Saptami Vrat Thali

Name: Saptami Vrat Thali
Yield: 2 servings
Cuisine: Indian
Ingredients: 4 boiled potatoes; 4 tsp peanuts; 1 tsp Jeera/cumin seeds; To taste sendha salt; 1/4 tsp Black pepper powder; 2 tbsp ghee; 1 bowl Kuttu atta; 1/2 bowl curd; 2 Boiled potatoes; 1/4 cup paneer; 1 inch ginger; 2 tbsp chopped coriander leaves; To taste sendha salt; 1/4 tsp Black pepper powder; As needed Water; 2 tbsp ghee; 1 cucumber for salad; 1 bowl Curd

Aruna Thapar @Arunathapar27

New Delhi

#goldenapron3 #week_11 #puzzle #potato #vrat #Jeera #atta
#healthynavratri #Post_6

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Ingredients

2 servings

For making falahari aaloo
4boiled potatoes
4 tsppeanuts
1 tspJeera/cumin seeds
To tastesendha salt
1/4 tspBlack pepper powder
2 tbspghee
For making Kuttu atta cheela
1 bowlKuttu atta
1/2 bowlcurd
2Boiled potatoes
1/4 cuppaneer
1 inch ginger
2 tbsp chopped coriander leaves
To tastesendha salt
1/4 tspBlack pepper powder
As neededWater
2 tbsp ghee
Other
1cucumber for salad
1 bowlCurd

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Steps

1

For making Falahari aaloo : Chop boiled potatoes in small pieces. Grate ginger. Heat ghee in a wok. Add jeera and when jeera splutter add grated ginger and sauté for 2 minutes.
2

Add peanuts and saute for 2 minutes. Now Add chopped potato pieces and stir. Add salt and black pepper powder and mix well and saute for 5 minutes and then transfer it in a serving bowl.
3

For making cheela : Mix all the ingredients for making batter. Adjust the consistency by adding water.
4

Heat ghee in a non stick griddle and put ladle full of batter and spread with the help of spetula. Cook for 2 minutes. Pour ghee around the cheela and cook till golden brown. Flip the side and fry from other side also. Transfer it in a plate.
5

Serve cheela hot with falahari aloo, curd and cucumber salad.