Masala poori - Sabji

Ingredients

For Masala Puri Dough

• 1 ½ cup Whole wheat flour,
• 1 tbsp Semolina, powder,
• ½ tsp Carom seeds,
• Salt to taste,
• ¼ tsp Turmeric powder,
• A pinch of asafoetida,
• ½ tsp Degi red chili powder,
• ¼ tsp Cumin powder,
• ¼ tsp Turmeric powder,
• ½ tsp Oil,
• 1 tsp Ginger Garlic water,
• 2 tbsp Gram flour,
• Water as required,
• ½ tsp Oil

For Ginger Garlic Paste

• ½ inch Ginger, slice,
• 4-5 Garlic cloves,
• 4-5 Green chillies, less spicy,
• Salt to taste

For Onion Tomato Sabji

• 2 tbsp Ghee,
• 1 tsp Cumin seeds,
• ½ tsp Fennel seeds,
• ¼ tsp Fenugreek seeds,
• Prepared Ginger Garlic Paste,
• 3 medium size Onions, roughly chopped,
• ½ tsp Turmeric powder,
• 1 tsp Coriander powder,
• A pinch of Asafoetida,
• ¼ tsp Cumin powder,
• 5 no medium size Tomatoes, roughly chopped,
• 1 ½ tsp Degi red chili powder,
• ½ tsp Sugar,
• Little water,
• ½ tsp Dry fenugreek leaves, crushed,
• 2 tbsp Coriander leaves, chopped,

Other Ingredients

• 2 Green chillies (slit, less spicy)
• Oil for frying,

For Garnish

• Coriander sprig,

Process

For Masala Puri Dough

1. In a parat or bowl, add whole wheat flour, semolina, carom seeds, salt to taste, and turmeric powder.
2. Add a pinch of asafoetida, degi red chili powder, cumin powder, turmeric powder, oil, ginger garlic water.
3. Add gram flour, water as required and knead a semi soft dough.
4. Apply some oil and knead it again, cover it with a damp cloth and keep it aside for further use.

For Frying

1. Pinch a small lemon size ball and roll it into a round shape to slightly thick.
2. Heat oil in a kadai, once the oil is medium hot fry the puris.
3. Press until the puri puffs up and splash oil to puff up fully.
4. Flip over and fry until it turns golden brown in color.
5. Remove on an absorbent paper.

For Ginger Garlic Paste

1. In a mortar pestle, add ginger, garlic, green chillies, salt to taste and grind into a crushed paste and keep it aside for further use.

For Onion Tomato Sabji

1. In a kadai or shallow pan, add ghee once it is hot, add cumin seeds, fennel seeds, fenugreek seeds and let it splutter well.
2. Add ginger garlic paste and saute it well on medium flame for 2-3 minutes.
3. Add onions and saute it well until light pink in color.
4. Add turmeric powder, coriander powder, a pinch of asafoetida, cumin powder and saute it well.
5. Add tomatoes, degi red chili powder and mix well. Add sugar, little water and let it cook until the tomatoes are soft.
6. Finish it with dry fenugreek leaves, coriander leaves and mix well.
7. Transfer into a serving dish garnish it with coriander sprig and serve hot with masala puri.