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.