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Aloo-Poori "Sunday Brunch"
Preparation Time : 15
Cook Time : 15
Total Time : 30
Potatoes 500g ( boiled) Tomatoes 3 Green chilly 2 Ginger 1 piece Garlic 5-6 Coriander 2tsp Methi 1/2tsp Haldi 1tsp Jeera 1tsp Degi mirch 1/2tsp Pisa dhaniya 1tsp Garam masala 1/2tsp Salt 1tsp Oil 2tsp Wheat Flour 1cup Salt 1tsp Carom seeds (ajwain) 1tsp Oil 1tsp deep frying 3cup Add salt, carom seeds and 1tsp oil in wheat flour Make a smooth but slightly stiff dough with water Keep a side
Grind tomatoes, ginger, garlic and green chilly Heat oil in a pan add jeera let brown it Add tomatoes mixture Add some ome water , whole masala, methi and coriander Stir and fry till oil removed Add 2-3cup water and wait till boiling In between take boiled potatoes Mashed with hand Now add in boiling water..keep flame medium Boil for 5 minutes... in between Heat oil for deep frying in a kadahi In between take a small boll of dough and roll poori Don't use dry flour to roll poori, use little bit oil like greasing You can roll 8-10 poories till oil heating Add rolled poori in hot oil Stir and turn...fry it one by one Soft and golden poories are ready I serve with Potato sabji, boondi raira, salad, chatani and achar. I made sabji and poori simultaneously.
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