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Explore Khatte Meethe Tari Waale Aloo-Puri Recipe |खट्टे मीठे तरी वाले आलू-पूरी | Chef Sanjyot Keer with 202,578 views, 5,407 likes, and 100 comments. Experience the impact of this video content that has captured audience attention.

Written recipe for Khatte meethe tari wale aloo-puri Prep time: 10 mins cooking time: 30 mins serves: 6 For khatte meethe aloo Ingredients: • Oil 2 tbsp • Mustard seeds 1 tsp • Jeera 1 tsp • Hing (asafoetida) 1 tsp • Ginger 1 tbsp (chopped) • Green chillies 2-3 nos. (chopped) • Curry leaves 8-10 nos. • Besan 2 tbsp • Tomato puree 5-6 medium size • Salt to taste • Turmeric powder 1/4th tsp • Red chilli powder 1 tbsp • Coriander powder 1 tbsp • Jaggery 1 tbsp • Potatoes 5-6 medium (diced) • Aamchur powder 1 tsp • Hot water 500 ml • Garam masala 1 tsp • Fresh coriander 1 tbsp Method: • Heat oil in a pressure cooker keeping the lid open, add jeera and mustard seeds, sauté for few seconds. • Add ginger, green chillies and curry leaves, sauté for ½ minute, add besan and cook until light brown. • Add tomato puree and salt to taste, cook for 2-3 minutes, add powdered spices and jaggery and cook further for 4-5 minutes. • Add diced raw potatoes, mix and cook for 3-4 minutes, add aamchur powder and hot water, mix well. • Pressure cook for 2 whistles on medium flame, switch off the flame and let the cooker depressurize naturally to open the lid. • Switch on the flame again on lo heat and cook further for 5-6 minutes, check whether the potatoes are cooked. • Check for salt if less add more as per your taste, add garam masala, freshly chopped coriander leaves and serve hot with hot and fluffy puris. For puri Ingredients: • Wheat flour 2 cups • Rava (semolina) 2 tbsp • Ajwain 1 tsp • Salt to taste • Oil 1 tbsp • Water as required • Oil for frying Method: • In a mixing bowl add wheat flour, rava, Ajwain, salt to taste and oil, mix well, add water as required to knead a tight dough, cover it with a damp cloth and rest it for 15 minutes. Knead once again after resting • Divide into small equal dough balls, apply some oil and roll into thin chapati. • Set oil in a kadhai on medium high flame, make sure the oil is hot enough for frying, add the puri, and fry on both the sides until nice fluffy and golden brown, push the puris down while frying with the help of the frying spoon so that the puri fluffs. • Serve it hot and fluffy with tari wale aloo or any sabji of your choice. Join us on: Facebook - https://goo.gl/rxrqsq Instagram - https://goo.gl/rK6wFS Twitter - https://goo.gl/lDfrrQ Follow Chef Sanjyot Keer Here: Facebook - https://goo.gl/8zcF6N Instagram - https://goo.gl/ayTNLP Twitter - https://goo.gl/lDfrrQ

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