Dahiwale Aloo Ki Subzi With Rajgira Puris

Dahiwale  Aloo  Ki  Subzi  With  Rajgira  Puris



Ingredients

For The Aloo Subzi

1 cup fresh curds (dahi) , beaten
1/2 tsp arrowroot (paniphal) flour
1 tbsp ghee
1/2 tsp cumin seeds (jeera)
1 bayleaf (tejpatta)
2 cloves (laung / lavang)
25 mm (1”) sticks cinnamon (dalchini)
1 tsp round red chillipowder , refer handy tip
1 tsp coriander-cumin seed powder
12 to 15  baby potatoes, boiled and peeled
 rock salt (sendha namak) to taste
2 tbsp finely chopped coriander (dhania)

For The Rajgira Puris

1 cup rajgira flour
1/2 cup boiled , peeled and mashed potatoes
2 tbsp arrowroot (paniphal) flour
1 tbsp hot melted ghee
 rock salt (sendha namak) to taste
 ghee for deep-frying


Method

For the aloo subzi

1.Combine the curds and arrowroot flour in a bowl, mix well and keep aside.
2.Heat the ghee in a kadhai and add the cumin seeds.
3.When they crackle, add the bayleaf, cloves and cinnamon and sauté on a medium flame
 for a few seconds.
4.Add the curds mixture, round red chilli powder and coriander-cumin seed powder,
mix well and cook on medium flame for 3 to 4 minutes, while stirring continuously.
5.Add the baby potatoes, rock salt and ½ cup of water, mix well and cook on a medium
flame for another 6 to 7 minutes.
6.Top with coriander and keep aside.

For the rajgira puris

1. Combine all the ingredients together in a bowl and knead into a semi-stiff dough
using enough water.
2. Divide the dough into 15 to 16 equal portions and roll each portion into a 75 mm.
 (3”) diameter circle.
3. Heat the ghee in a kadhai and deep-fry the puris a few at a time till they turn
golden brown in colour from both the sides.

For serving

1.Serve hot rajgira puris with hot aloo subzi.