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Preparation Time : 10
Cook Time : 30
Total Time : 40
Kashmiri Red chillies 5 to 6 ( remove seeds)
1/2 cup hot water
12 to 14 baby potatoes
Oil for frying potatoes
3 tbsp Mustard oil for gravy
1.5 cup curd
1/4 tsp hing
1/4 tsp Turmeric powder
1 tsp ginger powder
2 tsp Kashmiri Red chilli powder
Salt to taste
Fresh cream 1 tbsp
Coriander for garnishing
Kashmiri Dum masala spices -Coriander 1 tsp
Fennel seeds 2 tsp
Kali Mirchi sabut 8 to 10
Cumin seeds 1 tsp
Laung 5 to 6
Green Cardamom 4 to 5
Cinnamon Stick 1
Masala Puri --2 Cups Whole wheat flour
1 tablespoon of oil
1/2 tsp of salt
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1/4 tsp of Cumin Powder
1 boiled and mashed potato
1 tsp of kasuri methi
Take a bowl. Pour hot water(boiling) on red chillies. It will become soft. Allow to cool it. Make a paste of it . Keep aside
Peel baby potatoes , wash it and pressure cook for 1 min ( parboiled) Take out and prick it with fork. And deep fry it till golden brown color on medium flame.
Now roast Kashmiri Dum spices on medium flame and grind it to a powder. Take yogurt in a bowl add red chilli paste and dum powder whisk it very well. It's done.
Take a heavy bottom kadhai add mustard oil in it. First add hing , turmeric powder, ginger powder, red chilli powder. Fry it for a minute . Now add the curd mixture. Don't forget to stir it continuously.
Otherwise it will curdle. Add some water and salt. Allow to cook on low flame. Stir it continuously for 2 to 3 minutes. Add fried aloo
Cover it with a lid . Allow to cook for 10 minutes. Garnish it with coriander and fresh cream
Masala puri --Take a bowl and add the ingredients in it.
Mix all these ingredients and make a tight dough with water.
Rest for 10 minutes. Make small lemon sized balls.
Roll into pooris and fry till golden and enjoy hot with any side dish / Dum Aloo.
Or it can be enjoyed with some pickle and a cup of hot ginger masala tea .
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