Скачать или смотреть Shakarkand Curry & Chawal | Vrat Special हल्का और Tasty Dinner Recipe | Chef Ajay Chopra

Shakarkand Curry & Chawal | Vrat Special हल्का और Tasty Dinner Recipe | Chef Ajay Chopra

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Try this unique and delicious combo of Shakarkand (Sweet Potato) Curry and Chawal Ki Poori a comforting, flavorful meal that's perfect for fasting days or even a light, soulful weekend lunch. This vrat-friendly recipe is made without onion and garlic, yet packed with taste and aroma.
Follow the step-by-step recipe and enjoy this traditional dish that’s sure to win hearts!

Portion servings: 3-4 pax
Preparation time: 05 mins
Cooking time: 50 mins

Ingredients:

For sauteing sweet potatoes:
Sweet potato boiled & peeled 4-5 pcs
Ghee 2 tsp
Oil 2 tsp

For making sweet potato curry:
Ghee 1 tsp
Oil 1 tsp
Jeera 1 tsp
Ginger chopped 1 tsp
Green chilli 1 tsp
Hing ½ tsp
Turmeric powder ¼ tsp
Red chilli powder ½ tsp
Coriander powder 1 tsp
Tomato chopped 2 pcs
Curd 2-3 tbsp
Water as required
Salt ½ tsp
Amchur powder 1 tsp
Coriander chopped 1 tbsp

For no-fried rice poori:
Rice flour 1½ cup
Salt 1 tsp
Red chilli powder ¼ tsp
Coriander chopped 1 tbsp
Kasoori methi ½ tbsp
Ajwain ½ tsp
Ginger & green chilli paste 1 tbsp
Warm water ¾ / 1 cup
Oil as required
Ghee as required

Method:

Shakarkand Ki Sabji
1. Boil and Prep the Sweet Potatoes
Boil sweet potatoes until they are just tender. Peel and cut them into medium chunks once cool. Keep aside for later use.

2. Sauté the Potatoes
Heat some ghee and oil in a pan. Lightly sauté the sweet potato chunks until they get a golden, slightly crispy outer layer. Remove and set aside.

3. Prepare the Masala Base
In the same pan, add a bit of ghee and oil. Temper with cumin seeds, then sauté chopped ginger, green chilli, and hing until fragrant. Add turmeric, red chilli powder, and coriander powder. Stir to bloom the spices.

4. Add Tomatoes and Curd
Add chopped tomatoes and cook until soft and pulpy. Once the oil begins to separate, lower the flame and stir in curd gradually, mixing continuously to avoid curdling.

5. Combine and Finish
Add the sautéed potatoes to the masala. Add salt and a little water if needed. Cover and simmer for a few minutes. Finish with amchur powder and chopped coriander. Mix well and turn off the heat.

Poori
1. Make the Dough
In a mixing bowl, combine rice flour with spices, herbs, and paste. Add warm water gradually and knead into a slightly stiff dough. Apply a little oil while kneading to smooth it out. Let it rest for a few minutes.

2. Portion and Roll
Divide the dough into small balls. Use oiled hands or surface to roll each one into a semi-thick disc. Rice flour dough can be delicate, so work gently.

3. Cook on Tawa
Heat a pan or tawa on medium heat. Place one rolled poori on the hot surface. Let it cook until you see bubbles and slight browning underneath.

4. Flip and Roast
Flip the poori and cook the other side evenly. Press lightly if needed to ensure even cooking and puffing. Cook until light golden spots appear.

5. Apply Ghee and Serve
Once done, apply a little ghee on top and remove from the pan. Repeat with the remaining dough. Serve hot with the shakarkand ki sabji.


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