21
Feb 19

Stuffed mashed-potato Poori (Stuffed mashed-Aaloo Poori)

We (my family and friends) love the recipe and have a special place in our hearts… and have confidence that it will be surely liked by guests too…it happened in last month when couple of my friends visited our place for lunch. I prepared many items but they liked it so much that after their 1st bite only they told me “this recipe alone is more than sufficient”.

Enjoy the weekends with delicious ‘Stuffed mashed-potato Poori (Stuffed mashed-Aaloo Poori)’as brunch …

 Ingredients:

For dough:

  • Aata (wheat flour): 1 cup
  • Maida (refined flour): 1 cup (optional)
  • Ghee: 2 tablespoon (for moin that is put it into dough itself).
  • Onion seed: half teaspoon
  • Carom seed: half teaspoon
  • Salt: half teaspoon.
  • Ghee/ cooking oil: for deep frying

For stuffing:

  • Potato: 200-250 gm
  • Onion: 1 no. (Medium size)
  • Ginger: 2” pieces
  • Mint leaves: 50 gm
  • Mustard seed: ½ teaspoon
  • Cumin seed: 1 teaspoon
  • Fennel seed: 1 teaspoon
  • Green chili: 1-2 no.
  • Salt: 1 teaspoon
  •  Chili powder: ½ teaspoon
  • Dry mango powder: ½ teaspoon
  • Kala namak (black rock salt): ½ teaspoon
  • Garam masala powder: ½ teaspoon
  • Cooking oil: 1 tablespoon

For making dough:

  1. Take a wide vessel; pour Aata, Maida, 2 tablespoon ghee, onion seed, carom seed and salt. Mix well by rubbing between palms.
  2. Add water in small quantity and knead them, if required, put some more water till the dough becomes soft.
  3.  (The dough can be made in food processor also)
  4. Cover and Keep aside, to be used after 10-20 minutes.

For making stuffing:

  • Boil and mash potatoes, keep aside.
  • Heat 1 tablespoon of oil in a fry pan; add cumin seed, funnel seed and mustard seed, sputter for few seconds, add chopped green chili, ginger and onion. Add salt, chili powder, mint leaves, dry mango powder, Garam masala and mashed potatoes; stir fry for 4-6 minutes, Keep aside .Now stuffing is ready.
  • Divide stuffing as well as dough into equal parts and make balls.

Method:

  1. Roll the dough ball in 2-3 inch diameter circle, place stuffing ball in the centre of the circle: fold it and seal the edges by pleating and join properly: now press this ball slightly with the help of palm.
  2. Again roll this ball into the wheat flour, roll the ball with the help of rolling pin gently, till  3-4 inch dia. Now raw Poori is ready.
  3. Heat oil in a fry pan on maximum flame (to check if oil is ready or not, put a little piece of dough in the oil it should come up slowly).
  4. Deep fry the poories on medium flame: after they start to puff; slowly turn over, fry till it becomes golden brown.
  5. Now, mouth watering Stuffed-Aaloo Poori is ready to eat with or without chutney as you wish.
Stuffed mashed-potato Poori (Stuffed mashed-Aaloo Poori)
Ingredients
add cumin seed, funnel seed and mustard seed
add chopped green chili, ginger and onion
Add salt, chili powder, mint leaves, dry mango
add Garam masala and coriander leaves
Add Garam masala and mashed potatoes
stuffing is ready.
Deep fry the pooris
Deep fry the pooris
Stuffed mashed-potato Poori (Stuffed mashed-Aaloo Poori)

11
Jan 18

Stuffed Aaloo Poori

This is the season of balmy winters with foggy mornings yet my kitchen is warm with the preparation of rich and crispy stuffed potato fried breads.

Honestly although this is the variation of the traditionally prepared Aaloo Poori but trust me when I say this, I mean it that it comes out to be much more delicious. So much so, that you will simply want to prepare it as a feast to enjoy these winters. This will turn out to be a universal favorite in your family, relished by the youngest to oldest with its soft flaky and crispy texture.

Enjoy this recipe to beat the bitter cold winters.

