Multi Purpose Dry Aloo Subzi for Masala Dosa, Samosa etc.

In India you will find Dry Aloo Subzi in or with many popular snacks and main course dishes like Samosa, Masala Dosa, Bread Pakora, Aloo Bonda, Paratha, Cutlet, Poori etc. Let’s check out in this post how to make delicious multi purpose Aloo Subzi?

dry aloo subji

Read Dry Aloo Subzi Recipe in Hindi

Continue reading “Multi Purpose Dry Aloo Subzi for Masala Dosa, Samosa etc.”

Dry Aloo Gobi Matar Masala Subzi

Aloo Gobi Matar (Vatana) Masala is a delicious subzi that is served in almost all Indian restaurants and dhabas either as a main course or breakfast dish. Let’s check out in this post how to make this recipe at your home?

dry aloo gobi matar masala

Read Dry Aloo Gobi Matar Masala Subzi Recipe in Hindi

Ingredients required for making Dry Aloo Gobhi Matar Masala

  • 400 grams of Cauliflower
  • 2 medium size Potatoes
  • 1/2 (half) cup of Peas
  • 1 Onion
  • 1 tablespoon of garlic paste
  • 1 tablespoon of ginger paste or finely chopped 1 inch ginger
  • 1/2 (half) teaspoon of turmeric powder
  • 1 chopped Chilli
  • 1/2 (half) tablespoon sugar
  • 1 1/2 (one and a half) tablespoon of coriander seeds powder
  • 1 teaspoon of cumin seeds powder
  • 4 to 5 Curry Leaves
  • 2 tablespoon Coriander Leaves
  • 1 teaspoon of cumin seeds for Tadka (tempering)
  • Salt as per taste
  • 1 medium size tomato chopped into fine pieces
  • 1/4 (one fourth) cup of vegetable oil or Dalda or Ghee
  • 1/2 (half) tablespoon of Cinnamon powder

Cooking Method

1) Take 2 medium sized Potatoes and cut them into pieces. Take one third cup of vegetable oil in a Frying Pan or Karahi and put the chopped potatoes in it. Fry the Potatoes for about 1 minute.

2) Add 400 grams of chopped cauliflower with potatoes and fry both of them for another one minute. Cover the frying pan with a plate and let the potato and cauliflower cook for about two minutes.

3) Remove the plate and add salt as per your taste. Also add half teaspoon of turmeric powder and Mix everything very well.

Now, add half cup of peas and mix everything very well. Keep frying everything for around two minutes until Potatoes and Cauliflower becomes soft. Take out all of them in a separate utensil.

4) When you take out everything from the pan, a small amount of oil will be left in it. Add one more tablespoon of oil in the pan and then add 4 or 5 Curry Leaves, one teaspoon of Cumin Seeds, half teaspoon of Cinnamon Powder and 1 full chopped onion. Mix everything very well.

5) Add 1 tablespoon of garlic paste, 1 tablespoon of ginger paste or 1 inch finely chopped ginger, one chopped green chilli and one tablespoon of roasted cumin seeds and coriander seeds powder. Mix everything very well.

For making roasted cumin seeds and coriander seeds powder, take one and a half tablespoon of coriander seeds and half table spoon of cumin seeds in a pan. Shallow fry both of them in one tablespoon of oil for about half a minute and then grind them in a grinder to make a powder.

6) Add chopped Tomato to the mixture and mix everything again. Add one tablespoon of sugar and then add the fried potatoes, cauliflower and peas that we kept in a  separate utensil.

Mix everything very well and keep frying for about one minute. Your Dry Aloo Gobi Matar Masala is now ready to be served with delicious Maida Puri (Indian bread made using All Purpose Flour).

