Masala Puri Recipe I 7 दिन ख़राब नहीं होगी ये मसाला पूरी I Aloo ki Sabji I Pankaj Bhadouria

Masala Puri Recipe I 7 दिन ख़राब नहीं होगी ये मसाला पूरी I Aloo ki Sabji I Pankaj Bhadouria

Whenever we are travelling, we look to carry food with us that doesn’t spoil easily.
The masala Puri Recipe that I am sharing with you today, does just that!
This masala puri will stay good for up to 7 days!
What’s more, this masala puri recipe is also an tea time snack and a breakfast recipe too.
Masala Puri, when made in combination with aloo ki sabji, can be a perfect part of your festive cooking too. Because this is not a puri or a kachori but a masala puri that is made with chana dal so this is a chana dal puri too.
The chana dal does not go as a filling in the puri but is kneaded into the dough with a lot of spices. It gives the masala puri a good taste and texture too.
We use fenugreek water in the dough to increase the shelf life of the puri. That is because fenugreek seeds have anti-bacterial, anti-fungal properties that add on to the shelf life of the puri.
For regular use, pair it up with a halwai style aloo ki sabji recipe that I have shared with you.
Check out the recipe of the masala puri and let me know how you liked it!


Join this channel to get access to perks:
   / @masterchefpankajbhadouria  

Thank you for watching! 💫 And don’t forget to subscribe here:
https://goo.gl/mQwVjN
*****************************************************************************
Recipe :

Recipe:
Masala Puri
Preparation Time: 15 minutes + soaking time
Cooking time: 15 minutes
Serves: 3-4

Ingredients:
1 ½ cups Whole Wheat Flour
1 tsp Fenugreek Seeds
1/2cup Chana Dal, soaked
1/4 cup Suji
1 tsp Red Chilli Powder
1/2 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Garam Masala
1/2 tsp Carom Seeds
1 tbsp kasuri Methi
3 Tbsp Desi Ghee
Salt to taste
Oil As needed

Method:
Soak the chana dal and the fenugreek seeds separately for 4-5 hours.
Drain the chana dal completely.
Drain the fenugreek seeds and reserve the water.
Grind the chana dal with the fenugreek water to make a fine paste.
Add the spices, ghee and the atta and knead into a smooth dough without adding any water.
Rest the dough for 30 minutes.
Knead the dough again for a minute. Break the dough into lemon sized balls and roll out thin puris.
Fry the puris in medium hot oil till golden and crisp. Remove from oil. Cool completely and then store, if storing for a longer time.
Or serve immediately with aloo ki sabji.

Aloo sabji
Preparation Time: 15 minutes
Cooking time: 15 minutes
Serves: 3-4

Ingredients:
6 boiled potatoes
6 tomatoes
¼ tsp Hing
3-4 Green chilies
1” Ginger
1 tsp cumin seeds
1 tbsp crushed coriander seeds
1 tbsp kasuri methi
½ tsp turmeric powder
1 tsp mango powder
Coriander leaves

Method:
Grind the tomatoes in a blender with the ginger and 2 green chilies.
Heat oil in a pan. add the cumin seeds and the asafetida and allow to splutter.
Add the powdered spices, ¼ cup water and cook till the oil floats on the top. Add the tomato paste and mix well. Add 3 cups water and bring to a boil.
Crush the potatoes with your hands and add to the pan. bring to a boil. Reduce the heat and simmer for 8-10 minutes or till the gravy thickens.
Add coriander leaves and serve.

#masalapuri #alookisabji #pankajbhadouria #recipe #recipes #easyrecipes #puri #puribhaji #food #foodie #travel #foodlover #indianfood #indianrecieps #indiancuisine #teatimesnacks #breakfastrecipes #lunch #dinner #lunchrecipes #dinnerrecipes #breakfastrecieps #vegetarian #vegetarianfood #vegetarianrecipes #masterchefindia #masterchefrecipes #indianchefs #masterchef

For more information on Pankaj Bhadouria, be sure to visit:
https://www.pankajbhadouria.com


Follow Pankaj Bhadouria on Your favourite Social Media:
  / pbhadouria  
  / masterchefpankajbhadouria  
  / bhadouriapankaj