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Sify Home > Food > Vegrecipes > Category > Rotis parathas and dosas > Puri and bhaturas > Rajgiri ki poori with jeera aloo
Rajgiri ki poori with jeera aloo
By : Anjana Chaturvedi
Category : Puri and bhaturas
Servings : 3-4
Time Taken : 15-30 mins
Rating :
Method

Rajgiri poori

  1. Add the ingredients in a wide bowl.
  2. Mix and mash well. Add water and make a medium soft dough.
  3. Cover and rest for 5 minutes.
  4. Knead the dough and make small balls of equal size.
  5. Dust the balls with rajgiri flour and roll to make medium thick pooris/discs.
  6. If you have difficulty in rolling the poori then place the dough ball between two greased thick plastic sheets and then roll.
  7. Heat oil /ghee in a deep pan ,when it becomes hot, gently slide the rolled poori in medium hot oil.
  8. Press gently with a slotted spoon ,so it will puff nicely.
  9. Fry from both sides till it turns into golden colour.
  10. Drain on a paper napkin and serve hot.

Jeera aloo

  1. Peel and slice boiled potatoes in medium thick slices.
  2. Heat oil or ghee in a pan and add cumin seeds.
  3. When cumin start crackling, add sesame seeds and asafoetida. Cook till cumin becomes golden colour.
  4. Now add chopped potatoes and salt.Mix gently.
  5. Let it cook on medium heat for 2-3 minutes.
  6. Add pepper and mango powder and mix .
  7. Cook for 3-4 minutes,till the potatoes turns into golden colour,stir once or twice.
  8. Add chopped fresh coriander or mint.mix and serve .
  9. Serving suggestions-serve Poori with jeera aloo,yoghurt or raita.

Recipe and image courtesy: Maayeka

Ingredients:

Rajgiri poori

1.5 cup rajgiri atta/amaranth seed flour
1/2 cup taro root/Arbi,boiled and mashed
1 tsp cumin seeds
3/4 tsp pepper powder
Salt to taste
Cooking oil/Ghee to deep fry

Jeera aloo

4 boiled potatoes medium
2.5 tbsp cooking oil/ghee
1.5 tsp cumin seeds
1 tsp sesame seeds (optional)
1/4 tsp asafoetida
1 tsp pepper powder
1 tsp mango powder
1.5 tbsp fresh coriander/mint,chopped
Salt to taste

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