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Preparation Time : 15
Cook Time : 20
Total Time : 35
1 1/2 cup Bajra flour
1/2 cup Wheat flour
2 table spoon Curd
1 pinch Hing / asafoetida
1/2 cup Fresh Methi leaves finely chopped
1/2 teaspoon Red chilli powder
2 small Boiled potato and mashed
1/2 teaspoon or to taste Salt
1/2 teaspoon Carom seed (ajwain)
Oil for frying 2 to 3 cup
4 Boiled perled potato
1/2 teaspoon Panch foran / fivespices
2 Green chilli
2 Tomato chopped
1/4 teaspoon Kashmiri mirch
1teaspoon or to taste Salt
1/4 teaspoon or to taste Black salt
1 teaspoon Garam masala
1/4 teaspoon Haldi powder / turmeric
2 table spoon Mustard Oil
1/2 teaspoon Red chilli powder for sabji
For bajra poori: mix all ingredients except oil and make a tight dough. Keep aside for 5 minutes.
Take a one portion of dough and rolled over and cut into star shape or if you want to round as you wish. You can made it like a poori shape.
Heat the oil and frying it till golden brown. Serve it hot.
For aloo sabji: heat the oil in pan or kadhai and put panch foran and chopped green chilli in it and let them crackle after that add garam masala, red chilli powder, haldi powder and saute add chopped tomatoes and sakte well.
Add the potatoes just crushes with your hand and salt and mix well.
Add water and cook it for 5 to 7 minutes.
Add kashmiri mirch and black salt and cook 2 minute more after cooked spinkle some coriander leaves and serve it.
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