Aloo Puri
Ingredients for Aloo gravy (3-4 Servings) :
- Potatoes - 3-4
- Cumin seeds - 1 tbsp
- Green Chillies - 3-4
- Garlic - 6-7 cloves
- Ginger paste - 1 tsp
- Asafoetida - 2 pinches
- Powdered species - Kashmiri Chilli powder - 1 tsp,Turmeric powder - 1/2 tsp, Dhanajeera powder - 1/2 tsp, Garam masala powder - 1/2 tsp
- Tomatoes - 2-3
- Coriander leaves - 1/2 cup
- Oil for frying - 4-5 tbsp
- Salt to taste
Ingredients for Puri (12 pieces) :
- Fine Semolima (Bareek Rava) - 2 cups
- Salt to taste
- Ghee - 2 tbsp
Method for Aloo gravy :
- Heat oil in a utensil and add cumin seeds, finely chopped garlic and finely chopped green chillies to it and fry for a minute.
- Now, add ginger paste and asafoetida to it and fry for a minute.
- Add the powdered spices to it and fry for another minute and add puree of tomatoes, mix well and cook it till the oil separates from the gravy.
- Boil and semi-mash the potatoes and add it to the gravy and cook for about 2-3 minutes.
- Add 1- 1 1/2 glass water to the gravy and cook it till it comes to a boil and add finely chopped coriander leaves to it.
- Boil it for another minute covering it with a lid and the potatoe gravy is ready!
Method for Puri :
- Add fine semolina, salt and ghee to a bowl, mix well and gradually add little water to make it a firm dough. (Since these are semolina puris, very little water is required to form the dough) Leave it aside for 15-20 minutes for the dough to rise.
- Break small portions of the dough and roll it to the puri size and shape.
- Heat enough oil to deep fry in a kadhai and slide one puri at a time, pressing it down lightly for the puri to puff up.
- Turn it to the other side, pressing it lightly again. (Make sure to fry both sides on high flame till it turns golden-brown.)
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