PREPARATION

(For Jeera Aloo)
1. Take a pressure cooker, add 420 grams baby potatoes, 800 milliliters water and cover it with lid.
2. Cook until you hear 2 whistles.
3. Remove it from heat and allow it to cool.
4. Drain and peel the potatoes.
5. Cut it into half.
6. Heat 2 tablespoons oil in a pan, add 1 1/2 teaspoons cumin, 1/4 teaspoon asafoetida, 1 teaspoon ginger, 1 teaspoon green chili and stir well
7. Then, add the boiled potatoes and mix it well.
8. Cook for 3 - 5 minutes on medium heat.
9. Add 1/4 teaspoon black pepper, 1 teaspoon salt, 1/2 teaspoon dry mango powder and mix it well.
10. Cook for another 3 - 5 minutes on medium heat.
11. Add 1 tablespoon coriander and mix it well.
12. Remove it from heat and keep aside.

(For Rajgira Puri)
1. In a mixing bowl, add 200 grams amaranth flour, 100 gram boiled mashed potatoes, 1 teaspoon salt, 2 tablespoons ghee and mix it well.
2. Add 80 milliliters water and knead it into a smooth soft dough.
3. Rest the dough for 8 - 10 minutes.
4. Take a ball from dough and flatten it with the help of a rollin pin.
5. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
6. Drain it on an absorbent paper.
7. Serve hot with prepared jeera aloo.