Poori/ Puri and Onion Sabji

Little twist with poori and potatoes, i made Poori and Onion sabji and it was a hit!

Ingredient:

• 1 cup Chapti Atta/ Flour
• 1 Tbsp Oil
• Salt
• Water
• Oil for deep fry.

Method:

In bowl mix the flour, salt, oil and knead the dough with water. Let it rest for 1 to 2 hrs.

Roll the dough for 8-9 in diameter. With cookie cutter cut the puri's and deep fry in the oil.

They will puff up nicely.

Onion Sabji

• 2 Onion (chopped)
• 1 Tomato (chopped)
• 2 Green chili (chopped)
• 1/4 cup Putane/ Putani (roasted and coarse powder)
• 1/2 tsp Cumin seeds
• 1/2 tsp Mustard seeds
• 1 tsp Red chili powder
• 1/4 tsp Termeric powder
• 1-2 tsp Oil
• Curry leaves
• 1 cup water.

Method:

Heat the pan with oil, cumin, mustard, curry leaves, green chili, allow them to splutter. Add onion and fry till golden color. Add tomatoes and fry for 1 minute or so. Add putane powder, red chili powder, termeric powder, salt and fry for minute or so. Add water till and cook till desired consistency.

Serve hot with Poori/ Puri.

Puri ,Basundi &Chole

Ingredients: For Puri

• 1 Cup Wheat Flour


• 2 tsp Rava / Semolina


• 1/4 cup Milk for knead dough


• Water


• Salt


• 1/4 tsp Sugar


• Oil for frying

Method:

In large bowl put all dry ingredients and knead with milk and water as chapati dough. Keep as side for 30 minutes or so. Make small balls and roll falt puri or to ur desired shape. Fry in a medium high heat till golden colour.

Note: By adding sugar to the dough so that puri dont soak up lots of oil.

Ingridents: For Basundi

• 1 Can or 14 oz Sweetened Condensed Milk


• 4 Cup 2% Milk


• 4 tbs Dry Milk Powder


• 1/2 tsp Cardamom Powder


• 3-5 Almonds


• Few Saffron (Optional)

Method:

In big heavy bottom pan put milk, add condensed milk, dry milk powder bring it to boil with constantly stirring. Continue this process till it reduce to its half quantity. Ususaly this takes 1 hr or so. Add cardamom powder and almonds, saffron to the milk. Once it is reduced let it cool.

Serve hot or chill with puri.

Note: Pls make sure that milk does not burn at the bottom. According to the requirement of of sweetness one can add sugar while its boiling.

Ingridents : For Chole

• 1 Cup Chole (white chole)


• 1 Onion chopped


• 1 tomoto chopped
  


• 1 tsp Cumin
  


• 1 tsp Ginger & Garlic paste
  


• 1 1/2 tsp Chole Masala
  


• 1 tsp Garma Masala
  


• 1 tsp Red Chilly powder
  


• 1/2 tsp Termeric powder
  


• 2 Tbs Oil
  


• Salt to taste
  


• Corriender

Method:
Soad the Chole for overnight. Pressure cooker Chana and keep it a side. In a pan heat oil , add cumin and let them spultter, add onions ,tomotos and stir till they turn into bit golden colour. Add ginger&garlic paste,garm masala,redchilly powder,termeric powder ,salt and stir well. Add boiled Chole and stir for 5 minutes. Garnish with onion, corriender and lemon.

Serve hot with puri.

Chana and Bature

Ingredients:For Batore

• 2 cups of Maida (all perpouse flour)
• 1 Tbs of Rava (suji )
• 1 tps of oil
• salt to taste.

Method:

In a bowl take Maida add suji, salt,oil and water and make a soft dough and keep a side for 2 hrs. After 2 hrs make midium size ball into flat discs and fry in hot oil. They should puff up.

Ingredients: For Chana

• 1 cup of Chana (Black Chana)
• 1 Tomoto chopped
• 1 Onion chopped
• 1 tbs of Cummen /Jeera
• 1 tbs of Haldi
• 1 tbs of Garam Masala
• 2 tsp Oil
• Chopped corriender for garnish
• salt to taste.

Method:

Boil chana in pressure cooker and keep it a side. In a pan heat oil , add Cumin seeds and let spultter,add onions fry till they get brown color, add tomotos and cook for 3 mints.add termeric powder,garm masala and salt and saute it well.Add boiled Chana and cook for 5 mints add some water (for gravy or without water )
Garnish with chopped corriender.

Serve hot with bature.