Ingredients:
For poori:
1 cup whole wheat flour (atta)
2 tablespoons semolina (sooji/rawa)
Salt to taste
3 tablespoons hot oil
Oil for deep frying
For aloo sabzi:
4-5 medium potatoes, boiled and peeled
2 tablespoons oil
½ teaspoon mustard seeds
½ teaspoon cumin seeds
A pinch of asafoetida
6-8 curry leaves
2-4 slit green chillies
¼ teaspoon turmeric powder
1 teaspoon sugar
Salt to taste
2 tablespoons scraped fresh coconut
2 tablespoons chopped fresh coriander leaves
For Mango Pulp:
Take 3 ripe mango of your choice, peal them, cut them and grind them into a pulp. Add very little water if need be.
Method:
1. To make poori dough, put whole wheat flour in a large mixing
bowl, add semolina, salt and hot oil and mix. Add sufficient
water to knead into stiff dough. Cover with a damp cloth and
rest for ten to fifteen minutes.
2. To make aloo sabzi, heat oil in a non-stick pan, add mustard
seeds and once they start to splutter, add asafoetida and
cumin seeds. Once cumin seeds start to change colour, add
curry leaves and green chillies and sauté for a few seconds.
3. Cut potatoes into cubes and add to the pan. Lightly mash
potatoes with the back of a spoon, sprinkle some water and
mix. Add half the coconut and half the coriander leaves and
mix well. Cover and cook for two to three minutes.
4. To make the pooris, heat sufficient oil in a kadai.
5. Divide the dough into small portions, roll into balls and then
roll out into thick small discs.
6. Slide into hot oil and deep-fry till golden brown and crisp. Drain
on absorbent paper.
7. Transfer sabzi into a serving bowl and garnish with remaining
coriander leaves and remaining coconut. Arrange the pooris
on a serving plate and serve immediately with sabzi. enjoy with the fresh mango pulp.
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