Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 cup warm water
- 2 tbsp vegetable oil
- 2 medium potatoes, peeled and diced
- 1 onion, chopped
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 tsp salt
- 2 tbsp vegetable oil
- 2 cups water
- 1/4 cup chopped fresh cilantro
Special Equipment Needed:
- Rolling pin
- Deep frying pan
- Slotted spoon
Step-by-Step Instructions:
1. In a large mixing bowl, combine the flour, salt, and baking powder. Gradually add the warm water and 2 tbsp of vegetable oil, and knead until the dough is smooth and elastic. Cover with a damp cloth and set aside for 30 minutes.
2. In a separate pan, heat 2 tbsp of vegetable oil over medium heat. Add the cumin seeds and fry until they start to sizzle. Add the chopped onion and fry until golden brown.
3. Add the diced potatoes, coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for 5 minutes.
4. Add 2 cups of water and bring to a boil. Reduce the heat and simmer until the potatoes are cooked through and the mixture has thickened. Remove from heat and set aside.
5. Divide the dough into small balls and roll out each ball into a thin circle. Heat the deep frying pan over medium-high heat and fry the puris until golden brown on both sides. Remove from the pan with a slotted spoon and drain on paper towels.
6. To serve, place a puri on a plate and spoon some of the potato mixture on top. Garnish with chopped cilantro.
Time:
Preparation time: 40 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for frying the puris
Serving size:
Makes 10-12 puris
Nutritional information:
Calories per serving: 200
Fat: 8g
Carbohydrates: 28g
Protein: 4g
Sodium: 400mg
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 chopped green chilies for extra spice.
- Add peas or carrots to the potato mixture for extra flavor.
- Add a pinch of garam masala for a more complex flavor.
Tips and Tricks:
- Make sure the dough is well-kneaded to ensure the puris puff up when fried.
- Keep the potato mixture thick to prevent the puris from becoming soggy.
- Fry the puris in small batches to ensure they cook evenly.
Storage Instructions:
Store leftover puris and potato mixture separately in airtight containers in the refrigerator for up to 2 days.
Reheating Instructions:
Reheat the puris in a preheated oven at 350°F for 5-7 minutes. Reheat the potato mixture in a pan over medium heat, stirring occasionally.
Presentation Ideas:
Serve the puris and potato mixture on a platter, garnished with chopped cilantro.
Garnishes:
Chopped cilantro
Pairings:
- Chutney or raita
- Masala chai
Suggested Side Dishes:
- Samosas
- Aloo gobi
- Tandoori chicken
Troubleshooting Advice:
- If the puris don't puff up when fried, the dough may be too dry. Add a little more water and knead again.
- If the puris are too hard, the dough may be over-kneaded. Add a little more oil and knead again.
- If the potato mixture is too thin, simmer for a few more minutes to thicken.
Food Safety Advice:
- Make sure the potatoes are cooked through before serving.
- Store leftovers in the refrigerator and consume within 2 days.
Food History:
Potato shor puri is a popular street food in India, especially in the northern regions. It is believed to have originated in the state of Uttar Pradesh.
Flavor Profiles:
Savory, spicy, and slightly tangy
Serving Suggestions:
Serve hot with chutney or raita, and a cup of masala chai.
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Region: Indian