How to make 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.
Main Ingredients : Potatoes (आलू), Whole wheat flour (atta) (आटा)
Cuisine : Maharashtrian
Course : Snacks and Starters
For more recipes related to Sookha Aloo Sabzi with Puri checkout Dilli Aloo Kachalu Chaat, Potato Wedges Mildly Spiced, Batata Vada - Street Food, Aloo Ke Sooley . You can also find more Snacks and Starters recipes like Moru Kali Pav Bhaji Schezwan Style Chicken Jeera Tikka Cornmeal Fritters
Sookha Aloo Sabzi with Puri Recipe Card
Hindi: Aloo
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Prep Time : 21-25 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Sookha Aloo Sabzi with Puri Recipe
Potatoes boiled and peeled 4 medium
Whole wheat flour (atta) 1 cup
Oil 1 tablespoon
Mustard seeds 1 teaspoon
Cumin seeds ½ teaspoon
Asafoetida ¼ teaspoon
Curry leaves 8-10
Green chillies slit 2
Turmeric powder ½ teaspoon
Salt to taste
Scraped coconut 2-3 tablespoons + for garnishing
Fresh coriander leaves chopped, 1 tablespoon + for garnishing
Oil 2-3 tablespoons + to deep fry
Salt to taste
Method
Step 1
Take flour in a bowl. Add 2-3 tablespoons oil, salt and sufficient water and knead into semi-stiff dough. Set aside.
Step 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.
Step 3
Reduce heat and add green chillies and sauté for half a minute.
Step 4
Cut 3 potatoes into large cubes.
Step 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.
Step 6
Sprinkle a little water, mix well, cover and cook for 4-5 minutes.
Step 7
Heat sufficient oil in a kadai.
Step 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.
Step 9
Add coconut and coriander leaves to the sabzi and mix well.
Step 10
Garnish sabzi with coconut and coriander leaves and serve hot with puris.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
