Spicy Aloo Puri Recipe

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Directions

For the aloo ki sabji

• Heat oil in a pan and add cumin seeds and when the cumin seeds begin to sputter and asafoetida, degi mirch, turmeric, red chilly powder, and 1 tbsp water so as not to burn the red chilly.
• Add the pureed tomatoes and let it cook till the oil separates.
• Add slit green chilly and add salt, coriander powder and garam masala.
• Add mashed potatoes and mix it well.
• Add saunf powder and crushed kasoori methi and 1 cup of water and cook till the gravy thickens and stir it.
• Transfer it to a serving bowl and garnish with coriander leaves.

For the puri

• Place the flour in mixing bowl with the salt.
• Make a well in the middle of the flour and gradually stir in yogurt, mix well to form a dough and add water if needed.
• Knead the dough for 7-10 minutes until it is soft and leave it for 20 minutes to get more soft and make balls out of this dough.
• Roll out each piece on the well-floured surface into a big circle (usually, it will be bigger than a normal puri)
• Heat oil in a kadhai or wok (frying pan).
• Deep fry the puris in hot oil for a minute, turn the side and fry till it is puffed and golden in color.
• Serve the puris hot with aloo ki sabji and aam ka achar.

Also, Read Maharashtra Special Sabudana Khichdi Recipe

Meghna Nath