Dahi Methi Puri With Instant Pickle

PREPARATION

1. Heat 35 milliliters oil in a pan, add 2 teaspoons yellow mustard seeds, 2 teaspoons black mustard seeds, 1 teaspoon cumin, 1/4 teaspoon carom seeds, 1/4 teaspoon asafoetida, 1/4 teaspoon turmeric and stir for 1 - 2 minutes.
2. Then, add 50 grams radish, 50 grams carrots, 30 grams green chili and mix it well.
3. Cook for 5 - 7 minutes on medium heat.
4. Add 1/2 teaspoon red chili, 2 teaspoons salt and mix it well.
5. Add 2 tablespoons vinegar and mix it well.
6. Cook for 5 - 7 minutes on medium heat.
7. Remove it from heat and keep aside.
8. In a mixing bowl, add 200 grams wheat flour, 25 grams fenugreek leaves, 150 grams yogurt, 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon cumin powder, 30 milliliters oil and mix it well.
9. Add 30 milliliters water and knead it into a smooth soft dough.
10. Rest the dough for 15 - 20 minutes.
11. Take a ball from dough and dust it with flour.
12. Flatten it with the help of a rolling pin.
13. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
14. Drain it on an absorbent paper.
15. Serve hot with prepared instant pickle.