Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 cup warm water
- 2 potatoes, boiled and mashed
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 2 tablespoons chopped cilantro
- 1 teaspoon salt
- 2 tablespoons vegetable oil
Special Equipment Needed:
- Rolling pin
- Large bowl
- Frying pan
- Spatula
Step-by-Step Instructions:
1. In a large bowl, mix together the flour, oil, and salt.
2. Slowly add the warm water and knead until the dough is soft and pliable.
3. Cover the bowl with a damp cloth and let the dough rest for 30 minutes.
4. In a frying pan, heat the oil and add the cumin and mustard seeds.
5. When the seeds start to splutter, add the mashed potatoes and stir.
6. Add the turmeric, red chili powder, garam masala, coriander powder, cilantro, and salt.
7. Cook for 5 minutes, stirring constantly.
8. Remove from heat and set aside.
9. Divide the dough into 8 equal parts and roll each part into a circle.
10. Place a spoonful of the potato mixture in the center of each circle.
11. Fold the edges of the circle to form a pouch and press to seal.
12. Heat the oil in a frying pan over medium heat.
13. Fry the puris until golden brown on both sides.
14. Serve hot with chutney or pickle.
Time:
Preparation Time: 45 minutes
Cooking Time: 15 minutes
Temperature: Medium heat
Serving Size: 8 puris
Nutritional Information:
Calories: 250
Fat: 10 g
Carbohydrates: 33 g
Protein: 5 g
Substitutions for Ingredients:
- All-purpose flour can be substituted with whole wheat flour.
- Vegetable oil can be substituted with ghee or butter.
- Potatoes can be substituted with sweet potatoes.
Variations:
- The potato mixture can be replaced with cooked lentils or paneer.
- The puris can be stuffed with cooked vegetables.
Tips and Tricks:
- The dough should be soft and pliable, but not too sticky.
- The puris should be fried on medium heat to ensure they are cooked through.
- The puris can be served with chutney, pickle, or yogurt.
Storage Instructions:
The puris can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The puris can be reheated in the microwave or in a pan on the stovetop.
Presentation Ideas:
The puris can be served on a platter with chutney, pickle, and yogurt.
Garnishes:
The puris can be garnished with chopped cilantro or grated coconut.
Pairings:
The puris can be served with chutney, pickle, yogurt, or raita.
Suggested Side Dishes:
The puris can be served with a vegetable curry or dal.
Troubleshooting Advice:
- If the dough is too sticky, add a little more flour.
- If the puris are not cooked through, increase the heat and fry for a few more minutes.
Food Safety Advice:
Always use clean utensils and surfaces when preparing the puris.
Food History:
Aloo puri is a popular Indian dish that has been around for centuries. It is believed to have originated in the northern part of India.
Flavor Profiles:
Aloo puri has a savory and spicy flavor with a hint of sweetness from the potatoes.
Serving Suggestions:
Aloo puri can be served as a snack or as part of a meal.
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Region: Indian