Puri is a unleavened bread made from a dough of wheat flour or white flour, water and salt by rolling it out and deep frying it in vegetable oil. Potato is called 'Aloo' in Hindi. Puri is often served with Aloo (Potatoe Curry) and Kurma.Puri (Bread):
Ingredients:
3 Cups White flour (Maida) or Wheat flour
Salt
Water
1 Tablespoon Vegetable Oil
Vegetable oil for deep frying
Preparation:
Take the white flour in a bowl and add some salt to it. Heat a tablespoon of oil and pour it to the flour. After few seconds, mix the flour, salt and oil.
Aloo (Potato Curry):
1 Tablespoon Vegetable Oil
1/4 Teaspoon Mustard
1/4 Teaspoon Fennel seeds (Saunf)
1/4 Teaspoon Urad dal ( split and skinned White Lentils ) - optional
1 Medium sized Onion cut lengthwise
1 Teaspoon Ginger-Garlic paste
1-2 Green Chilly finely chopped
1 Teaspoon Turmeric Powder
5 Medium sized Potatoes
3-4 Cups Water
Salt to taste
Preparation:
1. Boil the potatoes and mash them.
2. Heat oil in a pan and add the mustards, fennel seeds and urad dal (white lentils). After the mustard splutters, add the onions, chilly and ginger-garlic paste and saute them till the onions turn light brownish.
3. Now add the turmeric powder, salt and 3-4 cups of water and let it boil for abt. 5-7 minutes.
4. Add the mashed potatoes and simmer for abt. 15-20 minutes.
5. Garnish with Coriander leaves.
Puri with Aloo (Bread with Potato Curry)
Ingredients:
3 Cups White flour (Maida) or Wheat flour
Salt
Water
1 Tablespoon Vegetable Oil
Vegetable oil for deep frying
Preparation:
Take the white flour in a bowl and add some salt to it. Heat a tablespoon of oil and pour it to the flour. After few seconds, mix the flour, salt and oil.
Slowly, add water to the flour mix to form a firm dough and knead well until smooth. Cover the bowl and let the dough rest for a couple of hours.
Knead the dough again and make small balls.
Roll the balls into circles. Use little flour while rolling.
Heat the vegetable oil for deep frying. Fry the puri one at a time, holding them under the oil on the first side until they puff. This should take only a few seconds. Flip the poori over and cook the other side until light brown. Puffed puri gradually sinks as it releases hot air.
Knead the dough again and make small balls.Roll the balls into circles. Use little flour while rolling.Heat the vegetable oil for deep frying. Fry the puri one at a time, holding them under the oil on the first side until they puff. This should take only a few seconds. Flip the poori over and cook the other side until light brown. Puffed puri gradually sinks as it releases hot air.
Puri tastes best when served immediately.
Aloo (Potato Curry):
1 Tablespoon Vegetable Oil
1/4 Teaspoon Mustard
1/4 Teaspoon Fennel seeds (Saunf)
1/4 Teaspoon Urad dal ( split and skinned White Lentils ) - optional
1 Medium sized Onion cut lengthwise
1 Teaspoon Ginger-Garlic paste
1-2 Green Chilly finely chopped
1 Teaspoon Turmeric Powder
5 Medium sized Potatoes
3-4 Cups Water
Salt to taste
Preparation:
1. Boil the potatoes and mash them.
2. Heat oil in a pan and add the mustards, fennel seeds and urad dal (white lentils). After the mustard splutters, add the onions, chilly and ginger-garlic paste and saute them till the onions turn light brownish.
3. Now add the turmeric powder, salt and 3-4 cups of water and let it boil for abt. 5-7 minutes.
4. Add the mashed potatoes and simmer for abt. 15-20 minutes.
5. Garnish with Coriander leaves. Puri with Aloo (Bread with Potato Curry)