Full recipe for No onion no garlic tari wale aloo

Prep time: 20 mins
Cooking time: 25 mins
Serves: 4

Ingredients:
• Oil 1 tbsp
• Jeera (cumin seeds) 1 tbsp
• Coriander seeds 1 tsp (crushed)
• Green chillies 2-3 nos. (chopped)
• Ginger 1 inch (julienned)
• Hing 1 tsp
• Whole Dry Kashmiri red chilly 2-3 nos.
• Turmeric powder 1 tsp
• Red chili powder 1 tsp
• Coriander powder 1 tsp
• Tomatoes 4-5 medium size (chopped)
• Salt to taste
• Boiled Potatoes 5-6 medium size (diced)
• Water 500 ml
• Kasuri methi 1 tsp
• Fresh coriander leaves 1 tbsp (chopped)
Method:
• Heat oil in a wok, add jeera and allow it to splutter, add crushed coriander seeds, green chillies, ginger, hing and whole Dry Kashmiri red chilly. Sauté for a minute.
• Add turmeric powder, Red chilli powder and coriander powder, mix well, add little water so to prevent the masalas from burning.
• Add chopped tomatoes and salt to taste, cook the tomatoes until they are slightly mushy.
• Add diced boiled potatoes, mix and cook for 2-3 minutes. Add water and cook for 4-5 minutes and bring it to a boil. Add salt and further cover and cook for 4-5 minutes.
• Add kasuri methi and some freshly chopped coriander leaves. Serve hot with hot puris.

For making Puri
Ingredients:
• Wheat flour 2 cup
• Semolina (sooji) 2 tbsp
• Ajwain 2 tsp
• Salt ½ tsp
• Oil 1 tbsp
• Water as required
• Oil for frying
Method:
• In a mixing bowl add wheat flour, semolina, Ajwain, salt and oil, mix well add water as required to knead a firm dough.
• Cover it with a damp cloth and rest it for 15 minutes.
• Knead once again after the rest. Divide into small equal roundels, apply some oil and roll into a thin chapati.
• Heat oil for frying, push down the puri with frying poon to fluff it up, flip and fry on both sides until the crust is golden brown and crisp.
• Serve hot.


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