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Puri with Ras Aloo( potato)
Puri
Ingredients
For dough
Whole Wheat flour/atta – 1 cup
Melted ghee – 1 tsp
Sooji/rava – 1/2 tsp
Sugar – 2 pinches
salt – as needed
Water – little more than 1/3rd cup
Method
Mix whole wheat flour, ghee, salt and sugar well with your fingers.
Add water and knead to a stiff dough.
Rest it for 5-10mins.
Divide to dough into 16 portions.
Roll out the dough into circles of medium thickness. The circle should be uniform in thickness.
While rolling the dough, instead of using flour for dusting, grease the rolling board and the rolling pin with little oil. This will help in rolling the puris uniformly and pertinently it will not leave any residue in the oil while frying.
Roll out few puris and keep it ready.
Heat oil to deep fry.To check the right temperature of oil,put a small piece of dough.
It will rise immediately at the same time it should not be browned.
.Immediately slide the poori and after a second,press it with a slotted ladle.
It will puff up well.
Flip it carefully and allow it to cook for few seconds till the bubbles cease
Remove and lower the flame till u drop the next poori .Drain in a tissue paper.Keep the flame high and repeat the same for remaining puris.
Serve hot with aloo subzi or chole.
Ras Aloo
Ingredients
Potato- 4 medium sized
Onion- 1
Tomato- 2
Oil- 2 tsp
Coriander powder- 1tsp
Jeera powder- 1 tsp
Red chilli powder- 3/4th tsp
Turmeric powder- 1/2 tsp
Garam masala- 1/2 tsp
Whole jeera- 1 tsp
Chopped coriander leaves- 1 tbsp
Salt to taste.
Method.
Wash and peel onion and potatoes.
Chop onion and tomatoes finely.
Dice the potatoes.
Heat oil in a pan. Add jeera.
When it starts spluttering, add chopped onions.
Sauté till it becomes pink. Add the diced potatoes and sauté for few mins.
Now add the chopped tomatoes, turmeric, chilli, jeera and coriander powder and salt to taste.
Mix well and cook for few mins. Add 2 cups of water and pressure cook for 3 whistles.
Open the cooker when the steam subsides.
Slightly mash the potatoes and mix well.Garnish with coriander leaves and serve hot with hot puris
Anuradha Balasubramanian- Recipes of Palakkad
https://anubala29blog.wordpress.com/2015/01/29/puri-with-ras-aloo-potato/
Puri
Ingredients
For dough
Whole Wheat flour/atta – 1 cup
Melted ghee – 1 tsp
Sooji/rava – 1/2 tsp
Sugar – 2 pinches
salt – as needed
Water – little more than 1/3rd cup
Method
Mix whole wheat flour, ghee, salt and sugar well with your fingers.
Add water and knead to a stiff dough.
Rest it for 5-10mins.
Divide to dough into 16 portions.
Roll out the dough into circles of medium thickness. The circle should be uniform in thickness.
While rolling the dough, instead of using flour for dusting, grease the rolling board and the rolling pin with little oil. This will help in rolling the puris uniformly and pertinently it will not leave any residue in the oil while frying.
Roll out few puris and keep it ready.
Heat oil to deep fry.To check the right temperature of oil,put a small piece of dough.
It will rise immediately at the same time it should not be browned.
.Immediately slide the poori and after a second,press it with a slotted ladle.
It will puff up well.
Flip it carefully and allow it to cook for few seconds till the bubbles cease
Remove and lower the flame till u drop the next poori .Drain in a tissue paper.Keep the flame high and repeat the same for remaining puris.
Serve hot with aloo subzi or chole.
Ras Aloo
Ingredients
Potato- 4 medium sized
Onion- 1
Tomato- 2
Oil- 2 tsp
Coriander powder- 1tsp
Jeera powder- 1 tsp
Red chilli powder- 3/4th tsp
Turmeric powder- 1/2 tsp
Garam masala- 1/2 tsp
Whole jeera- 1 tsp
Chopped coriander leaves- 1 tbsp
Salt to taste.
Method.
Wash and peel onion and potatoes.
Chop onion and tomatoes finely.
Dice the potatoes.
Heat oil in a pan. Add jeera.
When it starts spluttering, add chopped onions.
Sauté till it becomes pink. Add the diced potatoes and sauté for few mins.
Now add the chopped tomatoes, turmeric, chilli, jeera and coriander powder and salt to taste.
Mix well and cook for few mins. Add 2 cups of water and pressure cook for 3 whistles.
Open the cooker when the steam subsides.
Slightly mash the potatoes and mix well.Garnish with coriander leaves and serve hot with hot puris
Anuradha Balasubramanian- Recipes of Palakkad
https://anubala29blog.wordpress.com/2015/01/29/puri-with-ras-aloo-potato/
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