Instructions for how to make Aloo Puri:
- Firstly, in a large mixing bowl, add boiled and grated potatoes.
- Add Semolina and wheat flour to it.
- Add salt, red chili powder, turmeric powder, carom seeds, cumin seeds and fennel seeds to it.
- Add ginger paste, coriander powder, Kasuri methi and chopped green chili to it.
- Add Ghee and then mix all the spices, flour and potato well.
- Crumble them completely and slowly add water as required.
- Knead a tight and stiff dough as you make for puri.
- Apply little oil on the dough. Cover the dough and keep it aside for 15 to 20 minutes to set.
- After 20 minutes, when the dough is set, knead it again until smooth. Make a long log and then divide into small lemon sized lumps. Take one lump in your hand and roll it into round dough ball. Flatten it a little into a peda. Likewise, prepare all the dough balls.
- Take one dough ball, place it on a rolling board and roll out into 3 to 4 inch diameter puri. Heat oil in a wok when the oil is sufficiently hot, add one poori.
- To puff up the puri, press it gently with the ladle. Flip the side of the puri and continue frying until golden brown.
- Keep the puri into tissue paper to remove excess oil. Likewise, fry all puri.
- Hot Aloo Masala Puri is ready to serve. Enjoy it with chutney, pickle, curd or any sabzi.
1. Ingredients Preview.
2. Firstly, in a large mixing bowl, add boiled and grated potatoes.
3. Add Semolina and wheat flour to it.
4. Add salt and red chili powder to it. I have used Kashmiri Red Chili powder.
5. Add turmeric powder, carom seeds, cumin seeds and fennel seeds to it.
6. Add ginger paste and coriander powder to it.
7. Add Kasuri methi and chopped green chili to it.
8. Add Ghee and then mix all the spices, flour and potato well.
9. Crumble them completely and slowly add water as required.
10. Knead a tight and stiff dough as you make for puri.
11. Apply little oil on the dough. Cover the dough and keep it aside for 15 to 20 minutes to set.
12. After 20 minutes, when the dough is set, knead it again until smooth. Make a long log and then divide into small lemon sized lumps. Take one lump in your hand and roll it into round dough ball. Flatten it a little into a peda. Likewise, prepare all the dough balls.
13. Take one dough ball, place it on a rolling board and roll out into 3 to 4 inch diameter puri. Heat oil in a wok when the oil is sufficiently hot, add one poori.
14. To puff up the puri, press it gently with the ladle. Flip the side of the puri and continue frying until golden brown.
15. Keep the puri into tissue paper to remove excess oil. Likewise, fry all puri.
16. Aloo Puri is ready to serve. Enjoy it with chutney, pickle, curd or any sabzi.
Tips:
- We have mixed potatoes to the dough which later makes the dough soft, so make sure you knead stiff dough.
- Adding Ghee at the time of kneading dough prevents Puri to absorb oil during deep frying.
- You can keep the size of puri small or big as per your preference.
- Do not forget to grease the rolling pin and rolling board with oil so that the puri doesn't stick to it.
- Make sure you roll out the puri evenly. It should not be too thick or too thin.
- The oil for frying the puri should be heated well.
- Adjust the spices according to your taste.
AuthorNidhi kakkarIngredients
Directions
1. Ingredients Preview.
2. Firstly, in a large mixing bowl, add boiled and grated potatoes.
3. Add Semolina and wheat flour to it.
4. Add salt and red chili powder to it. I have used Kashmiri Red Chili powder.
5. Add turmeric powder, carom seeds, cumin seeds and fennel seeds to it.
6. Add ginger paste and coriander powder to it.
7. Add Kasuri methi and chopped green chili to it.
8. Add Ghee and then mix all the spices, flour and potato well.
9. Crumble them completely and slowly add water as required.
10. Knead a tight and stiff dough as you make for puri.
11. Apply little oil on the dough. Cover the dough and keep it aside for 15 to 20 minutes to set.
12. After 20 minutes, when the dough is set, knead it again until smooth. Make a long log and then divide into small lemon sized lumps. Take one lump in your hand and roll it into round dough ball. Flatten it a little into a peda. Likewise, prepare all the dough balls.
13. Take one dough ball, place it on a rolling board and roll out into 3 to 4 inch diameter puri. Heat oil in a wok when the oil is sufficiently hot, add one poori.
14. To puff up the puri, press it gently with the ladle. Flip the side of the puri and continue frying until golden brown.
15. Keep the puri into tissue paper to remove excess oil. Likewise, fry all puri.
16. Aloo Puri is ready to serve. Enjoy it with chutney, pickle, curd or any sabzi.
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