Methi Corn Puri

Ingredients :

2 boiled potatoes

1 cup of chopped methi leaves

½ cup corn

1 cup wheat flour

½ cup maida

½ cup besan

1 table spoon oil

pinch of ajwain

1 chopped green chilli

1 tablespoon shopped coriander leaves

Method:

Mix all the above ingredients together and make dough. Roll out small puris and deep fry them. Since the dough will be a little sticky because of potato, put a little more flour on the puri while rolling it.

This Puri is best for picnics and can be stored for two to three days.

Mushroom Corn Soup

Ingredients:

1 cup mushroom

1 small onion

½ cup corn

2 crushed garlic flakes

1 tablespoon ghee

Chopped coriander leaves

Salt and pepper

Method:

Sauté the mushrooms in ghee then grind it into a coarse paste.

Add some ghee to a frying pan. Then add chopped onion and fry it for two min. Add the garlic and mushroom. Add sufficient water. After it boils add the coriander leaves and salt and pepper.