How to make Rajgira Puri Aloo Sabzi Canapes
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Rajgira flour (राजगिरे का आटा), Potato (आलू)
Cuisine : Fusion
Course : Snacks and Starters
Rajgira Puri Aloo Sabzi Canapes Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
For more recipes related to Rajgira Puri Aloo Sabzi Canapes checkout Rajgire Ka Thepla, Rajgira Thalipeeth. You can also find more Snacks and Starters recipes like Cinnamon and Vanilla Pancakes with Poached Strawbe, Atta Biscuits, Fried Chicken, Mixed Sprouts Poha.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Rajgira Puri Aloo Sabzi Canapes Recipe
Rajgira flour ½ cup
Potato boiled and peeled 1 medium
Ginger-green chilli paste 1½ teaspoons
Fresh coriander leaves chopped 1 tablespoon
Rock salt (sendha namak) to taste
Ghee 1 tablespo
For Sabzi
Potatoes boiled and peeled 2 medium
Ghee ½ tablespoon
Green chilli 1
Cumin seeds ½ teaspoon
Peanuts roasted and crushed ½ tablespoon
Rock salt (sendha namak) to taste
Garnish
Potato salli to sprinkl
Red chilli powder to sprinkl
Peanuts Roasted and crushed to sprinkl
Coriander sprigs for garnis
Method
Step 1
Grate potatoes in a bowl. Add ginger-green chilli paste, chopped coriander and rock salt and mix well. Add rajgira flour, little by little, mix and knead into stiff dough. Add ghee and knead again. Set aside for 10-15 minutes.
Step 2
Heat sufficient ghee in a kadai.
Step 3
Divide the dough into equal portions and place them on a greased plastic sheet. Spread into small puris.
Step 4
Deep-fry puris in hot oil till puffed up and golden. Drain on absorbent paper.
Step 5
For the sabzi, heat ghee in a non-stick pan.
Step 6
Chop green chillies and cut potatoes into cubes.
Step 7
Add cumin seeds to hot ghee and sauté till fragrant. Add chopped chillies and sauté for 30 seconds.
Step 8
Add cubed potatoes and toss to mix. Add peanuts, salt and coconut, toss to mix, cover and cook for 4-5 minutes on low heat.
Step 9
Arrange the puris on a serving plate and place a portion of the sabzi on it.
Step 10
Sprinkle the salli, red chilli powder and roasted peanuts.
Step 11
Serve garnished with coriander sprigs.
