Dahi Pudina wale Aloo with Singhare ki Poori (Mint Yoghurt Potato with Water chest nut flour Bread )

Here is another wonderful combo for fasting , potatoes cooked with mint and yoghurt sauce and served with fried bread made of water chestnut flour. The combination of yoghurt and mint makes the potatoes tangy and delicious and it goes very well with Singhare ke atte ki Poori. For the sixth day of Navratri fasting I have prepared this fantastic dish. So let’s start the recipe . Yum

Dahi Pudina Aloo with Singhare ki poori

Ingredients:

For Aloo

1/2 cup yoghurt

4 potatoes , boiled and diced

1/4 cup mint leaves

1/4 cup coriander leaves

4 green chillies

2 teaspoon ginger,grated

1 teaspoon cumin seeds

Spices:

1/2 teaspoon coriander powder

1/2 teaspoon garam masala

1/2 teaspoon red chilly powder

Salt to taste (Senha namak/Vrat ka namak)

4 tablespoon Cooking oil

For Water chest nut flour Poori:

1 cup water chestnut flour

1 potato , boiled

1/2 teaspoon cumin seeds

1/4 teaspoon red chilly powder

1/4 teaspoon garam masala

Salt to taste (Rock salt )

Water as required

Oil for frying

Method:

For Dahi Pudina Aloo

Take yoghurt , mint leaves , coriander leaves and green chillies in a blender and blend to make a paste. Set aside.

Heat oil in a pan , add cumin seeds and ginger. Sauté for 2 minute then add potatoes and spices and salt . Cook for 5 minutes and add the yoghurt mint paste . Cook for 5-7 minutes . Remove from heat and set aside.

Dahi Pudina Aloo

For Singhara Poori:

Take all ingredients except oil and water in a bowl , mix well and slowly knead a firm dough by adding little water. Cover with kitchen towel and set aside for 10 minutes.

Heat oil in a wok , make small balls from the dough , apply water on palms . Take one dough ball in palms and press from all sides to make a small round . Carefully transfer this round in hot oil from side of wok. Fry from both sides till crispy . Repeat the same process for remaining balls.

Singhara ki poori