Ingredients with Measurements:
- 2 cups of all-purpose flour
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 1 cup of water
- 2 medium-sized potatoes, peeled and diced
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon of cumin seeds
- 1 teaspoon of coriander powder
- 1 teaspoon of turmeric powder
- 1 teaspoon of red chili powder
- 2 tablespoons of vegetable oil
- 2 cups of water
- Salt to taste
- Fresh coriander leaves for garnish
Special equipment needed:
- Rolling pin
- Deep frying pan
- Potato masher
Step-by-step instructions:
1. In a large mixing bowl, combine the all-purpose flour, salt, and vegetable oil. Gradually add water and knead the dough until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. In a deep frying pan, heat the vegetable oil over medium heat. Add cumin seeds and let them splutter.
3. Add the chopped onions and garlic and sauté until the onions become translucent.
4. Add the diced potatoes, coriander powder, turmeric powder, red chili powder, and salt to taste. Mix well and cook for 5 minutes.
5. Add 2 cups of water and bring the mixture to a boil. Reduce the heat and let it simmer for 15 minutes or until the potatoes are soft.
6. Using a potato masher, mash the potatoes until they become smooth and creamy.
7. Divide the dough into small balls and roll them out into circles using a rolling pin.
8. Heat the vegetable oil in a deep frying pan over medium heat. Fry the puris until they become golden brown and puffy.
9. Serve the hot puris with the potato shor and garnish with fresh coriander leaves.
Time:
Preparation time: 40 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 people
Nutritional information:
Calories: 300
Fat: 10g
Carbohydrates: 45g
Protein: 6g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Sweet potatoes can be used instead of regular potatoes.
- Ghee can be used instead of vegetable oil.
Variations:
- Add green peas to the potato shor for extra texture.
- Add chopped tomatoes to the potato shor for a tangy flavor.
- Add garam masala to the potato shor for a spicy kick.
Tips and tricks:
- Make sure the dough is well-kneaded to ensure the puris puff up.
- Roll out the puris thinly to ensure they cook evenly.
- Serve the puris immediately after frying for maximum crispiness.
Storage instructions:
The dough can be stored in an airtight container in the refrigerator for up to 2 days. The potato shor can be stored in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the potato shor in a saucepan over medium heat. Reheat the puris in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Serve the puris and potato shor on a large platter with fresh coriander leaves sprinkled on top.
Garnishes:
Fresh coriander leaves
Pairings:
- Aloo shor puri pairs well with mango chutney or tamarind chutney.
- Serve with a side of raita or cucumber salad.
Suggested side dishes:
- Samosas
- Pakoras
- Bhajis
Troubleshooting advice:
- If the puris do not puff up, the dough may not have been kneaded enough or the oil may not be hot enough.
- If the potato shor is too thick, add more water to thin it out.
Food safety advice:
- Make sure the potatoes are cooked thoroughly to avoid foodborne illness.
- Use clean utensils and equipment to avoid contamination.
Food history:
Aloo shor puri is a popular street food in India and Pakistan. It is often served as a breakfast or snack item.
Flavor profiles:
Aloo shor puri is a savory dish with a spicy and tangy flavor.
Serving suggestions:
Serve aloo shor puri as a main course or as a snack item.
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Region: Indian