Ingredients for Aloo ki Bhaji and Puri

ALOO BHAJI

5 Potatoes boiled

2 Tomato (puree)

3-4 Tbsp Oil

1 Tsp Cumin

Ginger & Green Chilly paste (1 inch ginger piece & 2 green chilly)

1 ½ Tsp Kashmiri Red Chilli Powder

½ Tsp Turmeric Powder

Less than 1 Tsp Salt

2 pinch Asafoetida

¼ Tsp Dried Fenugreek Leaves

½ Tsp Coriander Powder

½ Tsp Cumin Powder

½ Tsp Chaat Masala

¼ Tsp Garam Masala Powder

1 Tbsp Curd

1 Tsp Butter

2 Green Chillies

Some Coriander Leaves

PURI

200 gms all purpose flour (maida)

1 Tbsp Semolina

1/2 Tsp Salt

1 Tsp Oil

Water

Steps for Aloo ki Bhaji and Puri

PURI

• Take all purpose flour, add semolina (suji) and oil. Mix and make a dough by added water to it.

• Apply little oil on the dough, cover with a damp cloth and keep it aside for some time.

• Take small balls of dough and make round puri. Do not add dust dry flour on it, if required use

• Take small balls of dough and make round puri. Do not add dust dry flour on it, if required use oil to make it. Fry it in hot oil.

• Your puri is ready.

ALOO KI BHAJI

• Boil the potato and mash one potato with fork and rest of them roughly with hands.

• Heat oil in a pan, add cumin, green chilli and ginger-garlic paste and sauté it for 1 min then add haldi, Kashmiri red chilli powder and mix it well on a low flame. Add tomato puree, salt, hing, kasuri meethi, cumin powder, coriander powder and cook till the tomatoes are done on a low flame.

• In a small bowl, mix chaat masala, garam masala powder and curds.

• When the tomato gravy is done, add all potatoes, mix for 2 mins then and add 1/2 litre of water. Add curds mixture to it, mix it thoroughly and bring it to boil and cook till the oil separates on the aloo bhaji. Cover and cook for 5 mins.

• Garnish with coriander leaves, a blob of butter and slit green chillies.

• Serve it with paratha and puri