Tuesday, 23 August 2011

Paneer poori and aloo ki subji

This combo is a very delicious and tasty. This is prepared on special festival days and enjoyed by every one!!!! 

This preparation is for 3 persons

For poori:

2 cups wheat flour
100 grams cottage cheese(paneer)grated
1 teaspoon salt
1/2 teaspoon red chilli powder(lal mirch)
1/2 teaspoon garam masala
1/4 teaspoon sugar
water for kneading
oil for deep frying

For aloo ki subji:

3 medium potatoes(boiled)
1 large tomato nicely cut
1 piece dry red chilli (sabut lal mirch)
1 teaspoon fenugreek seeds(methi dana)
1 teaspoon coriander seeds(sabut dhania)
1/2 teaspoon onion seeds(kalaunji)
1 teaspoon fennel seeds(saunf)
1/2 teaspoon asafeotida(hing)
1/2 teaspoon red chilli powder(lal mirch)
1 teaspoon black salt(kaala namak)
1/2 teaspoon turmeric powder(haldi)
1/2 teaspoon garam masala
1/2 teaspoon roasted cumin powder(jeera)
1/2 teaspoon dry mango powder(aamchoor)
salt according to taste
2 cups water
1 tablespoon ghee

For poori

In a bowl mix all the ingredients and knead into a dough . This dough should be soft like the dough for normal poori. Make small rolls out of this dough and with the help of a poori machine or a rolling pin form it into a round shape of about 10cm. Heat oil in a kadahi and deep fry these poori on medium- high flame. Place them on an absorbing paper to remove excess oil.
Paneer poori is ready.

Aloo ki subji

In a kadahi, heat ghee and add hing. Add all the sabut masala and saute it few minutes. Now add tomatoes and saute them. Add the spices mentioned above and stir well. Add the boiled potatoes(cut into quarter halves)with water and stir well.Finally add salt and cook it for ten minutes on low flame.

Tasty aloo ki subji is ready. Serve it with paneer poori and chutney of your choice.

Optional notes:

This aloo ki subji can also be served with khasta kachauri. One can have this dish for post fasting meals also.

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