Nagauri Aaloo

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Nagauri Aaloo


Cooking Time

Preparation Time :25 Min

Cook Time : 30 Min

Total Time : 55 Min


Serves : 3
  • 1 bowls sooji

  • 1 tsp ajwain

  • 1 tsp salt

  • 1 bowls oil for frying


  • Take a mixing bowl.
  • Add sooji, salt, 2tspn oil and ajwaiin in it.
  • Now knead it with luke warm water and make a soft dough.
  • Keep it aside for ten to fifteen mins.
  • After that take a kadai and heat the oil for frying.
  • Make very small balls of the dough.
  • Now make small small gol gappas type puri.
  • Drop them into the heated oil.
  • While frying then simmer the gas.
  • Fry them from both the sides.
  • When gets lighter brown and crisp, remove them from the oil.
  • Now our nagauris are ready to eat with aloo subzi.
  • Make a whole in the Nagauri and fill it with thick aloo subzi.
  • Now eat it.
  • Aloo subzi should be little spicy and tangy.
  • Recipe of aloo subzi is simple.
  • Boiled aloo in tomato gravy by adding dry ingredients like salt, red chilli powder, dhania powder, salt, garam masala, kasoori methi and fenu greek seeds.
  • Tempering should be of hing and jeera.
  • Little bit of water and keep it on flame for 15 mins.
  • After 15 mins our aloo subzi is ready.
  • Garnish it with chopped corriander seeds.