Now you can rustle up exciting and tasty dishes with leftover food without even investing much time and effort. Today in “Jai Ki Rasoi Se” used yesterday’s Aloo Gobi Tamator Ki Sabzi made in dinner and made “Crispy Puri with Leftover Sabzi”. This dish can be served with curd or pickle

1. Wheat Flour (Gehoon Ka Aata) – 250 Cup
2. Leftover Curry (Bachi Hui Sabzi) – 1 Cup
3. Finely Chopped Green Chillies (Barik Kati Hari Mirch) – 1 Table Spoon
4. Finely Chopped Green Coriander (Barik Kata Hara Dhaniya) – 1 Bunch
5. Finely Chopped Curry Leave (Barik Kata Curry Patta) – 15 to 20 Leaves
6. Finely Chopped Mint Leave (Barik Kata Pudina) – 10 to 15 Leaves
7. Chat Masala – 1 Table Spoon
8. Red Chilli Powder (Lal Mirch Powder) – 1 Table Spoon
9. Whole Spice Powder (Garam Masala) – 1 Tea Spoon
10. Lemon Juice (Nimbu Ka Ras) – 2 Table Spoon
11. Oil – ¼ Cup to add in the dough
12. Oil (Tel) for Frying – As per your requirement
13. Salt to taste

1. In a bowl add wheat flour, oil, finely chopped green coriander, mint & curry leaves, finely chopped green chillies, red chilli powder, chat masala, whole spice powder, lemon juice and salt according to taste. Mix all the ingredients

2. Add the leftover curry and by adding water as per requirement knead a tight dough. Rest the dough for 20 minutes

3. Divide the dough in equal portion. With the rolling pin make puri of medium size

4. Heat oil in a non-stick pan or kadai. Once the oil is hot add puri. Fry them till they turn golden brown.

5. The dish is ready to be served hot with curd, raita and pickle

1) 500gms Empty Pea Pods/Matar Chilka
2) 1 Tablespoon Cumin/Jeera Seeds
3) 1 Tablespoon Mustard/Rai Seeds
4) 1 Tablespoon Fennel/Saunf Seeds
5) 2 Teaspoon Fenugreek/Methi Seeds
6) 1 Tablespoon Vinegar
7) 1/4 Teaspoon Asafoetida/Hing
8) 1 1/2 Teaspoon Red Chilly Powder
9) 1 Teaspoon Turmeric powder
10) Salt to Taste
11) 2 Tablespoon Mustard oil


* Take pea pods and de-seed them, Collect all empty pods in a bowl
* Hold one end of the pod and gently peel away the membrane or skin covering it
* After skinning take 2 bowls of pods for the pickle
* Dry roast cumin, mustard methi and fennel seeds
* Once aroma starts coming take off heat and grind it into powder form
* Rub this dry roasted powder on the matar chilkas or pea pods
* Add in salt, asafoetida, turmeric and red chilly powder and mix well
* Pour in vinegar and mix well
* Finally heat the mustard oil and pour it on the matar chilkas
* Mustard oil locks in all the flavours and keeps the pickle going for long time
* You can use the same ingredients except red chilly powder for green chilly pickle
* Keep for 2 days in sun and its ready to consume