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Sookha Aloo Sabzi with Puri

Great for Sunday brunch – its wholesome and extremely tasty.Simple spicy Indian Style aloo ki sabzi for pooris/parathas.Go ahead give it a try. This is a Sanjeev Kapoor exclusive recipe.

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Sookha Aloo Sabzi with Puri

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Main Ingredients Potatoes, Whole wheat flour (atta)
Cuisine Maharashtrian
Course Snacks and Starters
Prep Time 21-25 minutes
Cook time 21-25 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

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.
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