Kaale Chane and Poori

Name: Kaale Chane and Poori
Total time: 1500 s
Cuisine: American
Ingredients: 250 grams Kale Chane; 4 medium Tomato size; 1/2 tsp Zeera; 2 Teaspoon Dhaniya powder; 1 Teaspoon Turmeric powder; 3/4 Teaspoon Lal mirch powder; 2 Teaspoon Sabzi Masala; 1 Teaspoon Salt; 1/2 cup Water; 2 Tablespoon Oil; For Poori (30 approx); 3 bowl Wheat Flour; 3 cup Refind oil; 1 Teaspoon Ajwain; 1/4 Teaspoon Salt; 1 1/2 cup Water

DIPTI SHARMA @cook_17573911

#missbiryani
Add masale and stir it quickly

DIPTI SHARMA @cook_17573911

#missbiryani
Add masale and stir it quickly

Saved

Ingredients

20-25 mins

250 gramsKale Chane
4 mediumTomato size
1/2 tspZeera
2 TeaspoonDhaniya powder
1 TeaspoonTurmeric powder
3/4 TeaspoonLal mirch powder
2 TeaspoonSabzi Masala
1 TeaspoonSalt
1/2 cupWater
2 TablespoonOil
For Poori (30 approx)
3 bowlWheat Flour
3 cupRefind oil
1 TeaspoonAjwain
1/4 TeaspoonSalt
1 1/2 cupWater

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Steps

20-25 mins

1

First soak black chane overnight then pressure cook it for 15 mins. In the mean time grind those tomatoes and make a paste of it. Also add all masale in katori and add half cup of water and make a paste of it
2

Then take a kadhai, add oil. When oil is sufficiently hot add zeera into it. Then add tomato paste. When this paste start leaving oil. Add those masale paste and stir it for 2 min.. Then add boiled chane into it and cook for another 5 mins and your navratri wale kale Chane is ready. All cooking should be done on low flame
3

For Poori, take aata in a big paraat or bowl add 2 Teaspoon oil, salt and ajwain and knead for 2 mins, Then add water and make a tight dough of it
4

Take one kadhai on high flame, add oil, make small dough of aata, roll like poori and fry it