Steps to Prepare Gordon Ramsay Beetroot poori and potato green peas dry sabzi

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, beetroot poori and potato green peas dry sabzi. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Beetroot poori and potato green peas dry sabzi is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Beetroot poori and potato green peas dry sabzi is something that I’ve loved my entire life.

To begin with this recipe, we must prepare a few components. You can have beetroot poori and potato green peas dry sabzi using 16 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Beetroot poori and potato green peas dry sabzi:

1. Prepare 1 cup Wheatflour /atta
2. Prepare 1 Beetroot boiled and pureed
3. Take 1 tsp Ajwain
4. Prepare 1 tbsp Ginger green chilli paste
5. Prepare as per taste Salt
6. Get Oil
7. Prepare 2 Potato boiled
8. Take 1cup Green peas boiled
9. Take 1 Onion chopped
10. Make ready 1 Tomato chopped
11. Prepare 1 tsp Ginger garlic paste
12. Get 1 tsp Cumin seeds
13. Get 1 tsp Cumin powder
14. Make ready 1 tsp Coriander powder
15. Make ready 1 tsp Red chilli powder
16. Take leaves Chopped coriander

Steps to make Beetroot poori and potato green peas dry sabzi:

1. Make a dough of wheat flour, ajwain, ginger green chilli paste, beetroot puree and salt.
2. Cover the dough for 10mins and roll pooris of any shape of your choice. Use a cookie cutter to give heart shape.
3. Deep fry these in medium heat oil flipping both sides. Keep aside.
4. For dry sabzi- Heat oil in a pan, add cumin seeds, chopped onion, ginger garlic paste and cook till raw smell goes.
5. Add all the spices, tomato and cook till tomato becomes mushy.
6. Add boiled and chopped potato, boiled green peas, salt and toss well.
7. Add 1/2cup water and adjust spices. Cook till gravy thickens a bit.
8. Adjust spices and salt. Switch off.
9. Garnish with chopped coriander leaves. Serve hot with pooris.

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