INGREDIENTS1 cup boiled and pureed beetroot
1 cup pureed spinach (wash and grind)
2 cups of flour to make dough
2 cups boiled and roughly crushed potatoes
1 medium sized chopped onion
1 cup tomato puree
1 tbsp tomato sauce
1 tsp mustard seeds
1 tsp coriander powder
1 tsp garam masala
1 tsp kasuri meethi
1 tsp chaat masala
salt and chili to taste
METHOD
Take 2 cups flour and knead dough with spinach puree.
Take more 2 cups of flour and make dough with beetroot puree.
Keep both the dough's in fridge.
By that time let's make aloo sabzi
For Aloo Sabzi:
Heat oil in pan, add mustard seeds, let it crackle, add chopped onion and saute till golden in color. Now add dry spices, salt, coriander powder, garam masala, kasuri meethi and chaat masala. Mix well.
Add tomato puree and let it cook on medium flame till it become dry and leave sides of pan.
Add roughly crushed potato and mix well. Add water and let it cook for more 5-10 minutes.
Garnish with coriander leaves.
Now in a pan, heat oil. Take small portion from each dough and roll in small chapati and deep fry.
Serve with Aloo sabzi.
Pictorial:
1. Boil and grind beetroot and make dough with beetroot puree.
2. Grind spinach in blender or grinder and knead dough using spinach puree.
For Aloo Sabzi:
1. Heat some oil in pan, add mustard seeds and let it crackle, add onions and saute till golden in colour.
2. Add all the dried spices. Mix well.
3. Add tomato puree and tomato sauce.
4. Mix well and cook till it leaves sides of the pan.
5. Add roughly crushed potatoes.
6. Mix well and add water and let it cook for 10-15 minutes.
7. Take dough of both spinach and beetroot one by one and roll in small chapati and deep fry.
8. Serve hot with vegetable!
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