Sunday, February 28, 2010

Aloo Puri

Oil to deep fry

Puri Dough:
1 ½ cup wheat flour
3 tbs yogurt
Pinch of salt

Potato stuffing:
3 medium size potatoes boiled
1 med onion chopped
1 tbs ginger/garlic paste
½ tbs curry powder
¼ tbs turmeric powder
Salt as per taste
2 tbs oil
Coriander leaves

My son just loves Aloo Puri, he eats with pickle and onion. You can serve with dahi raita or coriander chutney. I hope you will also enjoy this as much as my son….

1)Peel the potatoes and mash it properly.
2)Make a soft dough by kneading the wheat flour, yogurt, salt and water. Cover the dough with a wet towel and keep it aside for about half an hour.
3)Take a frying pan with 2 tbs of oil and heat it, then add the chopped onion and let it get brown and add the ginger/garlic paste, curry powder, turmeric and mashed potato and salt and fry it properly for about couple of minutes and add chopped coriander leaves keep it aside.
4)Make small balls from the puri dough, it should be little bigger (about size of lemon) than the normal puri you make. Make small balls of the aloo stuffing; it should be half the size of the puri dough.
5)Roll the puri dough little bit and then put the aloo ball in the middle and the fold the side of the dough in the middle on top of the aloo ball and then firmly press it with both palm and then roll slowly to about 5 inch circle, if you roll it harder or faster the aloo may come out of sides. Repeat the same procedure for all the dough balls.
6) Heat the oil to deep fry and then slowly drop the puri to the oil from the side and fry it, when you see bubbles on the top the puri turn it over slowly and let it cook on the other side and then strain it from oil and fry all the puris.
7)Aloo Puri is ready to serve hot with Dahi Raita or coriander chutney or tomato sauce.

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