Sabji Poori
Serves 1
Directions
- 1Grind the soaked urad dal with curd in a blender to make a smooth paste.
- 2In a large shallow metal bowl, combine the wheat flour, refined flour, semolina, ajwain, salt, oil, asafoetida, and turmeric powder.
- 3Add the prepared urad dal paste to the flour mixture and knead into a soft, smooth dough, adding a little water if needed.
- 4Cover the dough and let it rest for 20 minutes.
- 5Heat oil in a pan, then add asafoetida, cumin seeds, fennel seeds, dried red chillies, bay leaf, and coriander seeds, sautéing briefly.
- 6Stir in the grated ginger, chopped tomatoes, salt, coriander powder, red chili powder, cumin powder, garam masala, kasuri methi, and turmeric powder.
- 7Add a splash of water and cover the pan, cooking for 5 minutes.
- 8Add the mashed boiled potatoes, then pour in 1.5 cups of water.
- 9Add the green chillies, cover the pan, and simmer for 10 minutes, finally garnishing with fresh coriander leaves.
- 10Take the rested dough, roll it into small balls, and then roll them into thin circles.
- 11Deep-fry the rolled dough circles in hot oil until they turn golden brown on both sides.
Ingredients
- 1 cup soaked black urad dal
- 1/2 cup dahi (curd)
- 2 cup atta (wheat flour)
- 1/2 cup maida (refined flour)
- 1/2 cup suji (semolina)
- 1 tsp ajwain
- 1 tsp salt
- 2 tbsp oil
- 1/2 tsp hing (asafoetida)
- 1/2 tsp haldi (turmeric powder)
- 1 tbsp oil
- 1/4 tsp hing (asafoetida)
- 1 tsp jeera (cumin seeds)
- 1 tsp saunf (fennel seeds)
- 2 whole dried red chilli
- 1 whole tej patta (bay leaf)
- 1 tsp dhaniya (coriander seeds)
- 1 inch ginger, grated
- 3 medium tomato, chopped
- 1 tsp salt
- 1 tbsp dhaniya powder (coriander powder)
- 1 tsp lal mirch (red chili powder)
- 1 tsp jeera powder (cumin powder)
- 1/2 tsp garam masala
- 1 tbsp kasuri methi (dried fenugreek leaves)
- 1/2 tsp haldi (turmeric powder)
- 4 medium boiled potato, mashed
- 2 whole green chilli
- 2 tbsp hara dhaniya (fresh coriander leaves)
Equipment
blendermixing bowlfrying panrolling pinwooden boardskimmer
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