Also see: Aloo Gobhi Masala Curry

Dry Aloo Gobi Matar Masala
How to make Restaurant or Dhaba style Dry Aloo Gobi Matar Masala?
Author:
Cuisine: Indian
Recipe type: Main
Serves: 2
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 400 grams of Cauliflower
  • 2 medium size Potatoes
  • ½ cup of Peas
  • 1 Onion
  • 1 tablespoon of garlic paste
  • 1 tablespoon of ginger paste or finely chopped 1 inch ginger
  • ½ teaspoon of turmeric powder
  • 1 chopped Chilli
  • 1 tablespoon sugar
  • 1½ tablespoon of coriander seeds powder
  • 1 teaspoon of cumin seeds powder
  • 4 to 5 Curry Leaves
  • 2 tablespoon of Coriander Leaves
  • 1 teaspoon of cumin seeds for Tadka
  • Salt as per taste
  • 1 medium sized tomato chopped into fine pieces
  • ¼ cup of vegetable oil or Dalda or Ghee
  • ½ teaspoon of Cinnamon powder
Instructions
  1. Take 2 medium sized Potatoes and cut them into pieces.
  2. In one third cup of vegetable oil fry these potatoes for about 1 minute in a frying pan.
  3. Add 400 grams of chopped cauliflower in the pan and fry both of them for another 1 minute.
  4. Cover the frying pan with a plate and let the potato and cauliflower cook for about 2 minutes.
  5. Remove the plate and add salt as per your taste.
  6. Add 1 teaspoon of turmeric powder and Mix everything very well.
  7. Add half cup of peas and mix everything very well and keep frying everything for around 2 minutes until Potatoes and Cauliflower becomes soft.
  8. Take out all of them in a separate utensil.
  9. Add one more tablespoon of oil in the pan.
  10. Add 4 or 5 Curry Leaves, 1 teaspoon of Cumin Seeds, ½ teaspoon of Cinnamon Powder and 1 full chopped onion.
  11. Mix everything very well.
  12. Add 1 tablespoon of garlic paste, 1 tablespoon of ginger paste or 1 inch finely chopped ginger, 1 chopped green chilli and 1 tablespoon of roasted cumin seeds and coriander seeds powder. Mix everything very well.
  13. Add chopped Tomato to the mixture and mix everything again.
  14. Add one tablespoon of sugar.
  15. Add the fried potatoes, cauliflower and peas that we kept in a separate utensil.
  16. Mix everything very well and keep frying for about 1 minute.
  17. Serve Dry Aloo Gobi Matar Masala with delicious Maida Puri.

luchi maida poori

Bengali Luchi or Maida Poori

Luchi is an Indian deep fried flat bread that is made using All Purpose Flour aka Maida and is widely served in West Bengal during special occasions like Durga Pooja, Laxmi Pooja, Birthday Celebrations etc.

Generally, Pooris in India is made using Whole Wheat Flour aka Atta OR using a mixture of Atta and Maida. But, people in West Bengal and eastern India prefers Maida for making Luchis. Let’s check out in this post the step by step instructions for making Maida Pooris?

luchi maida poori

Read Luchi recipe in Hindi

Ingredients needed for making Luchi

  • 250 grams or 1 cup of All Purpose Flour or Maida
  • 2 tablespoon of vegetable oil for moyan
  • 2 tablespoon of oil for rolling dough balls
  • Water for making dough as required
  • 100 to 120 mL or 7 to 8 tablespoon of oil for frying

Cooking method for Bengali Luchi or Maida Poori

1) Take All Purpose Flour in a bowl (you can also use a large tray or a plate) and add 2 tablespoon of vegetable oil OR Ghee (also called moyan in India) in it:

all purpose flour maidaoil in maida

2) Mix the flour and oil/ghee very well, and then add water to the mixture and start kneading. Keep on adding water little by little and continue kneading the dough, until it becomes soft and smooth. Once kneading is done, cover the dough with a moist cloth for about 15 minutes at room temperature.