Ingredients:

For dough:

  • Atta (wheat flour): 1 cup
  • Maida (refined flour): 1 cup
  • Ghee: 2 tablespoon (for moin that is put it into dough itself).
  • Onion seed: half teaspoon
  • Carom seed: half teaspoon
  • Salt: half teaspoon.
  • Ghee/ cooking oil: for deep frying
  • For stuffing:
  • Potato: 400- 500gm
  • Onion: 1 no. (Medium size)
  • Ginger: 2” pieces
  • Mint leaves: 50gm
  • Mustard seed: ½ teaspoon
  • Cumin seed: 1 teaspoon
  • Fennel seed: 1 teaspoon
  • Green chilly: 4-5 no.
  • Salt: 1 teaspoon
  •  Chili powder: ½ teaspoon
  • Dry mango powder: ½ teaspoon
  • Kala namak (black rock salt): ½ teaspoon
  • Garam masala powder: ½ teaspoon
  • Mustard oil: 1 tablespoon

For making dough:

  1. Take a wide vessel; pour Aatta, Maida 2 tablespoon ghee, onion seed, carom seed and salt. Mix well by rubbing between palms.
  2. Add water in small quantity and knead them, if required, put some more water till the dough becomes soft.
  3.  (The dough can be made in food processor also)
  4. Cover and Keep aside, to be used after 10-20 minutes.

For making stuffing:

  1. Heat 1 tablespoon of oil in a fry pan.
  2. Add cumin seed, fennel seed and mustard seed, when it turns brown, and add chopped green chili, ginger and onion.
  3. Stir it, sauté on low flame till changing color. Add chopped potato and fry it on medium flame: Cover it, lower the flame. Stir occasionally; Fry until it is half done, (About 5-7 minutes)
  4. Add salt, chili powder and turmeric powder Fry till they are done.
  5. Add chopped mint leaves, dry mango powder, and Garam masala; stir fry for couple of minutes, Keep aside .Now stuffing is ready.
  6.  Divide stuffing into 8 parts and make ball.

Method:

  1. Divide dough into parts: make big lemon size balls; roll the ball in 2-3 inch diameter circle.
  2.  Place 2 tablespoon stuffing in the centre of the circle: fold it and seal the edges of this by pleating.
  3. Fold the edges into the center and joint properly: now press this ball slightly with the help of palm.
  4. Again roll this ball into the wheat flour, roll this ball with the help of rolling pin gently, till the 2-3 inch dia. Now raw poori is ready.
  5. Heat oil in a fry pan on maximum flame (to check if oil is ready or not, put a little piece of dough in the oil it should come up slowly.
  6. Deep fry the poori on high flame: after they start to puff slowly turn over, fry till it becomes golden brown.

Stuffed Aaloo Poori

Stuffed Aaloo Poori

ingredients

ingredients

chopped potato

chopped potato

Add cumin seed, funnel seed and mustard seed

Add cumin seed, funnel seed and mustard seed

add chopped green chili, ginger and onion.

add chopped green chili, ginger and onion.

. Add chopped potato

. Add chopped potato

Add salt, chili powder and turmeric powder

Add salt, chili powder and turmeric powder

Add chopped mint leaves

Now stuffing is ready

Now stuffing is ready

stuffing

stuffing

stuffing & dough

stuffing & dough

raw poori is ready

raw poori is ready

Deep fry the poori

Deep fry the poori

Deep fry the poori

Deep fry the poori

Deep fry the poori

Deep fry the poori

Stuffed Aaloo Poori

Stuffed Aaloo Poori


07
Jul 17

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu gives me the feeling and aura of auspiciousness, as it is mostly used on the fasting days of Navratri in north India.

The recipe ‘Kuttu (buckwheat) ka pakoda (phalahari fritters)’ is prepared with rock salt and mostly served on banana leaf.

Eating on banana leaf is an old custom and imparts a unique flavor to the food and considered hygienic.

