What is aloo puri?
Aloo = Potato (in this case, it’s a potato curry)
Puri = Fried wheat bread
Timmi’s Tips and Tricks
How do I know if the oil is hot enough?
Make sure the oil is hot before adding the puris. You can test this by adding a small piece of the puri dough (aata) to the oil. If it comes up right away, the oil is ready. If the dough lingers at the bottom before coming up, wait for the oil to heat up further. Cooking in oil that’s not hot enough will result in overly oily puris.
What if my potatoes aren’t boiled yet?
If you want to make aloo puri with unboiled potatoes, follow this recipe as is, but use a pressure cooker instead of a pan or wok. After adding the potatoes, cover and cook for 1-2 whistles, and allow the steam to escape naturally. Then continue the recipe normally.
How do I ensure my puris come out soft?
Try not to flip the puris too many times. Doing so will make them harder.
How can I make my aloo look extra professional?
Instead of chopping all the potatoes evenly, chopping half and mashing half will give it a more restaurant-style look.
What garam masala should I use?
- 1.5 tbsp oil
- 2 medium size tomatoes
- 3 medium size potatoes boiled
- 1/2 tsp jeera cumin
- 1 tsp haldi turmeric
- 1 tsp salt or to taste
- 1/2 tsp red chili powder
- 3/4 tsp garam masala
- 1 cup water
- dhaniya cilantro, for garnish
- 1.5 cup wheat flour aata
- 1/2 tsp ajwain carom seeds
- 1-2 tsp oil
- 1/2 cup water
- Oil for deep frying
- Prep: Puree tomatoes in a blender or food processor. Chop the potatoes to bite size pieces.
- Heat a pan or wok up over medium-high heat and add oil.
- Once oil is hot, add cumin.
- Once the cumin starts splattering, add the tomatoes, salt, haldi, and red chili powder. Mix well.
- Cook the tomatoes until the moisture is gone.
- Add water and then the potatoes. Mix well.
- Simmer for 2-3 minutes until water boils.
- Turn off the heat.
- Add garam masala and mix.
- Garnish with chopped cilantro.
Puri (makes about 12)
- Mix flour, carom seeds, and oil to combine.
- Add water slowly and keep mixing to incorporate. Knead to form a tight, coherent dough.
- Add oil to a wok or kadai to be at least 3 inches deep. Heat the wok on high heat.
- Take a small piece of the dough and roll into a ball (about 1 inch diameter).
- Grease a countertop with oil to ensure dough doesn’t stick.
- Evenly flatten out the dough ball with a rolling pin to about 4-5 inches in diameter.
- Drop flattened dough into the frying oil.
- Once the bottom of the dough is golden brown, flip the dough.
- Once both sides are cooked, remove and place on a paper towel to remove residual oil.
- Repeat with remaining puris.
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