10.3.11

Aloo Poori Recipe

Ingredients-

For Aloo-

Potato  :- 500 gms

Oil

Salt :-  1 tsp

Turmeric powder :-  ¼ tsp

Coriander powder :- ½ tsp

Red chilli powder  :-  ½ tsp

Cashewnuts :-  8-10

Currant :-  5-6

Sesame seeds :-  1 tsp

Curry leaves :-  2-3

Cumin seeds :-  1 tsp

Asafoetida :-  ¼ tsp

For Puri-

All purpose flour :- 2 cups

Salt :-  ½ tsp

Yogurt :-   – 1 cup

Vegetable oil for deep frying

Method of Preparation-

For the Aloo-

1.      Aloo should be peeled and cut lengthwise.

2.      The potatoes should be deep fried.

3.      Oil should be heated in a pan.

4.      Asafoetida, cumin seeds, sesame seeds, curry leaves and cashewnuts should be added to the oil and mixed.

5.      The aloo is ready to be served.

For the Puri-

1.      Flour should be mixed in a bowl along with salt.

2.      A well should be made in middle of the flour and it should be gradually stirred in yogurt and it should be mixed well so that supple dough is formed.

3.      Water should be added if needed.

4.      The dough should be kneaded for about7-10 minutes so that it becomes soft.

5.      It should be left for about 20 minutes so that it becomes softer.

6.      Balls should be made out of the dough.

7.      Each piece should be rolled out well on a flat surface into a big circle, which is larger than puri size.

8.      Oil should be heated in a pan.

9.      The pooris should be deep fried for a minute and should be turned on both the sides till it puffs up and becomes crispy.

10.  The process should be repeated till all the pooris are made.

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09.3.11

Aloo Poori Recipe

Ingredients:
For Alu:
500 gm potato
Oil
1 tsp salt
1/4th tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp red chilly powder
8-10 cashewnuts
5-6 currants
1 tsp sesame seeds
2-3 curry leaves
1 tsp cumin seeds
1/4th tsp asafetida

For Puri:
2 cups all purpose flour (maida)
1/2 tsp salt
1 cup yogurt
vegetable oil for deep fry

How to make alu puri :
  • For the aloo
  • Peel potatoes and cut lengthwise.
  • Deep fry potatoes.
  • Heat oil in a pan.
  • Add cumin seeds,asafetida,curry leaves,sesame seeds,cashewnuts to the oil and mix.
  • Then add potatoes to it and keep aside.
  • Add red chilly powder,coriander powder,turmeric powder,salt and currants and mix.
  • It’s ready to serve.
  • For the puri
  • Place the flour in mixing bowl with the salt.
  • Make a well in the middle of the flour and gradually stir in yogurt, mix well to form a supple dough.
  • Add water if needed.
  • Knead the dough for 7-10 minutes until it is soft.
  • Leave it for 20 minutes to get more soft.
  • Make balls out of this dough.
  • Roll out each piece on the well floured surface into a big circle (usually it will be bigger than a normal poori)
  • Heat oil in a Kadhai or wok (frying pan).
  • Deep-fry the pooris in hot oil for a minute, turn the side and fry till it is puffed and golden in colour.
  • Repeat this process until all the pooris are made.

 

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