Thursday, March 29, 2012

Whole wheat Poori/Puri with Besan Sabzi

For Making Poori's :
Ingredients :

Whole Wheat flour - 1 Cup
Rava/Semolina - 1 Tablespoon
Oil - 2 Tablespoon
Sugar - A generous pinch
Salt - As per taste.

Method :

Combine all the ingredients in a mixing bowl, and add water little by little and knead to a firm dough. Now divide the dough in to 10 equal portions and roll out and deep fry it in oil, until it turns golden brown. Drain on absorbent paper. Serve hot.

For making Jain Sabzi : Serves 4 Persons
Ingredients :

Large potatoes - 2 No's
Oil - 2 Tablespoon
Cumin seeds/(jeera) - 1/2 Teaspoon
Heeng/Asafoetida -  A Pinch
Besan/Gram Flour - 2 Teaspoon
Bay leaf - 1 no
Yogurt/Curd - 4 Tablespoon
Grated ginger - 1 Teaspoon
Green chilies - 1 Teaspoon (Finely chopped)
Coriander/Dhania powder - 1 Tablespoon
Turmeric powder - 1/2 Teaspoon
Chili Powder - 1/2 Teaspoon
Coriander leaves - 2 Tablespoon (Finely chopped)
Water - 1 & 1/2  cup

Method :

Boil potatoes with required salt and cut them in to cubes. Now in a bowl mix curd, ginger, green chilies, turmeric, coriander, chili powder and salt together to a paste. Now heat oil in a saucepan for a minute and then add cumin seeds, asafoetida, after cumin seeds crack, add bay leaf, now add gram flour and fry for half a minute until the flour turns golden brown.
Then add the yogurt/Curd mixture to it and fry in medium flame for about 2 minutes, or until the paste starts to leave oil from the sides, now add the cubed potatoes and let it cook for about 2 or 3 minutes. Now add water to it , and allow the gravy to boil for 5 minutes on medium flame. Lastly add finely chopped coriander leaves. Adjust the water according to the thickness of gravy you prefer.

Yummy and tasty Jain Sabzi is ready to be served with Poori.

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