Aloo Poori Bhandare Wali

Name: Aloo Poori Bhandare Wali
Cuisine: Indian
Ingredients: 5-6 Aloo (Non-Boiled); 3 Tomatoes; 4-5 Green Chillies; 1 Inch Ginger; 1 Pinch Hing; 1/2tsp Oil; as required Dhaniya leaves; 1 Tea Spoon Methi Dana; 1 Tea Spoon Jeera; 1 Tea Spoon Saunf; 1/2 Tea Spoon Kalaunji; 1/4 Tea Spoon Ajwain; 1 Tej Patta; 1/2 Tea Spoon Haldi Powder; 1 Tea Spoon Dhaniya Powder; 1 Tea Spoon Amchoor Powder; 1/2 Tea Spoon Kaali Mirch Powder; 2 Tea Spoon Salt; 1 Tea Spoon Laal Mirch Powder; 1/2 Tea Spoon Garam Masala; 1 Tea Spoon Roasted Kasuri Methi; 2 Cups Atta; 1/2-3/4 Tea Spoon Salt; 1-2 Table Spoon Suji; 1 Table Spoon Desi Ghee; 1/2 Tea Spoon Ajwain

Deepank @Deepank126

New Delhi

Aloo Poori Bhandare Wali

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Ingredients

Aloo Sabzi Ingredients
5-6Aloo (Non-Boiled)
3Tomatoes
4-5Green Chillies
1 InchGinger
1 PinchHing
1/2tsp Oil
as requiredDhaniya leaves
Khade Masale
1 Tea SpoonMethi Dana
1 Tea SpoonJeera
1 Tea SpoonSaunf
1/2 Tea SpoonKalaunji
1/4 Tea SpoonAjwain
1Tej Patta
Spices
1/2 Tea SpoonHaldi Powder
1 Tea SpoonDhaniya Powder
1 Tea SpoonAmchoor Powder
1/2 Tea SpoonKaali Mirch Powder
2 Tea SpoonSalt
1 Tea SpoonLaal Mirch Powder
1/2 Tea SpoonGaram Masala
1 Tea SpoonRoasted Kasuri Methi
Poori Ingredients
2 CupsAtta
1/2-3/4 Tea SpoonSalt
1-2 Table SpoonSuji
1 Table SpoonDesi Ghee
1/2 Tea SpoonAjwain

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Steps

1

Wash Aloo properly, peel off their skin & chop them in medium-small size pieces.
2

Grind Tomatoes, 2 Green Chillies finely into purée in a mixer grinder.
3

Chop Dhaniya Leaves finely, slice Ginger & Green Chillies.
4

Crush Khade Masale roughly in a pastel into powder.
5

Now take a pressure cooker, add 1/2 Big Spoon Oil in it & keep the gas on medium flame.
6

When oil gets heated up, add crushed Khade masale in it & let them sizzle.
7

When they start sizzling, add finely grinded tomato purée in it with 2 Teaspoon Salt so that they start releasing oil quickly.
8

After 5-6 minutes, when oil is completely released, add spices mix in it & roast them for 2-3 minutes.
9

After 2-3 minutes, add chopped aloo pieces in it with slices Ginger & Green Chillies & mix them properly & cook them for 4-5 minutes.
10

After 4-5 minutes, add 3 cups water in it close the lid & give 2 whistles on medium flame.
11

Meanwhile, take a bowl, add 2 Cups Atta in it with all poori ingredients in it & mix them properly.
12

Then add 3/4 Cup Water in it & mix them properly, forming it in a very hard dough.
13

Now keep rubbing it for 1-2 minutes to make it smooth.
14

Now apply some oil, cover it with a damp cloth & let the dough rest for 15 minutes.
15

Then after 2 whistles, turn off the flame & let the cooker depressurise naturally.
16

Now after some time, open the lid, crush aloo pieces roughly, add 1 Teaspoon Garam & 1 Teaspoon Roasted Kasuri Methi & mix them properly.
17

Then add chopped dhaniya leaves.
18

Now after 15 minutes, make equal size peda from the dough.
19

Take a kadhai, add oil in it & keep the gas on medium flame.
20

Then make small size sheets from the peda’s with the help of rolling pin/ Belan & don’t apply dry Atta on them.
21

When oil gets heated up, add Atta sheets in it & fry them till they start bloating up & become golden brown in colour.
22

When they turn into golden brown in colour, turn off the gas & take them out in a plate.
23

Your Bhandarewali Aloo Poori Sabzi is ready to be served.