Heat Ghee in a pan on low flame. Add Cumin Seeds, Fennel Seeds, Cinnamon Leaves, Cinnamon and Clove Buds. When spluttered, add Ginger-Chilli Paste, stir it. Add 3 boiled Potato. Toss to mix well. Add Fennel Seeds Powder, Garam Masala, Black Pepper Powder, Black Salt Powder and Lemon Juice. Toss to mix well. Let it be cooked on low flame.
Meanwhile, take remaining 1 boiled Potato in a small bowl. Add 3-4 tbsp of water and crush the Potato in water.
Add crushed boiled Potato in the pan on low flame. Mix well and continue cooking for 4-5 minutes.
Sprinkle grated Ginger to garnish.
Ginger-Potato can be Enjoyed solely or with Roti or Naan or Black Gram Puri.
Sparkle Your Tongue with Sparkling Taste of Ginger-Potato…
Take Refined White Wheat Flour and Semolina in a kneading bowl. Add Oil and Salt. Knead semi soft dough adding water slowly as needed.
Take grated Cabbage in a bowl. Add Salt and Turmeric Powder. Leave to for apporx 15 minutes. Then squeeze cabbage to remove the water to make it dry.
Heat Oil in a pan on low flame. Add Chilli Paste. Add Cabbage and fry it for 3-4 minutes on low flame. Leave it to cool down. Add Garam Masala and Cheese. Mix well.
Roll number of small chapatti (puri) from prepared dough. Put 1-2 tbsp of prepared cabbage stuffing in the middle of Puri. Fold border of Puri to wrap the stuffing giving shape of a small bag. Don’t shape it like ball. Prepare small stuffed bags of all Puri.
Deep fry all stuffed bags in oil to light brownish.
Garnish with Grated Cabbage.
Serve Hot with any Home Made Chutney or Sauce of choice.
Open Stuffed Bags in Mouth and Fill Your Hungry Tummy with Cabbage Delicacy.