Ingredients:

  • Kuttu Aata: 100gm.
  • Potato: 100-150 gm.
  • White rock Salt:  1 teaspoon
  • Green chili: 1 no.
  • Black pepper: 12-15 no.
  • Dry mango powder: 1 teaspoon
  • Coriander powder: ½ teaspoon
  • Ghee (clarified butter)/ cooking oil: for deep frying

Preparation:

  1. Clean potato and slice into thin layer. Keep aside.
  2. Deseed the green chili and chop into small pieces, keep aside.
  3. Take a bowl. Put kuttu Aata, salt, coriander powder, dry mango powder in it; make a smooth batter with help of water, add chopped green chili, keep aside.

Method:

  1. Take fry pan, heat ghee in it, let ghee to smoke. Pour a drop of batter into the ghee, if batter comes up slowly, it means right temperature otherwise wait for a while and test again.
  2. After getting right temperature, dip a slice of potato into batter. (Either direct by hand or spoon)
  3. Deep fry all slices, when they start to come up, turn over.
  4. Fry till it becomes golden brown on both sides, remove the pakoda from ghee; serve hot with phalahari chutney and fruits.

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Ingredients

Ingredients

Put kuttu Aata, salt, coriander powder, dry mango powder

Put kuttu Aata, salt, coriander powder, dry mango powder

add chopped green chili

add chopped green chili

slice of potato into batter

slice of potato into batter

Deep fry all slices

Deep fry all slices

remove the pakoda from ghee

remove the pakoda from ghee

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)


20
Jan 17

Khasta aaloo fry (crispy potato fry with mint/pudina)

Every day meal for kids:

Kids are very fond off eating potato in everyday meal. The recipe is for your kids lunch box (you can avoid the chili as per your taste) which has subtle taste. This is boiled and stir fry recipe, in which I used mint leaves that gives the additional flavor and taste.

Ingredients:

  • Potato: 250 gm
  • Green chilly: 2-3 no. (Optional)
  • Asafetida powder: 1pinch
  • Cumin: ½ teaspoon
  • Salt: ½ teaspoon
  • Chat masala: ½ teaspoon
  • Dry mango powder: ½ teaspoon
  • Turmeric powder: one forth teaspoon
  • Coriander powder: half teaspoon
  • Mint leaves: 20 gm.
  • Mustard oil: 3 tablespoon

Preparation:

  1. Slit the green chili and discard the seeds. Keep aside.
  2. Boil/ microwave the potatoes, Peel and chop it.
  3. Clean and chop the mint leaves, keep aside.

Method:

  1. Take heavy bottom pan, heat oil till smoke appears; add cumin and asafoetida wait for few seconds to sputter, add green chili, salt, turmeric powder,  coriander powder, mango powder, fry for one minute, add mint leaves and chopped potatoes, fry on high flame for couple of minutes.
  2. Add chat masala and stir fry till it get crisp, put off the flame and decorate with green mint leaf.
  3. Khasta aaloo fry (crispy potato fry with mint/pudina) is ready to serve.

Khasta aaloo fry (crispy potato fry with mint/pudina)

Khasta aaloo fry (crispy potato fry with mint/pudina)

20160805_063247

Ingredients

Ingredients

Ingredients

Ingredients

add cumin

add cumin

add green chili

add green chili

add cumin and asafoetida

add cumin and asafoetida

add green chili, salt

add green chili, salt

Add chat masala and stir fry

Add chat masala and stir fry

add mint leaves

add mint leaves

add mint leaves

add mint leaves

add cumin and asafoetida

add cumin and asafoetida

add mint leaves and chopped potatoes

add mint leaves and chopped potatoes

Khasta aaloo fry (crispy potato fry with mint/pudina)

Khasta aaloo fry (crispy potato fry with mint/pudina)

Khasta aaloo fry (crispy potato fry with mint/pudina)

Khasta aaloo fry (crispy potato fry with mint/pudina)

Khasta aaloo fry (crispy potato fry with mint/pudina)

Khasta aaloo fry (crispy potato fry with mint/pudina)


23
Oct 16

Aaloo sev bhujia (potato and Besan/chick pea flour ka sev)

After tedious days of cleaning house before Deepawali, it is the perfect time to indulge in cooking some snacks for Deepawali, either sweets or namkin.

