Mint Puri

Ingredients: (To make - 2)
1. Maida (All purpose flour)– 1.5cups
2. Ghee / Oil – 1.5tsp
3. Mint paste (PUDINA)- 4tsp
4. Black Pepper – 1/4th tsp
5. Roasted crushed cumin powder – 1/4th tsp
6. Ajwain – 1/4th tsp
7. Lime juice – 1tsp
8. Ginger paste – 1/2tsp
9. Yogurt (DAHI) - 2tsp
10. Oil for deep frying
11. Lukewarm Water to knead as required
12. Salt to taste














Method:

1. Mix the maida , ghee, mint paste, yogurt, black pepper, ajwain, roasted crushed cumin powder, lime juice, ginger paste and salt, Knead into a soft dough by adding enough water.
2. Divide into small balls and roll into small round shape.
3. Deep fry each poori in oil both sides until golden brown.
4. Serve hot.
5. It can be served in lunch or dinner time with any sabji.
Preparation Time: 30 minutes

Tamatar ki Chutney (Tomato Chutney)

Ingredients:

1. Tomato - 6 pcs (avg size)
2. Juggery (GUD) - 3-4tsp (as per your taste)
3. Sugar - 1-2 tsp
4. Salt - 1/2 tsp
5. Oil - 1/3 tsp
6. PANCH FORAN* - 2 pinches (see below for details)
*PANCH FORUN is a mixture of cummin seeds, SAUNF (aniseed), METHI (Fenugreek seeds), Mustard seeds & Ajwain(Oregano, Thyme/ Carom seeds)

7. Red chillis - 2 pcs
8. BAY Leaf - 1 pc
9. Cinnamon stick - 1 inch













Method:

1. Heat oil in a KADHAHI (WOK) and add PANCH FORUN, red chilis, BAY LEAF, Cinnamon stick.
2. When they start spluttering, add chopped tomato
3. Cook on medium flame until tomatoes are half cooked.
4. Add juggery, sugar and salt.
5. Mix it properly and keep on stirring until it becomes a bit sticky
6. Remove from the flame

Serve with any Paratha and have fun ;)