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dahiwale aloo ki sabzi with rajgira puri recipe | rajgira aloo puri | dahi aloo ki sabzi for upvas | vrat rajgira puri with aloo sabzi |
Tarla Dalal
06 December, 2024
Table of Content
dahiwale aloo ki sabzi with rajgira puri recipe | rajgira aloo puri | dahi aloo ki sabzi for upvas | vrat rajgira puri with aloo sabzi is a satiating meal for fasting days. Learn how to make rajgira aloo puri.
To make aloo sabzi, combine the curds, rajgira flour and ½ cup of water in a deep bowl, whisk well and keep aside. Heat the ghee in a deep non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds. Add the bayleaf, cloves and cinnamon and sauté on a medium flame for 1 minute. Add the curd-water mixture and green chilli paste, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Add the baby potatoes, coriander and rock salt, mix gently and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside. For the rajgira puris, combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water. Divide the dough into 15 equal portions. Roll each portion into a 75 mm. (3”) diameter circle. 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. For serving, serve hot rajgira puris with hot aloo sabzi.
This is an easy recipe, which can be made with few ingredients and in little time! The simple flavour of the dahi aloo ki sabzi for upvas is very soothing to the palate, and just right to nourish yourself on a fasting day.
Baby potatoes cooked with curds and spices is a great combination for rajgira aloo puri. The final touch of coriander is the finishing flavor to this sabzi. With the use of rajgira flour to thicken curd, we are sure you will not miss the taste of your daily cooking.
If you like vrat rajgira puri with aloo sabzi, then also try other faraal recipes like sabudana khichdi or kand aloo pakoda.
Tips for dahiwale aloo ki sabzi with rajgira puri. 1. If you don’t have baby potatoes, then boil the potatoes, peel them and cut into big cubes. 2. Whisk the curd mixture very well. It should not have any lumps. 3. After adding the curd-water mixture, make sure you keep stirring continuously to prevent it from curdling. 4. After kneading the dough do not keep it for long time. This might make rolling difficult. 5. If you find rolling the puris difficult, then roll them between 2 sheets of plastic.
Enjoy dahiwale aloo ki sabzi with rajgira puri recipe | rajgira aloo puri | dahi aloo ki sabzi for upvas | vrat rajgira puri with aloo sabzi | with step by step photos.
Tags
Preparation Time
20 Mins
Cooking Time
25 Mins
Total Time
45 Mins
Makes
4 servings
Ingredients
For The Aloo Sabzi
2 cups baby potatoes , boiled and peeled
1 cup fresh curd (dahi) , beaten
1 tbsp rajgira (amaranth) flour
1 tbsp ghee
1/2 tsp cumin seeds (jeera)
one small stick cinnamon (dalchini)
1 tsp green chilli paste
2 tbsp finely chopped coriander (dhania)
rock salt (sendha namak) to taste
For The Rajgira Puris
1 cup rajgira (amaranth) 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
oil for deep-frying
Method
- Serve hot rajgira puris with hot aloo sabzi.
- Combine the curds, rajgira flour and ½ cup of water in a deep bowl, whisk well and keep aside.
- Heat the ghee in a deep non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds.
- Add the bayleaf, cloves and cinnamon and sauté on a medium flame for 1 minute.
- Add the curd-water mixture and green chilli paste, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
- Add the baby potatoes, coriander and rock salt, mix gently and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside.
- Combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water.
- Divide the dough into 15 equal portions.
- Roll each portion into a 75 mm. (3”) diameter circle.
- 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.
Dahiwale Aloo ki Sabzi with Rajgira Puri Recipe recipe with step by step photos
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If you like dahiwale aloo ki sabzi with rajgira puri, then also try other recipes for upvas like
- piyush recipe | homemade Gujarati piyush |how to make traditional Maharashtrian piyush at home | piyush drink | with 28 amazing images.
- yam raita recipe | farali suran raita | senai pachadi | upvas, vrat recipes | with 13 amazing images.
- farali idli sambar recipe | vrat sambar | navratri, vrat idli chutney | fasting idli sambar |
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If you like dahiwale aloo ki sabzi with rajgira puri, then also try other recipes for upvas like
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Dahiwale aloo ki sabzi with rajgira puri is made of For The Aloo Subzi
2 cups baby potatoes , boiled and peeled, 1 cup fresh curds (dahi) , beaten, 1 tbsp rajgira (amaranth) flour, 1 tbsp ghee, 1/2 tsp cumin seeds (jeera), 1 bayleaf (tejpatta), 2 cloves (laung / lavang), one small stick cinnamon (dalchini), 1 tsp green chilli paste, 2 tbsp finely chopped coriander (dhania) and rock salt (sendha namak) to taste.