3) After 15 minutes, we are now ready to make small ping pong sized balls (approximately 40 mm or 1.5 inch in diameter) from the dough as shown below:

dough balls

4) Take chapati rolling board and apply small amount of oil on it. Now use a rolling pin to roll/flatten the dough balls into circular shape of approximately 4 inch diameter:

dough circlesNote: If you don’t apply oil on the board, then the dough balls/circles may stick on it. To make the rolling process more easier, you can apply small amount of oil on both sides of circle.

5) Take a Frying Pan or Karahi and pour 100 to 120 mL of vegetable oil in it. Heat the pan, so that the oil becomes hot for deep frying.

Carefully drop a flattened dough circle into the pan and use a metal spoon to gently push the circle into the oil. When you push it, the circle will get immersed and starts puffing up:

frying luchi

Once the circle is fully puffed up, turn it over and fry it on the other side for few seconds:

frying luchi other side

6) Take out the Luchi and drain excess oil from it using a Kitchen Towel or a Napkin:

luchi

Your Bengali Luchis are now ready to be served with Aloo Gobi Masala (Potato & Cauliflower Curry), Dum Aloo etc.

Important Notes:

  • When you are rolling dough balls made using all purpose flour, never add any type of flour with it or role it on a floured surface. If you use flour, then it will turn brown when you start frying Luchis in oil!
  • It is highly recommended that you should roll the balls into circular shapes by gently applying pressure by using a rolling pin only.
  • If you don’t have a rolling board in your home, then you can make use of cookie cutter for cutting flattened dough into circular shapes. You can also use your palms to flatten dough balls into circular shapes by gently applying pressure on them. But this process may take huge amount of time.
  • When you prepare a dough using Maida, it is highly recommended that you should make Luchis using it as soon as possible, as otherwise fermentation process will start on it.
Bengali Luchi or Maida Poori
Luchi is an Indian bread that is made using All Purpose Flour aka Maida and is widely served in West Bengal during special occasions like Durga Pooja, Laxmi Pooja, Birthday Celebrations etc. The recipe which we are going to follow will make 10 to 12 delicious Luchis for you.
Author:
Cuisine: Bengali
Recipe type: Breakfast
Serves: 1-2
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 250 grams or 1 cup of All Purpose Flour or Maida
  • 2 tablespoon of vegetable oil for moyan
  • 2 tablespoon of oil for rolling dough balls
  • Water for making dough as required
  • 100 to 120 mL or 7 to 8 tablespoon of oil for frying
Instructions
  1. Take All Purpose Flour in a bowl and add 2 tablespoon of vegetable oil OR Ghee in it. Now mix them very well.
  2. Prepare a soft and smooth dough by adding water to above mixture and constant kneading.
  3. Once kneading is done, cover the dough with a moist cloth for at least 15 minutes.
  4. After 15 Minutes, make small ping pong sized balls out of the dough.
  5. Use Chapati Rolling Board and Pin to make thin dough circles of approximately 4 inch diameter.
  6. Take a Frying Pan or Karahi and pour 100 to 120 ml of vegetable oil in it.
  7. Heat the pan so that the oil becomes hot for deep frying.
  8. Carefully drop the dough circle into the pan and use a metal spoon to gently push the circle into the oil. On pushing, the circle will get immersed in the oil and starts puffing up.
  9. Once the circle is fully puffed up, turn it over and fry it on the other side for few seconds.
  10. Take out the Luchi and drain excess oil from it using a Kitchen Towel or a Napkin.
  11. Serve Luchis with Aloo Gobi Masala, Dum Aloo or some sweet dish.
Notes
1. When rolling dough balls, don't use any type of flour as otherwise the flour will turn brown when you fry the dough circles in hot oil.

2. Roll the dough balls using a rolling pin only. If you don't have rolling pin at your home then you can make use of cookie cutter. You can also make use of your palms for flattening the dough balls into circular shape.

3. Use the kneaded All Purpose Flour (Maida) for making Luchis as soon as possible as otherwise fermentation process will start on it.