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Preparation Time : 20
Cook Time : 40
Total Time : 60
Methi Aloo: 5 Potatoes (boiled with skin, peeled and cubed) 1 tsp Garlic (pounded) 2 Green chillies (flaked) 1/2 tsp Mustard seeds 1/4 tsp Cummin seeds few Curry leaves (chopped) few Fenugreek seeds 1/2 bunch Fenugreek leaves (chopped) or 1/4 tsp Kasuri methhi 1/2 tsp Turmeric powder Salt (as required) Puris: 1 and half cup Maida (All Purpose Flour) or Wholemeal flour Salt (as required) 1 tsp Ghee 1/4 tsp Baking powder
Methhi Aloo: In a pot put 3 tablespoon oil keep on flame, when heated up add garlic, mustard seeds, curry leaves, fenugreek seeds, cummin seeds, green chillies and let it splutter add potatoes 1/4 cup water, turmeric powder, fenugreek leaves and salt then toss well and cook on low flame, till done. Garnish with chopped green chillies and corriander leaves. Puris: Mix ingredients well then bind to not very soft dough using milk and make pingpong balls then roll them and fry one at a time, making sure it puffs up by sprinkling oil on puri. When golden brown remove on strainer then lay on platter.
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