For The Rajgira Puris
1 cup rajgira (amaranth) 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
oil for deep-frying
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Dahiwale aloo ki sabzi with rajgira puri is made of For The Aloo Subzi
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For the curd mixture to add in aloo ki sabzi, add 1 cup fresh curds (dahi), beaten in a deep bowl.
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Add 1 tbsp rajgira (amaranth) flour. In upvas recipes like this aloo ki sabzi this flour is a substitute to besan usually added for thickening.
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Add ½ cup of water.
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Whisk well and keep aside. Ensure there are no lumps.
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For the curd mixture to add in aloo ki sabzi, add 1 cup fresh curds (dahi), beaten in a deep bowl.
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For the aloo sabzi, heat 1 tbsp ghee in a deep non-stick pan.
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Add 1/2 tsp cumin seeds (jeera).
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Sauté on a medium flame for 30 seconds.
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Add 1 bayleaf (tejpatta). This is optional. If you wish, you can avoid it.
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Add 2 cloves (laung / lavang).
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Add one small stick cinnamon (dalchini).
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Sauté on a medium flame for 1 minute.
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Add the curd mixture.
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Add 1 tsp green chilli paste. You can adjust the quantity as per your liking.
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Mix well and cook on a medium flame for 2 minutes, while stirring continuously.
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Add 2 cups baby potatoes , boiled and peeled. If you don’t have baby potatoes, then boil the potatoes, peel them and cut into big cubes.
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Add 2 tbsp finely chopped coriander (dhania). You can avoid it if you wish to.
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Add rock salt (sendha namak) to taste. It is also called sendha namak. This is added while making upvas / vrat recipes. You can add table salt if you wish to.
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Mix gently and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside.
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For the aloo sabzi, heat 1 tbsp ghee in a deep non-stick pan.
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For the rajgira puris, add 1 cup rajgira (amaranth) flour in a deep bowl.
-flour-1-194504.webp)
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Add 1/2 cup boiled , peeled and mashed potatoes. This helps in binding the dough well.
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Add 2 tbsp arrowroot (paniphal) flour.
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Add 1 tbsp hot melted ghee.
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Add rock salt (sendha namak) to taste.
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Add enough water.
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Mix well and knead into a semi-stiff dough.
-7-194504.webp)
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Divide the dough into 15 equal portions.
-8-194504.webp)
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Roll each portion into a 75 mm. (3”) diameter circle.
-9-194504.webp)
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Heat oil for deep-frying in a deep non-stick pan.
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Add 1 to 2 puris at a time in hot oil and deep-fry the puris till they turn golden brown in colour from both the sides. Drain on absorbent paper.
-11-194504.webp)
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For the rajgira puris, add 1 cup rajgira (amaranth) flour in a deep bowl.
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Serve dahiwale aloo ki sabzi with rajgira puri recipe | rajgira aloo puri | dahi aloo ki sabzi for upvas | vrat rajgira puri with aloo sabzi hot.
-1-194505.webp)
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Serve dahiwale aloo ki sabzi with rajgira puri recipe | rajgira aloo puri | dahi aloo ki sabzi for upvas | vrat rajgira puri with aloo sabzi hot.
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If you don’t have baby potatoes, then boil the potatoes, peel them and cut into big cubes.
![]()
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Whisk the curd mixture very well. It should not have any lumps.
-2-194506.webp)
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After adding the curd-water mixture, make sure you keep stirring continuously to prevent it from curdling.
-3-194506.webp)
![]()
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After kneading the dough do not keep it for long time. This might make rolling difficult.
-4-194506.webp)
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- If you find rolling the puris difficult, then roll them between 2 sheets of plastic.
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If you don’t have baby potatoes, then boil the potatoes, peel them and cut into big cubes.
Nutrient values (Abbrv)per plate
| Energy | 446 cal |
| Protein | 7.3 g |
| Carbohydrates | 58.9 g |
| Fiber | 6.5 g |
| Fat | 19.1 g |
| Cholesterol | 8 mg |
| Sodium | 25.3 mg |
Click here to view Calories for Dahiwale Aloo ki Sabzi with Rajgira Puri Recipe
The Nutrient info is complete
Foodie #505162
March 13, 2025, midnight
now I am looking forward for my fasts eagerly
Muskan
March 13, 2025, midnight
????? ??? ???????? ?? ??? ????? ???? ?? ?????? ?? ?? ?????? ?????? ???? ??? ?? ????? ?? ?????? ?? ?? ?? ???? ??????? ???? ??? ?? ?????? ?? ??? ???? ??? ?? ????? ??????? ?? ???? ?? ??? ???? ????? ?? ??? ?? ????????? ?????? ????? ?? ??? ???? ???? ?? ??? ??????? ???
jdoshi612
March 13, 2025, midnight
Cooked this delightful recipe during my mother''s fast, she enjoyed it a lot. The combination of soft puri with that gravy is amazing!
