Yummy Puri Recipes for Morning Breakfast.😋

Rajgira Puri With Jeera Aloo

Servings - 2 - 3

INGREDIENTS
(For Jeera Aloo)
Baby potatoes - 420 grams
Water - 800 milliliters
Oil - 2 tablespoons
Cumin - 1 1/2 teaspoons
Asafoetida - 1/4 teaspoon
Ginger - 1 teaspoon
Green chili - 1 teaspoon
Black pepper - 1/4 teaspoon
Salt - 1 teaspoon
Dry mango powder - 1/2 teaspoon
Coriander - 1 tablespoon
(For Rajgira Puri)
Amaranth flour - 200 grams
Boiled mashed potatoes - 100 grams
Salt - 1 teaspoon
Ghee - 2 tablespoons
Water - 80 milliliters
Oil - for frying

PREPARATION
(For Jeera Aloo)
1. Take a pressure cooker, add 420 grams baby potatoes, 800 milliliters water and cover it with lid.
2. Cook until you hear 2 whistles.
3. Remove it from heat and allow it to cool.
4. Drain and peel the potatoes.
5. Cut it into half.
6. Heat 2 tablespoons oil in a pan, add 1 1/2 teaspoons cumin, 1/4 teaspoon asafoetida, 1 teaspoon ginger, 1 teaspoon green chili and stir well
7. Then, add the boiled potatoes and mix it well.
8. Cook for 3 - 5 minutes on medium heat.
9. Add 1/4 teaspoon black pepper, 1 teaspoon salt, 1/2 teaspoon dry mango powder and mix it well.
10. Cook for another 3 - 5 minutes on medium heat.
11. Add 1 tablespoon coriander and mix it well.
12. Remove it from heat and keep aside.
(For Rajgira Puri)
1. In a mixing bowl, add 200 grams amaranth flour, 100 gram boiled mashed potatoes, 1 teaspoon salt, 2 tablespoons ghee and mix it well.
2. Add 80 milliliters water and knead it into a smooth soft dough.
3. Rest the dough for 8 - 10 minutes.
4. Take a ball from dough and flatten it with the help of a rollin pin.
5. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
6. Drain it on an absorbent paper.
7. Serve hot with prepared jeera aloo.

Ragi Puri With Khatte Meethe Aloo

Servings - 3 - 4

INGREDIENTS

(For Khatte Meethe Aloo)
Oil 25 milliliters
Cumin seeds - 1 teaspoon
Coriander seeds - 1 teaspoon
Fenugreek seeds - 1/4 teaspoon
Dry red chili - 2
Ginger paste - 1 teaspoon
Garlic paste - 1 teaspoon
Onions - 150 grams
Tomato - 200 grams
Turmeric - 1/4 teaspoon
Red chili - 1 teaspoon
Salt - 1 teaspoon
Coriander powder - 1 teaspoon
Water - 100 milliliters
Boiled potatoes - 830 grams
Water - 400 milliliters
Garam masala - 1/2 teaspoon
Tamarind pulp - 50 grams
Jaggery - 1 tablespoon
Coriander - 2 tablespoons
(For Ragi Puri)
Finger millet flour - 150 grams
Wheat flour - 150 grams
Salt - 1 teaspoon
Oil - 30 milliliters
Water - 180 milliliters
Oil - for frying

PREPARATION

(For Khatte Meethe Aloo)
1. Heat 25 milliliters oil in a heavy skillet, add 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, 1/4 teaspoon fenugreek seeds, 2 dry red chili and stir well.
2. Add 1 teaspoon ginger paste, 1 teaspoon garlic paste and stir again.
3. Then, add 150 grams onions and fry till translucent or until it turns golden brown in color.
4. Now, add 200 grams tomato and saute until it turns soft and pulpy.
5. Cook for 5 - 7 minutes on medium heat.
6. Add 1/4 teaspoon turmeric and stir well.
7. Add 1 teaspoon red chili, 1 teaspoon salt, 1 teaspoon coriander powder and mix it well.
8. Then, add 100 milliliters water and mix it well.
9. Now, add 830 grams boiled potatoes and mix it well.
10. Add 400 milliliters water and mix it again.
11. Cover it with lid and cook for about 8 - 10 minutes on medium heat.
12. Open the lid and give it a nice stir.
13. Add 1/2 teaspoon garam masala, 50 grams tamarind pulp and mix it well.
14. Add 1 tablespoon jaggery and mix it again.
15. Again cover it with lid and cook for about 5 - 7 minutes on medium heat.
16. Open the lid, add 2 tablespoons coriander and mix it well.
17. Cook for 2 - 3 minutes on medium heat.
18. Remove it from heat and keep aside.

(For Ragi Puri)
1. In a mixing bowl, add 150 grams finger millet flour, 150 grams wheat flour, 1 teaspoon salt, 30 milliliters oil and mix it well.
2. Add 180 milliliters water and knead it into a smooth soft dough.
3. Rest the dough for 20 minutes.
4. Take a ball from dough and flatten it with the help of a rolling pin.
5. Heat sufficient oil in a skillet and deep fry these until golden brown and crispy.
6. Drain it on an absorbent paper.
7. Serve hot with prepared khatte meethe aloo.