Recipe: At Home Masaledar Spicy Aalo With Ajwain Methi Puri

Herbert Grant

Page content

Recipe: At Home Masaledar Spicy Aalo With Ajwain Methi Puri Delicious, fresh and tasty.

Masaledar Spicy Aalo With Ajwain Methi Puri. To make the dough for aloo puri, first boil, peel and grate potatoes. This helps in making soft puri. Gradually add water and knead into a stiff dough.

Heat oil in a deep frying pan.

Aloo Sabzi & Poori - Many North Indians Weekend Break fast.

To make masala puri, combine all the ingredients in a bowl and knead into a firm dough using enough water.

You can have Masaledar Spicy Aalo With Ajwain Methi Puri using 32 ingredients and 9 steps. Here is how you cook it.

Ingredients of Masaledar Spicy Aalo With Ajwain Methi Puri

Prepare 2 tbsp of oil.
You need 2 tsp of ginger garlic paste.
It’s 2 of green chilli chopped.
You need 1 cup of tomato paste.
It’s of Salt as taste.
Prepare 1 1/2 tsp of red chilli powder.
It’s 1/4 tsp of turmuric pwr.
You need 2 tsp of coriander powder.
Prepare 1 glass of water.
It’s 1/4 tsp of garam masala.
It’s 1 tsp of dry fenugreek leaves.
It’s 2 tbsp of Coriander leaves.
Prepare 1/2 tsp of cumin seeds.
You need 1/4 tsp of asafoedia.
It’s 1 of bay leaf.
It’s 1 of small stick cinnamon.
You need 2 of green cardamom.
You need 5-6 of boiled potatoes.
It’s 2-3 of garlic.
Prepare 1 tsp of degi mirch.
You need of For ajwain, methi puri :.
Prepare 1 cup of wheat flour.
Prepare 5-6 tbsp of gram flour.
You need 3-4 tbsp of semalina.
It’s to taste of Salt.
It’s 1/4 tsp of red chilli powder.
It’s 1 pinch of turmuric pwr.
You need 3 tbsp of dry fenugreek leaves.
Prepare 1/2 tsp of ajwain.
You need 1/4 cup of coriander leaves.
Prepare 1/4 of caram seeds.
Prepare of Oil for deep frying.

Masaledar Black eyed pea /cow pea / Lobiya Curry The black-eyed pea, also known as the cow pea, is thought to have originated in North Africa, where it has been eaten for centuries.

Kasuri Malai Murgh is a rich, creamy chicken curry made with cashew paste and fresh cream & flavoured with fresh ground pepper and dry fenugreek leaves.

Kasuri Malai Murgh comes from Mughal Cuisine and is a perfect side dish with Rumali Roti or Naan.

The creamy, silky gravy with juicy and tender chicken pieces is simply irresistible and can be a show stopper dish at any house party.

Masaledar Spicy Aalo With Ajwain Methi Puri step by step

Wash and chop ginger,green chillies and garlic. Boil and peel the potatoes then roughly mash them with hands. Make tomato paste by adding some water..
In a wok,put oil,add all dry masala and saute it for few secs. Now add garlic,ginger and saute until it becomes light brown..
Add green chillies,tomato paste,all spices,kasuri methi and mix well. Saute it until the oil seperates out..
Now add mashed potatoes and mix well..
Add 1.5 glass of water and mix well. Cook it at low flame so that gravy become thick.(dont add much water because we have to make masaledar thick aloo.
When the gravy becomes thick,add garam masala and garnish with coriander leaves.
Puri : In a bowl,put all ingredients and mix well. Make a dough by adding sufficient water,apply some oil and keep aside for 10-15 min.
Make the dough in shape of small sphere and deep fry it in sufficient oil until it becomes golden brown Keep it on tissue paper..
Spicy aalo puri is ready. Serve it with sliced onion,mango pickle and green chilli..

Aloo tamatar sabzi Recipe with step by step photos - potato tomato curry made without onion-garlic and heavy ingredients or spices.

This is a very easy and simple aloo tamatar sabzi which you can make for Navratri fasting or any other fasting days. "Maayeka" means a mother's home.

I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers.

In a non stick pan add ajwain, jeera seeds and let them splutter and little dark not burnt.

Add Ginger and green chilies minced finely.