PREPARATION

(Methi Puri)

1. In a mixing bowl, add 300 grams wheat flour, 130 grams gram flour, 35 grams fenugreek leaves, 1/4 teaspoon turmeric, 1 teaspoon salt, 1/2 teaspoon

red chili, 45 milliliters oil and mix it well.

2. Add 250 milliliters water and knead it into a smooth soft dough.

3. Rest the dough for 20 - 25 minutes.

4. Take a ball from dough.

5. Flatten it with the help of rolling pin to make a puri.

6. Heat sufficient oil in a skillet and deep fry these till golden brown and crispy.

7. Darin it on an absorbent paper and keep aside.

(For Aloo Sabzi)

1. Heat 30 milliliters oil in a skillet, add 1 teaspoon cumin, 1 teaspoon ginger and stir for a minute.

2. Then, add 135 grams onions and fry till translucent or until it turns golden brown in color.

3. Now, add 390 grams tomato and saute until it turns soft and pulpy.

4. Cook for 7 - 10 minutes on medium heat.

5. Add 1/4 teaspoon turmeric and stir well.

6. Add 1 teaspoon salt, 1 teaspoon red chili and mix it well.

7. Then, add 550 grams potatoes and mix it well.

8. Add 750 milliliters water and stir well.

9. Bring it to a boil.

10. Cover it with lid and cook for about 20 minutes on medium heat.

11. Open the lid and give it a nice stir.

12. Then, add 1 teaspoon pomegranate powder, 1 teaspoon garam masala, 1 teaspoon dry fenugreek leaves and mix it well.

13. Cook for 5 - 7 minutes on medium heat.

14. Garnish with coriander.

15. Serve hot with puri.