Star Shape Bajra methi poori with aloo sabji

Name: Star Shape Bajra methi poori with aloo sabji
Cuisine: Indian
Ingredients: 1+1/2 cup Bajra flour; 1/2 cup Wheat flour; 2 table spoon Curd; 1 pinch Hing / asafoetida; 1/2 cup Fresh Methi leaves finely chopped; 1/2 teaspoon Red chilli powder; 2 small Boiled potato and mashed; to taste Salt; 1/2 teaspoon Carom seed (ajwain); as needed Oil for frying; 4 Boiled perled potato; 1/2 teaspoon Panch foran / fivespices; 2 Green chilli; 2 Tomato; 1/4 teaspoon Kashmiri mirch; to taste Salt; to taste Black salt; 1 teaspoon Garam masala; 1/4 teaspoon Haldi powder / turmeric; 1/2 teaspoon Red chilli powder; 2 table spoon Mustard Oil

Monika's Dabha @monika20

Grater noida

#masterchef

Monika's Dabha @monika20

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Ingredients

For Bajra poori -
1+1/2 cupBajra flour
1/2 cupWheat flour
2 table spoonCurd
1 pinchHing / asafoetida
1/2 cupFresh Methi leaves finely chopped
1/2 teaspoonRed chilli powder
2 smallBoiled potato and mashed
to tasteSalt
1/2 teaspoonCarom seed (ajwain)
as neededOil for frying
For aloo sabji-
4Boiled perled potato
1/2 teaspoonPanch foran / fivespices
2Green chilli
2Tomato
1/4 teaspoonKashmiri mirch
to tasteSalt
to tasteBlack salt
1 teaspoonGaram masala
1/4 teaspoonHaldi powder / turmeric
1/2 teaspoonRed chilli powder
2 table spoonMustard Oil

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Steps

1

For bajra poori: mix all ingredients except oil and make a tight dough. Keep aside for 5 minutes.
2

Take a one portion of dough and rolled over and cut into star shape or if you want to round as you wish. You can made it like a poori shape.
3

Heat the oil and frying it till golden brown. Serve it hot.
4

For aloo sabji: heat the oil in pan or kadhai and put panch foran and chopped green chilli in it and let them crackle after that add garam masala, red chilli powder, haldi powder and saute add chopped tomatoes and sakte well.
5

Add the potatoes just crushes with your hand and salt and mix well.
6

Add water and cook it for 5 to 7 minutes.
7

Add kashmiri mirch and black salt and cook 2 minute more after cooked spinkle some coriander leaves and serve it.