Name: Methi Poori, Aaloo Rasedaar and Aam Ras recipe by Neha Sharma at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3
Ingredients: For Poori: Wheat flour 1 cup; Dry Methi bhaji 1.5 tbsp; Red chili powder 1 tsp; Salt to taste; For Aaloo Rasedaar: Potatoes 3 boiled; Red chili powder 1 tsp; Turmeric powder 1/2 tsp; Coriander powder 1 tsp; Coriander leaves 1 tbsp; Garam masala 1 tsp; Amchur powder 1/2 tsp; 2 tbsp oil; 1 pinch Hing; 1/2 tsp Jeera; For Aamras:Mango 1 , peeled and sliced; Milk 1/2 litre; Sugar 3-4 tsp - adjust

Ingredients Serving: 3

For Poori: Wheat flour 1 cup
Dry Methi bhaji 1.5 tbsp
Red chili powder 1 tsp
Salt to taste
For Aaloo Rasedaar: Potatoes 3 boiled
Red chili powder 1 tsp
Turmeric powder 1/2 tsp
Coriander powder 1 tsp
Coriander leaves 1 tbsp
Garam masala 1 tsp
Amchur powder 1/2 tsp
2 tbsp oil
1 pinch Hing
1/2 tsp Jeera
For Aamras:Mango 1 , peeled and sliced
Milk 1/2 litre
Sugar 3-4 tsp - adjust

Instructions

ADD MANGO,MILK AND SUGAR TO BLENDER
BLEND THE MIXTURE TO SMOOTH PUREE AND KEEP IT ASIDE
HEAT OIL IN A PAN. CRACKLE CUMIN SEEDS AND HING
ADD CUBED POTATOES AND MIX WELL
ADD TURMERIC, 1 TSP RED CHILI POWDER, CORIANDER POWDER AND SALT. MIX WELL
ADD ADEQUATE WATER AND BRING TO BOIL. COOK UNTIL GRAVY REACHES DESIRED CONSISTENCY
ADD AMCHUR POWDER AND GARAM MASALA. MIX WELL. GARNISH WITH CORIANDER LEAVES
ADD WHEAT FLOUR, 1 TSP RED CHILI POWDER, SALT, 1 TSP OIL, SOAKED DRIED METHI IN A BOWL
ADD ADEQUATE WATER AND KNEAD STIFF DOUGH. DIVIDE DOUGH INTO EQUAL PORTIONS AND ROLL INTO POORIS
DEEP FRY POORIS TILL GOLDEN BROWN OVER MEDIUM HEAT.
FRY ALL THE POORIS AND DRAIN EXCESS OIL OVER KITCHEN TOWEL.SERVE HOT WITH AALOO RASEDAAR AND AAM RAS

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