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We hope you got insight from reading it, now let’s go back to no onion no garlic puri thali recipe. To cook no onion no garlic puri thali you only need 33 ingredients and 22 steps. Here is how you do that.
The ingredients needed to prepare No Onion No Garlic Puri Thali:
- Use Ingredients Methi puri
- Provide 2 cups - Methi Leaves Finely chopped
- Prepare 1 tsp - Ajwain
- Use 1 tsp - Salt
- Get 3 cups - Wheat flour
- You need 1/2 cup - Water for kneading the dough
- Use 1 tbsp - Oil as moyan
- Use as required Oil for deep frying
- Get For Aloo Tamatar Gravy
- Prepare 5 Medium Size - Potatoes boiled and peeled
- Prepare 2 - Tomatoes Finely chopped
- Use 2-3 - Green Chillies finely chopped
- Get 1 inch- Ginger finely chopped
- Take 1 pinch - Asafetida
- Prepare 1 tsp - Cumin seeds
- Take 1 tsp - Mustard seeds
- You need 2 tbsp - Mustard oil
- Use 4-5 - Curry leaves
- Get 1/2 tsp - turmeric Powder
- You need 1 tsp - Kashmiri lal red chilli powder
- Use 1 tsp - Coriander powder
- Provide as per taste Salt
- Provide 1/2 tsp - kasuri Methi
- Use as required Coriander leaves for garnishing
- You need Rice kheer -
- Take 1/4 cup - th washed and soaked rice
- Provide 1/2 tsp ghee
- Prepare 1 litre - cow's or Buffalo milk
- Get 1/2 cup - Sugar
- Use 1 tsp - Everest Milk Masala (dry fruits and cardamom powder)
- Prepare 2 tbsp - raisins
- Prepare 1 pinch saffron strands
- Use 2 tsp - warm milk for dissolving saffron strands
Instructions 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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