Name: Tri colour puri with aloo ki sabji recipe by Shilpa Khatwanirajdev at BetterButter
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 10
Ingredients: Palak 1 cup; Beetroot 1/2; Wheat flour 2 cups; Maida 1/2 cup; Besan 1/4 cup; Suji 1/4 cup; Badam 8-10; Kaju 8-10; Khus khus 1 tbsp; Milk 1/4 cup; Saunf 1 tsp; Jeera 2 tbsp; Ajwain 1 1/2 tsp; Tomato 1; Red chilli 5; Green chilli 2; Green coriander 1/4 cup; Ginger garlic paste 1 tsp; Sabot Dhania 1/4 tsp; Red chilli powder 1 tsp; Pudina 1 tsp

Ingredients Serving: 10

Palak 1 cup
Beetroot 1/2
Wheat flour 2 cups
Maida 1/2 cup
Besan 1/4 cup
Suji 1/4 cup
Badam 8-10
Kaju 8-10
Khus khus 1 tbsp
Milk 1/4 cup
Saunf 1 tsp
Jeera 2 tbsp
Ajwain 1 1/2 tsp
Tomato 1
Red chilli 5
Green chilli 2
Green coriander 1/4 cup
Ginger garlic paste 1 tsp
Sabot Dhania 1/4 tsp
Red chilli powder 1 tsp
Pudina 1 tsp

Instructions

Take 3/4 cup Atta
Grind palak, Hara Dhania, green chillies, saunf, jeera, ajwain, salt and pudina. Make a paste.
Mix besan in atta and add the ground past to make a dough.
Grind beetroot, tomato, badam, ginger garlic paste, red chilli and dhania seeds. Make a paste.
Take atta, put the beetroot paste and make a soft dough.
Grind kaju, khus khus with milk to get a paste.
Mix atta, maida, suji and the kaju paste. Make a soft dough.
Make roll from each dough.
Take three rolls together and twist them. Cut them in small pieces and make puris.
Boil potatoes and keep aside.
Add oil in a pan, let it heat a little.
Add rai, jeera, hing, red chilli, curry leaves, sabut dhania and let it crackle.
Add tomato puree, salt, red chilli powder, haldi, dhania powder and cook till the oil separates.
Add in the boiled and mashed potatoes. Add water to get desired consistency for the gravy.
Garnish with green coriander and serve hot with tricolours puris.

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