- Mix together mashed potatoes, ginger-green chilli paste, salt, buckwheat flour, 1 tablespoon ghee in a bowl and knead to a soft dough and set aside. To make aloo bhaji, heat remaining ghee in a non-stick pan. Add cumin seeds and once they start to change colour, add coriander seeds, chilli powder, dried mango powder and cumin powder, mix well and sauté for a minute. Add chopped potatoes and toss well. Add salt and mix well. Remove from heat. Divide the dough into equal portions, cover in zip lock bag and roll out into thin discs or puris. Heat sufficient oil in a kadai. Deep-fry the puris till golden brown and crisp. Drain on absorbent paper. Serve hot with aloo bhaji garnished with coriander leaves.
Vrat Wale aloo poori
#myrecipe
By Chandana Guptha
Jan, 6th
611
Servings
2 persons
Cook Time
15 minutes
Ingredients
10
- 12
Ingredients
- Potatoes
- Wheat flour
- Ginger green chilli paste
- Salt
- Ghee
- Cumin seeds
- Crushed coriander seeds
- Red chilli powder
- Dried mango powder
- Roasted cumin
- Oil
- Coriander leaves chopped
