aloo puri recipe, How to Make Aloo Puri
aloo puri recipe by sanjyot keer
For making puri
Ingredients:
• Wheat flour 2 cups
• Salt to taste
• Sooji (semolina) 2 tbsp
• Ajwain 1 tsp
• Ghee 2 tbsp
• Water as required
• Oil for frying
Method:
• In a mixing bowl, add wheat flour, semolina, ajwain, salt and ghee, mix well add water as required to knead a soft dough. Knead the dough well for 3-4 minutes.
• Cover it with a damp cloth and rest it for minimum 20-25 minutes. By the time you can make tari wale aloo.
• After resting the dough, knead it once again & divide into small equal roundels, apply some oil and roll into a thin chapati.
• Heat oil for frying, slide the puri in hot oil, try to push down the puri with frying poon to fluff it up, flip and fry on both sides until it fluffs up nicely and is golden brown in colour. Your hot fluffy puri is ready, serve hot with hot tari wale aloo.
For tari wale aloo
Ingredients:
• Tamatar (tomatoes) 5-6 medium sized
• Adrak (ginger) 1 inch (chopped)
• Hari mirchi (green chillies) 1-2 nos.
• Ghee 1 tbsp
• Rai (mustard seeds) 1 tsp
• Jeera (cumin seeds) 1 tsp
• Hing (asafoetida) 1 tsp
• Adrak (ginger) 1 tbsp (chopped)
• Hari mirchi (green chillies) 2-3 nos. (chopped)
• Kadi patta (curry leaves) 8-10 nos.
• Besan 2 tbsp
• Haldi (turmeric) powder 1/4th tsp
• Lal mirchi (red chilli) powder 1 tbsp
• Dhaniya (coriander) powder 1 tbsp
• Salt to taste
• Gud (jaggery) 1 tbsp
• Kacche aloo (raw potatoes) 5-6 medium sized (diced)
• Aamchur (dry mango) powder 1 tsp
• Kasuri methi 1 tsp
• Hari mirchi (green chillies) 1-2 nos. (slit)
• Adrak (ginger) 1 inch (julienned)
• Garam masala 1 tsp
• Finish with fresh coriander leaves
Method:
• First, cut the tomatoes in dices and transfer in a mixer grinder along with, adrak and green chillies, grind to make a fine puree, keep the puree aside to be used later.
• Set a pressure cooker on medium heat keeping the lid open for a while, add ghee, jeera & rai, let the jeera crackle and further add hing, ginger, green chillies, and curry leaves, stir & cook for 1-2 minutes on medium flame.
• Lower the flame and add the besan, stir & cook until the besan turns aromatic or the colour changes slightly.
• Further add the powdered spices and a splash of water to avoid the spices from burning, stir & cook for 2-3 minutes.
• Now, add the prepared tomato puree, salt to taste, stir & cook for 4-5 minutes on medium flame.
• Further add jaggery, raw potatoes & amchur powder, add 500 ml of hot water, stir once and place the pressure cooker lid, pressure cook for 2 whistles on medium heat.
• Switch off the flame and allow to depressurize naturally, open the lid & stir once again & switch on the flame. Taste for the seasoning and adjust accordingly.
• Add kasuri methi, hari mirchi, adrak, garam masala & finish with freshly chopped coriander leaves, stir once and your tari wale aloo is ready. Serve hot with hot crispy fluffy puris.
aloo puri recipe by madhura
INGREDIENTS
2 cups Wheat flour
1/2 tsp Salt
1/4 tsp Powdered Sugar
1 tsp hot Oil
Water
White sesame seeds
1 tsp grated Dry coconut
Poppy seeds
2~4 tsp Oil
1/2 tsp Cumin seeds
Cinnamon sticks
2 Green cardamom
Cloves
Black peppercorns
Finely chopped Onion
2 finely chopped Tomatoes
1 tsp Ginger-Garlic paste
1 tsp Coriander powder
1 tsp Garam masala
Red chili powder
Water
Salt to taste
Boiled, peeled Potato
Green peas
Oil for frying
INSTRUCTIONS
Take wheat flour in a dish.
Add salt, powdered sugar, and mix everything well together.
Add hot oil and let it cool down a little.
When the oil cools down a little, rub it well to flour.
Add a little water at a time and knead stiff dough.
Transfer the dough into a bowl, rub a little oil, cover and rest it for at least 30 minutes.
Heat up a pan on medium heat.
Add white sesame seeds, grated dry coconut, poppy seeds, and roast it well.
When it beings to get a light golden color, turn off the gas.
Transfer everything into a blender jar and blend it into powder.
Heat up oil in a pan.
Add cumin seeds and let them splutter.
Add cinnamon, green cardamom, cloves, black peppercorns, onion and mix well.
Fry until onion gets a nice golden color.
Add tomato and fry well for about 3-4 minutes until tomato is cooked nice and soft.
Add ginger-garlic paste, garam masala, red chili powder and fry everything for about 2 minutes.
Add the fresh ground masala and mix well.
Add water, salt and simmer for about 5 minutes.
Mash boiled potato a little with hands and add.
Add green peas and mix well.
Simmer for 5-7 minutes more. Aloo kurma is all-ready.
Take the puri dough and knead it once more to make it nice and smooth.
Take a small portion of dough and make it smooth and even.
Roll it into a chapatti, not too thick nor too thin.
Do not use any dry flour while kneading but you can use oil if needed.
Cut it into small puries with the help of a daba or a zakan and take off excess dough.
Heat up oil in a pan.
When the oil is enough hot drop puri in it and presses it a little.
When puri gets nice golden color from the lower side, flip it over and fry well until the other side gets a nice golden color.
Take the puri out, drain excess oil, and transfer it into a dish.
Serve puri with kurma.
aloo puri recipe by shireen anwer
Ingredients
½ kg Potatoes peeled cubed and boiled
2 Tomatoes blended
1 Onion blended
1 inch piece Ginger
½ cup Yogurt
1 ½ tsp Crushed coriander
1 tsp Cumin seeds
1 tsp Chili powder
1 tsp Salt
½ tsp Allspice
¼ cup Oil
Cooking Method
Peel, cubed and boil potatoes for 10-12 minutes or until nearly tender.
Blend the tomatoes, onion, ginger and yogurt in a blender.
Heat oil in a wok, add cumin seeds with blended mixture, chili powder, salt and coriander powder.
Cook well until all comes on top.
Add boiled potatoes with 1 cup water, cover and cook till thick gravy left.
Garnish with coriander leaves and allspice powder.
Delicious Puri Waly Aalo is ready to serve.
