Nagodi Aloo

On Basant Panchami, locals in the villages of Rajasthan are always enjoy eating snacks anywhere ..? A specialty in Rajasthan and Delhi.. nagodis which look like small puris used for pani puri or golgappas.. but they are actually double its size. The puris are filled with a semi-dry potato gravy. Green chillies, ghee and a whole of coriander are added for that festive feel.

?A Holi delicacy.. cooking nagodi aloo is like a tradition in the villages of Rajasthan,? says Chef Bhairav Singh of ?Renaissance, Mumbai

4 potatoes, cut into cubes
2 tomatoes, cut into cubes
1/2 teaspoon cumin ( jeera ) seeds
5 cloves
1 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon coriander powder
2 teaspoon ghee
3/4 cup water
1/2 teaspoon salt ( or to taste )
Chopped coriander leaves

200 g wheat flour
100 g semolina ( sooji )
1/ 4 teaspoon salt
1/4 cup + 2 tablespoon water ( for kneading dough )
1 teaspoon ghee
150 ml oil / ghee for frying

Heat ghee in a pan.

Temper cumin seeds and cloves.

When these ingredients start crackling, add the cubed potatoes and tomatoes. Stir fry for five minutes.

Add rest of the ingredients, except water and coriander leaves. Saute for five minutes.

Add water and cook until tomatoes are well blended and gravy thickens. Garnish with chopped coriander leaves.

Mix all the ingredients and make a dough with water.

Divide the dough into equal portions and roll out into puri, about 4 mm thick ( Nagodis ).

Heat oil / ghee in a kadai and deep fry.

Make a hole in the nagodi and transfer into a serving dish or bowl. Ladle out the potatoes into the nagodis.

Garnish with chopped coriander leaves and serve hot.