Potato --- 2 medium
onion --- 1 medium chopped
tomato --- 1 medium -- chopped
oil -- 1 tab sp
Cumin seeds -- 1/2 tea
mustard seeds --- 1/2 tea sp
Ajwain --- 1/2 tea sp
Sounf --- 1/2 teasp(If you dont like sounf then replace with methi seeds)
Kalonji --1/2 tea sp
Ginger garlic paste -- 1 tea sp
salt to taste
Red chili powder --- 1/ tea sp
Turmeric powder --- 1/2 tea sp
cook potatoes in water till done remove and peel the skin and mash lightly and keep a side.
Heat oil in a pan add mustard seeds and let them popup then add cumin seebs,ajwain, sounf and kalonji and stir for few sec then add chopped onion and fry till onion become soft.
Now add chopped tomato and ginger garlic paste fry till tomato become soft then add red chili powder,turmeric powder and salt to taste mix well and let it cook till oil leaves the sides of the pan.
Now add mashed potato and 1 cup water mix well and bring to a full boil and keep the flame low and cook for 5 min. this gravy should be little watery mix well and remove from heat.
serve hot with puri and halwa
Wheat flour --- 1 cup(atta)
ghee or shortening -- 1 tab sp
Salt to taste
grind ajwain 1 tea sp and sounf 1 tea sp in to a coarse powder and keep a side
In a bowl mix atta and salt, heat ghee and add to the atta make a soft dough with hot water like puri dough
make small balls out of this dough and make Depression in the center and make cup shape keep ajwain and sounf mixture in the center and close from all sides and press in to small puries
Heat oil in a deep frying pan and fry this puries till golden color and take them out and serve
Serve this puries with hot Aloo subji and Halwa
Enjoy your break fast