Aalu Tarkari Recipe | Lively Weekends | Desi Food

Method :
Heat oil. Add cumin seeds, and cook for a minute .Add sliced boiled potatoes followed by salt, red chili flakes, turmeric and fenugreek seeds .Sauté for 2 minutes or so, and then add 3 cups water. Bring the potato mixture to a boil, ,add onion seeds (kalonj and and then turn heat to low. Cook on low flame for about 30 minutes till potatoes are soft. Once the potatoes are soft, use a wooden spoon to mash and crush the potatoes into chunks. As you crush the potatoes and keep cooking, the gravy will become thick as the potatoes release their starch. Add corn flour & cook for a few minutes till the desired gravy thickness is reached, and turn off heat. Add color and mix well Serve hot with kachori, puri

Method:
Rinse and soak the chickpeas in enough water overnight. Add enough amount of water as the chickpeas increase in size after soaking it.

Add water in large pot add baking soda and soaked chick peas, boil the soaked chickpeas till soft.
Heat the oil fry the onions light golden color add ginger garlic paste sauté, add tomatoes and cook add red chili powder turmeric, coriander powder, garam masala, salt cook for 3 minutes until oil oozing out, add water for gravy, and boil for once then cover the lid for 10 minutes ,add green chilies.
Garnish with coriander leaves and serve.

Method:
Pour the 1 ¼ cup water in a deep saucepan add sugar and zarda colour and boil 3 to 4 minutes & set aside
Take a large pan add ghee or oil add sooji in it and cook on medium heat till the sooji color turn golden brown., Mix it with spatula. Reduce heat.
Slowly add water into sooji mixture. Add cardamom powder, keep stirring on low heat till the water absorbed.
Add almonds and spare some for garnishing.
Serve hot with puris enjoy.

Method:
Firstly, take a large bowl, add all purpose flour, wheat flour, add sooji/rava, add salt.Mix all the dry ingredients well.Add water little by little and knead until a soft dough is obtained.Add oil and knead the dough again and make it even more softer.Cover the dough and rest it for 10-15 minutes.Mix and press the dough again.Divide the dough into small lemon sized equal portions and brush the oil for prevent drying
Make round balls of each portion of the dough, rest the dough balls for 2 minutes.
Take each dough ball,on rolling board.Roll the dough into small circular shaped disc.The thickness of the poori should be of 1.5 mm to 2 mm approximately.
Similarly make pooris of the remaining dough balls.
Heat oil for deep frying.
Drop one poori into the medium hot oil.
Let the poori start rising up slowly.
Once it rises up. Slightly touch at the corners with a ladle for it to puff up.
When the poori puffs up, flip and cook the other side for few seconds.
Take the poori out on a tissue paper.
Reduce the flame for the next poori as the next poori may burn if the oil is too hot.
Similarly deep fry rest of the pooris.
Serve them with poori masala, potato curry etc..