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Aloo saag puri recipe with yogurt

7-11-2016, 19:41

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Aloo saag puri recipe with yogurt

Aloo poori is extremely popular north Indian breakfast dish. Aloo ki sabji with puri is usually eaten with boondi raita and aam ka achar. Learn to make poori potato curry

For Aloo sabji:
250 gm steamed potato
1 tblsp Oil
1 teaspoon salt
1/fourth teaspoon turmeric powder
1/4 teaspoon degi mirch (for color)
1/2 teaspoon coriander powder
1/4 teaspoon Garam Masala
1/2 teaspoon red chilly powder
1 teaspoon cumin seeds
1/eighth teaspoon asafetida
1/2 teaspoon kasori methi
1/2 teaspoon coarse Saunf powder
1 eco-friendly chilli slit lengthwise
three to four tomato plants pureed
1 tblsp chopped coriander leaves

For Puri:
2 cups all-purpose flour (maida)
1/2 teaspoon salt
1 cup yogurt
vegetable oil for deep fry

Steps to make aloo ki sabji with puri:

For that aloo ki sabji
Heat oil inside a pan. Add cumin seeds so when the cumin seeds start to sputter and asafetida, degi mirch, turmeric, red chilly powder and 1 tblsp water so they won't burn the red chilly.
Now add some pureed tomato plants and allow it to prepare up until the oil separates. Adding the slit eco-friendly chilly and add salt, coriander powder and garam masala.
Now add taters crushed into big pieces with hands. Mix well.
Lastly add some saunf powder and crushed kasoori methi and 1 cup water. Allow it to prepare up until the gravy thickens. Keep stirring occassionaly.
Transfer it to serving bowl and garnish with coriander leaves.
For that puri
Put the flour in mixing bowl using the salt.
Create a well in the center of the flour and progressively stir in yogurt, mix well to create a supple dough.
Add water as needed.
Knead the dough for 7-ten minutes until it's soft.
Let it rest for 25 minutes to obtain more soft.
Make balls using this dough.
Unveil each bit around the well floured surface right into a big circle (usually it will likely be larger than an ordinary poori)
Heat oil inside a Kadhai or wok (fry pan).
Deep-fry the pooris in herbal for any minute, turn along side it and fry till it's puffed and golden in colour.
Continue doing this process until all of the pooris are created.
Serve the pooris hot with aloo ki sabji and aam ka achar.

Related: Holi Recipes

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