Dahiwale Aloo Ki Subzi with Rajgira Puris ( Faraal Recipes)
by Tarla Dalal
Added to 73 cookbooks
This recipe has been viewed 85262 times
This potato-based dish comprises all the spices that are allowed during fasts, assembled in a manner fit to please the choosiest of connoisseurs. Enjoy it with rajgira puris.
- Combine the curds and arrowroot flour in a bowl, mix well and keep aside.
- Heat the ghee in a kadhai and add the cumin seeds.
- When they crackle, add the bayleaf, cloves and cinnamon and sauté on a medium flame for a few seconds.
- 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.
- 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.
- Top with coriander and keep aside.
- Combine all the ingredients together in a bowl and knead into a semi-stiff dough using enough water.
- Divide the dough into 15 to 16 equal portions and roll each portion into a 75 mm. (3”) diameter circle.
- 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.
- Serve hot rajgira puris with hot aloo subzi.
- To make round red chilli powder, dry roast 2 to 3 whole round red chillis (boriya mirch) on a tava (griddle) for 2 to 3 minutes. Cool slightly, deseed and blend it in a mixer to a fine powder. Use as required.
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