Aloo Puri With Dry Aloo Sabzi Recipe by Deepti Patil
Cooking Instructions 1 Peel the boiled potatoes and grate them in a mixing bowl. Take 2 cups (300 grams) of flour in a big mixing bowl and to it add grated potatoes to the flour, followed by more than ½ tsp salt or to taste, ¼ tsp carom seeds, ¼ tsp turmeric powder, ¼ tsp red chilli powder, 1 tsp coriander powder, 2 tbsp green coriander (finely chopped) and mix everything really well. 2 Now add 2 tsp oil to the flour and start adding water in small portions and knead stiff dough. Cover and keep the dough aside for 15 to 20 minutes to set and then use for making the pooris. After 20 minutes are done, grease your hands with some oil and knead the dough again until smooth. 3 Let us now divide the dough into small lumps. For this, roll out the dough into long log and further divide into small lumps. Then lift one dough lump and roll it into a round ball and then flatten it. 4 Similarly, prepare dough balls from rest of the lumps as well. Cover the dough balls to prevent them from drying. Lift one dough ball at a time and roll it out into a poori with 3 to 4 inch diameter. Grease the rolling plate and rolling pin with some oil to prevent poori from sticking to it. Make sure you roll out the poori evenly from all sides. 5 Heat enough oil in a wok or a pan for deep frying the pooris. To check if the oil is heated rightly or not, drop little dough to the oil. The dough ball immediately started floating on the surface, oil is rightly heated. The oil for frying the pooris should be rightly heated. Now slide the rolled poori in the oil and press it gently with the ladle to puff it up. When the poori turns little brown from beneath, flip the side and continue frying until it gets little golden brown. 6 The poori is golden brown from the other side as well. Drain out the fried poori on a plate. Hold the ladle on the edge of the wok so that extra oil drains back to it. Similarly fry rest of the pooris as well. Steaming hot and mouth drooling aloo masala pooris are ready. 7 Serve these tempting pooris steaming hot with pickle, curd, chutney or any other sabzi you relish eating the most. 1 Peel the boiled potatoes and grate them in a mixing bowl. Take 2 cups (300 grams) of flour in a big mixing bowl and to it add grated potatoes to the flour, followed by more than ½ tsp salt or to taste, ¼ tsp carom seeds, ¼ tsp turmeric powder, ¼ tsp red chilli powder, 1 tsp coriander powder, 2 tbsp green coriander (finely chopped) and mix everything really well. 1 Peel the boiled potatoes and grate them in a mixing bowl. Take 2 cups (300 grams) of flour in a big mixing bowl and to it add grated potatoes to the flour, followed by more than ½ tsp salt or to taste, ¼ tsp carom seeds, ¼ tsp turmeric powder, ¼ tsp red chilli powder, 1 tsp coriander powder, 2 tbsp green coriander (finely chopped) and mix everything really well. 2 Now add 2 tsp oil to the flour and start adding water in small portions and knead stiff dough. Cover and keep the dough aside for 15 to 20 minutes to set and then use for making the pooris. After 20 minutes are done, grease your hands with some oil and knead the dough again until smooth. 2 Now add 2 tsp oil to the flour and start adding water in small portions and knead stiff dough. Cover and keep the dough aside for 15 to 20 minutes to set and then use for making the pooris. After 20 minutes are done, grease your hands with some oil and knead the dough again until smooth. 3 Let us now divide the dough into small lumps. For this, roll out the dough into long log and further divide into small lumps. Then lift one dough lump and roll it into a round ball and then flatten it. 3 Let us now divide the dough into small lumps. For this, roll out the dough into long log and further divide into small lumps. Then lift one dough lump and roll it into a round ball and then flatten it. 4 Similarly, prepare dough balls from rest of the lumps as well. Cover the dough balls to prevent them from drying. Lift one dough ball at a time and roll it out into a poori with 3 to 4 inch diameter. Grease the rolling plate and rolling pin with some oil to prevent poori from sticking to it. Make sure you roll out the poori evenly from all sides. 4 Similarly, prepare dough balls from rest of the lumps as well. Cover the dough balls to prevent them from drying. Lift one dough ball at a time and roll it out into a poori with 3 to 4 inch diameter. Grease the rolling plate and rolling pin with some oil to prevent poori from sticking to it. Make sure you roll out the poori evenly from all sides. 5 Heat enough oil in a wok or a pan for deep frying the pooris. To check if the oil is heated rightly or not, drop little dough to the oil. The dough ball immediately started floating on the surface, oil is rightly heated. The oil for frying the pooris should be rightly heated. Now slide the rolled poori in the oil and press it gently with the ladle to puff it up. When the poori turns little brown from beneath, flip the side and continue frying until it gets little golden brown. 5 Heat enough oil in a wok or a pan for deep frying the pooris. To check if the oil is heated rightly or not, drop little dough to the oil. The dough ball immediately started floating on the surface, oil is rightly heated. The oil for frying the pooris should be rightly heated. Now slide the rolled poori in the oil and press it gently with the ladle to puff it up. When the poori turns little brown from beneath, flip the side and continue frying until it gets little golden brown. 6 The poori is golden brown from the other side as well. Drain out the fried poori on a plate. Hold the ladle on the edge of the wok so that extra oil drains back to it. Similarly fry rest of the pooris as well. Steaming hot and mouth drooling aloo masala pooris are ready. 6 The poori is golden brown from the other side as well. Drain out the fried poori on a plate. Hold the ladle on the edge of the wok so that extra oil drains back to it. Similarly fry rest of the pooris as well. Steaming hot and mouth drooling aloo masala pooris are ready. 7 Serve these tempting pooris steaming hot with pickle, curd, chutney or any other sabzi you relish eating the most. 7 Serve these tempting pooris steaming hot with pickle, curd, chutney or any other sabzi you relish eating the most. 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