Aloo Puri

Aloo puri is a hot favorite in every household. It’s the perfect breakfast recipe for a Sunday morning.  Though it’s a heavy start to the day, but it is more filling and equally loved by everyone. No one can ever say no to this spicy potato gravy served with puffed, deep fried puris.

Everyone has their own unique way of making Aloo Puri but I prefer it without onion and garlic, which makes it apt for pujas and fasts too. 

Ingredients for Potato Gravy:

4-5 large boiled potatoes, boiled

2 big tomatoes, chopped

2-3 geeen chilles, chopped

1 tsp turmeric powder

1 tsp garam masala powder

1 tsp coriander powder

1 tsp Cumin seeds

1 pinch hing

1 tsp fennel seeds, crushed

1 tbsp coriander leaves, chopped (optional)

Salt to taste

Method:

1.       Heat oil in a pan. Add hing and cumin seeds. As they crackle, put in the chopped tomatoes and chillies.

2.       Add all the dry spices except for fennel seeds. Sauté till it becomes a paste consistency.

3.       Now add the boiled potatoes by crushing them slightly with your hands. Sauté for another 2 minutes.

4.       Add some water to make the gravy. Cover and simmer for 10 minutes.

5.       Now add the crushed fennel seeds and boil for 2 more minutes.

6.       Serve hot with puffed up puris.

Ingredients for Puri:

2 cups whole wheat flour

1 tsp carom seeds (ajwain)

1 tbsp oil or ghee

1 tsp salt

Water to bind

Method for Puri:

1.       In a bowl, mix whole wheat flour, carom seeds and salt.

2.       Add the oil and rub with your fingers till crumble like consistency.

3.       Now add sufficient water to knead the dough. The dough should not be too soft else the puris will be difficult to roll out.

4.       Keep aside for 15 minutes.

5.       Now divide the dough into equal parts and make small balls out of it.

6.       Roll it using a rolling pin. If the dough is sticky you can add some drops of oil or whole wheat flour.

7.       Heat oil in a frying pan. To check if oil is hot, you can add small dough and it should instantly float on the top.

8.       Place the puri in the frying pan and press it with a skimmer, puri should puff right away.

9.       Turn puri over. Puri should be light creamy brown from both sides. Take the puri out and place it on paper towels to absorb the excess oil.

10.   Serve puri with Aloo. You can store the puries in covered container after they cool to room temperature.