aloo masala poori
ALOO MASALA POORI
INTRODUCTION :
puri (also called poori) is a deep fat fried bread made from unleavened whole-wheat flour that originated in the indian subcontinent. it is eaten for breakfast or as a snack or light meal. it is usually served with a savoury curry or bhaji, as in puri bhaji, but may also be eaten with sweet dishes.
Ingredients
wheat flour/atta - 1 cup
semolina/sooji - 1/4 cup
boiled potatoes - 2 cup
salt - as required
cumin seeds/jeera - 1 tsp
red chilli powder - 1 tsp
coriander powder/dhaniya powder - 1 tbsp
turmeric powder/haldi powder - 1/2 tsp
garam masala - 1 tsp
fenugreek leaves/ kasuri methi - 1 tbsp
chilli flakes - 1 tbsp
oil - for frying
water - as needed
Method
1. in a wide bowl, put wheat flour, semolina, red chilli powder, turmeric powder, coriander powder, garam masala, fenugreek leaves, cumin seeds and chilli flakes.
2. now, mix all the ingredients together.
3. now, put boiled and mashed potatoes in the bowl and mix them together
4. now, start pouring water slowly-slowly (here i have not used water because potatoes were enough to bind the dough, if potatoes are enough to bind the dough then, do not add water to it). we have to make a stiff dough,(NOT SOFT LIKE CHAPATI/ROTI DOUGH)
5. cover the dough, keep it aside and let it rest for 15 minutes.
6. after 15 minutes, grease your hands with a little oil and start kneading the dough again to make it soft and smooth.
7. now, divide the dough into small lumps, and make them into lemon sized balls between your palms and hands.
8. roll it out into a poori with 2-3 inch diameter. grease the rolling board with some oil which will prevent the oil from sticking to it. it should not be too thin or too thick.
note: never use any dry flour while rolling as a dusting. otherwise, flour will burn while frying and then burnt black flour particle will stick to the next.
9. roll few pooris and keep them in a plate. pooris should be rolled at even thickness. if it is thin from one side and at some part it is thick then it will not puff up while frying.
10. heat enough oil in a wok or pan for deep frying the pooris.
11. reduce heat to medium and place a rolled poori into the oil and with very gentle pressure press with back of a slotted ladle till it puffs up. when poori turns little deep brown from beneath, flip the side and continue frying untill it gets little golden brown.
12. the poori is golden brown from the other side as well till it attains a light golden shade. place the poori over an absorbent paper towel to absorb excess oil.
13. serve these tempting pooris steaming hot with pickle, raita, curd, chutney or any other sabzi/curry yoy relish eating the most, as i have made aloo ki sabzi and served it with poori.. you can even pack them in lunches and give them to your children they will surely love these tempting pooris.
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