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Dahiwale Aloo ki Sabzi with Rajgira Puri Recipe

 

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dahiwale aloo ki sabzi with rajgira puri recipe | rajgira aloo puri | dahi aloo ki sabzi for upvas | vrat rajgira puri with aloo sabzi | with 35 amazing images.

dahiwale aloo ki sabzi with rajgira puri recipe | rajgira aloo puri | dahi aloo ki sabzi for upvas | vrat rajgira puri with aloo sabzi is a satiating meal for fasting days. Learn how to make rajgira aloo puri.

To make aloo sabzi, combine the curds, rajgira flour and ½ cup of water in a deep bowl, whisk well and keep aside. Heat the ghee in a deep non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds. Add the bayleaf, cloves and cinnamon and sauté on a medium flame for 1 minute. Add the curd-water mixture and green chilli paste, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Add the baby potatoes, coriander and rock salt, mix gently and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside. For the rajgira puris, combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water. Divide the dough into 15 equal portions. Roll each portion into a 75 mm. (3”) diameter circle. Heat the oil in a deep non-stick pan and deep-fry the puris a few at a time till they turn golden brown in colour from both the sides. Drain on absorbent paper. For serving, serve hot rajgira puris with hot aloo sabzi.

This is an easy recipe, which can be made with few ingredients and in little time! The simple flavour of the dahi aloo ki sabzi for upvas is very soothing to the palate, and just right to nourish yourself on a fasting day.

Baby potatoes cooked with curds and spices is a great combination for rajgira aloo puri. The final touch of coriander is the finishing flavor to this sabzi. With the use of rajgira flour to thicken curd, we are sure you will not miss the taste of your daily cooking.

If you like vrat rajgira puri with aloo sabzi, then also try other faraal recipes like sabudana khichdi or kand aloo pakoda.

Tips for dahiwale aloo ki sabzi with rajgira puri. 1. If you don’t have baby potatoes, then boil the potatoes, peel them and cut into big cubes. 2. Whisk the curd mixture very well. It should not have any lumps. 3. After adding the curd-water mixture, make sure you keep stirring continuously to prevent it from curdling. 4. After kneading the dough do not keep it for long time. This might make rolling difficult. 5. If you find rolling the puris difficult, then roll them between 2 sheets of plastic.

Enjoy dahiwale aloo ki sabzi with rajgira puri recipe | rajgira aloo puri | dahi aloo ki sabzi for upvas | vrat rajgira puri with aloo sabzi | with step by step photos.

Dahiwale Aloo ki Sabzi with Rajgira Puri Recipe recipe - How to make Dahiwale Aloo ki Sabzi with Rajgira Puri Recipe

Tags

Gujarati Faral, FaraalMaharashtrian Upvas (Fasting)Sabzis with GraviesSankashti Chaturthi RecipesMahashivaratriJanmashtamiNavratri Vrat

Preparation Time:    Cooking Time:    Total Time:    Makes 4 servings

Ingredients


For The Aloo Sabzi
2 cups baby potatoes , boiled and peeled
1 cup fresh curd (dahi) , beaten
1 tbsp rajgira (amaranth) flour
1 tbsp ghee
1/2 tsp cumin seeds (jeera)
1 bayleaf (tejpatta)
2 cloves (laung / lavang)
one small stick cinnamon (dalchini)
1 tsp green chilli paste
2 tbsp finely chopped coriander (dhania)
rock salt (sendha namak) to taste

For The Rajgira Puris
1 cup rajgira (amaranth) flour
1/2 cup boiled , peeled and mashed potatoes
2 tbsp arrowroot (paniphal) flour
1 tbsp hot melted ghee
rock salt (sendha namak) to taste
oil for deep-frying

Method
For the aloo sabzi
    For the aloo sabzi
  1. Combine the curds, rajgira flour and ½ cup of water in a deep bowl, whisk well and keep aside.
  2. Heat the ghee in a deep non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds.
  3. Add the bayleaf, cloves and cinnamon and sauté on a medium flame for 1 minute.
  4. Add the curd-water mixture and green chilli paste, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
  5. Add the baby potatoes, coriander and rock salt, mix gently and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside.

For the rajgira puris
    For the rajgira puris
  1. Combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water.
  2. Divide the dough into 15 equal portions.
  3. Roll each portion into a 75 mm. (3”) diameter circle.
  4. Heat the oil in a deep non-stick pan and deep-fry the puris a few at a time till they turn golden brown in colour from both the sides. Drain on absorbent paper.

For serving
    For serving
  1. Serve hot rajgira puris with hot aloo sabzi.

Dahiwale Aloo ki Sabzi with Rajgira Puri Recipe with step by step photos

If you like dahiwale aloo ki sabzi with rajgira puri
  1. If you like dahiwale aloo ki sabzi with rajgira puri, then also try other recipes for upvas like 
    • piyush recipe | homemade Gujarati piyush |how to make traditional Maharashtrian piyush at home | piyush drink | with 28 amazing images.
    • yam raita recipe | farali suran raita | senai pachadi | upvas, vrat recipes | with 13 amazing images.
    • farali idli sambar recipe | vrat sambar | navratri, vrat idli chutney | fasting idli sambar |

What is dahiwale aloo ki sabzi with rajgira puri made of?
  1. Dahiwale aloo ki sabzi with rajgira puri is made of For The Aloo Subzi
    2 cups baby potatoes , boiled and peeled, 1 cup fresh curds (dahi) , beaten, 1 tbsp rajgira (amaranth) flour, 1 tbsp ghee, 1/2 tsp cumin seeds (jeera), 1 bayleaf (tejpatta), 2 cloves (laung / lavang), one small stick cinnamon (dalchini), 1 tsp green chilli paste, 2 tbsp finely chopped coriander (dhania) and rock salt (sendha namak) to taste.

