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The ingredients needed to cook No Onion No Garlic Puri Thali:
- Get Ingredients Methi puri
- Use 2 cups - Methi Leaves Finely chopped
- Use 1 tsp - Ajwain
- Get 1 tsp - Salt
- Provide 3 cups - Wheat flour
- Take 1/2 cup - Water for kneading the dough
- Provide 1 tbsp - Oil as moyan
- Get as required Oil for deep frying
- Take For Aloo Tamatar Gravy
- Provide 5 Medium Size - Potatoes boiled and peeled
- Prepare 2 - Tomatoes Finely chopped
- You need 2-3 - Green Chillies finely chopped
- Use 1 inch- Ginger finely chopped
- Use 1 pinch - Asafetida
- Get 1 tsp - Cumin seeds
- Provide 1 tsp - Mustard seeds
- Get 2 tbsp - Mustard oil
- You need 4-5 - Curry leaves
- Prepare 1/2 tsp - turmeric Powder
- Prepare 1 tsp - Kashmiri lal red chilli powder
- Take 1 tsp - Coriander powder
- Provide as per taste Salt
- You need 1/2 tsp - kasuri Methi
- Use as required Coriander leaves for garnishing
- You need Rice kheer -
- Use 1/4 cup - th washed and soaked rice
- Get 1/2 tsp ghee
- Prepare 1 litre - cow's or Buffalo milk
- Prepare 1/2 cup - Sugar
- Use 1 tsp - Everest Milk Masala (dry fruits and cardamom powder)
- Get 2 tbsp - raisins
- Take 1 pinch saffron strands
- Prepare 2 tsp - warm milk for dissolving saffron strands
Steps to make No Onion No Garlic Puri Thali:
- Methi Puri Method
- Wash and cut Methi leaves very finely.
- Now in a big bowl add wheat flour, Methi leaves, Ajwain, oil for moman and Salt.
- Now knead a tight dough by adding very little water.
- Rest the dough for 15 mins then make small balls, flat it with roll pin and keep aside. Heat oil in a kadhai and deep fry puris.
- Take out fried Puris on Tissue paper Crispy Methi puris are ready to serve.
- Aloo Tamatar Gravy Sabzi -
- Boil 5 potatoes, peel the skin and smash roughly with hands leaving some big chunks.
- Now heat oil in a wok add Mustard seeds, cumin seeds and let it splutter, add curry leaves and asetofteda, add chopped green chillies and chopped ginger, saute for half a minute.
- Now add two chopped tomatoes, saute well, add all masalas - red chilli powder, coriander powder, turmeric powder, saute well till oil separates.
- Now add boiled and smashed potatoes, adjust gravy by adding water, add salt as per taste.
- Cover and cook till gravy absorbs all the flavours (20 mins on low flame), add garam masala, and lots of Coriander leaves also add kasuri methi.
- Mix well & Serve hot. Aloo Tamatar Gravy Sabzi is ready to serve.
- Rice Kheer Method:
- Wash handful of rice and discard water, apply ghee and keep aside for half an hour.
- Now boil one litre milk, now reduce milk on low flame by stirring in between.
- Once the milk is reduced to half add soaked rice, let kheer cook for another half an hour on low flame
- In a small bowl add a pinch of saffron strands then add 2-3 tsp of warm milk. Keep this aside for later use.
- Add handful raisins, now add sugar, mix well.
- Give it a good mix add dry fruits of your choice. I used Everest milk masala which comprises of all dry fruits and cardamom powder
- Add Saffron Soaked Milk and serve hot. Rice Kheer is ready.
- No onion no garlic thali is ready to serve - Add to your thali Methi Puris, Aloo Tamatar Gravy Sabzi, One katori rice kheer, cucumber salad and fryums. Enjoy your meal. Have a great day
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