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
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