Masala Bhindi and Aluu


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An amazing snack recipe, farali potli is best served on fasting days or special festivals. The dough prepared from mixed flour like kuttu, singhara are rolled and stuffed with potato based filling in a potli(pouch or small bag) like shape. The fried farali potlis are crispy and mouthwatering when served hot with curd or chutney.

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Masala Bhindi and Aluu recipe - How to make Masala Bhindi and Aluu

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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To Be Grounded Into A Masala Paste
1/2 cup chopped coriander (dhania)
1/2 cup chopped mint leaves (phudina)
4 to 5 green chillies
5 to 6 garlic (lehsun) cloves
2 tsp chopped ginger (adrak)
salt to taste
2 tsp chilli powder
2 tsp coriander (dhania) powder
1 tsp turmeric powder (haldi)

Other Ingredients
1 tbsp oil
250 gms ladies finger (bhindi)
2 medium potatoes , chopped
2 medium onions , chopped
2 medium tomatoes , chopped
  1. Heat the oil in a kadhai and add the paste and saute for 5-7 minutes.
  2. Add the vegetables, mix well and cook till the vegetables are cooked and soft.
  3. Serve hot garnished with coriander.

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This recipe was contributed by raveenasajnani on 03 Oct 2011

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