Split Bengal Gram Puris with Potato Curry.

Split Gram Puris.

Ingredients:-

  1. Split Bengal Gram -250 gms.
  2. Whole wheat flour – 400 gms.
  3. Asafoetida or Hing – A Pinch.
  4. Red Chilly Powder – 1 tsp.
  5. Salt – According to taste.
  6. Cumin Powder – 2 tsp.
  7. Garam Masala – 2 tsp.
  8. Vegetable Oil – For deep frying.

STEPS.

Step 1 – To make the dough take a bowl and add the given amount of wheat flour in it. Add 2 tsp of vegetable oil and then using water knead a pliable dough.

DSC00510.JPGStep 2 – Wash the bengal gram and pressure cook it till it gets half-done.Take it out in a strainer and let it cool. Now coarsely grind the gram and keep aside.

DSC00513.JPGStep 3 – Heat a wok and add 2 tsp of oil. Add 1 tsp of cumin to it. When it crackles add the given amounts of asafoetida, salt, red chilly powder, cumin powder, garam masala and immediately add the bengal gram. Saute and keep aside. Our filling is ready.

DSC00514.JPGStep 4 – Now take one medium sized portion of the dough and fill it with 2 tsp of the bengal gram filling. Using the rolling pin make small puris and keep aside.

20161214_212326.jpgStep 5 – Heat sufficient vegetable oil in a kadhai. When it becomes hot drop the puris one by one and fry them till golden brown on both sides. Drain them and put on a tissue paper.

Our Bengal gram puris are ready.They can be best served with tamarind chutney or potato curry and curd.

Potato Curry.

Ingredients:-

  1. Potato – 4.
  2. Onions – 1.
  3. Asafoetida or Hing – A pinch.
  4. Turmeric Powder – 1 tsp.
  5. Red Chilly Powder – 1 tsp.
  6. Cumin Powder – 2 tsp.
  7. Subzi Masala – 2 tsp.
  8. Garam masala – 1 tsp.
  9. Salt – According to taste.
  10. Tomato Puree – 2 tbsp.
  11. Dry Fenugreek leaves or Kasuri Methi – 1 tsp.
  12. Coconut Milk – 1/2 cup.

STEPS.

Step 1 – Wash and cut potatoes in medium-sized pieces. Chop the onions finely.

Step 2 – Take a kadhai and add oil in it. Then add cumin, dry fenugreek leaves and asafoetida and let it crackle. Now add the finely chopped onions. Fry them for two minutes. Now add turmeric powder, red chilly powder, cumin powder, subzi masala, salt and saute it for two minutes. Now add the given amounts of tomato puree and saute again for one minute. Add the potato cubes and fry again. Now add water and let the curry simmer on a medium flame.

Step 3 – When the curry starts boiling add coconut milk and garam masala and mix all well and let it cook for five minutes. Garnish with fresh cream and chopped cillantro.

And hey, our potato curry is done and ready to be teamed up with kachoris, hot chapatis, naan or paranthas. Simply to be enjoyed!

Friends do try this recipe at home. Share your comments and feedback. Have a good fun filled week everyone. Till then healthy cooking, happy living!

 

 

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Published by

Abha's Recipes

Hi! Cooking has been my passion for the better part of my life. I was brought up knowing the traditional Indian style of cooking from my ancestral home. I wish to pass on this treasure trove of delightful, easy and yummy recipes to foodies and budding chefs alike. I also love experimenting with food and discovering world cuisine. I wish to keep discovering amazing new recipe's and showcasing them with the world.

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