Jeera Aloo Baked with Tamatar Methi Poori
An innovative take on the traditional jeera aloo served with poori.
Chef Ranveer Brar's Jeera Aloo recipe
Cuisine

- Indian

Serves

- 1

Cooking Time

-10-15 Min

Difficulty

- Easy

Preparation Time

- 10 Min

INGREDIENTS

HOW TO PREPARE JEERA ALOO BAKED WITH TAMATAR METHI POORI

  1. 1

    Heat oil in a saucepan.
  2. 2

    Add cumin seeds chopped onions, chopped green chillies, turmeric powder, coriander powder, sliced potatoes and salt.
  3. 3

    Cook it for some time.
  4. 4

    Once the potatoes are slightly cooked, sprinkle mozzarella cheese over it and mix it well with the potatoes.
  5. 5

    Transfer the potatoes from the saucepan onto a bowl.
  6. 6

    Top it off with some cheese and green chillies.
  7. 7

    Now, bake the potatoes in pre heated oven at 180 ?C for 10 12 minutes.
  8. 8

    For the puris: In a mixing bowl, add wheat flour, fenugreek leaves, black onion seeds, tomato juice, salt and water.
  9. 9

    Knead the dough well and keep it aside for 10 15 minutes.
  10. 10

    Break the dough into small dough balls.
  11. 11

    Roll the small dough balls into a small flat disk shape.
  12. 12

    Deep fry them on a medium flame.
  13. 13

    Remove the baked potatoes from the oven.
  14. 14

    Garnish it with some coriander leaves roasted papad and mint leaves.
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Ranveer Brar

Chef

Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

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