Ingredients
* For Puri (Fried Puffed Bread)
- 1 cup whole wheat flour
- 1 tbsp semolina
- 1/4 tsp carom seeds
- 1/2 tsp salt
- 1 tbsp oil
- 1/2 cup water
- Oil for deep-fry
* For Aloo
- 3 medium potatoes, cut into bite-sized cubes
- 1 medium onion, finely chopped
- 1 tbsp oil
- 1 tsp cumin seeds
- 1/8 tsp hing
- 1/4 tsp turmeric
- 2 tsp coriander powder
- 1 tsp crushed fennel seeds
- 1/2 tsp mango powder
- 1/2 tsp red chili powder
- 1 tsp finely chopped ginger
- 1 green chili, roughly sliced
- 1/4 tsp garam masala
- 1/4 cup chopped coriander leaves
Method
- To prepare the dough, in a big mixing bowl, combine flour, carom seeds, salt, oil and mix well, slowly add the water and keep kneading the mixture until it becomes smooth dough. Apply a bit oil evenly outside the dough to keep it from getting dry. Cover with a damp cloth and let it rest for 15-20 minutes.
- Heat oil in a pot over medium heat, add cumin seeds, hing and stir, then add onion and saute until lightly brown, add ginger, green chili and stir until the raw smell of ginger is gone.
- Then add turmeric powder, coriander powder, crushed fennel seeds and red chili powder into the pot, stir for a few minutes. Add the potatoes, salt, mix well with the spices and cook under cover for 3 minutes.
- Add 2-1/2 cups of water into the pot. After the water comes to a boil, cover the pot and cook for 10 minutes or until the potatoes are soft.
- Add mango powder, garam masala and chopped coriander leaves into the pot, stir and cook under cover for 1-2 minutes, then remove from the heat.
- To prepare the oil for deep-fry, heat enough oil in a wok over medium high heat.
- To make puri, devide the dough into 10-12 small portions, grease your palm with some oil and roll them to make smooth patties. Keep them cover while rolling.
- Grease the rolling pin with a bit of oil, gently roll a patty until slim and round then fry it immediately, repeat the steps until we finish all of them (do not roll all the patties at once and fry them later because they will not puff, do it once at a time).
- When frying the puri, make sure the oil is not too hot. When you put them into the oil, they should sizzle and come up very fast, gently press them with a sieve, they will puff, then turn them around, and fry for a few seconds. Remove from oil and set aside.
- Serve hot with potato curry.
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