Kalonji Aloo and Puri

Kalonji Aloo and Puri
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1/For Kalonji Aloo

– Potatoes 1/2 kg

– Turmeric powder 1 1/2 tea spoon

– Chilli powder 1 1/2 tea spoon

– Salt 1 1/2 tea spoon

– Fenugreek seed (methi) 1/2 tea spoon

– Black onion seed (kalonji) 2 tea spoons

– Water 1 1/2 cup

2/For Puri

– Whole wheat flour 2 cups

– Oil 1 tea spoon

– Water


1/For Kalonji Aloo
– Cut potatoes into thin small sized slices.

– Put the potatoes slices in to a saucepan and add water along with remaining ingredients.

– Cook on medium flame for a few mixtures till mixture begins to boil.

– Now lower the heat and cook till very little gravy is left and potatoes are well done.

2/For Puri

– Knead flour with water.

– Add oil once dough is soft yet firm.

– Knead well till oil absorbed.

– Form small balls of dough and flatten into small circles of 6-inch diameter each using rolling pin.

– Heat two table spoons oil in a non-stick frying pan and fry puris in quick succession.

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