Aloo Puri

Make a simple poori more delicious and crispy by adding few spices and ingredients in it.Serve it as a punjabi breakfast with chole.

Ingredients:- ( Serve 4 )

• 2 boiled Potatoes / Aloo
• 2 cup Whole wheat flour / Atta
• Salt to taste / Namak
• 1/2 tsp Sesame seeds / Safad til
• 1/4 tsp Turmeric / Haldi
• 1 tbsp Oil / Tel
• 1/2 tsp Chilli paste / Hari mirch
• 1/2 tsp Carom seeds / Ajwain
• 2 tbsp Semolina / Suji
• 1 tbsp chopped fresh Coriander
• 1/2 cup +1 tbsp Water
• Oil to fry

Method :–

1. In a mixing bowl grate Potatoes.
2. Add Flour,Semolina,Salt,Sesame seeds,Turmeric,Oil,Chilli paste,Carom seeds and Coriander.Mix.
3. Adding Water little at a time make a stiff dough.Over the dough apply a teaspoon of Oil to keep it moist.
4. Keep aside covered 15 minutes.
5. Pinch out small lemon size portions from the dough and keep them rolled into small balls.
6. Roll out these small balls into about 4 inch flat round cakes ( PURI’s ).To grease use Oil for rolling.You can keep all your Puri’s prior ready before frying.
7. Heat Oil in a Kadhai and fry puri’s over medium heat in medium hot Oil.
8. After dropping the puri in hot Oil it comes up and puffs within few seconds.Flip and fry on the other side too.When golden on both sides strain out over a paper towel.
9. Serve with sabji of your choice.

Tips :

• By grating we avoid having any lump in the dough.
• Boiled Potatoes already have some amount of moisture,so add Water accordingly.
• Avoid using dry flour while rolling out puri’s,which can make puri hard.
• To make crispy puri’ s after they puff up continue frying over low heat.
• Crispy Puri’s remain puffed up for longer time.
• Don’t fry your puri’ s in too hot Oil they will get instantly burnt.
• If temperature of Oil is not right or Oil is less in your Kadhai,your Puri won’t puff up.
• Don’t over crowd your Kadhai while frying.

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