Nagodi Aloo

Nagodi is a deep fried Indian bread and it is very popular in Rajasthan during the time of Basant Panchami / Holi.

Nagodi Aloo

Serves: 3

Ingredients

For the Aloo:

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

For Nagodi:

Makes: 10 - 12 Nagodi

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

Method

For the Aloo:

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.

For the Nagodi:

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.

Final preparation:

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.