(For Aloo Sabzi):-- Heat oil in a pan or kadai. Add, fennel seeds, asafoetida, saute for a second add onion, garlic, ginger paste saute for few minutes on a medium flame. Add tomato paste mix well and cook 3-4 minutes.
Add chilli powder, turmeric powder, Coriander powder, dry mango powder and 1/2 cup water,mix well.cover and cook for 2 minutes.
Now add boiled potato cubes, salt, mint leaves and 1/2 cup water mix well and cook on medium flame for 5 minutes, Garnish with fresh mint leaves. Ready
(For puris):- Take a bowl add wheat flour, salt, oil, carom seeds, combine well add water and knead stiff dough.
Cover and keep aside for 10-15 minutes.
Divide the dough into equal portions make balls and roll out into round puri shape.
Heat oil in a deep kadhai or pan fry puris till they turn golden brown in colour from both sides.
Drain the puri on kitchen towel.
Serve the hot puris with aloo sabzi with Raita..
(Boondi Raita):- Take a bowl whisk curd add salt, boondi, mix well sprinkle little chaat masala and mint powder. Ready.
