This is a classic and simple recipe which will not fail you in getting wah wah!
INGREDIENTS FOR METHI PURI
2 Cups of wheat flour
1/2 cup maida or all purpose flour
3 - 4 tbsp freshly chopped methi leaves
or
2 tbsp kasoori methi crushed
3 tbsp oil
salt to taste
1 tsp jeera
1/2 tsp crushed ajwain (carrom seeds)
Water for kneadiing
METHOD
Mix all the above ingredients ....except water in a large bowl
Knead a tight dough using water little by little.
Cover with a damp cloth and set aside for 20 mins.
After resting the dough divide the dough in equal parts and roll out puris as per your convenience...ie
big or small. Fry in oil ...one by one till puffed and done.
INGREDIENTS FOR TARIWALE ALOO
4 TO 5 Medium sized potatoes boiled and chopped in small pieces
1 tsp jeera or cumin
1 tsp mustard or rai
1/2 tsp hing or asafotedia
a few curry leaves
2 tomatoes finely chopped
3 green chillies slit
1 tbsp ginger and garlic crushed
salt to taste
1/2 tsp turmeric pwd
1 tsp red chilli pwd
1 small onion finely chopped
2 tbsp pure ghee
3 tbsp oil
chopped corriander leaves
METHOD
In a kadai or pan heat ghee, splutter mustard seeds, jeera, and add hing
then add crushed ginger and garlic, saute for a few seconds. Then add chopped onions, slit green chillies and saute again. Tip in the turmeric and half of the red chilli pwd. Then add in the tomatoes and salt and cook till soft and mushy. Whwn the tomatoes are nice and soft, add the boiled potatoes.
Add 2 cups of water and bring to a boil. When the gravy thickens, heat oil in another pan , add in the remaining half chilli powder and immediately pour over the gravy. Cover and simmer for 2 mins. Garnish with chopped corriander leaves and serve hot with methi puris.
INGREDIENTS FOR METHI PURI
2 Cups of wheat flour1/2 cup maida or all purpose flour
3 - 4 tbsp freshly chopped methi leaves
or
2 tbsp kasoori methi crushed
3 tbsp oil
salt to taste
1 tsp jeera
1/2 tsp crushed ajwain (carrom seeds)
Water for kneadiing
METHOD
Mix all the above ingredients ....except water in a large bowl
Knead a tight dough using water little by little.
Cover with a damp cloth and set aside for 20 mins.
After resting the dough divide the dough in equal parts and roll out puris as per your convenience...ie
big or small. Fry in oil ...one by one till puffed and done.
INGREDIENTS FOR TARIWALE ALOO
4 TO 5 Medium sized potatoes boiled and chopped in small pieces1 tsp jeera or cumin
1 tsp mustard or rai
1/2 tsp hing or asafotedia
a few curry leaves
2 tomatoes finely chopped
3 green chillies slit
1 tbsp ginger and garlic crushed
salt to taste
1/2 tsp turmeric pwd
1 tsp red chilli pwd
1 small onion finely chopped
2 tbsp pure ghee
3 tbsp oil
chopped corriander leaves
METHOD
In a kadai or pan heat ghee, splutter mustard seeds, jeera, and add hing
then add crushed ginger and garlic, saute for a few seconds. Then add chopped onions, slit green chillies and saute again. Tip in the turmeric and half of the red chilli pwd. Then add in the tomatoes and salt and cook till soft and mushy. Whwn the tomatoes are nice and soft, add the boiled potatoes.
Add 2 cups of water and bring to a boil. When the gravy thickens, heat oil in another pan , add in the remaining half chilli powder and immediately pour over the gravy. Cover and simmer for 2 mins. Garnish with chopped corriander leaves and serve hot with methi puris.
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