Producer: Priyanka Das Editor: Mohit Bisht

Rajasthani Aate Ki Sabzi Recipe You Should Try

Wheat flour – 4 cups Tomato – 4 Curd – 1 cup Green chili – 4-5 Coriander leaves – 3-4 tsp Cumin – 1/4 tsp Turmeric – 1/2 tsp Coriander powder – 1 tsp Red chili powder – 1 tsp Black pepper – 1/2 tsp Kasuri methi/fenugreek – 1 tsp Asafoetida – 1 pinch Ginger – 1 inch piece Cardamom – 1 Cloves – 3-4 Bay leaf – 1 Oil – as needed Salt – as per taste

Ingredients

White Scribbled Underline

Sift 4 cups of wheat flour in a vessel. Add water and knead the dough. Cover the dough and keep it aside for half an hour.

Take another bowl of water and wash the dough until the thick solution stops coming out of it. Place the dough on a sieve and press it with a round flat object so that the remaining water drains out.

Keep it aside for 10 minutes and cut the kneaded dough into small rectangular pieces.

Now take water in a vessel and keep it for heating. When the water starts boiling, add these pieces and boil it for about 20 minutes, turn off the gas and take out the pieces on a plate.

Deep fry these dough pieces in oil till they become golden brown and crispy.

Now take another pan and heat 2 tbsp of oil in it. Add spices like cardamom, bay leaf, cloves, cinnamon, and asafoetida and fry them.

When the aroma starts coming out, put finely chopped tomatoes, ginger, and green chillies, and add turmeric, coriander powder, chilli powder and kasoori methi to it.

Cook the gravy till the oil separates, mix the curd and let it cook for some time. Add water according to the thickness of the gravy.

Once the gravy boils well, add the deep-fried dough pieces and salt as per taste. Let the curry cook for 1 to 2 minutes and garnish it with green coriander leaves.

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