

Ingredients–
For Aloo Sabji –
- 5 boiled potatoes, roughly broken
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 tsp coriander powder
- 1 tsp amchur powder
- 1/2 tsp sugar
- 1 tsp salt
- 2 cups water
- 1/2 tsp garam masala powder
- 1 tbsp wheat flour
- 1 tbsp ghee
- 1/2 tsp cumin seeds
- 1.5” ginger, julienned
- 1/4 tsp fenugreek seeds
- 1/2 tsp fennel seeds
- 1 dry red chilli
- 2-3 green chillies, finely chopped
- A pinch of asafoetida powder
- 1/2 tsp red chilli powder
- Chopped coriander leaves for garnish
Method –
- In a Kadhai, take the potatoes, turmeric powder, red chilli powder, coriander powder, amchur powder, sugar and salt and mix well.
- Add 2 cups of water and set the Kadhai on flame
- Let it come to a boil on high flame
- Make a mixture of wheat flour and water
- Pour this mixture into the pan and let it boil for 2 minutes
- Skim the foam from the top of the curry and discard
- Lower the flame and cook
- Take a small pan and heat ghee
- Add cumin seeds, ginger, fenugreek seeds, fennel seeds, dry red chilli, green chilli, asafoetida powder and red chilli powder
- Pour this over the potato mixture
- Cook for 1 minute and garnish with chopped coriander leaves
Ingredients for Puri –
- 1 cup all purpose flour
- 1 cup wheat flour
- 1 tbsp oil
- Salt to taste
- Water as needed
- Oil to deep fry
Method –
- Take both flours, salt and oil in a bowl and mix
- Add water little by little and knead to a stiff and smooth dough
- Set aside for 15 minutes
- Divide the dough into equal balls
- Take 1 ball in a lightly oiled surface, roll it thinly into small round puris. Do the same for all the balls
- Heat oil in a Kadhai
- When the oil becomes hot, reduce the heat to medium
- Drop the puris in, press the top with a ladle and it will puff up. Flip over and cook the other side for a few seconds
- Drain it on absorbent paper and serve