North India Statesman
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News India Live, Digital Desk: Special Combo of Dishes: The most liked combo in Indian festivals and celebrations is if anyone is there, then it is the vegetable of the bhandara potato and the hot puri. In this particular vegetable, neither onion nor garlic is used, yet its taste is so wonderful that it captivates everyone’s mind. Usually, you can easily make this vegetable and puri found in temples in your kitchen and you can get the same Authentic taste. Method of making potato vegetables: First of all, boil some potatoes to make this vegetable, then remove them and make them mash. Keep in mind, the potatoes do not have to make a paste completely, small pieces should remain in them. Heat some oil or ghee in a pan or pan. When the oil is hot, add cumin and asafoetida to it. If the cumin seeds start to crackle, add grated ginger or ginger paste. Fry it for a few seconds, then reduce the flame and add coriander powder, turmeric powder and red chili powder. Fry the spices on low flame until the fragrance starts coming from them. (Reference) Now add chopped tomatoes and finely chopped green chillies and mix well. Cook the tomatoes until they become soft and take care that they do not stick down. Next, add mashed potatoes, sufficient amount of water, salt as per taste and mango powder. If you want, you can also add some mint leaves, it will give a unique taste. Mix the vegetables well and let it boil on low heat. When a good boil comes in the vegetable and it becomes a little thick, add garam masala to it and mix it well. Finally, garnish with fresh green coriander. Your delicious bhandare potato vegetable is ready. Do not keep it too thick, because it is slightly thin in the bhandara. To make the woman, first take wheat flour in a big bowl. Add salt and some oil or ghee (for moyan) as per taste. Mix them all well so that oil is mixed equally in flour. Now start kneading the dough with the help of lukewarm water. The dough for the puri is a little bit hard so that the puris become puffed and crispy. Make the dough smooth by mashing it well and then cover it for 15-20 minutes. When the dough is ready, make small doughs from it. Roll a dough with light hands and give the shape of a round puri. Keep in mind that Pudi is neither very thick nor very thin. Heat sufficient amount of oil in a pan. When the oil is well heated, put the puris in hot oil one by one. Press the puri with light hands so that it swells well. Fry on both sides until golden and crisp. Your hot and puffy puris are ready. Serve these puris with hot storing potato vegetable and enjoy taste.
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