Classic BreakfastCourse: Entrees, VegitarianDifficulty: Medium
2 cups White Flour (maida)
½ Cup Flour (Aata)
Oil for deep frying
(makes about 15 puris)
FOR AALOO KI BHUJYA
1/2 lb Potatoes
½ teaspoon Salt
½ teaspoon Chili (Lal Mirch)-powder
¼ teaspoon Turmeric (Haldi)-powder
½ teaspoon Onion Seeds (Kalonji)
½ cup Chanay (boiled)
¼ teaspoon Salt
¼ teaspoon Baking Soda
¼ teaspoon Cumin Seeds (Zeera)-powder
¼ teaspoon Red Chillies-crushed
1/8 teaspoon Turmeric (Haldi)-powder
1/8 teaspoon Garam Masala-powder
2 tablespoon Samolina (Suji)
2 tablespoon Ghee
3 tablespoon Sugar
3 Green Cardamom (Chhoti Ilaichi)-seeds
A pinch of Yellow Food Color(optional)
- Mix maida and flour and make the dough with 1 cup of water using 2 tsp oil to help in making dough.
- Make into small puris (pancake like) as flat as you can
- Deep fry in hot oil till golden brown
- AALOO KI BHUJYA
- Cut the potatoes into small cubes.
- Add spices, 1 cup of water and leave on low heat.
- When potatoes are soft, remove and mash lightly
- In a pot put softened Chanay,
- Add 1½ cup water and add spices.
- Cook till very tender. Mix and mash slightly.
- Contnue to cook till bubbles appear then remove from heat.
- Put the Suji, ghee and Ilaichi seeds in a pot.
- Fry on very low heat (constantly stirring) until slightly brown
- Meanwhile combine sugar and 1 cup of water to make syrup.
- Add the color to the syrup before pouring it into the Suji if you opt..
- Add this to the Suji and cook on low heat to desired consistency.
- Serve with Achaar or Yogurt.