Chatpate Aloo with Masala Puri

Name: Chatpate Aloo with Masala Puri
Cuisine: Indian
Ingredients: 1 cup wheat flour; 1/2 cup besan; 1 tsp carom seeds; to taste Salt; 1 pinch asafoitida; 4-5 tsp kasuri methi; 1 tsp fennel seeds; As needed Water as required to make a soft to hard dough; 2 big size potatoes cut evenly in cubes; 2 tomatoes grated or chopped finely; 1 pinch asafoitida; 1 tsp cumin seeds; 1 tsp coriander powder; 1/2 tsp turmeric powder; 1 TSP mustard oil; 1 tsp fennel seeds; 1 tsp red chilli powder; 1/4 tsp garam masala; 1/4 cup chopped green coriander; as needed Water to make the gravy

Pragya Bhatnagar Pandya @cook_11973293

#morningbreakfast
This is one classic combo of breakfast in every other Indian household. One of the best to cherish on a weekend for a fuller stomach as well as to satisfy the taste buds.
Puris for Vitamin The and fiber.
Besan puri is rich in fiber and oil help in vitamin The absorption.
Vit The cannot be absorbed in the body in the absence of essential fat. It comes from desi ghee, and groundnut, mustard or coconut oils.
Don’t worry, eating essential fat doesn’t lead to high cholesterol,and besan has a good amount of phytosterol and fiber.
Bite the puri and enjoy the rain.
Remember moderation is the key.

Pragya Bhatnagar Pandya @cook_11973293

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Ingredients

For Masala puri-
1 cupwheat flour
1/2 cupbesan
1 tspcarom seeds
to tasteSalt
1 pinchasafoitida
4-5 tspkasuri methi
1 tspfennel seeds
As neededWater as required to make a soft to hard dough
For Chatpate Aaloo-
2big size potatoes cut evenly in cubes
2tomatoes grated or chopped finely
1 pinchasafoitida
1 tspcumin seeds
1 tspcoriander powder
1/2 tspturmeric powder
1 TSPmustard oil
1 tspfennel seeds
1 tspred chilli powder
1/4 tspgaram masala
1/4 cupchopped green coriander
as neededWater to make the gravy

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Steps

1

Add all the dry ingredients to make a dough. Set it aside after applying a few drops of oil on upper surface so as to avoid cracking of puri balls.
2

Roll puris and fry them crunchy on medium flame
3

For Aaloo- Take oil in a cooker, add asafoitida, cumin seeds and grated tomatoes. Keep cooking until it leaves the oil and surface. Add all other spices and potato pieces. Stir ii well to mix and cover for 5 min. After 5 min, stir again, add desired quantity of water (for the choice of thick or dilute gravy) and cook it at medium flame till two whistles. Open when it cools down with no steam left inside, mashed potatoes a bit and add coriander. Serve warm with crunchy Poori.