Delicious Thecha Aloo with Methi Puri, Puri Aloo without Onion and Garlic.

Ingredients

• 2-3 tbsp Oil
• 9-10 large Potatoes (cut into quarters), Potatoes
• Salt to taste
• A pinch of sugar
• ½ tsp Asafoetida, Asafoetida
• ½ tsp Turmeric powder
• 4 no. Green chilli (slightly crushed)
• 2 cup Water
• 3 cup Whole wheat flour
• Salt to taste
• ½ tsp Oil
• 2 tsp Dry fenugreek leaves (crushed), kasuri methi (dried fenugreek leaves)
• 1 tsp Ghee
• ½ tsp Carom seeds, Ajwain
• Water as required
• 4-5 no. Green chillies (less spicy & roughly chopped)
• few Tender Coriander stems (roughly chopped), coriander stalks
• ¼ cup fresh Coriander leaves (roughly torn)
• 2-3 heaped tbsp Ghee
• 1 tsp Cumin seeds
• Prepared Thecha
• 1 inch Ginger (peeled & finely chopped)
• Boiled potatoes
• 1 tbsp Ghee
• ⅓ cup Water
• Oil for frying
• ¼ tsp Ghee (for rolling puri), Ghee
• Coriander sprig, coriander leaves
• Lemon wedge

Steps

1. In a cooker, add oil once it’s hot, add potatoes, salt to taste, a pinch of sugar, and asafoetida.
2. Now, add turmeric powder, green chilli, water and mix well.
3. Cover it with a lid and cook for 2-3 whistles or until it’s cooked.
4. Keep it aside for further use.
5. In a parat or a bowl add whole wheat flour, salt to taste, oil, dry fenugreek leaves, ghee, carom seeds and water.
6. Knead it into smooth tight dough, cover it with a damp cloth and keep it aside for further use.
7. Divide the dough into small lemon size balls and roll it with the help of a rolling pin to make poori.
8. Heat oil in a kadhai, add one by one prepared rolled pooris and fry them until light golden in colour.
9. Transfer it into an absorbent sheet and keep it aside for further use.
10. In a mortar pestle, add green chillies, tender coriander stems, coriander leaves and grind it into a coarse paste.
11. Keep it aside for further use.
12. In a handi, add ghee, once it’s hot, add cumin seeds, prepare thecha, ginger and saute for 2-3 minutes.
13. Add boiled potatoes, ghee and cook for another 4-5 minutes.
14. Add water to adjust the consistency and give it a quick boil.
15. Transfer it into the serving dish, garnish it with coriander sprig and lemon wedge.
16. Serve hot with prepared pooris.