Korme ki puri

Name: Korme ki puri
Cuisine: American
Ingredients: 1/2 cup crushed Turkish gram / moth dal; 1 cup left over magar (sabji); to taste Salt; 1/2 tspn crushed fennel seeds; 1 tspn red chilli pwder; 1 grated onion (optional); 1 tspn cumin and coriander pwder; 1 pinch Asafoetida; 1/4 tspn Ginger paste; 1 tspn green chilli paste; 1/4 tspn turmeric powder; 1 tspn curd (optional); as required Wheat flour; as required Oil for shallow fry

Rakhee Rathi @rakhee_21

Chennai

Leftovers ka makeover

Rakhee Rathi @rakhee_21

Chennai

Leftovers ka makeover

Saved

Ingredients

1/2 cup crushed Turkish gram / moth dal
1 cupleft over magar (sabji)
to tasteSalt
1/2 tspn crushed fennel seeds
1 tspn red chilli pwder
1grated onion (optional)
1 tspn cumin and coriander pwder
1 pinchAsafoetida
1/4 tspn Ginger paste
1 tspn green chilli paste
1/4 tspn turmeric powder
1 tspn curd (optional)
as requiredWheat flour
as requiredOil for shallow fry

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Steps

1

Soak Corma in water for 2 hours
2

Drain water and then add all the ingredients in large mixing bowl without oil. Mix it all.
3

If nessesary add little water and knead a dough.
4

Now pick a small piece of dough and roll it using wheat flour.
5

Shallow fry it on griddle with oil.
6

Serve hot or cold with pickle or curd.
7

This is Rajsthani dish. You can also deep fry it.
8

Use only Corma.And make puries or parotha of it and it can stay 2-3 days. You can also take in long way journey. But don't use onion in it.