Aloo Puri is a North Indian breakfast/Dinner recipe which can be relished with boondi raitha or pickle. This aloo puri turned out to be crispy, yet soft poori. The taste of the potato and the masalas added gives a nice flavor to this puri.
If you are bored eating the same plain puri, you should give a try to this potato poori. Rava added while binding the flour gives this puri a crispy texture, while we deep fry it in the oil. Also, it stays puffed for a very long time.
Steps to be taken care of while kneading Poori/Puri :
- Mix dough using warm water.
- Allow the dough to rest at least for 15 minutes.
While kneading, do not pour entire water in a stretch. Always add little by little water and mix the dough thoroughly. As we add mashed boiled potato along with flour, it takes only a few tbsps of water to bind the dough. The dough should be of stiff consistency. If you make it soft, then it will pull a lot of oil while deep frying. Now let us see how to prepare this recipe.
Enjoy the video of Aloo Puri. Subscribe for more videos.
- 1 Potato medium size boiled
- 1 cup Whole wheat flour/Atta
- 2 tbsp Rava/Sooji/Samolina
- 1 tsp Omam/Ajwain/Carom seed
- 1/2 tsp Turmeric powder
- 1 tsp Kashmiri Red Chili Powder
- 1 Green chili finely chopped
- 1 tbsp Coriander Leaves/Kothamalli finely chopped
- salt to taste
- 1 tbsp oil
- 1 cup oil to deep fry
- In a wide bowl grate the boiled potatoes. If you find any lumps mash it with a masher.
- Now add whole wheat flour, rava, ajwain, turmeric powder, Kashmiri red chili powder, green chili, coriander leaves, salt, a tbsp of oil and mix all thoroughly.
- Then add little by little water and make a stiff dough. Let it rest for 15 mins.
- Then knead the dough thoroughly and make smooth balls of small gooseberry size. With the above-said proportion, you can make approximately 10-12 Pooris.
- Flatten and coat it in little flour on both sides. Now using rolling pin roll the dough to a thick sheet than do it for roti (Usually, I don't make thick Poori. I just make thin sheets as we do for roti).
- Meanwhile, add oil to Kadai, and heat it on medium flame. Allow it to get very hot.
- Now gently slide the poori into the oil. The poori will settle down for a few seconds and then comes up. Once it starts floating, gently press on one side with a frying ladle. This will help the Puri to puff up.
- Flip the Puri and cook on the other side until golden brown. Scoop the Puri to the side and drain out all the excess oil. Remove the Puri and transfer to the kitchen towel. Repeat the process with the rest of the dough balls.
- Dough made for poori should be in stiff consistency. If it is soft it will pull a lot of oil while deep frying.
- You can even add a tsp of ghee while making the dough, which enhances the taste of the poori.
- While flattening the dough, use either little flour or oil to flatten.
- If you use more flour while flattening the dough, during deep-frying the excess flour will settle down at the bottom of Kadai and get burnt. When you repeat the process that burnt particles will coat on the poori.
- Before you fry each and every poori allow the oil to get heated, or else poori will not puff.
- Don't deep fry till it gets burnt. Always remove poori while it is in golden brown.
Crispy, soft and fluffy aloo puri is ready to relish. I have served it with pepper mushroom masala.
If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “Tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!
Leave a Reply