    For The Rajgira Puris
    1 cup rajgira (amaranth) flour
    1/2 cup boiled , peeled and mashed potatoes
    2 tbsp arrowroot (paniphal) flour
    1 tbsp hot melted ghee
    rock salt (sendha namak) to taste
    oil for deep-frying

For the curd mixture
  1. For the curd mixture to add in aloo ki sabzi, add 1 cup fresh curds (dahi), beaten in a deep bowl.
  2. Add 1 tbsp rajgira (amaranth) flour. In upvas recipes like this aloo ki sabzi this flour is a substitute to besan usually added for thickening. 
  3. Add ½ cup of water.
  4. Whisk well and keep aside. Ensure there are no lumps. 
     

For the aloo sabzi
  1. For the aloo sabzi, heat 1 tbsp ghee in a deep non-stick pan.
  2. Add 1/2 tsp cumin seeds (jeera).
  3. Sauté on a medium flame for 30 seconds.
  4. Add 1 bayleaf (tejpatta). This is optional. If you wish, you can avoid it. 
  5. Add 2 cloves (laung / lavang).
  6. Add one small stick cinnamon (dalchini).
  7. Sauté on a medium flame for 1 minute.
  8. Add the curd mixture.
  9. Add 1 tsp green chilli paste. You can adjust the quantity as per your liking. 
  10. Mix well and cook on a medium flame for 2 minutes, while stirring continuously.
  11. Add 2 cups baby potatoes , boiled and peeled. If you don’t have baby potatoes, then boil the potatoes, peel them and cut into big cubes.
  12. Add 2 tbsp finely chopped coriander (dhania). You can avoid it if you wish to. 
  13. Add rock salt (sendha namak) to taste. It is also called sendha namak. This is added while making upvas / vrat recipes. You can add table salt if you wish to. 
  14. Mix gently and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside.
     

For the rajgira puris
  1. For the rajgira puris, add 1 cup rajgira (amaranth) flour in a deep bowl.
  2. Add 1/2 cup boiled , peeled and mashed potatoes. This helps in binding the dough well.
  3. Add 2 tbsp arrowroot (paniphal) flour.
  4. Add 1 tbsp hot melted ghee.
  5. Add rock salt (sendha namak) to taste.
  6. Add enough water. 
  7. Mix well and knead into a semi-stiff dough.
  8. Divide the dough into 15 equal portions.
  9. Roll each portion into a 75 mm. (3”) diameter circle.
  10. Heat oil for deep-frying in a deep non-stick pan.
  11. Add 1 to 2 puris at a time in hot oil and deep-fry the puris till they turn golden brown in colour from both the sides. Drain on absorbent paper.

How to serve dahiwale aloo ki sabzi with rajgira puri
  1. Serve dahiwale aloo ki sabzi with rajgira puri recipe | rajgira aloo puri | dahi aloo ki sabzi for upvas | vrat rajgira puri with aloo sabzi hot.

Tips for dahiwale aloo ki sabzi with rajgira puri
  1. If you don’t have baby potatoes, then boil the potatoes, peel them and cut into big cubes.
  2. Whisk the curd mixture very well. It should not have any lumps. 
  3. After adding the curd-water mixture, make sure you keep stirring continuously to prevent it from curdling.
  4. After kneading the dough do not keep it for long time. This might make rolling difficult.
  5. If you find rolling the puris difficult, then roll them between 2 sheets of plastic. 
Nutrient values per serving
Energy446 cal
Protein7.3 g
Carbohydrates58.9 g
Fiber6.5 g
Fat19.1 g
Cholesterol8 mg
Vitamin A350.5 mcg
Vitamin B10.1 mg
Vitamin B20.1 mg
Vitamin B31.3 mg
Vitamin C20.3 mg
Folic Acid21.7 mcg
Calcium119.6 mg
Iron0.6 mg
Magnesium41.2 mg
Phosphorus108.4 mg
Sodium25.3 mg
Potassium306.1 mg
Zinc0.6 mg
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Reviews

दहीवाले आलू की सब्ज़ी और राजगीरा पुरी की रेसिपी
 on 18 Aug 18 04:18 PM
5

उपवास में साबूदाने और आलू चिप्स खाने से कतराते हो तो तरलाजी द्वारा बताए हुए इस उपवास की रेसिपी को घर पर जरूर आजमाइए। इसमे दही और मसालों के साथ छोटे आलू को पकाकर राजगीरा के पुरी के साथ सेवन कीजिए यह सरल और स्वादिष्ट सब्ज़ी उपवास के दिन पोषण देने के लिए उपयुक्त है।
Dahiwale Aloo Ki Subzi with Rajgira Puris
 on 22 Jun 18 05:33 PM
5

Cooked this delightful recipe during my mother''s fast, she enjoyed it a lot. The combination of soft puri with that gravy is amazing!
Dahiwale Aloo Ki Subzi with Rajgira Puris ( Faraal Recipes)
 on 11 Feb 17 07:46 AM
5

now I am looking forward for my fasts eagerly
Tarla Dalal
02 Jul 18 05:10 PM
   Thanks for the feedback.