Full Written recipe for Aloo puri

Prep time: 15-20 minutes
Cooking time: 20-25 minutes
Serves: 4-5 people

For making puri
Ingredients:
• Wheat flour 2 cups
• Salt to taste
• Sooji (semolina) 2 tbsp
• Ajwain 1 tsp
• Ghee 2 tbsp
• Water as required
• Oil for frying
Method:
• In a mixing bowl, add wheat flour, semolina, ajwain, salt and ghee, mix well add water as required to knead a soft dough. Knead the dough well for 3-4 minutes.
• Cover it with a damp cloth and rest it for minimum 20-25 minutes. By the time you can make tari wale aloo.
• After resting the dough, knead it once again & divide into small equal roundels, apply some oil and roll into a thin chapati.
• Heat oil for frying, slide the puri in hot oil, try to push down the puri with frying poon to fluff it up, flip and fry on both sides until it fluffs up nicely and is golden brown in colour. Your hot fluffy puri is ready, serve hot with hot tari wale aloo.

For tari wale aloo
Ingredients:
• Tamatar (tomatoes) 5-6 medium sized
• Adrak (ginger) 1 inch (chopped)
• Hari mirchi (green chillies) 1-2 nos.
• Ghee 1 tbsp
• Rai (mustard seeds) 1 tsp
• Jeera (cumin seeds) 1 tsp
• Hing (asafoetida) 1 tsp
• Adrak (ginger) 1 tbsp (chopped)
• Hari mirchi (green chillies) 2-3 nos. (chopped)
• Kadi patta (curry leaves) 8-10 nos.
• Besan 2 tbsp
• Haldi (turmeric) powder 1/4th tsp
• Lal mirchi (red chilli) powder 1 tbsp
• Dhaniya (coriander) powder 1 tbsp
• Salt to taste
• Gud (jaggery) 1 tbsp
• Kacche aloo (raw potatoes) 5-6 medium sized (diced)
• Aamchur (dry mango) powder 1 tsp
• Kasuri methi 1 tsp
• Hari mirchi (green chillies) 1-2 nos. (slit)
• Adrak (ginger) 1 inch (julienned)
• Garam masala 1 tsp
• Finish with fresh coriander leaves
Method:
• First, cut the tomatoes in dices and transfer in a mixer grinder along with, adrak and green chillies, grind to make a fine puree, keep the puree aside to be used later.
• Set a pressure cooker on medium heat keeping the lid open for a while, add ghee, jeera & rai, let the jeera crackle and further add hing, ginger, green chillies, and curry leaves, stir & cook for 1-2 minutes on medium flame.
• Lower the flame and add the besan, stir & cook until the besan turns aromatic or the colour changes slightly.
• Further add the powdered spices and a splash of water to avoid the spices from burning, stir & cook for 2-3 minutes.
• Now, add the prepared tomato puree, salt to taste, stir & cook for 4-5 minutes on medium flame.
• Further add jaggery, raw potatoes & amchur powder, add 500 ml of hot water, stir once and place the pressure cooker lid, pressure cook for 2 whistles on medium heat.
• Switch off the flame and allow to depressurize naturally, open the lid & stir once again & switch on the flame. Taste for the seasoning and adjust accordingly.
• Add kasuri methi, hari mirchi, adrak, garam masala & finish with freshly chopped coriander leaves, stir once and your tari wale aloo is ready. Serve hot with hot crispy fluffy puris.


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