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Health knowledge made personal
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Health knowledge made personal
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 Ingredients For mint masalapoori 300 g whole wheat flour 200 g Bengal gram flour 1 teaspoon ginger paste 2 tablespoon fresh mint leaves ( chopped ) 1 tablespoon green coriander leaves ( chopped ) 1/2 teaspoon cumin seeds 1/2 teaspoon oregano 1 teaspoon chilly powder 1/2 teaspoon turmeric powder 2 tablespoon oil Oil for frying Salt to taste For Aloo 500 g potato ( boiled, peeled and mashed ) 1/2 turmeric powder 1 teaspoon coriander powder 1/2 teaspoon garammasala 1 teaspoon amchur powder / mango powder 1/2 teaspoon cumin seeds 1/4 teaspoon mustard seeds A pinch of asafoetida 1-2 green chillies ( chopped ) 1 teaspoon fresh ginger ( chopped ) 2 tomatoes ( chopped ) 1 tablespoon fresh mint leaves (chopped ) 2 tablespoon oil 2 cups of water Salt and pepper to taste For garnishing 1 tablespoon green coriander leaves ( chopped ) Method For mint masalapoori: Mix all the ingredients of poori. Rub well. Add water. Knead into a hard dough. Keep aside. Cover with wet cloth. For Aloo: Heat oil in a pan. Crackle cumin and mustard seeds. Add asafoetida and dry masalas. Then add tomatoes, green chilli and ginger. Fry for a while and add mashed potato and 2 cups of water. Bring to the boil and simmer for 5-6 minutes.Before serving, mix mint leaves. Garnish with green coriander leaves. Preparation of Poori: Now divide the poori dough into portions and shape into balls. Press each ball between palms and roll out into flattened rounds ( poori ). Fry in oil in a deep frying- pan.Turn when it has puffed up. Drain out when crisp ( not too much ). Serve with mint masalaaloo. |
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