Navrtari Recipe- Halwa Aloo Poori For Bhog

Presenting Halwa aloo poori along with atte ka halwa and dahi bade. This combination is always a hit. Just right for any potluck, puja, small lunch gathering or weekend brunch. The best part is you can fry bhalle , boil potatoes, make urad dal powder a day before and keep them ready.

Ingredients

4-5 Boiled Potatoes (Aloo)
1 tsp Cumin Seeds (jeera)
1/4 tsp Asafoetida (hing)
2 Tomatoes pureed
1/4 tsp Turmeric Powder (Haldi)
2 tsp Kashiri Red Chilli Powder
1 tsp Coriander Powder (Dhania Powder)
1 tsp Garam Masala Powder
1 tsp Grated Ginger (Adrak)
1 tsp Fennel Seeds Powder (Saunf)
2-3 Green Chilli chopped
1/2 tsp Dried Fenugreek Leaves (Kasuri Methi)
1 tbsp Fresh Coriander Leaves, finely chopped
1 tblsp Oil / Ghee (clarified butter)
Salt to taste

Method

* Boil the potatoes. Peel and keep aside.

* Heat the ghee in a kadai. When it is hot enough and the cumin seeds.

* Add the asafoetida and kashmiri red chilly powder.
Immediately add the tomato puree, green chillies and ginger and sauté.

* Cook on medium flame till the oil separates.

* Now add all the dry masalas – turmeric, coriander powder, red chilly powder, garam masala powder. Do not add saunf / fennel powder now.

* Cook for 30 secs.

* Now add the boiled potatoes. Crush them with your palms. Add a little water, cover and cook for 5-7 minutes.

* Once the oil separates, add the crushed kasuri methi and fennel powder and salt to taste.

* Garnish with chopped green coriander leaves.