Aloo Masala Puri Recipe -Learn how to make masala puri,aloo masala puri is a indian breakfast recipe, potato puri,aloo ki puri recipe at home
Cuisine: North Indian
1cupWhole wheat flour
2cupPotatoboiled & mashed
Salt to taste
1tspRed chili powder
Oil for frying
Water as needed
Collect all the required ingredients.
In a wide bowl, add whole wheat flour, semolina, and all the spice powders like (salt, red chili powder, turmeric powder, coriander powder, garam masala, kasoori methi, cumin seeds, and chili flakes).
Mix the spices and flour well.
Then add mashed potatoes and mix everything really well.
Now start adding water in small portions and knead the stiff dough (NOT SOFT like chapati/roti dough).
Cover it with another bowl or plate or plastic wrap. Let it rest for 15 minutes and then use for making the pooris.
After 15 minutes is done, grease your hands with some oil and knead the dough again until smooth.
Let us now divide the dough into small lumps. Make small lemon sized balls between your palms.
Roll it out into a poori with 2 to 3-inch diameter. Grease the rolling board with some oil to prevent poori from sticking to it. It should not be too thin or too thick. Never use any dry flour while rolling as a dusting. Otherwise, flour will burn while frying and then that burnt black flour particle will stick to the next poori.
Roll few pooris and keep them in a plate. Poori should be rolled at even thickness. If it is thin from one side and at some part it is thick then it will not puff up while frying.
Heat enough oil in a wok or a pan for deep frying the pooris.
Reduce heat to medium and place a rolled puri into the oil and with very gentle pressure press with the back of a slotted ladle till it puffs up. When the poori turns little brown from beneath, flip the side and continue frying until it gets little golden brown.
The poori is golden brown from the other side as well till it attains a light golden shade. Place the poori over an absorbent paper towel to absorb excess oil.
Serve these tempting pooris steaming hot with pickle, curd, chutney or any other sabzi you relish eating the most. In fact, you can pack these super yummy aloo masala pooris in your lunch or for an outing.
Adding less water is the key for crispy, poori that stays puffed for a long time.
Add water little by a little while kneading the dough as aloo has the water content in it.
Adjust the spices according to your taste.
You can use the same dough to prepare chapathi. but make sure to knead dough soft.
Do not forget to add semolina as they help to remain aloo poori crispy longer.
Do not use Kashmiri red chili powder. Use other varieties which is spicy to save your oil without turning red.
If you do not have Kasuri methi on hand replace with finely chopped coriander leaves.
While rolling out the pooris make sure you roll it out from the edges and not at the center. Poori should not be thin at the center and thick on the edges. While rolling out the pooris make sure you roll it out evenly.
While deep frying the pooris make sure that the oil is hot sufficiently else the poori will not puff up.
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