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We hope you got benefit from reading it, now let’s go back to aloo puri recipe. You can cook aloo puri using 16 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to cook Aloo puri:
- Take 1 cup Wheat flour (gehu ka atta)
- Get 1 tbsp Oil for dough
- Get As needed Salt
- Use As required Water
- You need For Aloo bhaaji
- Provide 1 large onion, chopped
- Provide 4 medium sized potatoes
- Take 1 green chilli, chopped
- You need 1 tsp mustard (rai or sarson)
- Provide 1 tsp cumin (jeera)
- Take 1.5 tsp urad dal/black gram
- Take 1/2 tsp turmeric powder (haldi)
- Prepare 1/2-3/4 cup chopped coriander or cilantro leaves
- Take 1 inch ginger/adrak, finely chopped
- Take 12-15 curry leaves (kadi patta)
- Provide 2-3 tbsp peanut oil or sunflower oil
Steps to make Aloo puri:
- Sieve whole wheat flour (gehu atta) in a large mixing bowl. - Add salt and oil and while adding little water at time, knead into puri dough. - Keep the puri dough aside for resting for atleast 10 minutes. - Divide the dough into small lime size dough balls.
- Take a dough ball and place it on rolling board. Roll the dough into small 3-4 inch wide wheat puris. - Repeat these step and roll puris with remaining dough. - Now heat oil in a kadhai for deep frying. - Once oil is hot carefully add rolled puri and start frying it. - Flip the poori to other side and cook until it turns golden in colour. - Take the fried poori and place it on kitchen napkin. - Repeat above steps and deep frying remaining pooris.
- And puri is ready to serve. Serve puri sling with puri bhaji - Next aloo bhaji recipe
- Boil the potatoes till they are cooked completely. - once they are warm, peel them and chop. - in a pan, heat oil. add cumin, mustard and urad dal. - fry till the mustard crackles and starts making sound and the urad dal begins to turn brown. - add the chopped onion. fry till they become soft & transparent.
- Next, add the chopped potatoes, half of the coriander leaves. - stir. now add ¾ water and salt. stir and cover the pan. - let the bhaji simmer for 5-6 minutes on a low flame. - there should be some moisture in the bhaji and it should not be very dry. - add the remaining coriander leaves. - stir and serve aloo bhaji hot with hot piping pooris.
- Now add the ginger and green chilies. fry for a minute. - add the curry leaves. stir and fry for some seconds. - add the turmeric and asafoetida. stir and fry for some seconds. don't burn the turmeric.
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