion seeds  - a pinch
Clarified butter  -  2 tbsp for kneading the dough
Oil   -  for deep frying

METHOD
Wash the beetroot and blanch for five mins.
Cool down for some time then grind to make a fine paste.
In a kneading bowl mix wheat flour,suji,beetrootpaste,carom seeds,onion seeds salt and clarified butter.
Make a soft dough.
Keep aside for 15 mins.
Divide the dough into a ball.
Flatten the ball into thin round puri.
Heat enough oil in a pan and add the beetrootpuri.
Lower the heat and fry till light brown.
Serve hot with black gram and potato subji, fruit cream,chutney and onion salad.

For black gram and potato subji
INGREDIENTS
Black gram  -  1 cup
Chopped potato - 1
Chopped onion  -  1
Ginger garlic paste  -  1 tsp
Red chilly powder  -  1 tsp
Coriander powder  -  1 tsp
Turmeric powder  -  1/4 tsp
Garam masala powder  -  1/2 tsp
Cumin seeds  -  1/4 tsp
Whole black pepper -  2 - 3
Cloves - 2 - 3
Cinnamon - 1 inch stick
Cardamom - 1
Salt  -  to taste
Oil  -  3 tbsp
Chopped coriander leaves  -  1 tbsp

METHOD
Soak black gram/kala chana over night drain and crush 1/4  cup black gram in the blender..
Heat oil in a pressure cooker
Add cumin seeds and whole garam masala to crackle.
Add chopped onion and fry till light brown.
Add ginger garlic paste,red chilly powder,coriander powder,turmeric powder and 2 tbsp water and saute for two mins.
Add coriander leaves and mix well.
Add black gram, crushed black gram and chopped potato and mix well.
Add salt and two cup of water and cover the lid and pressure cook for ten mins
Once cooled add garam masala powder and mix well.
Garnish with coriander leaves and serve.