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We hope you got insight from reading it, now let’s go back to aloo ki sukhi sabji (dry masala aloo) with halwa poori recipe. To cook aloo ki sukhi sabji (dry masala aloo) with halwa poori you need 23 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Aloo ki sukhi sabji (Dry Masala Aloo) With Halwa Poori:
- Prepare Aloo ki sukhi sabji
- You need (Dry Masala Aloo) Ingredients:
- Provide 3 medium Potatoes, boiled, peeled and chopped into cubes
- Prepare 1 teaspoon roasted Cumin Seeds powder
- Provide 1 teaspoon Red Chilli flakes
- Prepare 1/4 teaspoon Turmeric Powder
- Take 3 tablespoons Oil
- Use 2 tablespoons finely chopped Coriander Leaves
- Take to taste Salt
- Use Halwa Poori :
- Prepare Poori Ingredients:
- Take 1 cup white flour
- Provide 1 cup whole wheat flour
- Use 1 teaspoon ajwain
- Use 1 tsp salt
- Get Lukewarm water for kneading
- Provide Halwa Ingredients:
- Provide 1 cup semolina (sooji)
- Prepare 2 cups sugar
- Get 3 cups water (prepare syrup by mixing sugar and water together with some green
- Provide Cardamom seeds and a pinch of yellow food colour boil for a min and take off the heat)
- Take 1/2 cup Ghee/oil
- Prepare Seeds of 2, 3 cardamom pods (don't discard the shells, you can grind them in your Garam Masala)
Steps to make Aloo ki sukhi sabji (Dry Masala Aloo) With Halwa Poori:
- Method For Aloo ki sukhi sabji - (Dry Masala Aloo) - Heat oil in a non-stick pan over medium flame.Add boiled potato pieces.and 5 to 6 minutes fry
- Add red chilli flakes, turmeric powder, roasted cumin powder, and salt as your taste required and sauté for 30-40 seconds.
- Garnish with coriander leaves and serve hot puri or paratha.
- Method For Poori: Mix all the ingredients together and knead well forming into a soft dough by using lukewarm water
- And let the dough rest for some time. Take some dough and form into golf ball sized by greasing your palms with some oil.
- Rest the prepared balls for a few mins, roll out and deep fry over medium heat by using slotted spoon to splash oil over the Pooris to fluff them.
- Take out in the sieve to drain the excess oil and serve immediately.
- Method For Halwa: Crackle some green cardamom seeds in hot ghee/oil on medium heat, add sooji and roast till you get the aroma but the colour doesn't change.
- Add hot sugar syrup to it very carefully, turning the burner to as low as to simmer. Cover the lid and switch off the heat after 2, 3 mins.
- Don't worry if it's still too runny, let it sit for a while before serving, all the moisture will be absorbed. Dish out and serve..
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