Allo Puri with Methi chutney

Allo Puri with Methi Chutney

FOR POORI 

Whole wheat Flour / Atta - 1 cup

Water - 1/2 cup  , luke arm is best

Salt - 1/4 tsp

Gheel - 1 tsp

ajwain - 1 tsp

Oil for frying

Dough

• 1. Mix atta and salt and ajwain well ,then add water and make a dough
• 2. Apply ghee all over the dough , cover and keep aside for 30 minutes.
• 3. Knead the dough again well for sometime.
• Shaping:
• 4. Divide the dough into ping pong ball size pieces .
• 5. Roll each piece between hand to form a round ball.
• 6. And press each ball between palms to from a disc.
• 7. Roll each disc into small rounds using rolling pins.
• 8. Once you have rolled a few of the discs you are ready to fry.
• Frying:
• 9. Heat oil in a deep heavy bottom pan 
• 10. Drop one rolled poori into oil.
• 11.When it starts to come up press lightly with a spoon to help it puff.
• 12. Turn and cook till both sides are golden.
• 13. Repeat for rest of the dough

FOR ALLO CURRY

Potato -  4  boiled and peeled

Oil - 2 tbsp

Ginger chili paste - 1 tsp ( Grind equal part of ginger,and green chilli)

Chilli Pw - 2 tsp or to taste

Coriander Pw - 2 tsp

Garam Masala - 1/4 tsp

tomato -3 puree

onion - 1 grind

Cumin seeds - 1 tsp

mustard seed - 1tsp

  

 HOW TO MAKE IT 

• 1. Heat oil and add cumin and mustard seed till it pop 
• 2. Add ginger chilli onion paste
• 3. Cook on medium heat for another 5 minutes,mixing light handedly now and then.
• 4. add tomato puree. let it bubble for 10 - 15 min
• 5. crush the boiled peel potato in the gravvy
• 6. add salt, coriander powder, garam masala, amchur
• 7. add water. and leave for bubble for 10 mins.
• remember its a semi gravvy. so lets the water reduce.

FOR MEETHI CHUTNEY (fenugreek seeds)

•  50 g Methi seeds (fenugreek) soaked in water over night
•  150 g red Chilli powder
•  1 tsp Cumin seed powder
• 1 tsp mustard seeds
•  1 tsp Aamchur powder (dry mango powder)
•  A pinch of Hing (asafetida)
•  Salt as per taste
•  1 tsp Oil
• suger 1 tsp

HOW TO MAKE IT

• 1.  Heat oil in a pan add cumin, mustard seeds amchur and a pinch of asafetida and roast for one minute.
• 2. add the soaked methi seeds and add chill powder, garam masala, dhaniya powder and water to the mix
• 3. heat it together. smach the methi seeds with spoon. or grind the mix into a coarse mix.
• 4. add some sugar for taste