Ingredients:
for Aloo
potatoes -4 medium size Boiled and cubed
Mustard Oil -2 tablespoons
Cumin seeds -1 teaspoon
Asafetida -1 Pinch
Turmeric -1/4 teaspoon
Coriander powder -2 teaspoon
Red chili powder -1/4 teaspoon
Garam masala -1/4 teaspoon
Salt -To Taste
Lemon Juice -1 tbspoon
Ginger chopped -1 tbspoon
Green chili chopped -1
Fresh Coriander (hara dhania) -2 tbspoon finely chopped
for Puri:
Whole wheat flour -2 cup
Soji / semolina -2 tablespoon
Salt -1/2 teaspoon
Water -To knead the dough
Oil -To deep Fry
Method
For Aloo:
In a small bowl, mix the Coriander, Turmeric, Chili powder, Salt, Ginger, and Green chili with about 2 tablespoons of water and Set aside. This mixing of the spices with water enhances the flavour of spices.
Heat the oil in a saucepan over medium heat. When the mustard oil starts to change its colour from golden to yellow Add Cumin seeds, and Asafetida, as Cumin seeds starts to crackle add the spice mix and stir fry for about 10 seconds.
Add Potatoes into spice mix, lower the heat to low, cover the pan and let it cook for about three to four minutes stirring once in between.
Now remove the cover of the pan and fry the potatoes well into the same pan as the oil from spice mix will be separated and potatoes can be fried very well into it.
Add Lemon juice, Garam masala and half of the fresh Coriander. Mix it well turn off the heat and cover the pan.
Remove the cooked aloo into a serving dish and garnish with rest of the fresh Coriander.
Aloo is ready to serve hot with Puries.
For Aloo with Gravy:
If you want to make this aloo sabzi with gravy, all you need to do is to add water to it. The water will be added after cooking them for four minutes before frying. After approximately 10 minutes cooking with water. Mix the potatoes and mash some potatoes while mixing the potatoes, this will thicken to gravy. Adjust the water in gravy to your liking; gravy will thicken as it will cools down.
For Puri:
In a bowl mix whole-wheat flour, soji, 1 tbspoon oil and salt. Add water as needed to make firm dough (not very soft).
Oil your palm and knead the dough until it is pliable. Dough for puri should be firm but smooth.
Set the dough aside and cover with a damp cloth. Let the dough rest for 10 minutes.
Divide the dough in into small ping pong ball size or the size you want your puri to be.
Take couple of drops of oil on your palm and roll the balls and press them in between your palms.
Roll the dough into about 3-5 inch diameter. If the dough sticks to the rolling pin or rolling surface, put couple of drops of oil on the rolling pin and a couple of drops of oil on the surface.
Roll few purees before you start frying, but do not roll all the puries at once or they will begin to dry and will not puff, when you fry them.
Heat about one inch of oil in Karahi on medium high heat. To check if oil is hot enough place a small piece of dough in oil and dough should float to the top right away.
Put the puri in the Karahi and press it with a skimmer, puri should puff right away.
Turn puri over. Puri should be light golden brown from both sides. Take the puri out and place it on paper towels to absorb the excess oil.
Serve puri with Aloo. You can store the puries in covered container after they cool to room temperature.
Puris can be served with Kheer, Halwa aur Aloo. I served them with Chana, Aloo and
Soji Halwa. I hope you will enjoy these recipes.
