Puri Aloo sabji 🥰(Tari wale aalu sabji with puri 😋)

Name: Puri Aloo sabji 🥰(Tari wale aalu sabji with puri 😋)
Total time: 2100 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 2 cups Wheat flour; As per taste Salt; 2 tbsp Sooji (semolina); 1 tsp Ajwain; 2 tbsp Ghee; As Required Water; As Required Oil for frying; For tari wale aloo; 5-6 medium sized Tamatar (tomatoes); 1 inch Adrak (ginger) (chopped); 1-2 nos Hari mirchi (green chillies); 1 tbsp Ghee; 1 tsp Rai (mustard seeds); 1 tsp Jeera (cumin seeds); 1 tsp Hing (asafoetida); 1 tbsp Adrak (ginger) (chopped); 2-3 nos Hari mirchi (green chillies) (chopped); 8-10 nos Kadi patta (curry leaves); 2 tbsp Besan; 1/4th tsp Haldi (turmeric) powder; 1 tbsp Lal mirchi (red chilli) powder; 1 tbsp Dhaniya (coriander) powder; As per taste Salt; 1 tbsp Gud (jaggery); 6-7 medium sized Kacche aloo (raw potatoes); 1 tsp Aamchur (dry mango) powder; 1 tsp Kasuri methi; 1-2 nos Hari mirchi (green chillies) (slit); 1 inch Adrak (ginger) (Julienned); 1 tsp Garam masala

Jyoti Prakash Assudani @cook_24726422

#Feb
#week2
A popular and tasty indian deep-fried soft & puffy bread recipe made with wheat flour, semolina and sugar toppings. it is one of the popular choices of many indians and served for morning breakfast or for lunch and dinner. it can be served with choice of indian gravy curries but the best combo is the aloo bhaji and puffy poori.
A purpose-based curry recipe made with mashed boiled potatoes in a spicy tomato 🍅 base. unlike other typical indian curries, it requires minimal ingredients to prepare and requires only a few minutes to prepare it. it is an ideal spicy curry served alongside puffed poori, but can be served with any types of indian flatbreads or even with plain rice.

Jyoti Prakash Assudani @cook_24726422

Saved

Ingredients

30 -35 minutes

3-4 servings

2 cupsWheat flour
As per tasteSalt
2 tbspSooji (semolina)
1 tspAjwain
2 tbspGhee
As RequiredWater
As RequiredOil for frying
For tari wale aloo
5-6 medium sizedTamatar (tomatoes)
1 inch Adrak (ginger) (chopped)
1-2 nosHari mirchi (green chillies)
1 tbspGhee
1 tspRai (mustard seeds)
1 tspJeera (cumin seeds)
1 tspHing (asafoetida)
1 tbsp Adrak (ginger) (chopped)
2-3 nosHari mirchi (green chillies) (chopped)
8-10 nosKadi patta (curry leaves)
2 tbspBesan
1/4th tspHaldi (turmeric) powder
1 tbspLal mirchi (red chilli) powder
1 tbspDhaniya (coriander) powder
As per tasteSalt
1 tbspGud (jaggery)
6-7 medium sizedKacche aloo (raw potatoes)
1 tspAamchur (dry mango) powder
1 tspKasuri methi
1-2 nosHari mirchi (green chillies) (slit)
1 inchAdrak (ginger) (Julienned)
1 tspGaram masala
As RequiredFinish with fresh coriander leaves

Saved

Steps

30 -35 minutes

1

In a mixing bowl, add wheat flour, semolina, ajwain, salt and ghee, mix well add water as required to knead a soft dough. Knead the dough well for 3-4 minutes.
2

Cover it with a damp cloth and rest it for minimum 20-25 minutes.
3

After resting the dough, knead it once again & divide into small equal roundels, apply some oil and roll into a thin chapati.
4

Heat oil for frying, slide the puri in hot oil, try to push down the puri with frying poon to fluff it up, flip and fry on both sides until it fluffs up nicely and is golden brown in colour.
5

Your hot fluffy puri is ready, serve hot with hot tari wale aloo.
6

For tari wale aloo🥰🥰
7

First, cut the tomatoes in dices and transfer in a mixer grinder along with, adrak and green chillies, grind to make a fine keep the puree aside to be used later.
8

Set a pressure cooker on medium heat keeping the lid open for a while, add ghee, jeera & rai, let the jeera crackle and further add hing, ginger, green chillies, and curry leaves, stir & cook for 1-2 minutes on medium flame.
9

Lower the flame and add the besan, stir & cook until the besan turns aromatic or the colour changes slightly.
10

Further add the powdered spices and a splash of water to avoid the spices from burning, stir & cook for 2-3 minutes.
11

Now, add the prepared tomato puree, salt to taste, stir & cook for 4-5 minutes on medium flame.
12

Further add jaggery, raw potatoes &amchur powder, add 500 ml of hot water, stir once and place the pressure cooker lid, pressure cook for 2 whistles on medium heat.
13

Switch off the flame and allow to depressurize naturally, open the lid & stir once again & switch on the flame. Taste for the seasoning and adjust accordingly.
14

Add kasuri methi, hari mirchi, adrak, garam masala & finish with freshly chopped coriander leaves, stir once and your tari wale aloo is ready. Serve hot with hot crispy fluffy puris.