Aloo Rasedaar Recipe
Preparation Time: 10 mins Cooking time: 20 minutes
Serves – 2-3 people
4 boiled potatoes slightly mashed.
2 chopped tomatoes.
1 cup green peas.
1/2 teaspoon turmeric powder
1 teaspoon cumin seeds
pinch of asafoetida powder
Salt -1 teaspoon
crushed Pepper-1/2 teaspoon
chili powder-1 teaspoon
Coriander powder- 1 teaspoon
Cumin powder- 1 teaspoon
Garam Masala- 1 teaspoon
1 tablespoon dry mango powder.
1 tablespoon Olive oil or Mustard Oil.
Add oil to cooking pot on low flame and once heated , put in the cumin seeds and asafoetida(Heeng) powder.
Add the spices (salt, pepper,coriander, cumin , turmeric, chili powder) and fry for a minute on low flame.
Add the chopped tomatoes and cook until they are soft .
Then add green peas, cover and cook for 5 mins .
Lastly add the mashed potatoes, 2 cups of water and mix well.
Sprinkle the Garam Masala and Dry Mango Powder.
Cover and cook on low flame for about 10 minutes till you see a thick gravy .
Eat it with paratha or puri ( both are indian bread) you can enjoy it with boiled rice as well.
Recipe for Bajre- Methi ki Poori :
1 tablespoon oil.
4 cups of Bajre ka Aata ( Pearl Millet Flour )
1 cup Normal Wheat Flour
Salt ( 1/2tsp)
Pepper Powder ( 1/2tsp)
Cumin Powder ( 1/2tsp)
Chilies Powder ( 1/2tsp)
Dry or Fresh Fenugreek (Methi) Leaves (1 tbsp)
1 and half cup medium hot water to knead the dough.
Add all the above ingredients and mix well, knead the dough with medium hot water carefully as not to burn your hands .
Keep the dough aside for 10-15 minutes.
Meanwhile put the oil in Kadhai ( Indian Wok ) on medium hot flame.
Take some dough into your hand , apply some oil and make a small ball .
Press it with help of hands and try to flatten it .
Once you flatten it with your hands, put some oil on the rolling surface and lightly press it with a rolling pin to even out .
It is a bit difficult to roll out Bajra roti or poori since there is no gluten present in the Bajra , we have added some normal flour in the beginning to make it a bit easier to roll out the poori.
Put it into the oil and fry , till you see both sides golden .
Similarly roll out the remaining poori and fry them.