Ingredients :
- 250g Baby Potatoes
- ½ kg Bathua Leaves
- 3 pieces Sweet Potato (Shakarkandi)
- 2 bowls Flour
- 2 tsp Refined Oil
- Oil for Frying
- Salt (as per taste)
- ½ tsp Turmeric
- ½ tsp Asafoetida
- ½ tsp Cumin Seeds
- ½ tsp Carom Seeds
- ½ tsp Coriander Powder
- ½ tsp Dry Mango Powder
- ½ Garam Masala
- 3 tsp Mustard Oil
- 2 Green Chillies
PREPARATION OF DOUGH FOR THE POORIS
- Boil the sweet potatoes and bathua separately. Grind bathua and keep it aside. Peel sweet potatoes and grate them.
- Now mix the grated sweet potatoes and bathua paste in the wheat flour.
- Add salt to taste, red chilli powder, carom seeds and 2 tsp oil in the flour. Knead it together with warm water into a soft dough. Cover it with a damp kitchen towel and keep it aside for half an hour.
PREPARATION OF SQUASHED POTATO SABZI
- Boil the potatoes and peel them when still warm. Press each potato separately with your palms and keep them in a separate plate. Heat a wok and add 2 tbs oil. When the oil becomes hot, add 1/2 tsp each of cumin seeds, turmeric powder, asafoetida, coriander powder, dry mango powder, garam masala and 2 green chillies.
- Now add the squashed baby potatoes to the oil and roast them well. Keep stirring and turning. Put off the flame after 10 minutes. Garnish them with fresh coriander leaves.
PREPARATION OF POORIS
- Knead the dough again and make small pedas. Roll each one of them into small round pooris. Heat oil in a wok and fry all the pooris in it. Serve them hot with the squashed potato sabzi.
- It’s a perfect brunch for Sunday. Enjoy it on a sunny Sunday with your family in winters.
-By Shobhna Sharma,
Mumma Kitchen
