Dahiwale Aloo Ki Subzi with Rajgira Puris ( Faraal Recipes)


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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.

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Makes 4 servings
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Ingredients


For The Aloo Subzi
1 cup fresh curds (dahi) , beaten
1/2 tsp arrowroot (paniphal) flour
1 tbsp ghee
1/2 tsp cumin seeds (jeera)
1 bayleaf (tejpatta)
2 cloves (laung / lavang)
25 mm (1”) sticks cinnamon (dalchini)
1 tsp round red chillipowder , refer handy tip
1 tsp coriander-cumin seed powder
12 to 15 baby potatoes, boiled and peeled
rock salt (sendha namak) to taste
2 tbsp finely chopped coriander (dhania)

For The Rajgira Puris
1 cup rajgira flour
1/2 cup boiled , peeled and mashed potatoes
2 tbsp arrowroot (paniphal) flour
1 tbsp hot melted ghee
rock salt (sendha namak) to taste
ghee for deep-frying

Method
For the aloo subzi

  1. Combine the curds and arrowroot flour in a bowl, mix well and keep aside.
  2. Heat the ghee in a kadhai and add the cumin seeds.
  3. When they crackle, add the bayleaf, cloves and cinnamon and sauté on a medium flame for a few seconds.
  4. 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.
  5. 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.
  6. Top with coriander and keep aside.

For the rajgira puris

  1. Combine all the ingredients together in a bowl and knead into a semi-stiff dough using enough water.
  2. Divide the dough into 15 to 16 equal portions and roll each portion into a 75 mm. (3”) diameter circle.
  3. 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.

For serving

  1. Serve hot rajgira puris with hot aloo subzi.

Handy tip

  1. 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.
RECIPE SOURCE : Faraal RecipesBuy this cookbook
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