Mixed Aloo Puri
Ingredients:
For dough:
- 350 grams all purpose flour
- 2 tbsp. oil/ghee
- 1 tsp. salt
- Water as needed
For stuffing:
- 1 large potato
- 1/2 cup coconut (make a paste)
- 1-2 green chili (make paste with ginger)
- 1 tsp. ginger paste
- 1/2 tsp. white sesame (make a paste)
- 1/8 tsp. red chili powder
- 1/4 tsp. garam masala powder
- 1 tsp. raisin paste
- 1 tsp. roasted peanut (make a paste)
- 1/4 tsp. black pepper powder
- Salt
Other ingredients:
- 1 1/2 tbsp. oil
- Oil for deep fry
Making Procedure:
For stuffing:
Peel the potatoes, wash and boil them. Then drain the water and let it cool.
Smash the boiled potatoes. Add ginger-chili paste, sesame paste, raisin paste, red chili powder, garam masala powder, black pepper powder, peanut paste, coconut paste and salt. Mix it well by hand and keep aside.
For dough:
In a large mixing bowl add all purpose flour and salt together and mix it very well. Then add oil into it and rub the flour with the oil until it looks like crumbly texture. Add water and make a semi soft dough. Spread 1 tsp. oil over it and knead it again. Divide the dough into 16 equal sized balls.
For puri:
2-3 drops oil put on the rolling surface, then roll out one portion of the dough (1 ball ) into a circle of 3-4” diameter.
Now place one portion of the prepared stuffing in the center of the dough circle.
Then pull the edges of the rolled dough together in the center and seal it tightly to make a ball.With a little oil roll out the ball again into a 5” diameter circle.
Repeat the process to make 16 balls.
Heat oil in a kadai, drop 1 puri into it. Fry one side until it puff a little bit & you also get some bubbles on it. Now flip it over and do the same for this side also. Remove it from kadai and keep it on paper towel to soak the oil.
Fry the other balls as stated above.
Serve hot with Bhojpuri Dum Aloo .
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