How to make Rajgira Puri Aloo Sabzi Canapes

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rajgira flour (राजगिरे का आटा), Potato (आलू)

Cuisine : Fusion

Course : Snacks and Starters

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For more recipes related to Rajgira Puri Aloo Sabzi Canapes checkout Rajgire Ka Thepla, Rajgira Thalipeeth. You can also find more Snacks and Starters recipes like Bread Croquettes Spiced Zucchini and Mushroom Skewers Kathi Roll - SK Khazana Chilli Garlic Shrimps-Cook Smart

Rajgira Puri Aloo Sabzi Canapes

Rajgira Puri Aloo Sabzi Canapes Recipe Card

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Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Rajgira Puri Aloo Sabzi Canapes Recipe

  • Rajgira flour ½ cup

  • Potato boiled and peeled 1 medium

  • Ginger-green chilli paste 1½ teaspoons

  • Fresh coriander leaves chopped 1 tablespoon

  • Rock salt (sendha namak) to taste

  • Ghee 1 tablespo

  • For Sabzi

  • Potatoes boiled and peeled 2 medium

  • Ghee ½ tablespoon

  • Green chilli 1

  • Cumin seeds ½ teaspoon

  • Peanuts roasted and crushed ½ tablespoon

  • Rock salt (sendha namak) to taste

  • Garnish

  • Potato salli to sprinkl

  • Red chilli powder to sprinkl

  • Peanuts Roasted and crushed to sprinkl

  • Coriander sprigs for garnis

Method

Step 1

Grate potatoes in a bowl. Add ginger-green chilli paste, chopped coriander and rock salt and mix well. Add rajgira flour, little by little, mix and knead into stiff dough. Add ghee and knead again. Set aside for 10-15 minutes.

Step 2

Heat sufficient ghee in a kadai.

Step 3

Divide the dough into equal portions and place them on a greased plastic sheet. Spread into small puris.

Step 4

Deep-fry puris in hot oil till puffed up and golden. Drain on absorbent paper.

Step 5

For the sabzi, heat ghee in a non-stick pan.

Step 6

Chop green chillies and cut potatoes into cubes.

Step 7

Add cumin seeds to hot ghee and sauté till fragrant. Add chopped chillies and sauté for 30 seconds.

Step 8

Add cubed potatoes and toss to mix. Add peanuts, salt and coconut, toss to mix, cover and cook for 4-5 minutes on low heat.

Step 9

Arrange the puris on a serving plate and place a portion of the sabzi on it.

Step 10

Sprinkle the salli, red chilli powder and roasted peanuts.

Step 11

Serve garnished with coriander sprigs.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.