Name: Crispy Puri with Leftover Sabzi recipe by Jaideep Singh (Jai Ki Rasoi Se) at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 10
Ingredients: Wheat Flour (Gehoon Ka Aata) - 250 Cup; Leftover Curry (Bachi Hui Sabzi) - 1 Cup; Finely Chopped Green Chillies (Barik Kati Hari Mirch) - 1 Table Spoon; Finely Chopped Green Coriander (Barik Kata Hara Dhaniya) - 1 Bunch; Finely Chopped Curry Leave (Barik Kata Curry Patta) - 15 to 20 Leaves; Finely Chopped Mint Leave (Barik Kata Pudina) - 10 to 15 Leaves; Chat Masala - 1 Table Spoon; Red Chilli Powder (Lal Mirch Powder) - 1 Table Spoon; Whole Spice Powder (Garam Masala) - 1 Tea Spoon; Lemon Juice (Nimbu Ka Ras) - 2 Table Spoon; Oil - ¼ Cup to add in the dough; Oil (Tel) for Frying - As per your requirement; Salt to taste

ABOUT Crispy Puri with Leftover Sabzi RECIPE

Now you can rustle up exciting and tasty dishes with leftover food without even investing much time and effort. Today in "Jai Ki Rasoi Se" used yesterday's Aloo Gobi Tamator Ki Sabzi made in dinner and made "Crispy Puri with Leftover Sabzi". This dish can be served with curd or pickle

Ingredients Serving: 10

Wheat Flour (Gehoon Ka Aata) - 250 Cup
Leftover Curry (Bachi Hui Sabzi) - 1 Cup
Finely Chopped Green Chillies (Barik Kati Hari Mirch) - 1 Table Spoon
Finely Chopped Green Coriander (Barik Kata Hara Dhaniya) - 1 Bunch
Finely Chopped Curry Leave (Barik Kata Curry Patta) - 15 to 20 Leaves
Finely Chopped Mint Leave (Barik Kata Pudina) - 10 to 15 Leaves
Chat Masala - 1 Table Spoon
Red Chilli Powder (Lal Mirch Powder) - 1 Table Spoon
Whole Spice Powder (Garam Masala) - 1 Tea Spoon
Lemon Juice (Nimbu Ka Ras) - 2 Table Spoon
Oil - ¼ Cup to add in the dough
Oil (Tel) for Frying - As per your requirement
Salt to taste

Instructions

In a bowl add wheat flour, oil, finely chopped green coriander, mint & curry leaves, finely chopped green chillies, red chilli powder, chat masala, whole spice powder, lemon juice and salt according to taste. Mix all the ingredients
Add the leftover curry and by adding water as per requirement knead a tight dough. Rest the dough for 20 minutes
Divide the dough in equal portion. With the rolling pin make puri of medium size
Heat oil in a non-stick pan or kadai. Once the oil is hot add puri. Fry them till they turn golden brown.
The dish is ready to be served hot with curd, raita and pickle

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