Puri Sabzi Street Food Recipe Breakfast Recipe Sanjeev Kapoor Khazana

A little addition to the usual potato gravy sabzi with brown chickpeas and soya granules, makes the simple breakfast, lunch/dinner more filling and interesting.

PURI SABZI

Ingredients

Dough
1 cup coarse whole wheat flour (khapli atta)
cup split skinless black gram (dhuli urad dal) flour
cup barley (jau) flour
2 tbsps semolina (rawa)
Salt to taste
2 tsps oil + for greasing + for deep frying
Sabzi
3 medium potatoes, boiled and peeled
cup soya chunks, soaked in hot water for 30 minutes and drained
cup boiled green peas
1 cup boiled brown chickpeas sprouts (kala chana)
1 cup fresh coriander leaves
1 medium onion, cut into quarters
1 inch ginger, roughly sliced
4 green chillies
5-6 garlic cloves
2-3 tbsps oil
1 tsp cumin seeds
tsp asafoetida (hing)
Salt to taste
tsp turmeric powder
tsp red chilli powder
1 tsps cumin powder
1 tsp garam masala powder
2 tbsps chopped fresh coriander leaves

Method

1. To make the dough, take khapli atta in a parat. Add split skinless black gram flour, barley flour, semolina, salt, 1 tsp oil and cup water and knead into a stiff dough. Add remaining oil and continue to knead for 1-2 minute. Cover with a damp muslin cloth. Set aside for 10-15 minutes.
2. Put the coriander leaves in a grinder jar. Add onion, ginger, green chillies, garlic and cup water and grind to a fine paste.
3. Heat oil in a kadai. Add cumin seeds and let the change colour. Add asafoetida and mix well. Add ground paste and mix.
4. Add salt and mix well. Cover and cook till the oil separates.
5. Add turmeric powder, red chilli powder and cumin powder and mix well. Cook for 1-2 minutes.
6. Crush the potatoes with your hands and add into the mixture. Add soya chunks, green peas, brown chickpeas and mix well. Add 1 cups water, mix, cover and cook for 6-8 minutes.
7. Add garam masala powder and coriander leaves, mix, cover and cook for 1-2 minutes.
8. Heat sufficient oil in a kadai.
9. Divide the dough into equal portions, shape each portion into a ball. Grease the worktop with some oil and place a dough ball on it and roll it into a small disc.
10. Gently slide the discs into the hot oil one at a time till golden and puffed up. Drain on an absorbent paper.
11. Serve the puris with hot sabzi.

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