Sookha Aloo Sabzi with Puri

Ingredients list for Sookha Aloo Sabzi with Puri

• 4 medium Potatoes boiled and peeled
• 1 cup Whole wheat flour (atta)
• 1 tablespoon Oil
• 1 teaspoon Mustard seeds
• ½ teaspoon Cumin seeds
• ¼ teaspoon Asafoetida
• 8-10 Curry leaves
• 2 Green chillies slit
• ½ teaspoon Turmeric powder
• to taste Salt
• for garnishing Scraped coconut 2-3 tablespoons +
• for garnishing Fresh coriander leaves chopped, 1 tablespoon +
• to deep fry Oil 2-3 tablespoons +
• to taste Salt

Method

1. Take flour in a bowl. Add 2-3 tablespoons oil, salt and sufficient water and knead into semi-stiff dough. Set aside.
2. To make aloo sabzi, heat oil in a non-stick wok. Add mustard seeds and let them splutter. Add cumin seeds, asafoetida and curry leaves and sauté.
3. Reduce heat and add green chillies and sauté for half a minute.
4. Cut 3 potatoes into large cubes.
5. Add turmeric powder and potatoes to the wok. Mash the remaining potato and add along with salt. Mix well and cook for a minute.
6. Sprinkle a little water, mix well, cover and cook for 4-5 minutes.
7. Heat sufficient oil in a kadai.
8. Divide dough into small equal portions and roll out into puris. Deep-fry the puris, one by one, in hot oil till golden and puffed-up. Drain on absorbent paper.
9. Add coconut and coriander leaves to the sabzi and mix well.
10. Garnish sabzi with coconut and coriander leaves and serve hot with puris.