Sookhi Aloo Sabzi with Poori

Ingredients:

• 4 Potatoes: Boiled and cubed

• 2 cups Whole wheat flour: For poori

• 1 tbsp Oil

• Pinch Salt, turmeric, cumin, amchur

• Oil: For frying poori

Recipe:

1. Temper cumin in oil, add potatoes, salt, turmeric and amchur; cook dry for 5 minutes.

2. Knead a firm poori dough with flour, salt and water.

3. Roll small rounds and fry until puffed and golden.

4. Cool both the sabzi and pooris fully.

5. Pack the dry sabzi in a leakproof box and pooris wrapped separately.

‍

💡 Tip: Keep the sabzi completely dry with no gravy; this is what lets it stay good for a full day of travel.