April 3, 2020  admin@cheftimes Avatar

Recipe Type: Breakfast / Lunch

Preparation Time: 15 mins

Cooking Time: 15 – 20 mins

Serves: 4


For Aloo Sabzi

  • 8 – 9 Boiled Aloo / Potatoes (little bit mashed with hands)
  • 4 medium sized Tomatoes grated
  • 1 teaspoon Jeera / Cumin Seeds
  • Pinch of Hing/ Asafoetida
  • ½ teaspoon Red Chilli Powder
  • 1 teaspoon Kashmiri Mirch / Red Chilli Powder (for colour)
  • Salt to taste
  • ½ teaspoon Garam Masala
  • ½ teaspoon Black Pepper / Kali Mirch Powder
  • Oil for Cooking (2-3 tablespoon)
  • Fresh Coriander leaves for Garnishing

For Puri

  • 2 cups of Wheat flour
  • ½ cup of Maida / All Purpose Flour
  • Sufficient Water
  • Sufficient Oil for Frying
  • 1 tablespoon Ghee



  1. Take Oil in a Kadai and add Jeera/Cumin Seeds & Hing/ Asafoetida, cook for few secs or till the Jeera start cracking
  2. Add Red Chilli Powder, Kashmiri Mirch, Salt & Tomatoes, cook for 5 mins or till the tomatoes start leaving oil
  3. Add mashed Aloos/Potatoes & mix well and cook for 1-2 mins
  4. Add little water (as per your preference), cook for 5 -6 mins, while stirring mash little bit potatoes for thick gravy
  5. Switch off the flame, add Garam Masala & Black Pepper / Kali Mirch and mix it well
  6. Garnish with Fresh Coriander leaves & Serve hot with Puri’s

For Puri

  1. Take Wheat flour, add Maida and mix well
  2. Add sufficient Water and knead into a little hard dough as compare to Chapati dough
  3. Spread ghee on the dough so that it doesn’t dry
  4. Heat sufficient oil for frying
  5. Put little oil in palm (hands) & take small portions of dough & make a round ball, and roll out thinly into rolling board like small roti
  6. Heat oil in a kadai. Drop the Puri, press it little bit to puff up, flip the Puri, press again to puff up and fry till it is very light golden brown (don’t make it dark brown)
  7. Serve hot with Aloo Ki Sabzi


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