PREPARATION

(For Dough)
1. In a mixing bowl, add all the ingredients and knead it into a smooth soft dough.
2. Rest the dough for 25 - 30 minutes.
(For Jaipuri Aloo Pyaaz Ki Sabzi)
1. Heat 70 milliliters oil in a skillet, add 400 grams boiled potatoes and cook until it turns golden brown in color from all sides.
2. Remove it from heat and keep aside.
3. Heat 35 milliliters oil in a another skillet, add 90 grams onions and fry till translucent or until it turns golden brown in color.
4. Remove it from heat and keep aside.
5. Heat 30 milliliters oil in a another skillet, add 1 teaspoon cumin, 2 pods cloves, 2 dry red chili, 1 bay leaf, 1 tablespoon ginger garlic paste, 1 tablespoon green chili and stir for 2 - 3 minutes.
6. Then, add 270 grams onion puree and mix it well.
7. Cook until it turns golden brown in color.
8. Now, add 290 grams tomato puree and mix it well.
9. Cook for 3 - 5 minutes on medium heat.
10. Add 1/2 teaspoon turmeric and stir well.
11. Add 1 teaspoon paprika, 1 1/2 teaspoons coriander powder, 1/2 teaspoon salt, 1 teaspoon cumin powder and mix it well.
12. Then, add the fried potatoes, sauted onions and mix it well.
13. Now, add 700 milliliters water and mix it again.
14. Bring it to a boil.
15. Cover it with lid and cook for about 7 - 8 minutes on medium heat.
16. Open the lid and give it a nice stir.
17. Add 1 teaspoon garam masala, 2 tablespoons fresh cream and mix it well.
18. Cook for 3 - 5 minutes on medium heat.
19. Add 1 tablespoon coriander and mix it well.
20. Remove it from heat and garnish with coriander.

(For Methi Bajra Puri)
1. Take a ball from dough and flatten it with the help of a rolling pin.
2. Heat sufficient oil in a heavy skillet and deep fry these until it turns golden brown and crispy.
3. Remove it from heat and drain it on an absorbent paper.
4. Serve hot with prepared jaipuri aloo pyaaz ki sabzi.

Urad Dal Puri With Imli Wale Aloo

Servings - 3 - 4

INGREDIENTS
White lentils - 125 grams
Water - 500 milliliters
Green chili - 1 tablespoon
Fennel seeds - 1 tablespoon
Wheat flour - 300 grams
Semolina - 30 grams
Ginger paste - 1 teaspoon
Coriander powder - 2 teaspoons
Asafoetida - 1/4 teaspoon
Red chili - 1/2 teaspoon
Salt - 1 teaspoon
Cumin powder - 1 teaspoon
Oil - 30 milliliters
Coriander - 2 tablespoons
Water - 120 milliliters
Tamarind - 45 grams
Water - 70 milliliters
Oil - 30 milliliters
Mustard seeds - 1 teaspoon
Cumin - 1 teaspoon
Coriander seeds - 1 teaspoon
Dry red chili - 1
Ginger paste - 1 teaspoon
Garlic paste - 1 teaspoon
Asafoetida - 1/4 teaspoon
Turmeric - 1/4 teaspoon
Salt - 1 teaspoon
Red chili - 1/2 teaspoon
Water - 50 milliliters
Boiled potatoes - 550 grams
Water - 250 milliliters
Jaggery - 1 tablespoon
Garam masala - 1/2 teaspoon
Coriander - 2 tablespoons
Oil - for frying