bedmi puri aur aloo rasse ki subzi Recipe

method

For dough

• In a bowl add Fortune chakki fresh Atta, semolina, salt, carom seeds and using water knead to a semi hard dough.
• Cover with a moist muslin cloth and keep aside.

For the Stuffing

• Drain and grind the urad dal to a fine paste and keep aside.
• Heat Fortune Soyabean Oil in a pan,  add ginger chopped, asafoetida, green chilli, urad dal. And mix well.
• Add coriander powder, red chilli powder, turmeric powder, fennel powder, dry mango powder, garam masala, salt, and mix well till mixture is coarse.
• Add Fortune Besan and mix well.
• Remove the mixture in a bowl and Mash little. Keep the mixture aside.

For the Raasewaley Aloo

• In a pan heat Fortune Soybean Oil, add cumin, asafoetida, ginger, green chilli and mix well.
• Add coriander powder, black pepper, gram masala, turmeric powder, salt and sauté for 30 secs.
• Add yogurt and crush potatoes.
• Mix well and Add 3 cups water.
• Cook the gravy for 3-4 mins.
• Add coriander chopped and mix well.

For Making Puris

• Remove aloo ki subzi aside and prepare to fry puris.
• Heat fortune soya bean oil in a pan to deep fry.
• Take the dough and knead well, divide the dough into equal portions and make small balls.
• Grease fingers with oil and make pockets in the ball, fill a spoonful of mixture in the center and seal well. Shape the ball well and place on the chopping board. Repeat the step for all the balls.
• Using rolling pin roll the balls to puris and keep aside.
• Deep fry puris one by one until they are puffed and golden brown.
• Remove the puri in absorbent paper and keep aside.
• Place the puris in a serving plate, and serve with rassewale aloo ki subzi.