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.