Puri Sabzi and Sevai

Name: Puri Sabzi and Sevai
Yield: Serves 3 servings
Ingredients: 100 grams sevai (vermicelli); 2 tablespoons ghee; 1/4 cup cashews (25 grams); 1/4 cup almonds (25 grams); 1/4 cup raisins (25 grams); 2 1/2 cups milk (600 ml); 3 tablespoons sugar; 5 cardamom pods; 1 pinch saffron; 4 tomatoes, finely chopped; 1 tablespoon oil; 1 teaspoon cumin seeds; 1/2 teaspoon red chili powder; 1 teaspoon coriander powder; 1 teaspoon turmeric powder; 1/4 teaspoon asafoetida (hing); 1 teaspoon salt; 4 boiled potatoes, crumbled by hand; 5 pieces parwal (pointed gourd), chopped; 2 tablespoons cilantro, finely chopped (12 grams); 1 green chili, finely chopped; 1 -inch piece ginger, grated; 1 teaspoon garam masala; 2/3 cup water (150 ml); 4 cups whole wheat flour, kneaded (500 grams); 2 cups oil for frying puris (500 ml); 1 teaspoon baking soda

rahul kumar @cook_21451024

Delicious puri, vegetable curry, and sevai (vermicelli dessert) for mealtime at home.

rahul kumar @cook_21451024

Delicious puri, vegetable curry, and sevai (vermicelli dessert) for mealtime at home.

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Ingredients

Serves 3 servings

100 gramssevai (vermicelli)
2 tablespoonsghee
1/4 cupcashews (25 grams)
1/4 cupalmonds (25 grams)
1/4 cupraisins (25 grams)
2 1/2 cupsmilk (600 ml)
3 tablespoonssugar
5cardamom pods
1 pinchsaffron
4tomatoes, finely chopped
1 tablespoonoil
1 teaspooncumin seeds
1/2 teaspoonred chili powder
1 teaspooncoriander powder
1 teaspoonturmeric powder
1/4 teaspoonasafoetida (hing)
1 teaspoonsalt
4boiled potatoes, crumbled by hand
5 piecesparwal (pointed gourd), chopped
2 tablespoonscilantro, finely chopped (12 grams)
1green chili, finely chopped
1-inch piece ginger, grated
1 teaspoongaram masala
2/3 cupwater (150 ml)
4 cupswhole wheat flour, kneaded (500 grams)
2 cupsoil for frying puris (500 ml)
1 teaspoonbaking soda

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Steps

1

First, prepare the sevai. Add ghee to a pan and roast the sevai (vermicelli) until golden. Add cashews, almonds, and raisins, and fry them together. In another pan, bring the milk to a boil with sugar and cardamom. Add the fried sevai mixture to the milk. Mix everything well. Add a little more milk if you want a thinner consistency. Serve the sevai hot.
2

Next, prepare the vegetable curry. Finely chop the tomatoes. Heat a wok over high heat. Add oil. Once the oil is hot, add the chopped parwal and fry, then remove and set aside.
3

In the same hot oil, add asafoetida, then cumin seeds, then ginger. Once the ginger is sautéed, add red chili powder, coriander powder, and turmeric powder. Stir the spices, then add the fried parwal and tomatoes. Add salt. Mix well, reduce the heat to low, and cover the wok. Wait for it to come to a boil, then keep the heat low and cover again.
4

After 5 minutes, uncover and stir, then cover again. Repeat this until the tomatoes are well cooked, about 10 minutes. Add the boiled potatoes and green chili, and mix well. Let it cook for 5 minutes. Add water and increase the heat to high. Wait for it to boil, then reduce the heat to low and cover. Let it cook on low heat for 15 minutes. Turn off the heat. Add cilantro. Your delicious potato, tomato, and parwal curry is ready.
5

Now, prepare the puris. Add a little oil and baking soda to the flour and knead well. Heat oil in a wok over high heat. Take a small portion of dough, place it on a rolling board, and roll it out with a rolling pin. Fry the rolled puri in hot oil. Your tasty puri, vegetable curry, and sevai are ready to serve.