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6 February, 2017

Aloo Ki Puri

Posted in : Uncategorized on by : nrdubey Tags: , ,

Date- 25.1.2017

 

Preparation time – 15 minutes

Cooking time – 30 minutes

Recipe type- breakfast

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INGREDIENTS

 Aloo / potato – 2, medium (boiled)

Wheat flour / aata – 1 cup

Rava / suji – 1 tbsp (to make crispy puri)

Kasuri methi / dry fenugreek leaves – 1 tsp, OR carom seeds – ½ tsp, OR hing / asafetida – ¼ tsp

Red chili – ¼ tsp, add per taste

Oil / ghee – 1, for moyan

Salt – as per test

Oil – for deep fry

Water – as needed

Wheat flour – for dusting

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METHOD

 In a large mixing grate 2 medium sized boiled potato.

Add 1 cup wheat flour and 1 tbsp rava.

And also add kasuri methi (or carom seeds, or hing), red chili, salt and 1 tsp ghee (or oil).

Then mix them well with your hand.

Now slowly add water as required and make tight and stiff dough, how you make for puri.

Cover this dough with any bowl or plate then leaves it for 10 – 15 minutes.

After 10 -15 minutes again knee the dough (this step will make nice crispy and soft puries).

 Now devoid the dough into 15 -16 parts.

Roll each puri balls between your palm then make then flat.

Now make puries with the help of rolling pin and dusting flour.

 

For deep frying

 

For deep frying, start heating the oil in a kadai.

When the oil is proper hot place one puri, lightly press it with spatula to puff it up.

When the puri is puffed, turn it over and fry this side too until it turns golden brown.

Fry all the puries one by one.

Finally, serve these hot and crispy puries with and hot curry of your choice.

 

 

 

Step by step method with pics

 

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Grate the 2 boiled potato

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Add 1 cup of wheat flour and 1 tbsp of rava

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also add kasuri methi (or carom seeds, or hing), red chili, salt and 1 tsp ghee (or oil)

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mix them well with your hand

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Now slowly add water as required and make tight and stiff dough

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Cover this dough with any bowl or plate then leaves it for 10 – 15 minutes

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 Now devoid the dough into 15 -16 parts

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make puries with the help of rolling pin and dusting flour

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For deep frying, start heating the oil in a kadai.

When the oil is proper hot place one puri, lightly press it with spatula to puff it up.

When the puri is puffed, turn it over and fry this side too until it turns golden brown.

 

 

 

 

 

 

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