Aloo Puri platter

Name: Aloo Puri platter
Cuisine: Indian
Ingredients: For Raghda; 150 gm dry peas (mutter); 2-3 potatoes; 1tbsp ginger chilli garlic paste; 1 piece green chilli chopped; 1 tbsp Dhanya jeera powder; 1 tsp termeric powder; 1 tbsp red chilli powder; 3 tbsp oil; salt as per taste; for puri; 1 cup All purpose flour; salt as per taste; 2 tbsp oil; 1 tsp carrom seeds; 1 piece onion; 1 piece Tomato; 2 tbsp coriander chutney thick; 2 tbsp kokum chutney; 1-2 tbsp tikhi sev; 1-2 tbsp spring onion

Geeta Godhiwala @cook_11988180

India

#diwali
#post7

Geeta Godhiwala @cook_11988180

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Ingredients

For Raghda
150 gmdry peas (mutter)
2-3potatoes
1tbsp ginger chilli garlic paste
1 piecegreen chilli chopped
1 tbsp Dhanya jeera powder
1 tsp termeric powder
1 tbspred chilli powder
3 tbspoil
salt as per taste
for puri
1 cupAll purpose flour
salt as per taste
2 tbsp oil
1 tsp carrom seeds
1 pieceonion
1 pieceTomato
2 tbspcoriander chutney thick
2 tbsp kokum chutney
1-2 tbsp tikhi sev
1-2 tbspspring onion

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Steps

1

Soak Mutter for 7-8hrs. and boil.Soak dry kokum in water mini. 2 hrs. and boil. Nowadd jeggary salt red chilli powder chaat masala ncook properly till it should be in thick consistency filter and allow it to cool.
2

Now boil potatoes and cut in a cubes.boil matter add salt and termeric and whistle 7-10.
3

Take a flour add salt oil and carrom seeds. make a tight dough. rest for 15 mins.make a big roti and cut small round with cutter and fry
4

For Raghda :-Put oil in a pan add chopped green chilli potatoes cubes without skin ginger chilli garlic paste and saute. add boiled mutter red chilli powder garam masala haldi salt mix well, add 1/2glass water and cook for 7-10mins on mid. flame. Sprinkle corriender chopped
5

Now it's time to assemble.Arrange puri in a plate put 1 - 1tb. raghda in one one puri. put onion ring single single green chutney kokum chutney and red chilli powder sprinkle tikhi sev. and spring onion and serve.
6

Tasty Tasty Aloo Puri platter is ready to serve with raghda npuri and chutneys.