So, this week we will start the journey…

This crispy, minty, tempting and chatpati recipe aaloo sev bhujia is suitable for any time.  You can store it for a fortnight or even for a month. Enjoy the recipe……

Ingredients:

  • Besan: 1 cup
  • Potato (boiled and mashed): 1 cup (4-5 no. medium size)
  • Salt: 1 teaspoon
  • Chili powder: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Roasted cumin powder: ½ teaspoon
  • Asafoetida powder: half teaspoon
  • Fresh Mint leaves: 15-20 leaves(If fresh leaves are not available you can use dry mint powder or can make the dish without it.)
  • Oil: for deep frying

Preparation:

  1. Boil, peel off and grate potatoes, mash them keep aside.
  2. Grind mint leaf and keep aside.
  3. Take a wide vessel; pour Besan, grinded mint, Chili powder, Turmeric powder, Roasted cumin powder, asafoetida and salt. Mix well
  4. Add boiled and mashed potatoes and knead them till the dough becomes soft. (The dough can be made in food processor also)

Method:

  1. Take bhujia maker, apply oil inside. Fill the maker with dough.
  2. Heat oil in a fry pan on medium heat (to check if oil is ready put a little piece of dough in the oil, it comes up slowly means it is ready, if doesn’t wait for couple of minutes ant test again).
  3. Now release the bhujia from the bhujia maker into the hot oil as shown in photo.
  4. Deep fry the bhujia on medium high heat.
  5. After they start to come up slowly turn over with tongs.
  6.  Fry till it becomes light brown in color.
  7. Remove bhujia from the oil; wait for few seconds to get the oil hot again.
  8. Repeat this till all dough is finished.
  9. Now, Aaloo bhujia (potato and Besan/chick pea flour ka sev) is ready to serve.

Aaloo sev bhujia (potato and Besan/chick pea flour ka sev)

Aaloo sev bhujia (potato and Besan/chick pea flour ka sev)

Ingredients

Ingredients

Ingredients

Ingredients

pour Besan, grinded mint, Chili powder, Turmeric powder, Roasted cumin powder, asafoetida and salt. Mix well

pour Besan, grinded mint, Chili powder, Turmeric powder, Roasted cumin powder, asafoetida and salt. Mix well

pour Besan, grinded mint, Chili powder, Turmeric powder, Roasted cumin powder, asafoetida and salt. Mix well

pour Besan, grinded mint, Chili powder, Turmeric powder, Roasted cumin powder, asafoetida and salt. Mix well

pour Besan, grinded mint, Chili powder, Turmeric powder, Roasted cumin powder, asafoetida and salt. Mix well

pour Besan, grinded mint, Chili powder, Turmeric powder, Roasted cumin powder, asafoetida and salt. Mix well

pour Besan, grinded mint, Chili powder, Turmeric powder, Roasted cumin powder, asafoetida and salt. Mix well

pour Besan, grinded mint, Chili powder, Turmeric powder, Roasted cumin powder, asafoetida and salt. Mix well

pour Besan, grinded mint, Chili powder, Turmeric powder, Roasted cumin powder, asafoetida and salt. Mix well

pour Besan, grinded mint, Chili powder, Turmeric powder, Roasted cumin powder, asafoetida and salt. Mix well

knead them till the dough becomes soft

knead them till the dough becomes soft

dough

dough

Fill the maker with dough.

Fill the maker with dough.

release the bhujia

release the bhujia

Deep fry the bhujia

Deep fry the bhujia

Deep fry the bhujia

Deep fry the bhujia

Remove bhujia from the oil

Remove bhujia from the oil

Aaloo sev bhujia (potato and Besan/chick pea flour ka sev)

Aaloo sev bhujia (potato and Besan/chick pea flour ka sev)

Aaloo sev bhujia (potato and Besan/chick pea flour ka sev)

Aaloo sev bhujia (potato and Besan/chick pea flour ka sev)