TRADITIONAL INDIAN – ALOO PURI

This aloo puri is a traditional Punjabi spiced potato curry served with puris. This is also one of the favorite dishes of  our grandchildren.

Preparation Time: 25 minutes  Cooking time: 50 minutes  Total time: 1 hour 15 minutes

Serves: 4 to 5

For the Aloo Sabji:

Ingredients:

350 g potatoes or 5 medium sized potatoes, boiled, peeled and diced, this sabji can also be made with raw potatoes2 cups of water or 600 ml

Masala/Tadka:

• 2 tbsp of ghee or any oil as per your choice
• 1 tsp cumin seeds
• 1 pinch asafoetida (hing)
• ½ tsp of black mustard seeds
• 4 cloves of garlic and 1½ inch ginger, chopped in a food processor or cut into tiny pieces
• ¾  tsp turmeric powder
• 1  tsp of coriander powder
• 1 tbsp of dry fenugreek leaves (methi)
• 1 tsp rock salt. More can be added after tasting
• ½ an inch of lemon rind, nicely grated
• 1 tsp of lemon juice
• 2 tsp tomato puree
• ½  a can of chopped tomatoes, app 250 g or 2 medium size tomatoes chopped in food processor
• 1 green chili, chopped or cut into small pieces (optional)
• 1 tsp of garam masala (optional)
• Few stigs of fresh coriander cut into small pieces, coarsely

Method:

If raw potatoes are used, then a pressure cooker can be used. It will require 2 to 3 whistles or more till the potatoes are done.

1. Take a large heavy bottom pan and keep on medium heat and add ghee or oil of your choice. When the ghee gets a little hot, add asafoetida, cumin and mustard seeds.
2. As soon as it starts bubbling, add the mixture of ginger and garlic and cook these for 1 to 2 minutes stirring often.
3. Once the color changes to light pink, add turmeric, coriander powder, fenugreek leaves and salt. After a couple of minutes, add lemon rind, lemon juice, tomato puree, chopped tomato  and chili and mix these nicely.
4. At this point reduce the heat to low and cover the pan so that the tomatoes are combined properly and it turns into a smooth paste. This takes 7 to 8 minutes. This paste should be stirred occasionally so that it does not get burnt.
5. Now add the potatoes and mix these nicely. Soon after add water and mix these properly and bring it to a boil.
6. Once it starts boiling, reduce the heat and let it simmer for 8 to 10 minutes.
7. While it is simmering, press a couple of potatoes with the spoon on the sides of the pan.
8. This is to get a slightly thicker consistency of the gravy. The starch from the gravy also makes the gravy a little thick.
9. Once done, take it out in a serving bowl and sprinkle some garam masala and put the lid on to retain the aroma.
10. Sprinkle fresh coriander before serving.

For the Puri: Makes 15 to 18 Puries

Ingredients:

• 2.5 to 3 cups of whole meal flour
• 1 teaspoon oil
• Luke warm water to knead the flour – as required
• Oil for frying

Method:

1. Knead the flour into a stiff dough with water and oil. The dough for puries need to be harder than for making chapatis. Once the dough is formed, dizzle with a dash of oil and use your fingers to cover the dough with it. Cover it and keep aside for about 30 minutes.
2. Make small balls of the dough according to your preferred size and shape them into balls. Dredge the working surface and the belan with a splash of oil/
3. Roll into rounds having 4 to 5 inches diameter. You can roll 5 or more and keep these ready. Use oil instead of ata to roll out the puries as the dry flour will make the frying oil dirty.
4. Heat oil in a kadahi or any deep pan at a high temperature.  For checking if the oil is ready for frying, a little piece the size of a pea can be put in the oil and if it comes up immediately, it means the oil is ready.
5. Start adding slowly one puri at a time and flip it as it puffs up. This should be slightly pressed down with stainless steel skimmer spatula.
6. When pressed, it puffs up a little. This should be turned over as soon as the color changes to light brown. It will take only a few seconds.
7. Follow the same process until all the rolled puries are finished. Go on following the same process until the dough is finished.
8. Fry the puries in high temperature in extra oil for best, airy puries that don’t absorb any extra oil.
9.  Puries are ready when they are fully puffed up  and are golden brown.
10. Remove them into paper napkins to remove excess oil.
11. Serve the puris with alu sabji, along with sliced onions, some lemon wedges and some pickles.

Special Note:

1. Oil can be used to make the recipe vegan.
2. You can have the consistency of the aloo sabji as per your preference. However, avoid making it watery or thin.You can always add more water later if you feel the gravy has become too thick.
3. Special care is also taken that potatoes are too mashed.