Dahiwale Aloo Ki Subzi With Rajgira Puris Recipe

Ingredients

• 2 cups baby potatoes, boiled and peeled
• 1 cup fresh dahi (curd), beaten
• 1 tbsp rajgira (amaranth) flour
• 1 tbsp ghee
• 1/2 tsp cumin seeds (jeera)
• 1 bay leaf (tejpatta)
• 2 clove (laung / lavang)
• one small stick dalchini (cinnamon)
• 1 tsp green chilli paste
• 2 tbsp finely chopped coriander (dhania)
• rock salt (sendha namak) to taste
• 1 cup rajgira (amaranth) flour
• 1/2 cup boiled, peeled and boiled and mashed potatoes
• 2 tbsp arrowroot (paniphal) flour
• 1 tbsp hot melted ghee
• rock salt (sendha namak) to taste
• oil for deep-frying

Steps

1. Serve hot rajgira puris with hot aloo sabzi.
2. Combine the curds, rajgira flour and ½ cup of water in a deep bowl, whisk well and keep aside.
3. Heat the ghee in a deep non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds.
4. Add the bayleaf, cloves and cinnamon and sauté on a medium flame for 1 minute.
5. Add the curd-water mixture and green chilli paste, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
6. Add the baby potatoes, coriander and rock salt, mix gently and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside.
7. Combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water.
8. Divide the dough into 15 equal portions.
9. Roll each portion into a 75 mm. (3”) diameter circle.
10. Heat the oil in a deep non-stick pan and deep-fry the puris a few at a time till they turn golden brown in colour from both the sides. Drain on absorbent paper.