Serving: 2 People

Ingredients- For Puri’s

  • 2 Cups of Wheat Flour
  • 2 Teaspoons of Oil 
  • ¼ Teaspoon of Turmeric Powder (Haldi)
  • 1/4 Teaspoon of Crushed Carom Seeds (Ajwain) – (optional)
  • 1/2 Teaspoon of Salt
  • Around 1 Cup of Water or more if the dough is too tight.
  • Oil to Deep Fry 

Ingredients For Aloo ki Sabji/Potato Curry

  • 4 Medium Potatoes (Aloo)/300 Grams Potatoes – Boiled and Chopped
  • 1 Large Tomato – About 1/2 Cup of Finely Chopped Tomatoes or Tomato Puree
  • 1 Teaspoon of Cumin
  • 1 Teaspoon of Mustard Seeds (Rai)
  • ⅛ Teaspoon of Asafetida (Hing)
  •  1-2 Green Chilis (Hari Mirch) – Finely Chopped 
  • ¼ Teaspoon of Turmeric Powder (Haldi)
  • ½ Teaspoon of Red Chilli Powder (Lal Mirch Powder)
  • 1 Teaspoon of Coriander Powder (Dhania Powder)
  • ½ Teaspoon of Garam Masala Powder
  • 1 to 1.5 cups of water or add as required 
  • 1 Tablespoon of Oil 
  • 1 Teaspoon of Salt or as Per Taste
  • Coriander Leaves to Garnish

Instructions

For Puri’s

  1. In a bowl, add Wheat flour and add oil, Salt and Turmeric Powder Mix well.
  2. Now add 1/2 Cup of Water and start kneading the dough Now start by adding water in small portions and continue to knead  and Make sure the dough is not too stiff. The consistency of the dough is very important in making good puffed up puri. It should be tighter than the regular roti dough.
  3. Cover the dough with a moist cloth and keep the dough for 10 minutes.
  4. Now take a medium-sized ball (small lemon sized balls.)
  5. Roll each ball into a 4-inch disc. Do not roll the puri too thick or thin. Thin puris will not puff
  6. Rolling them to correct thickness also matters.
  7. Now heat oil to high temp.
  8. Heat oil in a pan. To check if the oil is hot enough check the oil- drop a small ball of dough in the oil. If it rises immediately, it means the oil is hot enough.
  9. Slip a poori in the hot oil Using a frying ladle and press gently and fry till puri puffs up. Once the Puri is puffed, flip it and cook till golden on both sides.
  10. Drain the poori on a plate lined with a kitchen towel
  11. Make all puris in the same manner.

FOR ALOO SABJI

  1. Break the boiled potatoes by hand in bite-size pieces and roughly mash them, this should make about 3 cups.
  2. Heat the oil in a saucepan over medium-high heat. Oil should be moderately hot, when you add the cumin seeds they should crack right of way. Add cumin seeds, Mustard Seed and asafetida, as cumin seeds crack add the Green chilli and stir them for a second and turn the heat on low temperature.
  3. Now add the other spices -Red chilli powder, turmeric powder, Coriander powder, Garam masala and salt and put one tablespoon water and mix well after that put the tomatoes until they are soft and mushy and stir fry until tomato starts separating from the oil. This should take about 2 minutes.
  4. Add potatoes mix them well with spices then add water as potatoes come to boil cover the pan heat should between low to medium and let it cook for about ten minutes.
  5. Mix the potatoes and mash some potatoes as mixing the potatoes, this wall thickness to the gravy. Adjust the water in gravy to your curry according to your choice; you like thick don’t put water or like liquid curry put little water.
  6. Turn off the heat and add coriander leaf.

Recipe Notes-

Aloo Tamatar Sabji is ready. Serve this with Paratha, Puri, Plain Rice,